Fudgy Gluten-Free Brownies Recipe

5 from 1 vote

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.

Prep Time6

Cook Time24

Total Time30

Course: Dessert, Snack

Cuisine: Western

Keyword: Brownie

Servings: Brownies

Calories: 163kcal

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.

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.