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Rich, fudgy gluten-free brownies with crackly tops and chewy centers. An easy, flourless recipe everyone will love—no one will miss the gluten!
Why You’ll Love This Recipe
Fudgy brownies – rich chocolate flavor with chewy edges and gooey centers. The best gluten free brownies you’ll ever have! The fudgy texture is amazing, this is not a cakey brownie.
Crackly tops – just like classic bakery-style brownies.
Customizable – add nuts, chocolate chips, or a swirl of peanut butter for extra indulgence.
Ingredients Needed
- Gluten Free Flour Mix. I make my own mix using this recipe but you can use your favorite gluten-free flours.
- Sugar
- Butter, salted. If using unsalted butter add in a pinch more salt.
- Whipping Cream
- Chocolate Chips, semi sweet and milk
- Eggs
- Vanilla Extract
- Baking Soda
- Salt
How to Make Gluten Free Brownies
- Melt sugar, butter and cream in a sauce pan on the stove top. Cook over medium heat until it begins to boil.
- Add in chocolate chips and stir until melted. It may look like your melted chocolate is seizing up but trust me it will be o.k.
- Add in eggs and vanilla and keep stirring.
- Mix in the dry ingredients including flour, baking soda and salt and stir until smooth.
- Pour batter into your greased 8 x 8 prepared pan.
- Bake at 325 for about 25 minutes or until a tooth pick comes out clean. Don’t overbake.
Tips from leigh Anne
- Use high-quality chocolate chips– it makes a big difference in rich chocolate flavor.
- Don’t overbake – brownies should look slightly underdone in the center; they’ll set as they cool.
- Let them cool before slicing – this helps them firm up and gives you clean edges when you slice them.
- Line your baking pan with parchment – makes removing and cutting much easier.
- Mix gently – overmixing can make brownies tough instead of fudgy.
- Store properly – keep in an airtight container at room temp for up to 3 days or refrigerate for up to a week.
Frequently Asked Questions
Can you freeze gluten free brownies?
These brownies freeze beautifully. I like to cut the brownies into individual slices, wrap them in plastic wrap and store in a freezer bag or airtight container.
Can I make these brownies dairy-free too?
Absolutely. Substitute dairy-free butter and chocolate, and they’ll turn out just as delicious.
How do I know when brownies are done?
They’re ready when the edges are set, the top is crackly, and a toothpick comes out with a few moist crumbs (not wet batter).
Do gluten free brownies taste different?
Not at all—these are rich, fudgy, and indulgent. Most people won’t even know they’re gluten-free!
Do I need to refrigerate gluten free brownies?
No, they can be stored in an airtight container at room temperature.
For other gluten free goodness try:
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Gluten Free Brownie Recipe
Ingredients
- 1/2 cup granulated sugar
- 2 Tbsp butter
- 2 Tbsp whipping cream or half & half
- 1 cup semi sweet chocolate chips
- 1 cup milk chocolate Chips
- 2 eggs
- 1 tsp vanilla extract
- 2/3 cup gluten free flour mix
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 325 degrees. Grease an 8 x 8 pan
- In a saucepan combine sugar, butter and cream.
- Cook over medium heat until it comes to a boil.
- Remove from heat and stir in chocolate chips and stir until melted.
- Add in eggs and vanilla.
- Add in flour, baking soda and salt.
- Stir until mixture is smooth and pour into greased pan.
- Bake for 25 minutes or until a toothpick comes out clean. Do not overbake.
Tips & Notes:
- Use high-quality cocoa powder – it makes a big difference in rich chocolate flavor.
- Don’t overbake – brownies should look slightly underdone in the center; they’ll set as they cool.
- Let them cool before slicing – this helps them firm up and gives you clean edges when you slice them.
- Line your pan with parchment – makes removing and cutting much easier.
- Mix gently – overmixing can make brownies tough instead of fudgy.
- Store properly – keep in an airtight container at room temp for up to 3 days or refrigerate for up to a week.
Nutrition Facts:
Pauline says
This is a definite KEEPER! Very chocolately and moist. Two hints…I used a double boiler so the ingredients would not burn and I used parchment paper rather than greasing the pan.
Leigh Anne says
So glad you enjoyed them – great tips!
Paula says
Hi,
I can’t find Xantham gum anywhere (I live in Switzerland). Have you tried using agar agar instead? Would that work?
Thanks!
Leigh Anne says
Sorry I’m not familiar with agar agar. can you order xantham gum off of Amazon?
Susie says
These are absolutely incredible. I made them a few years back for my sister who is gluten free and loved them. I looked for the recipe again knowing that it had melted chocolate chips in it. I tried it again tonight and they turned out amazing! We have a gas stove and I had to bake it maybe about 40 minutes. I put foil on it at the end for the last few minutes in the oven. Absolutely perfect.
Bianca says
These brownies are INCREDIBLE!!! I can’t do gluten and had (until tasting these) consigned myself to lackluster sweets or none at all, but no more. These are going to be my new go-to. I doubled the recipe and regret it because I can’t stay away from them. Thank you for such a delicious recipe. A truly indulgent treat for people that have to give up so many food options. Well Done!
Leigh Anne says
Bianca, I am so glad you loed them!! There are several other gluten free recipes on the blog you should check out.
Lydia says
Thanks for the recipe, I just made these and they are still baking. I doubled the recipe and used a 13×9 pan. I’ve had them in now for 45 minutes and are still coming out runny when tested with toothpick. Just wanted to comment to let people know to definitely increase baking time if doubling. Maybe this is just a known thing when doubling recipes but I didn’t know to do that.
Leigh Anne says
Lydia, Thanks for the info. I have never doubled this recipe and sometimes doubling recipes just doesn’t work or needs to be adjusted. Sounds like this is one of them.