The best gluten-free fudge brownie recipe from scratch! These brownies are chewy, fudgy and irresistibly delicious! Plus they’re easy-to-make!
The Best Gluten Free Fudge Brownie
There are many opinions out there about what makes the best brownie. Fudgy or cake like? Chocolate Chips or none? (If you’re like me, than this is a no brainer-give me all the chocolate!). If you are truly looking for the best gluten free brownies to appease any kind of brownie-lover than this is the recipe for you.
Even if you’re not gluten free this recipe makes some of the best brownies I’ve ever eaten and best of all, it’s so simple! Better than box-mix, these easy homemade gluten-free fudge brownies are fudgy (obviously), chewy, and soft. I promise you won’t go back to your favorite gluten-free boxed brownie mix when you see how easy it is to make gluten-free brownies from scratch!
- Gluten-Free 1:1 Baking Flour: I like to use a high quality gluten-free measure-for-measure flour blend like Bob’s Red Mill in my baked goods. It works best to use a gluten free flour blend that already contains xanthan gum in this recipe.
- Cocoa Powder: You can use either Dutch-process or natural cocoa powder. The Dutch-process cocoa gives a richer, darker chocolate flavor, whereas the unsweetened, natural cocoa powder gives that classic, well-known brownie taste. Both are delicious! I chose to use the natural cocoa powder.
- Butter or Coconut Oil: A key ingredient to moist and fudgy gluten free brownies. I love the flavor of butter in these brownies! However, I needed to make a dairy free version of this recipe and refined coconut oil is a great substitute! It gives that delicious moist and fudgy texture without the taste of coconut.
- Salt: I personally use Pink Himalayan salt but use whatever you prefer.
- Granulated Sugar: I used organic cane sugar but feel free to use granulated white sugar or whatever you have on hand.
- Vanilla Extract: A good quality vanilla extract makes a big difference! I love Watkins Pure Vanilla Extract.
- Eggs: Eggs help bind the brownies. Unfortunately, I don’t think an egg substitute would work in this recipe.
- Semi-Sweet Chocolate Chips- Now, of course you don’t have to add the chocolate chips but I love chocolate chips and chunks in my brownies. So. Good. My husband doesn’t always prefer them so feel free to leave them out. Of course, you can always add M&M’s, peanut butter chips or swirls, Reese’s pieces, whatever sounds good to you!
These gluten-free brownies were made with a cup for cup all-purpose gluten-free flour blend. A cup for cup blend already has the starches and xanthan gum it needed to replace the elasticity and texture of gluten. So no need to any more! If you do, you’ll end up with gummy brownies.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
Unlike traditional baking, in gluten-free baking do not scoop the flour out of the bag with your measuring cup. If you do, you will most likely end up with more flour than the recipe calls for.
I like Bob’s Red Mill gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
How To Make The Best Gluten Free Fudge Brownies
- The first step to making these delicious gluten-free brownies is to preheat the oven to 350 °F and line an 8″×8″ pan with parchment paper.
- The next step is to combine all of the dry ingredients in a medium-sized bowl. Give it a quick whisk or stir to combine the ingredients and set aside.
- In a large mixing bowl, stir together the melted butter (or coconut oil), sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.
- Slowly add the dry mixture to the wet being careful not to overmix. Fold in 3/4 cup of the chocolate chips or chocolate chunks. ( I used a mix of both)
- Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup chocolate chips on top. I always prefer using mini chips on the top.
- Depending on your oven and texture preference, bake for 20-40 minutes. For extra fudgy brownies, bake for 20 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. For a more well-balanced fudge brownie bake for ~40 minutes. A toothpick inserted in the middle will come out with moist crumbs but the middle will be set. Be careful not to over bake because the brownies will continue to bake as they sit in the pan and will firm up as they cool.
What Is The Best Type Of Pan To Bake Gluten-Free Brownies In?
I prefer to bake brownies in a glass pan. Glass pans provide better heat distribution, in my opinion, which leads to more evenly-baked brownies.
Metal pans tend to produce a firm, but chewy brownie. Metal pans also heat up quickly and you will have to watch your brownies to keep them from over-baking. We’re going for a fudgy brownie with this recipe so a glass pan will give you the best result.
How To Store Gluten-Free Brownies
To store the brownies, simply leave them in the pan, cover and store at room temperature for up to 4 days (if they last that long!). You can also refrigerate them to give them a fudgier texture.
Another great option is to freeze the brownies once they are completely cooled. Simply wrap them tightly in plastic wrap and place them in a freezer bag. The brownies can be frozen for up to 3 months. When ready to serve, thaw at room temperature for a few hours or in the refrigerator overnight.
And there you have it! The Best Gluten Free Fudge Brownies!
I hope you enjoy them as much as my family does. As always, if you ever have any questions or comments just let me know. Happy Baking!
- 1 cup Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
- 3/4 cup Cocoa Powder
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons unsalted butter or coconut oil, melted and cooled slightly (use coconut oil for a dairy-free version)
- 1 1/2 cups granulated sugar, raw sugar, or coconut sugar
- 1 tablespoon vanilla extract
- 3 large room temperature eggs
- 3/4 cup semi-sweet chocolate chips (use dairy-free chocolate chips for a dairy-free version) + an additional 1/4 cup to sprinkle on top, if desired (I used mini chocolate chips on top)
1. Preheat the oven to 350 °F and line an 8x8 pan with parchment paper.
2. In a medium mixing bowl, whisk together the flour, cocoa powder, and salt. Set aside.
3. In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.
4. Add the dry mixture to the wet and stir until just combined. Being careful not to overmix.
5. Pour batter into baking dish and sprinkle remaining 1/4 cup of mini chocolate chips on top.
6. Depending on your oven and texture preference, bake for 20-40 minutes. For extra fudgy brownies, bake for 20 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. For a more well-balanced fudge brownie bake for ~40 minutes. A toothpick inserted in the middle will come out with moist crumbs but the middle will be set. Be careful not to over bake because the brownies will continue to bake as they sit in the pan and will firm up as they cool.