Best Gluten-Free Brownies

Fudgy gluten free brownie topped with flaky sea salt.

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!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings brownies

Calories 186

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

Instructions

Preheat oven to 350ºF and prepare an 8x8-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

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.
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.
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.
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.

Nutrition