Indulgence knows no bounds with these gluten-free brownies. Perfectly fudgy, rich, and utterly delicious, this brownie recipe promises to satisfy your sweet cravings. This recipe uses loads of chocolate. Follow my step-by-step instructions for the best gluten-free brownies you have ever made.
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Let's be honest, if you are doing any gluten-free baking from scratch it has to be worth it. Otherwise, use a box mix and move on. I do this sometimes, no shame!
This is 100% my approach to all things chocolate from my favorite flourless chocolate souffle cake to my tiered gluten-free chocolate cake (with Bailey's Irish cream Frosting!!!) if we are doing this from scratch we are going to show out!
📖Why is My Favorite GF Brownie Recipe
I can give you a million reasons to make this gluten-free brownie recipe. But here are my top 3!
Rich Flavor- This recipe combines brown sugar and instant coffee for an extra-rich flavor. It doesn't give it a mocha flavor but enhances the chocolate.
Extra Chocolate- This recipe uses chocolate 3 times. And they are super fudgy!
Perfect for Beginners- This recipe is above and beyond regular brownies but uses baking skills that even a novice can master.
Gluten-Free Flour Blend - This recipe is very forgiving. Use any flour blend that contains xanthan gum which is typically listed as cup-for-cup flour.
Pillsbury 1:1, King Arthur Measure for Measure, Bob's Red Mill All Purpose 1 to 1, or Cup 4 Cup all work in this recipe.
Salted Butter- While I usually use unsalted butter I find salted butter is better in this recipe.
Chocolate- This recipe calls for semi-sweet chocolate for melting and chips plus unsweetened cocoa powder.
Sugar- I skip the white sugar in favor of light brown sugar. You can also use coconut sugar.
Eggs- This recipe uses 2 whole eggs plus an extra yolk. Adding an extra yolk is ideal for creating a moist brownie.
Instant Coffee- This is optional but I love the undertones a little coffee adds to chocolate desserts.
Baking Soda- You need just a tiny bit of leavener to make gluten-free brownies. Baking soda will produce a chewy texture while baking powder is known to make things light and airy.
Gluten-Free Dairy-Free Brownies
There are two ingredient changes needed to make these chocolate brownies dairy-free too.
First, you need to use dairy-free chocolate chips. I like Enjoy Life but there are many options.
Second, you need to use vegan butter. You can also use melted coconut oil but the flavor will not be as rich.
You may be able to make these brownies vegan but I haven't tested them with an egg replacer so I can't say for sure.
⏲️How to Make Gluten-Free Brownies
Preheat your oven, line your pan with parchment, and grease with butter or oil.
Step 1: You can melt the butter and chocolate in the microwave or use a double boiler. Stir frequently until smooth.
Step 2: Whisk in the brown sugar until it melts.
Add the vanilla and coffee powder.
Step 3: Make sure the chocolate mixture is warm but not hot as you whisk in the eggs. No one likes curdled (aka scrambled) eggs.
Step 4: Add in the dry ingredients and stir until there are no white bits left.
Step 5: Stir in the chopped chocolate or chocolate chips.
Step 6: Pour the brownie batter into the prepped pan. Rest for 10 minutes to allow the flour to rehydrate.
Bake for 25 to 30 minutes. I like to sprinkle them with a little sea salt.
Once completely cooled, use the parchment to lift the brownies out of the pan.
👩🏻🍳 Expert Tips
- For an extra rich and fudgy texture, slightly underbake the brownies.
- Allow the brownies to completely cool before cutting.
- Use high-quality cocoa powder for the best chocolatey flavor.
- Do not over-mix, a few lumps are fine.
- Use a spoon to scoop the flour into your measuring cup.
- Using room-temperature eggs makes the brownie batter easier to mix.
- Line your baking pan with parchment paper to easily lift the brownies out for slicing.
These gluten-free brownies will stay fresh and covered at room temperature for 2-3 days. For longer storage, they can be refrigerated for up to 1 week or frozen for up to 3 months. Allow frozen brownies to thaw overnight in the refrigerator before serving.
More Gluten-Free Treats
💭 Frequently Asked Questions
You can swirl in marshmallow fluff, cream cheese, and jam, or peanut butter. Mix in chopped gluten-free Oreos, andes mints, coconut or chopped walnuts.
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Triple Chocolate Gluten-Free Brownies
- ½ cup salted butter plus more for pan
- 8 ounces semi-sweet chocolate bar or chips-roughly chopped
- 1 ¼ cups brown sugar
- 3 large eggs use 2 whole eggs plus 1 yolk
- 2 teaspoons vanilla extract
- 1 teaspoon instant coffee or espresso powder optional
- ⅓ cup unsweetened cocoa powder
- ⅓ teaspoon kosher salt
- ¼ teaspoon baking soda
- ⅔ cup gluten-free flour plus 1 Tablespoon (must contain xanthan gum)
- ½ cup semi-sweet chocolate chips optional
- Preheat your oven to 350 degrees F. Lightly grease a 8x8 baking pan with butter. Lining your pan with parchment paper is optional but makes for easy removal.
- In a microwave-safe bowl, combine the butter and chopped chocolate bar. Microwave the bowl on low power in 20-30 second intervals, stirring after each interval, until the mixture is melted and smooth. Remove the bowl from the microwave and gradually whisk in the sugar until well melted and incorporated.½ cup salted butter, 8 ounces semi-sweet chocolate, 1 ¼ cups brown sugar
- Whisk in eggs and extra yolk, one at a time, making sure it is well combined before adding the next one. Whisk in the vanilla extract and coffee (if using).3 large eggs, 2 teaspoons vanilla extract, 1 teaspoon instant coffee or espresso powder
- Mix in the cocoa, salt, and flour, scraping the sides, until fully combined. Fold in chocolate chips. Rest the batter for 10 minutes.⅓ cup unsweetened cocoa powder, ⅓ teaspoon kosher salt, ¼ teaspoon baking soda, ⅔ cup gluten-free flour, ½ cup semi-sweet chocolate chips
- Pour the batter into the prepared pan and gently smooth out the surface. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out just barely clean. Don’t overbake.
- Lift brownies from pan. Remove the parchment paper and let cool on a wire rack.
- The baking soda is optional but will give more structure to the brownies.
- Use a 1:1 or cup for cup gluten-free flour. It must contain xanthan gum. If you need to add xanthan gum, add ¼ teaspoon.
- Resting the batter allows the GF flour to hydrate. I don't recommend skipping this step.
- Use dairy-free chocolate (like enjoy life)
- Use vegan butter