Gluten-free brownies have never been more irresistible! These rich, chocolatey bars are ultra-fudgy with crackly tops and chewy edges, everything you love about the classic, minus the gluten. One bite and you’ll be hooked!

Fudgy gluten free brownie topped with flaky sea salt.

EMAIL ME THE RECIPE!

Enter your email below and we'll send this recipe to your inbox. Plus, enjoy exclusive content!

A Note from Kim

Crackly tops & chocolate dreams (GF style!)

If you’re searching for the ultimate gluten-free brownies to please even the toughest brownie critics, you’ve found them. I’ve spent so much time testing and tweaking this recipe to make sure it lives up to the brownie gold standard. We’re talking crinkly, shiny tops, gooey centers, and deep, decadent taste… yep, it’s all here.

The level of sweetness, chocolate flavor and texture could not be more perfect. Whether you eat gluten free or not, this dessert is a guaranteed crowd-pleaser!

With love (and lots of good eats), - Kim

I’ve made countless gluten free brownies and this is the absolute GOAT! Chewy and fudgy. There is zero need for another brownie recipe Thank you!!!

— Christie

Looking for gluten-free desserts? Try my easy, one-bowl gluten-free chocolate chip cookies made with almond flour. They’re SO good!

Ingredients needed

My favorite brownie recipe is simple. No frosting, fancy layers or swirls, just pure chocolatey bliss that tastes like childhood (hello, boxed brownie nostalgia!). But the best part? These are gluten free, and you’d seriously never guess. They’ve got that same chewy texture and deep cocoa flavor you know and love. Here’s everything you need to make this gluten-free brownie recipe:

Chopped chocolate near bowls of flour, cocoa powder, sugar and eggs.
  • Butter and oil: Add moisture and richness for a soft texture.
  • Milk chocolate and dark chocolate: Create deep, layered chocolate flavor.
  • Unsweetened cocoa powder: Intensifies the chocolate taste. Be sure to use a high quality unsweetened cocoa powder for the ultimate fudgy flavor. I love using Guittard Unsweetened Dutch-Process Cocoa in this recipe.
  • Granulated sugar: Helps form that classic shiny top.
  • Vanilla extract: Adds warmth and depth of flavor.
  • Eggs: Provide structure and richness.
  • Baking powder: Gives a slight lift for perfect texture.
  • Salt: Enhances and balances the chocolate flavor.
  • Gluten-free all-purpose flour: The base that holds everything together (King Arthur or Bob’s Red Mill are great choices). You can use regular all-purpose flour to make these as well!
  • Semi-sweet chocolate chips: Add gooey pockets of chocolate in every bite.

Customize your cravings

  • Nutty delight: Add chopped walnuts, pecans, or almonds for extra crunch and flavor.
  • Peanut butter swirl: Drop dollops of peanut butter on top and swirl it into the batter before baking.
  • Espresso boost: Stir in a teaspoon of instant espresso powder to deepen the chocolate flavor.
  • Fruity twist: Mix in dried cherries or raspberries for a sweet-tart surprise.
  • Dairy-free option: Use a vegan butter and dairy free chocolate.
Fudgy gluten free brownie topped with flaky sea salt.
Print Recipe Pin Recipe
4.34 from 59 votes
Leave a Review »

Best Gluten-Free Brownies

Yield: 16 brownies
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Gluten-free brownies have never been more irresistible! These rich, chocolatey bars are ultra-fudgy with crackly tops and chewy edges, everything you love about the classic, minus the gluten. One bite and you'll be hooked!
Author: Kim

Ingredients

  • 6 tablespoon (85g) butter
  • 2 tablespoons (24-28g) oil, I use avocado oil, any variety will work
  • 2 ounces (56-57g) milk chocolate (about 1/4 heaping cup)
  • 2 ounces (56-57g) dark chocolate (about 1/4 heaping cup)
  • 1 and 1/2 tablespoons (8g) unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (93g) gluten-free all-purpose flour, I like King Arthur Gluten-Free All-Purpose Flour
  • 1/4 cup (40g) semi-sweet chocolate chips

EMAIL ME THE RECIPE!

Enter your email below and we’ll send this recipe to your inbox. Plus, enjoy exclusive content!

Instructions 

  • Preheat oven to 350ºF and prepare an 8×8-inch baking pan by lining it with a sheet of parchment paper or aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Grease if using foil and set aside.
  • In a large pot over medium-low heat, melt butter, oil, chocolate, and cocoa together until fully melted and smooth. Remove from heat.
  • Mix in sugar and vanilla extract. Add in eggs, 1 at a time, stirring vigorously before the next addition.
  • Add in the baking powder, salt, and gluten-free all-purpose flour; stir gently until just combined. Do not over mix.
  • Fold in semi-sweet chocolate chips and pour batter into prepared pan. Smooth the top and bake 25-30 minutes, and until a toothpick inserted into the center comes out just barely clean. Cool at least 30 minutes before cutting and serving.

Notes

  • Gluten-free flour: I like King Arthur Gluten-Free All-Purpose Flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • Measuring flour: Aside from using a scale, the best way to measure gluten-free flour is to spoon it into your measuring cup and then level it off with the back of a knife. This helps prevent packing in too much flour, which can make your baked goods dry.
  • To store: Place brownies in an airtight container at room temperature for up to 4 days.
  • To freeze: Wrap tightly in plastic wrap and place in a freezer bag for up to 3 months.
This recipe was originally published February 2019. It was updated and re-published August 2025.
Here is the old recipe:
  • 6 Tbsp (90 ml) coconut oil*
  • 6 oz. (170g) semi-sweet chocolate chips
  • 2 large eggs, room temperature
  • 2/3 cup (130g) coconut sugar**
  • 2 tsp vanilla extract
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 3 Tbsp (24 g) arrowroot powder***
  • 1/4 tsp salt
  1. Preheat oven to 350F (176C) and prepare an 8×8 (20x20cm) baking pan by lining it with a sheet of foil or parchment, leaving a few inches of overhang on the sides to allow for easy removal. 
  2. Add coconut oil and chocolate chips to a small saucepan set over low heat. Stir until oil and chocolate have melted before removing from heat and setting aside to cool slightly.
  3. Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat together eggs, sugar, and vanilla extract until smooth and pale, about 2 minutes. Add melted chocolate mixture and mix until well combined. Reduce speed to low and add cocoa powder, arrowroot powder, and salt, mixing until well combined and scraping down the sides of the bowl as necessary. Batter should be thick and smooth.
  4. Pour batter into prepared pan, spreading it evenly with a greased spatula. Bake for 25-30 minutes, until centre is set. Remove from oven and let cool in pan for about 15 minutes before removing and transferring to a wire rack to cool completely. Cut into squares and serve.
* Can sub with melted butter, but you might not get the crackly tops. ** Can sub with granulated sugar. *** Can sub with cornstarch.
photos by amie of food duchess
Author: Kim
Course: Dessert
Cuisine: American
Serving: 1brownie, Calories: 186kcal, Carbohydrates: 22g, Protein: 2g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 35mg, Sodium: 91mg, Potassium: 69mg, Fiber: 2g, Sugar: 16g, Vitamin A: 168IU, Calcium: 18mg, Iron: 1mg

Did you make this recipe?

Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!

How to make gluten-free brownies

Before you dive into baking, here’s what makes these gluten-free brownies extra special, they’re loaded with four kinds of chocolate! Yep, we’re talking melted milk chocolate, dark chocolate, cocoa powder, and chocolate chips. The combo gives these brownies an ultra-rich flavor and that perfect (not cakey) fudgy texture with gooey, melty pockets throughout.

Stirring cocoa with melted chocolate and butter with a whisk.

Step 1: Preheat oven to 350ºF. Line an 8×8-inch square baking pan with parchment or foil, leaving overhang for easy removal. If using foil, lightly grease with non-stick cooking spray. Set aside. In a large pot over medium-low heat, melt the butter, oil, chocolate, and cocoa until smooth. Remove from heat.

Mixing egg into brownie batter.

Step 2: Whisk sugar and vanilla extract into the mixture. Add in eggs, 1 at a time, stirring vigorously before the next addition.

Stirring flour into brownie batter.

Step 3: Add in the dry ingredients (baking powder, salt, and gluten-free all-purpose flour); stir gently until just combined. Do not over mix.

Stirring chocolate chips into brownie batter.

Step 4: Fold in semi-sweet chocolate chips. Again, do not over mix.

Brownie batter in a square baking pan.

Step 5: Pour batter into prepared pan. Smooth the top and bake 25-30 minutes, and until a toothpick inserted into the center comes out just barely clean.

Brownies on a cutting board cut into squares.

Step 6: Cool at least 30 minutes on a wire rack before cutting with a sharp knife and serving. Slice and enjoy!

Helpful tips

  • Line the pan with parchment: Makes removal and cleanup a breeze.
  • Measure flour correctly: For accurate measuring, use a kitchen scale. If you don’t have a scale, spoon and level the flour instead of scooping directly from the bag to avoid adding too much and making the brownies dense.
  • Don’t overmix: Stir just until combined to keep them fudgy, not cakey.
  • Use a metal baking pan: Metal conducts heat more evenly, which is especially helpful for gluten-free brownies and other baked treats. I love my light metal 8×8-inch pan, but if you only have a glass one, no worries, it will still work just fine.
  • Check for doneness early: Gluten-free brownies can go from fudgy to dry quickly, so start checking a few minutes before the suggested bake time.
  • Let them cool before cutting: It’s tempting, but cooling helps them set and slice cleanly.

Frequently asked questions

What are gluten free brownies made of?

There are a variety of different gluten free brownie recipes. I’ve seen almond flour or coconut flour used, King Arthur gluten-free flour, almond butter and completely flourless brownies. My version keeps things simple, using easy-to-find pantry staples like unsweetened cocoa powder, chocolate, eggs, oil, and vanilla extract for rich, fudgy perfection.

Does cocoa powder have gluten?

Nope! Pure, unsweetened cocoa powder is naturally gluten-free. The only ingredient should be cocoa powder itself—no hidden extras, just rich chocolate goodness.

Can I double the recipe?

Yes! Bake in a 9×13-inch pan and add a few extra minutes to the baking time.

Storage recommendations

  • Storing leftovers. Store your gf brownies for up to 4 days at room temperature in an airtight container or cover the pan with plastic wrap. They will stay moist for longer, if you don’t cut them before storing.
  • Freezing: If you DO want to store these brownies for longer than a few days, cut each piece individually and wrap well in plastic wrap, store them all in a freezer bag and freeze for up to 3 months.
  • Reheat: I love these at room temperature for extra chewiness, but if you like a more gooey brownie, warm them up in the microwave in 20-second bursts until warmed and melty.
Three stacked gluten-free-brownies.

More delicious brownie recipes

brookies sliced into bars and topped with sea salt

Brookies (Cookie Brownies)
Cake mix brownies cut into bars on parchment paper.

Cake Mix Brownies – Only 4 Ingredients!
Three peanut butter brownies stacked and the top one has a bite taken out.

Peanut Butter Brownies

Mississippi Mud Pie

If you try these fudgy brownies, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.