Gluten-Free Brownies

There’s no need to keep searching high and low for the best gluten-free brownies that taste just like the originals. You’ve found ‘em! Our gluten-free brownies are just as irresistibly fudgy and chocolaty as our best brownies, but they’re safe for those affected by celiac disease to enjoy, too.

Turning a brownie recipe gluten-free actually doesn’t require too much work. Brownies are known for being tender, delicate and rich, and gluten doesn’t really play a big part in that. The flour in brownies simply acts as a binder and creates structure. Gluten-free flour blends offer a safe, celiac-friendly alternative, and can be used in pretty much any recipe.

Ingredients for Gluten-Free Brownies

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• Gluten-free flour: Buy one of the best gluten-free flour blends—ideally one without xanthan gum—to make this brownie recipe gluten-free. We used Bob’s Red Mill gluten-free all-purpose flour.
• Baking cocoa: When it comes to making the richest chocolate desserts possible, I always make sure to buy the best cocoa powder from the store.
• Sugar: While we recommend granulated sugar, you can definitely use light brown sugar in a pinch. Dark brown sugar might be a bit too overwhelming.
• Canola oil: A neutral-flavored oil keeps the spotlight on the chocolate. You can use olive oil if that’s all you have on hand, but the brownies will have a slight olive oil taste.
• Eggs: Bring your eggs to room temperature by taking them out of the fridge 30 minutes before starting this gluten-free brownie recipe. During that time, you can prep the rest of the ingredients and grease the pan.
• Vanilla: Boost the flavor of these gluten-free brownies with a smidge of delicate, floral vanilla extract.
• Chocolate chips: Feel free to omit them, but we love that the simple addition of chocolate chips turns these brownies into double-chocolate gluten-free brownies. Yum!

Directions

Step 1: Make the batter

Preheat the oven to 350°F. In a small bowl, stir together the gluten-free flour, baking cocoa and salt. In a large bowl, use a hand mixer or stand mixer to beat the sugar, oil and eggs until fluffy. Beat in the vanilla extract.

Finally, stir in dry ingredients, then fold in the chocolate chips until they’re evenly dispersed.

Step 2: Bake the brownies

Pour the brownie batter into a greased 8-inch square baking dish. Pop the brownies in the oven and bake them until a toothpick inserted in the center comes out with very few crumbs, 18 to 20 minutes.

Step 3: Slice the brownies

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Take the brownies out of the oven and let them cool completely to room temperature. Slice them into squares and enjoy!

Editor’s Tip: To make clean, even cuts, run a knife under hot water, then carefully wipe away the excess. Make the first cut, then repeat the steps.

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Recipe Variations

• Swap butter for the oil: If you want even fudgier brownies, replace the canola oil with butter that has been melted and cooled to room temperature.
• Add mix ins: Don’t stop at chocolate chips! Peanut butter chips, chopped Reese’s peanut butter cups, gluten-free Oreos, toasted nuts or a swirl of Nutella or peanut butter would all be fabulous here.
• Top them with frosting: If you’re anything like me, you love rich chocolate frosting on a tray of brownies. Once the brownies have cooled, spread on your favorite frosting.

How to Store Gluten-Free Brownies

Once the brownies have cooled to room temperature, either keep them in their pan and cover it tightly with storage wrap, or transfer them to an airtight container. They can be kept at room temperature for up to four days.

Can you freeze gluten-free brownies?

Yes, you can freeze gluten-free brownies. Once they’ve been baked and cooled to room temperature, wrap them tightly in a layer of storage wrap, followed by a layer of aluminum foil. Freeze them for up to three months, and thaw the brownies overnight in the fridge before eating them.

Gluten-Free Brownies Tips

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Can I make this gluten-free brownie recipe dairy-free, too?

Absolutely, it’s super easy to make this recipe dairy-free. All you need to do is either omit the chocolate chips or replace them with dairy-free chocolate chips.

Should I bake my gluten-free brownies in a glass or metal pan?

Always bake your brownies in a metal pan. Glass pans are very thick and hold onto heat for a long time, meaning your brownies will keep baking long after they’re pulled out of the oven. That’s why some brownies end up with very thick crusts. Metal creates even heat distribution, and is thin enough to cool off quickly.

Why are my gluten-free brownies gummy?

Your gluten-free brownies recipe may have turned out gummy if you used a gluten-free flour blend with xanthan gum. Xanthan gum is the secret ingredient that mimics the stretch you’d usually get from gluten. You only want to use gluten-free flour blends that contain xanthan gum for bakes where gluten would have traditionally played a big role—like gluten-free sandwich bread or chewy gluten-free pizza crusts.