Here’s my easy recipe for gluten-free Brownies, with a crackly top, fudgy center, and tons of rich chocolate flavor. Chocolate lovers, this one’s for you!
Brownies are always a good idea.
I’m a self-prescribed chocolate lover. So naturally, gluten-free brownies are one of my favorite desserts.
A couple years ago I went on a search to find a recipe for the best brownies ever. My criteria was simple:
- It must work in high altitude (~5,000 ft) and taste good with gluten-free flour.
- It has to be easy, with simple ingredients that I already have at home.
- The brownies have to be rich and decadent… no calorie counting here.
- And last but not least, there has to be a crackly top with a thick, fudgy center (no paper thin brownies!)
After a lot of pain-stacking research 😉 I tested numerous recipes, combined a few different recipes, and created these gluten-free Brownies. They’ve been my favorite ever since, and instead of going for my favorite gluten-free box mix of brownies I’ve been making these.
These simple brownies are filled with chocolate flavor, made with easy ingredients, and have the perfect texture.
If you haven’t found your favorite gluten-free Brownie recipe yet, look no further and give these a try!
Let’s chat about the ingredients first.
These Brownies are made with the basics: butter, white sugar, eggs, vanilla, gluten-free all purpose flour, cocoa powder, salt, and chocolate chips. That’s it!
They’re easy to make too.
In a large mixing bowl, you’ll beat your butter and sugar together, and add your eggs and vanilla and briefly blend them in.
Next, to the same bowl, you’ll add your flour, cocoa powder and salt and stir everything together. Be sure to sift your cocoa powder through a fine mesh strainer, for no cocoa powder clumps in your brownies!
Lastly, you’ll add your chocolate chips and fold them into your batter.
Here’s where you can have some extra fun! Love peanut butter and chocolate together? (How could you not!?) Then use peanut butter chips instead.
You could also use: dark chocolate chips, white chocolate chips, M&M’s, Reese’s pieces, or any other chopped up gluten-free candy pieces. Have fun with it! Brownies are like cookies. You can make them over and over again in a million different ways and they’re delicious every time.
Then you’ll bake your batter in a 9×9 pan for about 30 minutes at 350 degrees.
How do I know when my brownies are done?
The batter should be pulling away from the edges of the pan. Gently shake your pan back and forth, and the center should have no or just a slight wiggle to it. Insert a toothpick, and you should see wet crumbs but not gooey batter.
Sometimes it’s tricky to tell. I would recommend baking for 30 minutes, and removing them then if you aren’t sure. Brownies that are a touch underdone are better than crumbly brownies that are overdone (or at least, in my book they are!).
One more thing: If you need these to be gluten-free & dairy-free, you can easily use a dairy-free butter alternative stick and dairy-free chocolate chips (or omit the chocolate chips). With just those two swaps you have a simple gluten-free and dairy-free dessert that everyone will love!
These gluten-free Brownies have a crackly top, crispy edges, fudgy center, and are filled with rich chocolate flavor. You CAN’T go wrong with brownies for dessert!
After you make them, let me know what you think! Leave a comment and star rating, below, and/or find me on Instagram and tag me in your picture. I love to hear from ya’ll!
Before you leave, don’t forget to check out more gluten-free chocolate deliciousness. Like my Chocolate Granola, Chocolate Oat Pancakes, Double Chocolate Cookies, and Chocolate Peanut Butter Snack Balls.
- 3/4 cup butter, softened (or dairy-free butter alternative)
- 1 1/2 cup white sugar
- 3 eggs
- 2 tsp vanilla extract
- 3/4 cup gluten-free all purpose flour
- 1/2 cup cocoa powder (sifted)*
- 1/2 tsp salt
- 1/2 cup chocolate chips (optional)
Preheat your oven to 350 and line a 9×9 pan with parchment paper (or spray with non-stick spray).
To a large mixing bowl, add your butter and sugar and beat together with a mixer till smooth. Add your vanilla and eggs and beat into the mixture briefly.
To the same bowl, add your flour, cocoa powder and salt. *Be sure to sift your cocoa powder through a fine mesh strainer first, to ensure there are no chalky cocoa powder clumps.
Stir the wet and dry ingredients together till you have a thick, smooth brownie batter. Add your chocolate chips and fold them into your batter. Pour your batter into your pan and spread it out into a thin, even layer.
Bake in the oven for 30-32 minutes. Let cool entirely before cutting and serving.
Stored in an airtight container at room temperature, these last about 4-5 days.