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.

a stack of brownies with a bite taken out of top one.
An easy gluten-free brownie recipe that tastes even better than the original? Yes, please! These fudgy brownies are made with a combo of melted chocolate chips and cocoa powder

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A Gluten-Free Brownie Recipe To End All Searches

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.

For instance, when swapping out gluten-free flour in homemade brownies, the results can be overly greasy. This happens because GF starches don’t absorb fat as well as wheat flour. No one wants that! We deserve some damn good brownies, am I right?!

So let’s make that happen. First, using melted chocolate chips, rather than just straight cocoa powder, adds moisture along with deep chocolate flavor. BUT, adding a little bit unsweetened cocoa powder to the batter boosts chocolate flavor, and helps absorb the butter fat. Win, win.

We can’t decrease the butter because it would strip away that essential fudginess. And adding more flour would dry out the brownies. So you can stop looking. It’s the perfect homemade brownie recipe to add to your go-to best gluten-free dessert options.

Enjoy them as is, with a snowy dusting of powdered sugar, make a single serving version with this 1-minute GF mug brownie, or if you’re really looking to level up your brownie game than you have to try them as a base for gluten-free buckeye brownies. Wowzers.

This is my go-to brownie recipe! They are amazing and no one even realizes they are GF!

—Jennifer

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!

—Sarah
top view of brownies on a brown board.
Thin, crackly tops and overload fudgy centers are the ideal caveats for brownies and a GF recipe should have it all!

Watch The Recipe

Let’s Make This Together!

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.)

Fudginess starts in a pan…

Grab a large enough saucepan to combine all the ingredients. Then, melt together the butter, sugar, and water, bringing to a low boil. Remove from heat and stir in 2 cups chocolate chips until melted.

butter and sugar in a saucepan.
a purple spoon stirring a chocolate mixture.

And ends in a pan.

Cool that mixture slightly then vigorously whisk in the eggs and vanilla extract (that’s where your glossy, crackly tops come in). Stir in the gluten-free flour, cocoa powder, baking soda, and salt. Then it’s time for bonus ingredients, like more chocolate chips (yes please!) and nuts (yes for me, no for fam 😔).

Pour that goodness in a greased 9X13 metal pan. Bake for 35-40 minutes, or until a toothpick inserted in the middle has a few moist crumbs. Try to wait to dive in…or not.

a whisk in the saucepan after the eggs have been added.
flour being stirred into the brownie batter.

But Are They Done??

I know. It’s always a struggle. 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.

Bonus Brownie 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.
a stack of brownies with chocolate chips around.
This has been my go-to GF brownie recipe for decades. It’s great to finally end the search. Happy baking!

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

a stack of brownies with a bite taken out of top one.
4.25 stars (48 ratings)

Secret To Best Gluten-Free Brownies (Crackly Tops)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 24
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
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.
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Ingredients
 

Equipment

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 granulated sugar, ⅔ cups unsalted butter, ¼ cup water, 2 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.)
    1 ½ cups gluten-free all-purpose flour, ¼ cup unsweetened cocoa powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 cups semisweet chocolate chips
  • 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.

Notes

Storing and Freezing
Keep any leftovers in the pan and wrap securely with aluminum foil. Store at room temperature for up to 2 days. GF 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
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 30 minutes, but can take up to 35 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. Be sure to read the label on your GF flour blend because some mixes contain milk powder.
 
Recipe adapted from Taste of Home
Calories: 246kcal, Carbohydrates: 33g, Protein: 2g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 44mg, Sodium: 142mg, Potassium: 19mg, Sugar: 26g, Vitamin A: 250IU, Vitamin C: 0.2mg, Calcium: 33mg, Iron: 0.8mg
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!