Gluten Free Brownies Recipe

By Becky Hardin

Updated Aug 10, 2026

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No one should have to miss out on a good brownie. That’s why I’m excited to share this gluten-free brownie recipe. These brownies are every bit as rich, fudgy, and chewy as regular brownies, so if you’re avoiding gluten, you won’t feel like you’re settling for less. Quick and easy to prepare, I use unsweetened chocolate, chocolate chips, and plenty of butter to create an ultra-rich, chocolatey batter that bakes up with an irresistibly fudgy center and crackly top. Every time I make a batch, they disappear fast.

The Best Gluten Free Brownies

Mention gluten free and most people think “yuck, it won’t taste good.” Well, let me tell you gluten free can taste amazing, and these brownies are the perfect example. Soft, chewy, and super fudgy, they always disappear in minutes, and no one can ever tell they’re gluten free.

I use a simple combination of unsweetened chocolate, butter, sugar, and a 1-1 flour to create a thick and rich batter. Then I sprinkle in semi-sweet chocolate chips to add even more chocolatey goodness. If I want to take these brownies completely over the top, I’ll add a decadent layer of chocolate buttercream frosting though they are pretty indulgent without the frosting.

Tips For Beginners

• Use regular flour. If gluten isn’t an issue, you can substitute with regular all-purpose flour on a 1:1 ratio. 
• Let the brownies cool completely. Let the brownies cool to room temperature before cutting them, or they may fall apart. Once the butter and chocolate cool down, the brownies will hold their shape better.
• Use milk or dark chocolate chips. Substitute other types of chocolate chips in place of the semisweet chips. I do not recommend replacing the unsweetened chocolate, as it forms the basis of the chocolate flavor.
• Make sure the 1-1 flour has xanthan gum. Check the label on your 1-1 flour to confirm it has xanthan gum. It is an important ingredient in gluten-free baking as it helps bind the ingredients.
• Add a teaspoon of espresso powder. Espresso powder will deepen the chocolate flavor. Don’t worry, it won’t taste like coffee.
• Don’t swap the butter. It is important for getting the crackly top and contributes to the moisture of the brownies.
• Line the pan. I like lining the baking pan with aluminum foil so I can easily remove the brownies, though parchment paper also works.

Recipe Card

Gluten Free Brownies Recipe

Difficulty: Easy

4.70 from 42 votes

Prep: 15 minutes mins

Cook: 30 minutes mins

Cool Time: 15 minutes mins

Total: 1 hour hr

Servings: 12 brownies

Author: Becky Hardin

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Rich, fudgy gluten-free brownies with a crackly top! Made with chocolate chips and plenty of butter—no one will guess they're gluten-free.

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Ingredients 

1x2x3x

• ▢ 1¼ cups gluten free flour 185g, I like Bob's Red Mill 1-1 flour
• ▢ ½ tsp coarse kosher salt
• ▢ ¾ tsp baking powder 3g
• ▢ 12 tbsp unsalted butter 170g, cut into 1 inch pieces (1½ sticks)
• ▢ 6 oz. unsweetened chocolate 170g, finely chopped
• ▢ 2¼ cups granulated sugar 450g
• ▢ 4 large eggs 200g
• ▢ 1 tbsp pure vanilla extract 12g
• ▢ 1 cup semisweet chocolate chips 170g

Video

Instructions 

• Adjust oven rack to the middle position. Preheat oven to 325°F.
• Cover a 13×9-inch baking pan with two sheets of aluminum foil – the first sheet will go across the width and the second sheet should go the length of the pan. Cut the foil long enough to hang over by 3 inches so you can easily lift the cooked brownies from the pan. Spray the foil-lined pan with nonstick cooking spray.
• In a medium bowl, combine the flour, salt, and baking powder. Whisk well.
  1¼ cups gluten free flour, ½ tsp coarse kosher salt, ¾ tsp baking powder
• Melt the butter in a large heatproof bowl. Add chopped chocolate and stir until completely smooth and incorporated. If necessary, gently heat the chocolate/butter mixture, on HIGH, in 10-second increments, until chocolate is melted. Stir often.
  12 tbsp unsalted butter , 6 oz. unsweetened chocolate
• When the chocolate mixture is smooth, gradually whisk in the sugar. Add eggs, one at a time, until thoroughly combined. Add vanilla and whisk again.
  2¼ cups granulated sugar, 4 large eggs , 1 tbsp pure vanilla extract
• Add flour mixture in three additions. Fold gently with a rubber spatula after each addition, until batter is smooth and fully incorporated. Stir in the chocolate chips.
  1 cup semisweet chocolate chips
• Transfer the batter to the prepared pan, spreading it into the corners and smoothing the surface.
• Bake 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
• Transfer brownies to a cooling rack and cool to room temperature. Remove cooled brownies from the pan by lifting the foil overhang. Cut into 2-inch squares and serve.

Equipment

• Kitchen Scale (optional)
• 9×13 Baking Pan

Becky’s Tips

• If gluten isn’t an issue, substitute with regular all-purpose flour on a 1:1 ratio. 
• Do not cut the brownies until they are at room temperature. 
• Substitute milk or dark chocolate chips in place of the semisweet chips. Do not substitute the unsweetened chocolate.
• Check that your 1-1 flour has xanthan gum; it’s important for gluten free baking. 
• A pinch of espresso powder deepens the chocolate flavor.
• The butter is necessary for the crackly top adds moisture of the brownies.
• I like lining the pan with aluminum foil, but parchment paper also works.
• Store in an airtight container for up to 3 days. 

Serving: 1brownieCalories: 471kcalCarbohydrates: 59gProtein: 6gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 93mgSodium: 154mgPotassium: 231mgFiber: 5gSugar: 44gVitamin A: 447IUCalcium: 60mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Store

Uneaten brownies (if there is such a thing!) can be stored in an airtight container at room temperature for about 3 days or in the fridge for up to 1 week.

Freeze

Freeze the brownies individually in Ziploc bags, or wrap the whole baking sheet in plastic wrap, then foil and put in a large freezer bag. Stash in the freezer for up to 3 months. Thaw at room temperature before enjoying again.

Serving Suggestions

There’s nothing more satisfying than a rich, fudgy brownie and a cold glass of milk or oat milk. Sometimes I’ll take it a step further with a scoop of pumpkin ice cream or a drizzle of caramel sauce on top. These brownies make the perfect after-school treat, but they’re just as good for sharing at a potluck!

More Gluten Free Desserts To Try

• These Gluten Free Lemon Bars feature a buttery gluten-free shortbread crust that is topped with a layer of smooth, and tangy lemon filling. 
• These Gluten Free Chocolate Chip Cookies turn out super soft, moist, chewy, and absolutely delicious.
• For these Gluten Free Carrot Cake Bars, I use puréed baby carrots to add rich carrot flavor, loads of moisture, and, best of all, a simple, fuss-free preparation.

more Brownie recipes

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Strawberry Brownies (Chocolate Covered Strawberry Brownie Recipe)