Easily make fudgy, gluten free brownies from scratch. This easy recipe uses common ingredients you probably already have on hand.
Granulated sugar gives these brownies their sweetness. For a light molasses flavor, try substituting with half granulated and half brown sugar.
Eggs help the batter stay together without making the brownies too cakey. Be sure to use eggs that are at room temperature.
Chocolatey and fudgy, these gluten free brownies make a decadent dessert with a steamy cup of coffee or all on their own. They’re easy to make, only take one bowl and are certified gluten free.
The ingredients in this recipe are common, but it’s important to use high-quality products for best results. Butter – use organic if you can.
Sugar – use granulated for the most flavor.
Cocoa Powder – I like to use cacao powder, but you can also use equal amounts of cocoa.
Eggs – these are used as a binder in this recipe, but you can replace them with flax eggs or an egg replacement powder if you want to go vegan.
The key to getting these brownies extra fudgy is to stop mixing once the gfJules flour is added. If you continue to beat, you’ll add air into the batter which will make it cakey and less gooey. Also, don’t overbake. You’ll know they are done when a skewer comes out 95% clean, with just a little bit of wet crumbs.
These gluten free brownies are simple to make, made from common ingredients that most people already have in their pantry. And they are just as fudgy and delicious as the best boxed chocolate brownie mixes!
The key to making these brownies as fudgy as possible is whisking the eggs and sugar really long. This ensures that there are no clumps of sugar and that the mixture has a nice smooth texture when rubbed between clean fingers.
Also, it’s important to use a light-colored pan to bake these gluten free brownies. Dark pans tend to cook these brownies too quickly, leading to underdone centers and crisp edges.
Finally, make sure to use dairy-free chocolate chips. And if you need to, feel free to swap the coconut oil for butter or vegan butter or avocado oil. These brownies freeze really well, so you can make a large batch and keep them in the freezer for quick and easy treats.
The brownies taste great on their own, but you can spruce them up with a dollop of dairy-free ice cream or extra chocolate chips. Chopped nuts are delicious, too. For the best texture and flavor, toast them first in a skillet for just a few minutes.
The eggs in this recipe are very important because they help leaven the brownies without making them too cakey. If you have problems with eggs, substitute a flax egg or chia seed egg. The gluten free flour helps hold everything together and prevents a gritty texture. In this recipe, I use a gluten free all-purpose flour blend but you can also try using your favorite brand of regular sifted flour.
Pour the batter into a prepared 8×8 pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with only a few crumbs on it. Cool completely before cutting. Brownies will keep at room temperature for several days, but can be frozen for longer storage.
Besides the obvious ingredients (cocoa powder, sugar, butter and eggs) the best gluten free brownies have other additions to enhance their flavor and texture. A pinch of salt is a good idea to bring out the sweetness, and vanilla extract adds that delicious floral note. Some readers prefer to add chopped nuts, which can be walnuts or pecans toasted and chopped for a pretty finish. And of course, these brownies are perfect with the addition of chocolate chips or chunks – dark or milk is both great.
When the brownies are done baking, they sink a little in the middle as they cool – this is completely normal and helps give them their dense fudgy texture. Let them cool in the pan, and when they are fully cooled, they will be easy to slice into squares. These brownies also keep well in the fridge. Enjoy! – Recipe by Laura Vitale. Please ask questions in the comment section below!