Gluten Free Cocoa Brownies Recipe
Here’s a simple, budget-friendly Gluten-Free Cocoa Brownies recipe that doesn’t require cooking chocolate or chocolate chips – just good old cocoa powder. Perfect for when you’re out of chocolate, or need a quick and easy, affordable treat that still delivers on rich, fudgy brownie goodness.
These cocoa brownies are the ultimate ‘back pocket’ recipe – while we have more than a few amazing gluten-free brownie recipes here, this recipe in particular is the one for when you want some fudgy chocolate gf brownies, but you only have pantry stapes on hand, and no fancy baking chocolate or choc chips. These are super easy to whip up in one bowl, and still deliver a fudgy, rich brownie – all from a cheap and cheery recipe!
Why You’ll Love These Gluten-Free Cocoa Brownies
- No chocolate needed – just cocoa powder
- Budget-friendly – made with ingredients you probably already have
- Perfectly fudgy – chewy edges and rich centres
- Easy to make – one bowl, no mixer
Ingredients To Make These Easy Gluten-Free Cocoa Brownies
- ½ cup (115g) butter, melted
- 1 cup (200g) sugar (white or brown, or a mix – I use half of each)
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup (40g) unsweetened cocoa powder
- ½ cup (75g) gluten-free plain/all-purpose flour
- ¼ tsp salt
- Optional: ½ tsp instant coffee or espresso powder (helps to enhance the cocoa flavor, but only optional)
How To Make Gluten-Free Cocoa Brownies
These gluten-free brownies are very quick and easy. You don’t need an electric mixer – just a bowl, and a mixing spoon. Here’s a quick overview, with the full instructions in the recipe below.
Step 1: Preheat your oven to 180°C fan-forced (350°F). Grease and line a 20cm (8-inch) square baking pan with parchment paper.
Step 2: In a medium bowl, whisk together the melted butter and sugar. Add eggs and vanilla, and whisk until well combined.
Step 3: Sift in the cocoa powder, gluten-free flour, and salt until just combined. (Add in the optional coffee powder here if using).
Step 4: Pour the batter into the prepared pan and smooth the top. Bake for 20-25 (start checking at 20 minutes, or until the top looks set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Step 5: Allow brownies to cool completely in the pan before slicing into squares.
Gluten-Free Brownie Tips
- Want fudgier brownies? Bake closer to 20 minutes. For cakier ones, go toward 25.
- Use good cocoa powder – Dutch-process or natural both work, but a rich one will enhance flavor.
- Add-ins optional – you can mix in chopped nuts, dried fruit, or swirl in nut butter if desired.
- Storage: Store in an airtight container for up to 3 days at room temp, or freeze for longer.
Optional Variations
- Dairy-free: Use melted dairy-free butter or neutral oil (e.g. light olive oil or canola), or check out these Gluten-Free Olive Oil Brownies.
- Lower sugar: You can reduce sugar slightly to ¾ cup, though it will impact the texture and fudginess.
- Double batch: Want more? Double the ingredients and bake in a 9×13-inch pan for about 30 minutes.
Gluten-Free Cocoa Brownies (No Choc Chips Required)
Ingredients
- ½ cup (115g) butter, melted
- ½ cup (100g) brown sugar, packed
- ½ cup (100g) caster sugar (or granulated sugar)
- 2 eggs
- 2 teaspoons vanilla extract
- ⅓ cup (40g) unsweetened cocoa powder
- ½ cup (75g) gluten-free plain/all-purpose flour
- ¼ teaspoon salt
- Optional: ½ tsp instant coffee powder (helps enhance the cocoa flavor)
Instructions
- Preheat your oven to 180°C fan-forced (350°F).Grease and line a 20cm (8-inch) square baking pan with parchment paper.
- In a medium bowl, whisk together the melted butter and sugar. Add eggs and vanilla, and whisk until well combined.
- Sift in the cocoa powder, gluten-free flour, and salt until just combined. (Add in the optional coffee powder here if using).
- Pour the batter into the prepared pan and smooth the top. Bake for 20-25 (start checking at 20 minutes, or until the top looks set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Allow brownies to cool completely in the pan before slicing into squares.
Notes
Gluten-Free Brownie Tips:
- Want fudgier brownies? Bake closer to 20 minutes. For cakier ones, go toward 25.
- Use good cocoa powder – Dutch-process or natural both work, but a rich one will enhance flavor.
- Add-ins optional – you can mix in chopped nuts, dried fruit, or swirl in nut butter if desired.
- Storage: Store in an airtight container for up to 3 days at room temp, or freeze for longer.
Optional Variations:
- Dairy-free: Use melted dairy-free butter or neutral oil (e.g. light olive oil or canola).
- Lower sugar: You can reduce sugar slightly to ¾ cup total, though it will impact the texture and fudginess.
- Double batch: Want more? Double the ingredients and bake in a 9×13-inch pan for about 30 minutes.
