The Best Gluten-Free Brownies

The best Gluten-Free Brownies recipe that results in chewy fudge brownies with a delectable crispy edge and crinkle top. Identical to classic fudge brownies, this gluten-free version is here for those times you’re looking for a sultry dessert!

So you’re looking for the best gluten-free brownies that have that classic crinkle top, addictive edge and chewy, gooey center?

You’ve found it, my friend!

Gluten-free baked goods have an undeserved reputation for not being as good as recipes made with regular all-purpose flour.

I have made it my mission to dispel this myth because gluten-free all-purpose flour blends can achieve a nearly identical result that most people wouldn’t know is gluten-free.

This is the case with these brownies. They have the same great texture as regular brownies, with the crispy edge, crinkle top, gooey fudgy trifecta.

The key to achieving all three? Lots of butter, lots of sugar, lots of eggs, and just the right amount of dry ingredients.

The delicate chemistry of baking really shines through in recipes like this, where the slightest change in the ingredients can impact the end result.

My number one tip for making this recipe is using a kitchen scale. If you don’t already own one, they come in super handy for precise baking (and for tracking macros if that’s your jam).

​The good news is you don’t need a stand mixer to make these gf brownies. Just a couple mixing bowls and some simple ingredients!

I typically keep my dessert recipes on the healthier end of the spectrum using whole food ingredients and less added sweetener.

While I have plenty of options checking the allergy-friendly boxes, this recipe for perfect gluten-free brownies is fully leaded.

If you’re looking for a more health-conscious brownie recipe, make my Healthy Sweet Potato Brownies or my 4-Ingredient Flourless Healthy Brownies.

Looking for a grain-free brownie recipe? Try my Coconut Flour Brownies or my Almond Flour Brownies using almond flour or almond meal.

Let’s discuss the ingredients for gluten-free brownies.

Ingredients for Gluten-Free Brownies:

Unsalted Butter: The rich decadent flavor of brownies is made possible by the combination of fat with chocolate. We need two sticks of butter, which is equivalent to 1 cup, 16 tablespoons, or 240 grams.

Butter brings the most incredible flavor to brownies, which is always my preference over canola oil. 

Granulated Cane Sugar and Brown Sugar: The combination of brown sugar and white sugar is used to sweeten the brownies and also to contribute to the chewy texture. 

Large Eggs: Does it sound wild and crazy that we need four eggs in this recipe? That’s right! Four.

The reason we need so many eggs relates mostly to the texture. The crispy edge and crinkle top is brought to you by egg whites.

The chewy texture is on account of the combination of egg yolks, butter, and just the right amount of dry ingredients. Bring the eggs to room temperature before starting the recipe for the best results.

I haven’t tested the recipe using an egg replacer like flax egg yet. In my limited experience with egg-free baking, a recipe like this should work, although it may need more bake time. You will also end up with fairly dense brownies.

Pure Vanilla Extract: A generous amount of vanilla extract gives the brownies a warm undertone to take the edge off that bittersweet chocolate flavor.

Gluten-Free All-Purpose Flour: Taking the place of regular all-purpose flour, we need a gluten-free flour blend.

I use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour and I find the texture of these chewy brownies is almost identical to classic brownies made with wheat flour. So much so that I wouldn’t even be able to articulate any perceived difference.

Unsweetened Cocoa Powder: The rich chocolate flavor comes from cocoa powder. Pick a brand you’ve used thoroughly and you know you love.

I don’t recommend using Dutch process cocoa powder due to its bitterness unless you’ve tried this in the past.

My preference is raw cacao powder, which has a creamy flavor and tastes less bitter than regular cocoa powder.

Instant Coffee Granules or Instant Espresso Granules (optional): A couple tablespoons of instant coffee powder or instant espresso powder adds another depth to the brownies to counterbalance the sweetness.

This ingredient is entirely optional so there’s no need to buy some unless you have another use for it.

Sea Salt: The right amount of salt is crucial in brownies! It levels up the chocolate flavor in addition to the subtle vanilla nuance to create a treat that is unmistakably delicious.

Skipping the salt in a baked good often makes it fall flat, so remember to add it! If you’re using table salt (iodized salt), reduce the amount to ¼ teaspoon or to your personal taste.

Chocolate Chips: Another contributor to the fudgy texture of these brownies is chocolate chips or chopped chocolate bars. Pick any kind of chocolate you love in brownies.

I use semisweet chocolate chips, but dark chocolate chips work great too. Chop up your favorite chocolate bar and add it in if you’d like.

Optional Additions:

• 1 cup chopped walnuts or chopped pecans
• Extra chocolate chips
• Chocolate Ganache for frosting the brownies

Recipe Customizations:

• I haven’t tested the recipe using vegan butter like earth balance butter, but it should work as a 1:1 replacement for regular butter.
• The butter can be replaced with ¾ cup of canola oil, avocado oil, or melted coconut oil for dairy-free brownies. Use dairy free chocolate chips too.
• For refined sugar-free brownies, use coconut sugar instead of regular sugar. Note that the texture won’t be as soft and chewy, but the brownies will still taste great. 
• For cakey brownies, add another 3 to 4 tablespoons of flour and 1 teaspoon of baking powder or 1/2 teaspoon of baking soda.
• To make sugar-free brownies, use your favorite sugar-free granulated sweetener and sugar-free brown sugar sweetener. Use sugar free chocolate chips.

Now that we’re experts on the ingredients for the best gluten-free brownies, let’s bake them!

How to Make Gluten-Free Brownies:

Preheat the oven to 350 degrees Fahrenheit and line a 13” x 9” baking pan with parchment paper. You can also spray the pan with cooking spray or grease it with butter.

Transfer the melted butter, granulated cane sugar, brown sugar, and pure vanilla extract to a large bowl. Mix well until the ingredients are combined. This mixture will look greasy and grainy – this is normal.

In a small bowl, whisk the eggs together until they are well beaten. Transfer the beaten eggs to the bowl with the butter and sugar mixture and mix until the eggs are well-combined.

Combine the gluten-free all-purpose flour, cocoa powder, instant coffee granules, and sea salt (dry ingredients) in a separate mixing bowl and stir together until combined.

Pour the dry ingredients into the bowl with the wet ingredients and mix well until a thick batter forms.

Fold in the chocolate chips.

Pour the brownie batter into the prepared pan and spread it into an even layer.

Bake on the center rack of the preheated oven for 25 to 30 minutes for fudgy brownies, or 35 to 40 minutes for firmer brownies.

If you enjoy gooey brownies, I recommend baking them for 23 to 25 minutes, just until the center has set up but has the slightest jiggle when gently shaken.

Note that the exact baking time will vary depending on your elevation and the brand of flour you use.

Allow the brownies to cool for 15 minutes before slicing and serving.

For an absolute decadent experience, serve brownies with a scoop of ice cream and a drizzle of chocolate ganache or melted chocolate sauce for a brownie sundae.

How to Store Brownies:

Wrap the brownie pan in plastic wrap or aluminum foil and store for up to 24 hours at room temperature. 

After one day on the counter, store leftover brownies in an airtight container or a zip lock bag in the refrigerator for up to 5 days. When you’re ready to eat on, microwave it on a plate for 10 seconds.

​Freeze brownies in a sealed zip lock bag or freezer bag for up to three months. I recommend cutting the brownies into individual slices before freezing them so you can reheat them easily. Simply microwave for 15 to 30 seconds, or until the brownie is warm and melty.

Now, I know it’s always tempting to go off script when it comes to recipes. I feel this urge daily. Because we’re aiming for the perfect brownie, I strongly recommend sticking to the script this time around. 

To ensure your success, here are my top tips for making the best gluten-free brownies.

Tips for The Best Brownies:

Tip 1: Weigh the ingredients.

I know, it sounds lame and probably unnecessary but you’d be surprised how big of a difference weighing ingredients makes to baked goods.

I don’t think this is needed for most of my dessert recipes, but for recipes whose texture is the main feature, weighing is Queen.

Too much flour will result in cake-like brownies (not a big deal if you love chocolate cake). Not enough flour will result in greasy brownies that never fully set up.

Tip 2: Use a GF Flour You’ve Had Success With In The Past.

I have only tested this recipe using Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.

While many GF blends can be used as a 1:1 replacement with regular all-purpose flour, the results always vary slightly, as each blend contains a unique amount of each ingredient (rice flour, potato starch, xanthan gum, tapioca starch, etc.).

If you want your brownies to turn out just like boxed brownies, I recommend sticking with Bob’s Red Mill’s GF blend, as other flours have slightly different absorbencies and may not yield the same result.

Tip 3: Don’t Make Changes to the Ingredient Amounts, Including the Sugar.

We often think of sugar just in terms of the sweetness it brings, but sugar also plays a role in the structure of a baked good. For this reason, I don’t recommend dramatically reducing the sugar as it will impact the texture of the brownies too.

And that’s it!

The chewiest, gooiest, richest, most luscious brownie recipe with the perfect crackly top and chewy edges that will captivate your taste buds every time.

Make these fudgy gluten-free brownies the next time a special occasion arises! Birthdays, Valentine’s Day, holidays, anniversaries, or any time your sweet tooth is desperate for a sultry treat.

No fancy ingredients, a fudgy center, a shiny crust and the best dang brownies irrespective of the fact that they’re gluten-free.

You’d never guess these gluten free brownies didn’t come from a box mix!

If you love classic gluten-free recipes, also try out these reader favorites.

More Gluten-Free Dessert Recipes:

• The Best Gluten-Free Chocolate Cake  
• Dairy-Free Gluten-Free Vanilla Cake
• Gluten-Free Carrot Cake  
• 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies  
• The Best Gluten-Free Chocolate Chip Cookies  
• Gluten-Free Blueberry Muffin Bread with Streusel Topping  

Better than box brownies, here we come!

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.