Gluten-Free Brownies (Fudgy + Simple)

BY:Gem PUBLISHED:27th June 202527th June 2025

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:

GF Brownies Without Butter

GF Brownies Without Chocolate or Choc Chips

GF Brownies with Almond Flour

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!

Jump to Recipe

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.