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If you’re looking for the BEST Gluten Free Brownies EVER, look no further. This recipe is exactly what a Gluten Free Brownie recipe should be – delicious, fudgy, crackled on top, and packed full of chocolate. No boring, cake-like brownies here!
Why choose THIS gluten free brownies recipe?
I get it, there are tonnes of people claiming they have the ‘best’ gluten free brownies recipe out there. So why should you try mine?
- Experience: I’ve been making gluten free brownies this way for 20+ years because they are fudgy, delicious, and SO easy. I’ve never updated the recipe because I honestly haven’t felt the need to. I just love them!
- Gluten-Eaters Love Them: This recipe has lots of ⭐️⭐️⭐️⭐️⭐️ reviews and even my gluten-eating friends request them. Which always says a lot!
- Ease: These gluten free brownies are very easy – perfect for beginner bakers.
- Top Tip: TRUST ME when I say they still need to wobble a bit when they come out of the oven. This is the way to get a gooey, delicious brownie.
- Flour of choice: I always use the FREEE Plain Gluten Free Flour for this but any plain gluten free flour blend will work, such as Asda or M&S flour.
Gluten free brownies get a lot of stick (WHY is the ONLY gluten free option in a coffee shop is a brownie!?) but that’s because they’re often not done right.
Because the best gluten free brownies should be exactly like this. Fudgy, gooey, chocolatey and decadent. Not dry, crumbly and cake-like.
Gluten free flour actually makes really good brownies and this gluten free brownies recipe is just original and best. Perfect if you’re new to gluten free baking.
Sure, I’ve dabbled in Easter creations like my Creme Egg brownies, or my snazzy gluten free millionaire’s shortbread brownies. But you can’t beat a classic, right?
NEW FOR FEB 2025: I haven’t changed my recipe because I make it over-and-over again and honestly, I just love it. BUT I’ve added a video and some step-by-step photos for those newer to gluten free baking, to make these brownies even easier to make!
Don’t just take my word for it…
Kim left ⭐️⭐️⭐️⭐️⭐️ and said: “Best brownies I’ve ever made! Perfect moist fudgy texture with a crispy top and a rich taste.“
Caroline also left a ⭐️⭐️⭐️⭐️⭐️ review and said: “We have baked these 3 times now, they are fab!”
Table of Contents
- Why choose THIS gluten free brownies recipe?
- Don’t just take my word for it…
- Ingredients
- Top tips for making the BEST gluten free brownies
- How to make gluten free chocolate brownies
- Variations
- Storing and Freezing Instructions
- Frequently Asked Questions
- Gluten Free Brownies Recipe Recipe
- More gluten free brownie recipes
Ingredients
So what do you need to make these gluten free chocolate brownies? Only the basic ingredients, I promise:
- Plain Gluten Free Flour: Use a gluten free plain flour blend or All Purpose blend for this recipe. Single flours like almond and coconut won’t work.
- Chocolate: I use a mixture of dark chocolate and milk chocolate for this brownie recipe. A lot of chocolate has ‘may contain’ warnings so always double check. The Dr Oetker baking chocolate bars are my favourite safe option.
- Butter: You’ll want to use unsalted butter for this recipe.
- Caster Sugar: In the US use baking or superfine sugar.
- Eggs: I use two large UK eggs for this recipe. These are crucial for getting that crackly, brownie top.
- Vanilla Extract: This is usually gluten free but always double check.
- Cocoa Powder: You can use normal cocoa powder or extra dark – just double check it is gluten free.
- Chocolate Chips: Again, be wary of ‘may contain’ warnings and ensure you use gluten free chocolate chips. I like to use a blend of milk, dark and white chocolate chips.
- Nuts: I love adding chopped mixed nuts or hazelnuts to my brownies but you can omit these for a gluten free nut free brownie recipe.
Top tips for making the BEST gluten free brownies
Here are a few tips and tricks to ensure you get the best from your brownies!
- Whisk the eggs well. Getting the eggs light and fluffy is what makes that gorgeous, crackled top.
- Don’t overcook your brownies. You might be worried by the fact they are still wobbly in the middle, but if you overcook them they will go dry and cakey. Which leads me on to…
- Let them cool before cutting! I know it’s hard when they smell *that* good, but trust me, the brownies need to set so let them cool for at least an hour. Otherwise you’ll be eating a molten mess.
How to make gluten free chocolate brownies
There’s a printable recipe card below with the method, but here are some step-by-step photos to show you how easy fudgy brownies are to make.
To make this easy gluten free brownies recipe:
Preheat the oven to 180’C. Line an 8-inch / 20cm square baking tin with baking paper and set aside.
Break the chocolate into a bowl and melt over a bowl of boiling water. Once melted set aside to cool slightly while you start the rest of the recipe.
Melt the butter in the microwave and add to a large mixing bowl with the sugar. Using an electric whisk, mix together until combined.
Add the eggs and vanilla extract to the sugar/butter mix. Continue to mix with electric whisker for a minute until the mixture pales and starts to go fluffy.
Add the chocolate to the mix – make sure it is warm but not too hot or it will cook the eggs (not good!). Using a spatula fold the chocolate in and mix until combined.
Sift in the flour and cocoa powder. Add the salt and chocolate chips (and nuts if using – reserve a few for the top) and then fold the dry ingredients into the mix gently.
You don’t want to over mix – just enough so there are no lumps of flour.
Once combined, pour the brownie batter into the lined baking tin and spread out evenly. Smooth out the top with a spatula and sprinkle over any extra nuts/chocolate chips.
Place the brownies in the oven and bake for 30 minutes. Once done, remove from the oven and cool on a wire rack completely before cutting them up.
It is very important to ensure the brownies cool completely before cutting. I would give them at least a couple of hours before cutting into them.
They should be a bit wobbly still when they come out of the oven but will firm up as they cool. Trust the process!
Variations
Want to jazz up your brownies, here are some ideas to vary this easy gluten free brownies recipe:
- Triple Chocolate Brownies: Add milk, dark and white chocolate chunks for a triple chocolate hit.
- Drizzle with Chocolate: If there’s not quite enough chocolate already, finish your cooled brownies off with a drizzle of melted chocolate.
- Nutty brownies: I love to add chopped nuts to my brownies for the extra crunch and flavour. Hazelnuts or peanuts work well.
I also have some other great gluten free brownie recipes which use this recipe as a base. So for your next base, why not check them out:
- Peanut Butter Brownies
- Millionaire’s Shortbread Brownies
- Gluten Free Blondies
- S’Mores Brownies
- Creme Egg Brownies
- Sl*tty Brownies (with cookie dough and Oreos!)
- Loaded Easter Brownies
- Mini Egg Brownies
Storing and Freezing Instructions
TO STORE: Once cooled completely and sliced, you can keep these brownies in an airtight container at room temperature for around a week. They don’t need to be refrigerated – in fact, they’re better when not!
TO FREEZE: Yes you can! Simply slice up the brownies and freeze them between sheets of baking paper. Defrost at room temperature whenever you need a chocolate hit. You can also heat them in the microwave slightly for a gooey, warm brownie.
Frequently Asked Questions
Here are some FAQs about this easy gluten free brownies recipe – if you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
If you want to make a gluten and dairy free brownies recipe, simply switch the butter for a vegan butter and the chocolate for a dairy free chocolate. As this recipe relies on eggs, is is not vegan. But making it dairy free is easy!
Of course! The brownie batter itself doesn’t contain any nuts (I know a lot of recipes do!) so simply avoid adding any extra nuts to the mixture.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Gluten Free Brownies Recipe
Ingredients
- 100 g dark chocolate
- 100 g milk chocolate
- 170 g unsalted butter
- 250 g caster sugar
- 2 large eggs
- 2 tsp vanilla extract
- 90 g gluten free plain flour, (I use FREEE or M&S or Asda's own brand plain gluten free flour)
- 40 g cocoa powder
- 1 tsp salt
- 150 g chocolate chips, (dark, milk or white chocolate)
- 125 g mixed chopped nuts, (optional)
Instructions
- Preheat the oven to 180’C. Line an 8-inch / 20cm square baking tin with baking paper and set aside. Break the chocolate into a bowl and melt over a bowl of boiling water. Once melted set aside to cool slightly while you start the rest of the recipe.
- Melt the butter in the microwave and add to a large mixing bowl with the sugar. Using an electric whisk, mix together until combined.
- Add the eggs and vanilla extract to the sugar/butter mix. Continue to mix with electric whisker for a minute until the mixture pales and starts to go fluffy.
- Add the chocolate to the mix – make sure it is warm but not too hot or it will cook the eggs (not good!). Using a spatula fold the chocolate in and mix until combined.
- Sift in the flour and cocoa powder. Add the salt, chocolate chips and most of the nuts (if using) and then fold the dry ingredients into the mix gently. You don't want to over mix – just enough so there are no lumps of flour.
- Once combined, pour into the lined baking tin and spread out evenly. Sprinkle any leftover chocolate chips and nuts on top. Place the brownies in the oven and bake for 30 minutes.
- Remove from the oven and cool on a wire rack completely before cutting them up. It is very important to ensure the brownies cool completely before cutting. I would give them at least a couple of hours before cutting into them. They should be a bit wobbly still when they come out of the oven but will firm up as they cool.
Video
Notes
- VERY IMPORTANT: I cannot stress enough how important it is to let these brownies cool completely before cutting them. They need to be quite liquid still when they come out of the oven to firm up into gooey, fudgy brownies!
- Storage: These brownies can be stored for up to a week at room temperature, or frozen for up to 6 months.
- Dairy Free? Check out the FAQs below for my handy substitutions to make this recipe dairy free and gluten free.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos and more tips and tricks for making these gluten free brownies.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about these Gluten Free Brownies!
Nutrition
More gluten free brownie recipes
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These Brownies are absolutely amazing! Awesome recipe and so delicious!
We have baked these 3 times now, they are fab! We particularly liked them when we only used milk chocolate for main mix (as didn’t have enough dark chocolate) xx
Best brownies I’ve ever made! Perfect moist fudgy texture with a crispy top and a rich taste.
Excellent brownies! I have been recipe testing gluten free bakes as this is the first that tastes amazing. Not like dry plaster dust with extra bits of grit. Haha. I used 54% chocolate for the base (as I had a load of it!) and it worked perfectly!