These gluten-free brownies are the ultimate chocolatey indulgence without the gluten. Rich, fudgy, and easy to prepare, they deliver all the decadence of traditional brownies with a healthier twist. Whether you're gluten-intolerant or simply looking to try something new, this recipe guarantees a moist and satisfying dessert.
Why You’ll Love This Recipe
These brownies are proof that gluten-free baking doesn’t have to mean sacrificing flavor or texture. Here’s why you’ll keep coming back to this recipe:
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Fudgy and Decadent: They have the perfect chewy texture and intense chocolate flavor.
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Simple Pantry Ingredients: No complicated gluten substitutes—just everyday ingredients.
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Quick to Make: From mixing to baking, it takes under 30 minutes.
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Diet-Friendly: Great for gluten-free diets and easily adaptable to dairy-free or vegan versions.
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Crowd-Pleaser: Even non-gluten-free eaters won’t notice the difference!
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
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½ cup gluten-free flour blend
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½ cup cocoa powder (unsweetened)
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½ cup sugar
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2 large eggs
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¼ cup unsalted butter (melted)
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1 teaspoon vanilla extract
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¼ teaspoon salt
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½ cup chocolate chips (optional)
Directions
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Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
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Mix dry ingredients in a medium bowl: gluten-free flour blend, cocoa powder, sugar, and salt.
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Whisk wet ingredients in another bowl: beat eggs and vanilla extract, then stir in the melted butter.
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Combine wet and dry mixtures until just incorporated. Avoid overmixing to keep the brownies tender.
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Fold in chocolate chips, if using, for added gooeyness.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
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Cool in the pan for at least 10–15 minutes before slicing into squares. Serve warm or at room temperature.
Servings and timing
Servings: 9 large or 12 small brownies
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: About 35 minutes
Variations
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Nuts: Add chopped walnuts, almonds, or pecans for crunch.
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Dairy-Free: Substitute butter with coconut oil or a plant-based alternative.
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Vegan: Replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoon water).
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Double Chocolate: Swirl in melted chocolate or add extra chips on top before baking.
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Espresso Twist: Add 1 teaspoon of espresso powder to enhance the chocolate flavor.
Storage/Reheating
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Store: Keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
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Freeze: Wrap individual brownies in plastic wrap and freeze for up to 2 months.
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Reheat: Warm in the microwave for 10–15 seconds for a just-baked texture.
FAQs
How do I know when my gluten-free brownies are done?
Insert a toothpick into the center—if it comes out with a few moist crumbs, they’re ready. They’ll continue to firm as they cool.
Can I substitute almond flour for the gluten-free blend?
Yes, but the texture may change slightly. Almond flour adds richness but might make the brownies denser.
How can I make these brownies dairy-free?
Use coconut oil or a dairy-free butter substitute. Also, opt for dairy-free chocolate chips if using.
Can I make these brownies ahead of time?
Absolutely! They store well in the fridge or freezer, making them a great make-ahead dessert.
Are these brownies suitable for kids?
Yes, they’re rich in flavor and free from artificial ingredients—just the treat kids will love.
What’s the best way to cut brownies cleanly?
Let them cool fully and use a sharp knife wiped clean between slices for perfect edges.
Can I double this recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Add a few extra minutes to the baking time.
Will they taste different from regular brownies?
Not at all! Most people can’t tell they’re gluten-free—they’re just as fudgy and flavorful.
Can I reduce the sugar in the recipe?
You can cut the sugar slightly, but it may affect the texture. Try substituting with coconut sugar for a lower glycemic option.
What kind of cocoa powder is best?
Use high-quality, unsweetened cocoa powder for the richest flavor. Dutch-processed gives a smoother taste.
Conclusion
These gluten-free brownies are everything you want in a dessert: rich, chewy, easy to make, and unbelievably chocolatey. Whether you’re gluten-free or not, this recipe is a keeper that will quickly become a staple in your baking rotation. Serve them warm, share them with friends, or stash a few away for a personal treat—they’re just that good.
Gluten-Free Brownies
- Total Time: 35 minutes
- Yield: 9 large or 12 small brownies
- Diet: Gluten Free
Description
These gluten-free brownies are rich, fudgy, and irresistibly chocolatey—everything you love about classic brownies without the gluten. Perfect for anyone craving a decadent dessert that’s quick, easy, and diet-friendly, these brownies deliver chewy indulgence in every bite. Whether you’re gluten-intolerant or just exploring better-for-you sweets, this recipe is sure to impress.
Ingredients
Ingredients:
½ cup gluten-free flour blend
½ cup unsweetened cocoa powder
½ cup sugar
¼ tsp salt
2 large eggs
¼ cup unsalted butter (melted)
1 tsp vanilla extract
½ cup chocolate chips (optional)
Instructions
Instructions:
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Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
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In a medium bowl, whisk together the gluten-free flour, cocoa powder, sugar, and salt.
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In another bowl, beat the eggs with vanilla extract, then stir in the melted butter.
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Combine the wet and dry ingredients, stirring until just mixed. Avoid overmixing.
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Fold in chocolate chips, if using.
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Pour batter into prepared pan and smooth the top.
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Bake for 20–25 minutes, until a toothpick inserted in the center comes out with moist crumbs.
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Let cool in the pan for 10–15 minutes before slicing. Serve warm or at room temperature.
Notes
- For a dairy-free version, substitute butter with coconut oil or a vegan butter alternative.
- To make them vegan, use 2 flax eggs (2 tablespoon ground flaxseed + 6 tablespoon water).
- For added richness, swirl in melted chocolate before baking.
- Add 1 teaspoon espresso powder to intensify the chocolate flavor.
- Store in an airtight container at room temp for 3 days, or refrigerate for 5. Freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
