Gluten Free Brownies
Posted Apr 26, 2026
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These gluten-free brownies are rich, fudgy, and irresistibly chocolatey. They have shiny, crinkly tops and look and taste just like classic brownies. You’ll never guess they’re made without gluten!
If you’re looking for the best gluten-free brownies recipe, you’ve found it!
These gluten-free brownies are just as delicious as classic brownies. They have shiny crackly tops, fudgy centers, and are irresistibly chocolatey – and no one will ever guess they’re made without gluten.
Plus, they’re easy to make with 8 ingredients in 30 minutes! Whether you want to bake a gluten-free treat for yourself or for a friend, you need to make these gluten free chocolate brownies!
Gluten-Free Brownies: Ingredients & Substitutions
- Semisweet chocolate. Use chips, bars, discs, etc. You can use dark chocolate or milk chocolate for a richer or sweeter flavor.
- Salted butter. Unsalted butter is a good choice.
- Granulated sugar. I use organic cane sugar with great results.
- Gluten-free flour. Use an baking flour that is a 1:1 substitute for all-purpose flour.
How to Make Gluten-Free Brownies
Let’s dive in and walk through this recipe together step-by-step. Don’t forget to watch the video for additional guidance.
Begin by lining an 8×8″ baking dish with parchment paper and lightly greasing. Technically you don’t have to use parchment paper – but it makes it so easy to lift the brownies out of the pan to cut and serve. If you’re planning on serving straight from the pan, you can skip using parchment paper and just grease the baking dish well with butter, shortening or cooking spray.
Next, melt the butter and chocolate together until smooth and glossy. You can do this over low heat on the stovetop, or in the microwave. Then set the mixture aside to cool slightly.
Then, mix the gluten-free flour, salt, and cocoa powder together in a small bowl. You can also skip this step and add the dry ingredients to the wet ingredients in the mixer after they’ve been beaten together, but I like to stir them together separately to ensure they’re evenly distributed throughout the batter.
Now comes the most important two steps for achieving the shiny, sugary, crinkly top that is non-negotiable when making brownies. Be sure to beat the eggs together for a full 60 seconds on high speed. They should be thick and pale yellow when they are done.
Then, add the sugar and beat for another minute. Don’t skimp on the beating – set a timer if you have to.
Then, add the melted chocolate and butter mixture and vanilla and stir until they are just incorporated into the egg/sugar mixture.
Next, add the dry ingredient mixture and and beat until just incorporated. At this point the batter should be thick. Not runny, but nice and thick.
Spread the batter into the prepared baking dish and bake for 25 to 30 minutes. The brownies are done when the top is set and they are slightly jiggly. If you like super fudgy gluten-free brownies – bake for 25 minutes. If you like them fudgy but a litter firmer, bake for closer to 30 minutes.
Then, let the brownies cool completely on a wire cooling rack before cutting and serving. Even if you want to serve the brownies warm, I still suggest letting them cool all the way before slicing because they are easier to cut once they have firmed up (which happens as they cool).
Once they are cooled, you can dust them with powdered sugar or frost with your favorite frosting. Chocolate buttercream is my favorite – but here are a few suggestions:
Frosting perfect for brownies
Serve
These gluten free brownies are delicious served plain, or you can add a scoop of vanilla ice cream and a drizzle of chocolate sauce or caramel sauce.
Store/Freeze
Store leftover gluten-free brownies in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or in the freezer for up to 1 month. Reheat in the microwave if desired.
Gluten-Free Brownies Recipe FAQS
The 2 gluten-free blends I suggest are:
– King Arthur flour 1:1 Baking Blend
– Bob’s Red Mill Gluten-Free Baking Flour
If you want to make gluten-free brownies without a flour blend, try one of these recipes:
– Flourless brownies (made with cornstarch instead of flour)
– Black Bean Brownies (no flour at all)
– Fudgy Paleo Brownies
If you didn’t get the shiny top, my guess is that you didn’t beat the eggs for 1 minute, then the eggs plus sugar for 1 minute.
Yes, double the ingredients and bake the gluten-free brownies in a 9×13″ baking dish for 30-35 minutes.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Gluten Free Brownies
Video
Ingredients
- 6 ounces semisweet chocolate (1 cup)
- ½ cup salted butter
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¾ cup gluten-free flour
- 1 Tablespoon cocoa powder
- ¼ teaspoon fine sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius), line a 8×8” (20×20 cm) baking dish with parchment paper and lightly grease, set aside.
- Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
- Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
- In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
- Add sugar and beat for an additional 1 minute.
- Stir in the melted chocolate/butter mixture and vanilla on low speed until batter is smooth.
- Add dry ingredients, mix on low speed until just incorporated and there are no lumps (the batter should be thick).
- Evenly spread the brownie batter in the bottom of the prepared baking pan.
- Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25 to 30 minutes.
- Remove the brownies from the oven and let cool completely on a wire cooling rack.
- Cut into 16 squares and serve.
Notes
- Semisweet chocolate. Use chips, bars, discs, etc. You can use dark chocolate or milk chocolate for a richer or sweeter flavor.
- Salted butter. unsalted butter is a good choice.
- Granulated sugar. I use organic cane sugar with great results.
- Gluten-free flour. Use an baking flour that is a 1:1 substitute for all-purpose flour. I recommend these two flours: – King Arthur flour 1:1 Baking Blend
– Bob’s Red Mill Gluten-Free Baking Flour
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
