Gluten-Free Brownies (Fudgy + Simple)
These fudgy gluten-free brownies are everything you want in a chocolatey treat – easy to make with standard gluten-free flour, cocoa powder and chocolate chips, and so delicious that no one will even guess they’re gluten-free.
Whether you’re baking for kids, making a treat for school lunchboxes, or planning a dessert base for something more indulgent like a gluten-free brownie ice cream cake, this recipe is a keeper. It’s the ideal recipe when you want something impressive but super easy to make.
Why You’ll Love These Gluten-Free Brownies
- No fancy, expensive or weird ingredients – Just simple pantry staples and your favourite gluten-free flour blend.
- Fudgy + rich – Not cakey, not dry, just the perfect balance of chewy edges and gooey middle.
- Freezer-friendly – Great to make ahead, store in the freezer, or use in layered desserts.
- Versatile – Serve on their own, dust with icing sugar, or top with ice cream for a quick dessert.
Ingredients To Make These Easy, Fudgy Gluten-Free Brownies At Home
- Unsalted butter
- Brown sugar
- Castor sugar/ granulated sugar
- Vanilla extract
- Eggs
- Unsweetened cocoa powder
- Gluten-free plain/all-purpose flour
- Salt, unless using salted butter
- Chocolate chips or chopped chocolate (check they are gluten-free!)
Don’t have these ingredients? Try these gluten-free brownie alternatives:
How to make Gluten Free Fudgy Brownies
These gluten-free brownies come together quickly with just a few basic tools – no mixer needed! All you need is a bowl, a whisk/spatula, and a 8×8 baking tin. Here’s a simple step-by-step overview to get you started, and you’ll find the full instructions in the below recipe card.
- Preheat oven to 175°C (350°F). Line an 8-inch (20cm) square pan with baking paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the melted butter, brown sugar, white sugar, and vanilla until glossy and just combined.
- Add the eggs and whisk well. The mixture should look thick and slightly shiny.
- Sift in the cocoa powder, gluten-free flour, and add salt if using. Gently fold until no dry streaks remain.
- Stir through the chocolate chips.
- Pour the batter into your prepared pan and smooth the top.
- Bake for 22–26 minutes, or until the edges are set and a skewer inserted into the centre comes out with moist crumbs (not wet batter). Mine are best at 24 minutes.
- Let cool completely in the pan before slicing.
Find the measurements and full recipe below!
Tips For The Perfect Gluten-Free Brownies
- Don’t overbake: Fudgy brownies are best slightly underdone. Look for moist crumbs on the skewer, not wet batter.
- Cool before cutting: Let them cool completely to get clean slices – refrigerate for even neater edges.
- Sift your cocoa: This avoids lumps and ensures a smooth batter.
- Use good chocolate: It makes a big difference to flavour – go with your favourite chips or chopped chocolate bar.
- No baking powder or soda needed: This recipe is designed to be dense and fudgy – not cakey. Leaving out leavening agents such as baking powder or baking soda keeps that classic brownie texture. The eggs provide structure without adding fluffiness.
Storage & Freezing
- Store in an airtight container at room temperature for up to 4 days
- Freeze sliced brownies for up to 2 months. Wrap individually or in a single layer for quick snacks
- Warm brownies in a microwave for about 20 seconds as needed.
What Can I Use These Brownies For?
These easy fudgy gluten-free brownies are amazing on their own, but here are a few ways to dress them up too:
- Serve warm with a scoop of vanilla ice cream
- Cut into cubes for brownie trifles or parfaits
- Use as the base for an ice cream brownie cake
- Wrap as edible gifts for teachers or friends
- Crumb and layer into no-bake desserts or cheesecake crusts
Fudgy Gluten-Free Brownies Recipe
These fudgy gluten-free brownies have that classic chewy edge, gooey middle, and crackly top that everyone loves. Even better, this recipe is quick, simple, and made with pantry staples – no fancy chocolate, no mixer needed, just one bowl and about 30 minutes from start to finish.
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Servings: 16 Brownies
Ingredients
- ½ cup (110 g) melted butter
- ½ cup (100 g) white granulated sugar
- ½ cup (100 g) brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ cup (60 g) unsweetened cocoa powder
- ¾ cup (150 g) gluten-free plain flour or all-purpose GF flour blend add ½ tsp xanthan gum if using a gf flour blend that doesn't already include it
- ½ teaspoon salt
- ½ cup (90 g) chocolate chips or chopped chocolate
Instructions
- Preheat your oven to 175°C (350°F). Line an 8-inch (20cm) square pan with baking paper, leaving an overhang for easy lifting.
- In a large mixing bowl, whisk melted butter, brown sugar, white sugar, and vanilla until smooth and glossy.
- Add eggs one at a time, whisking well between each addition. The mixture should look thick and shiny.
- Sift in the cocoa powder, gluten-free flour, and salt. Fold gently until fully combined – do not overmix.
- Stir through the chocolate chips or chunks.
- Spread the batter into your lined pan and smooth the top.
- Bake for 22–26 minutes, or until the edges are set and a skewer comes out with moist crumbs (not raw batter).
- Let cool completely in the pan before removing and slicing.
Recipe Notes:
Tips & Tricks:
- Thick batter is a good sign – it bakes up into dense, chewy brownies with fudgy centres.
- Add-ins: throw in walnuts, swirl in some peanut butter, or top with extra choc chips before baking.
- Want it dairy-free? Substitute butter with 1/2 cup (120ml) light-tasting oil.
- Storage: Store in an airtight container for up to 4 days or freeze slices individually.
Nutrition Information:
Calories: 163kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 129mg | Potassium: 76mg | Fiber: 2g | Sugar: 16g | Vitamin A: 207IU | Calcium: 22mg | Iron: 1mg
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