My number one goal as a seasoned gluten-free baker is to transform recipes into even better versions and these homemade gluten-free brownies are no exception! While they are made from scratch, they are just as easy as using a brownie mix and yield even better results! If you love extra fudgy brownies with chewy outer edges, a thin crackly crust and gooey moist interiors then enjoy this easy brownie recipe made with gluten-free flour.

HOmemade Gluten-Free Brownies Recipe
When all-purpose gluten-free flour blends were developed, buyers were led to believe it’s was simple as swapping out GF flour in traditional recipes. While these new flours definitively made baking more streamlined, the end results weren’t always as promised.
Fortunately to achieve perfect, homemade gluten-free brownies, just as good as you remember them, it doesn’t have to be overly complicated. Throughout years of recipe testing, I’ve developed many easy gluten-free baking tips to enhance GF flour blends with incredible results!
For instance, when swapping out gluten-free flour in a brownie recipe, the results can be overly greasy. This happens because GF starches don’t absorb fat as well as wheat flour.
What is the easy fix? Adding unsweetened cocoa powder not only adds a rich chocolate flavor, but helps absorb the butter fat. Simply decreasing the butter would take away the fudgy texture, and adding more flour would dry out the brownies. Therefore, a bit of cocoa powder is the perfect trick!
While these gluten-free brownies replicate a traditional bakery-style treat, there are alternative methods and starch options safe for a gluten-free diet. Brownies made with almond flour are ideal for a grain-free or lower carb dessert.
Oat flour brownies are a 5-minute blender recipe using an affordable GF ingredient you can make right at home. This is a great option for those allergic to some of starches used in a GF all-purpose flour blends.
Whatever method works best for you, they are all better tasting and just as easy as using a gluten-free brownie mix! Here I will teach just how easy it is to make brownies using gluten-free all purpose flour with a thick, moist interior, chewy edges, and crackly top.
Read on to discover many other easy baking tips, such as the best baking pan to use, why bake at a lower oven and how to achieve a crackly crust. Making best gluten-free brownies requires a few simple ingredients and this easy one bowl recipe!
Ingredient notes
What is the trick for making fudgy gluten-free brownies? Using melted chocolate chips, rather than just straight cocoa powder, adds moisture along with deep chocolate flavor.
Read below to discover why the remaining simple list ingredients makes the world’s best brownies and any workable substitutions. If you are looking for a single-serving recipe, try this 1-minute fudgy gluten-free mug brownie!
- Butter – Preferred for best flavor, but if you are in need of a dairy-free brownie, substitute vegan butter sticks.
- Semi-sweet chocolate chips – Brownies should be dense, fudgy and moist, not light and airy like a cake. Using melted chocolate chips is more accessible and affordable than chocolate bars, plus they can be swapped out for dairy-free chocolate chips.
- Unsweetened Baking Cocoa – Used to add a touch of bittersweet flavor, help absorb fat so the bars aren’t overly greasy, and add structure. Use natural baking cocoa or dutch-process cocoa for a smoother flavor.
- Gluten-free all purpose flour – I use and recommend Cup4Cup gluten-free flour because the taste and texture mimics wheat flour the best. However, it does contain milk powder, so for a dairy-free GF brownies, King Arthur Measure-for-Measure is recommended.
- Sugar – A combination of granulated sugar and brown sugar adds structure and chewiness.
- Baking soda – While some brownie recipes do not add any leavening, adding a bit to gluten-free flour helps with lift. Also, baking soda is essential for chewy texture, where as baking powder adds cakeyness.
How to Make Gluten-free Brownies
This recipe makes a 9X13 pan of brownies. For less brownies (buy why???) you may halve the ingredients and bake in a 8X8 baking dish. This will yield slightly thicker brownies, so the baking time remains the same.
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- In a large saucepan over medium heat melt together the butter, sugar, and water. Stir constantly and bring to low boil. Once it has come to boil, remove from heat and stir in 2 cups chocolate chips until melted.
- Set aside for 10 minutes, stirring occasionally to slightly cool the mixture. Vigorously whisk in the eggs and vanilla extract.
- Stir in the dry ingredients – gluten-free flour, unsweetened baking cocoa, baking soda, and salt. Once combined, stir in the remaining chocolate chips and optional nuts.
- Pour the brownie batter into a greased 9X13 metal pan. Bake for 35-40 minutes, or until a toothpick inserted in the middle has a few moist crumbs.
Best way to tell brownies are done
Brownies can be difficult to tell when they are done because you want a moist center, but not liquidy and underbaked. If you error on overbaking them, you risk losing moisture and a tough, dry texture.
It’s best to start checking brownies a few minutes before the recipe’s cooking time. Oven temperatures can vary and exact timing makes a difference while baking.
The edges will look and feel set before the middle cooks through. Therefore, stick a toothpick or wooden skewer in the middle to check the batter. If it comes out with wet, uncooked batter, stick them in for a few more minutes and check again. They are done when fudgy, cooked crumbs stick to the toothpick.
Dairy-free adaptation
Replace the butter with plant-based vegan butter sticks and reduce the salt by half. Use dairy-free chocolate chips, such as Enjoy Life.
The recommended flour, Cup4Cup, does contain milk powder. Replace with an all-purpose gluten-free flour blend safe for dairy-free diet.
More expert baking tips
- For easier cutting, line the baking pan with a piece of oversized parchment paper, creased to fit along edges. Once the brownies have cooled completely, lift the parchment from the pan and transfer to a cutting board.
- Using a metal pan produces chewier edges because it conducts and concentrates heat around the crust.
- Achieving a thin crackly crust on brownies has to do with the sugar. Whisking the sugar with melted butter incorporates the ingredients, but not as much as when you cream butter and sugar together. Therefore, the sugar partially separates, floating to the top, and creating that shiny, crackly crust!
- Using room temperature eggs prevents them from cooking when they are mixed in the warm butter sugar mixture. If you forget to set them out before, leave them in their shells, place in a bowl and cover with hot water for 5-10 minutes.
- Baking at a lower 325ºF oven temperature extends the baking time, allowing more time for the GF starches to absorb the moisture-rich ingredients. This eliminates any gritty, ricey texture.
- Although it may be tempting, don’t cut and serve the brownies after they have been pulled from the oven. The chocolate needs time to cool and set to make for easier slicing and serving.
SToring and freezing
Keep any leftovers in the pan and wrap securely with aluminum foil. Store at room temperature for up to 2 days. Gluten-free baked goods have a tendency to lose moisture quickly, so I recommend enjoying within 1-2 days.
For longer storage, freeze the brownies. After cooling and cutting, wrap each individually in plastic wrap and store in a ziplock freezer bag.
Alternatively freeze the whole pan before cutting. Make sure the cooked brownies are cooled completely and then wrap the pan in plastic wrap. It’s best to wrap it all the way around, like a present, to get a good airtight seal. Then cover the top with a layer of foil. Pull out the pan to thaw on the counter a few hours before serving.
MIx-ins and variations
While from scratch gluten-free brownies are definitely delicious as is, they can morph into other brownie and bar desserts or be enhanced with mix-ins.
For instance, the batter can be spread thinner in larger pan and decorated as 4th of July brownies (pictured below). Alternatively, use them as a base for these viral Buckeye Turtle Brownies or Cookie Dough Brownies, both pictured below.
More mix-in ideas include,
- Chopped nuts, such as walnuts, pecans, or almonds
- Sprinkling the top with flaky sea salt before baking.
- For candy lovers, stir in chopped snickers, Reese’s Pieces or M&Ms. (Read labels and refer to manufacturer’s website to make sure candy is gluten-free)
- Dollop on raspberry jam, marshmallow fluff, or peanut butter and then gently swirl with a knife before baking.
SAVE THIS RECIPE FOR Gluten-Free Brownies TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
From Scratch Brownies with Gluten-Free All-Purpose Flour
Listen to Recipe Audio
Ingredients
- 1 ½ cups sugar
- ⅔ cups unsalted butter cubed
- ¼ cup water
- 3 cups semisweet chocolate chips, divided
- 4 eggs room temperature
- 2 teaspoons vanilla extract
- 1½ cups gluten-free all-purpose flour (I recommend Cup4Cup gluten free flour)
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Grease a 9X13" baking pan with nonstick cooking spray and preheat the oven to 325ºF. TIP: Baking brownies in metal pan makes them fudgier with chewy edges.
- In a large saucepan combine the sugar, cubed butter, and water over medium heat. Bring to just a boil, stirring constantly. Immediately remove from heat and stir in 2 cups chocolate chips until melted. Cool slightly, about 10 minutes.1 ½ cups sugar,⅔ cups unsalted butter,¼ cup water,3 cups semisweet chocolate chips,
- Whisk in eggs and vanilla vigorously into chocolate mixture.4 eggs,2 teaspoons vanilla extract
- Stir in the gluten-free flour, unsweetened baking cocoa, baking soda, and salt to the saucepan. Mix in the extra cup of chocolate chips (leave out this extra cup if you are using brownies as a base for Buckeye Turtle Brownies.)1½ cups gluten-free all-purpose flour,¼ cup unsweetened cocoa powder,½ teaspoon baking soda,½ teaspoon salt
- Pour into prepared pan and bake for 35-40 minutes, or until toothpick inserted in center comes out with a few fudgy crumbs. Cool in pan on wire rack.
- DID YOU MAKE THIS RECIPE? DON'T FORGET TO GIVE IT A STAR RATING AND COMMENT BELOW!
Equipment Needed
Recipe Notes
Halving Recipe
To make a 8X8-inch pan of brownies, halve all the ingredients. The brownies will be slightly thicker, so the baking time remains the same. Start checking at 35 minutes, but can take up to 40 minutes.Dairy-Free Adaptation
Replace the butter with plant-based vegan butter sticks and reduce the salt by half. Use dairy-free chocolate chips, such as Enjoy Life. The recommended flour, Cup4Cup, does contain milk powder and will have to be replaced with an all-purpose gluten-free flour blend safe for dairy-free diet. Recipe adapted from Taste of HomeNutrition
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Jennifer Rigney says
This is my go-to brownie recipe! They are amazing and no one even realizes they are GF!
Melissa Erdelac says
So glad to hear, Jennifer!
Best,
Melissa
Sarah says
I have made these several times over the last year plus and they always turn out amazing! This recipe is famous in my circle and people request them all the time! Thanks for sharing!
Melissa says
Hi Sarah,
I appreciate you taking the time to write and let me know! This makes so happy. I love having a good go-to brownie recipe. 🙂
Best,
Melissa
Anonymous says
Hi am wondering if you could substitute cocoa powder for the chocolate chips 😋 has anyone tried that
Melissa says
Hello,
I haven’t tried it, but if you wanted to give it a go, use 1/2 cup cocoa powder. Let me know how it works out!
Best,
Melissa
Rox says
Hi! I’ve made these gluten free and they are amazing, my friends ask for them at every pot luck. If I wanted to use normal flour, would I have to change anything in the recipe or the quantity of flour? Thanks!
Melissa says
Hi Rox,
I’m so glad you enjoyed the recipe (and your friends 🙂 )! No, you don’t have to change anything to use regular flour, but they probably won’t take as long to bake. Start checking about 5 minutes before baking time ends.
Best,
Melissa
Diane says
They turned out horrible!!! Made them to the tee!!! They rose extremely high in the oven then deflated like a balloon!!! What did I do wrong??
Melissa says
Hi Diane,
I am terribly sorry to hear this! I’m not exactly sure what went wrong, however if they rose that high maybe too much baking soda was used? Did you use regular or gluten free flour?
Best,
Melissa
Mei says
This is the best homemade brownie recipe ever. Thanks!
Melissa says
I agree! I’ve made these hundreds of times and they never fail me! So glad you enjoyed them as well!
Best,
Melissa
Tricia says
Yummy yummy yummy is all I have to say!! These are the best brownies! And so easy.
Melissa says
Thank you, thank you, thank you. I’ve made these brownies WAY too many time times, but they never disappoint!
Nancy says
Can you please advise if this recipe can successfully be cut in half? Thank you
Melissa says
Hi Nancy,
You can of half the recipe for 8×8 pan. On the recipe notes there are baking instructions. Enjoy!
Heather says
I made this recipe and was completely blown away by how awesome they were! I will never use a brownie mix again. I’m wondering if it’s possible to use unsalted butter instead of regular butter though…. would that change the taste/texture at all?
Thank you!
Melissa says
Hi Heather, Thanks for taking the time to let me know how much you loved them. I just made them the other day too. I do love this recipe! Not specifying unsalted butter was an oversight by me. I went ahead and amended the recipe. Generally, with baking, if you use salted butter leave out the salt in the recipe. So you can adapt it either way
Julie says
I just made these as the base for the Buckeye Turtle Brownie recipe and they did not turn out. I was a cup short on chocolate chips, so I used 2 Tbs. cocoa powder instead. They are way too dry (seems like 4 cups flour is too much), they rose very high in the glass pan (at least twice the batter height), and just didn’t have a very rich flavor. Probably my substitions and the fact I live at 6,000 ft. I also may not have beat the eggs well enough or dissolved the sugar all the way as you mentioned (wish I’d read the comments before making). I’m bummed, because I was so excited to make the Buckeye recipe, which still turned out okay despite the brownie failure. I will definitely make again, just using the Giradelli triple chocolate brownie mix that I love to ensure they turn out great.
Julie says
Ok, I just reread the recipe and see that it calls for 1.5 cups flour. I feel so silly! I confused the Cup 4 Cup brand you recommended for 4 cups if flour! So sorry. I’ll have to try again sometime to get it right.
Melissa says
Hi Julie,
Thanks for following up. Don’t feel silly at all! I’ve had other readers confused about the Cup 4 Cup brand name. I’ve always thought it’s a silly name because people are going to use it for baking and it’s confusing when writing a recipe. I changed some wording in the recipe so hopefully other readers don’t accidentally use 4 cups of flour. 👍
betty b says
Melissa, I used a glass pan. I will try metal for my third time. hahahah. I’m not giving up!! You seem to know your brownies like I do, so I know I will get this right!! keep your fingers crossed! hahahaha
betty b says
Hi there. I am a brownie fanatic and when I stumbled upon your recipe, I knew I had to try it. I made these last night. Although they did indeed come out decadent and dense, I didn’t get that crunchy crackly crust that you did. My crust was the paper thin shiny crust. How long did you beat your eggs? I cant wait to make these again, but I want the crust as shown in your picture. thank you!!!
Melissa says
Hello,
I’m glad you enjoyed them! I agree the crust of the brownies is pretty essential for having a great brownie. First of all, I would make sure the sugar has been dissolved with the butter. Then, a crackly crust is made by beating the eggs really well, till frothy. You can beat it again when you add the cooled chocolate. Hopefully that helps! Best, Melissa
betty b says
thank you Melissa. do you know that I have tried over 47 brownie recipes trying to recreate my favorite recipe that I lost years ago? Ok well, I shall try your recipe again. thank you for responding!!
Anonymous says
ok, well, I just made another batch. they looked so beautiful when I took them out of the oven. They had that nice crust just like yours. Now, 15 minutes later, the crunchy crust has turned into a thin flaky crust. Ughhhh. I’m wondering since its so humid right now, if that has anything to do with it.
Melissa says
I am so bummed my recipe is not turning out to be the 48th winning brownie for you. I mean, it was named for people like you (and me)! I hear you, though. I never made the same brownie recipe twice because I was never 100% satisfied. Now this one is my absolute go to, but they have always turned out for me and I love the texture and taste 🙁
I’m stumped why the crust turned. Like you said, it is quite possible if they were sitting out in lots of humidity. Did you use a metal baking pan? I feel like that gives a better result than glass. You have no idea how much I wanted this recipe to hit it out of the park for you. Don’t give up!
Best,
Melissa
betty b says
ok, well, I just made another batch. they looked so beautiful when I took them out of the oven. They had that nice crust just like yours. Now, 15 minutes later, the crunchy crust has turned into a thin flaky crust. Ughhhh. I’m wondering since its so humid right now, if that has anything to do with it.