The best gluten-free brownies (and the reviewers agree with me)! So fudgy, gooey, and incredibly easy to make. If you’re looking for a truly delicious gluten-free brownie recipe, look no further. They can also be made with all-purpose flour or whole wheat flour for a non-GF version. With a dairy-free option.
There are some bloggers who pretty much label every recipe of theirs as the best (The Best Cheesecake! The Best Chocolate Cake! The Best Everything!) which gets a mega eye roll from me, but here I am doing it.
I apologize for being a hypocrite but… yeah. I’m not changing my title. :D These really are the best brownies ever!
Simple, quick, no-fuss, super fudgy gluten-free dairy-free brownies. They’re also 100% whole grain (if you choose one of the two whole-grain options)!
By the way, if you’re very sensitive to gluten, check out my post on Are Chocolate Chips Gluten-free? to see which brands are safe for celiacs.
Different flour options
You’ve got several flour choices for these GF brownies. One that’s not listed below is coconut flour. If you want to use that, you’re in luck because I have a version of these gluten-free brownies that uses just coconut flour!
Check out these coconut flour brownies for that. Their texture is just as amazing as these. :)
I also have a version with all almond flour. These almond flour brownies are super gooey and hard to resist. Both the coconut and almond flour versions are paleo. If you love almond flour, also take a look at my almond flour chocolate chip cookies!
Your flour options for this recipe are:
- A gluten-free baking flour that’s a 1:1 sub for all-purpose flour
- Teff flour
- Buckwheat flour
- For a non-gluten-free version: all-purpose flour, whole spelt flour, white whole wheat or regular whole wheat flour
GF Baking Flour
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So for that first option, make sure it’s meant as a 1-to-1 sub for all-purpose flour. The one I always use is Bob’s Red Mill 1-to-1 Gluten-free Baking Flour. It’s the one in the blue bag.
Commenters have said that they’ve used the gluten-free flour blends from Pillsbury, King Arthur Flour, Namaste with success.
Teff flour
Up next are the two healthier and whole-grain options. Teff comes in different varieties like white / ivory or dark and it’s said that the dark kind is earthier tasting (read: it tastes like dirt, like buckwheat).
I’ve used both white and dark teff flour in these gluten and dairy-free brownies and you really can’t detect any difference – all that Dutch-process cocoa powder does a great job of covering up any earthy / healthy flavors!
I think teff isn’t the easiest flour to find but the dark kind is available on Amazon.
Buckwheat Flour
Buckwheat is also awesome in these brownies. You can’t taste it at all. If you have some of that on hand, also check out my kladdkaka (Swedish sticky chocolate cake) for an amazingly gooey cake that’s like a cross between cake and brownies.
Don’t need a GF version? No problem.
And because I know some people don’t need these to be gluten-free, I’ve also tried them with several wheat flours. They all worked equally as well!
Do they all taste the same?
The cool thing is that all of the different versions taste the same. They’re all just as gooey and there’s no grittiness!
That can be said of all of my gluten-free recipes. I don’t sacrifice on taste or texture!
If you try these gluten-free brownies while warm, the buckwheat and teff versions do have something a little texturally weird going on but once they cool, it’s a thing of the past!
It’s a really flexible recipe. Just don’t go halving the sugar and then complain that they came out cakey. ;)
I’ve made these brownies (seriously the best gluten-free brownie recipe ever!) so many times to bring to picnics and other get-togethers. Nobody ever even knows they’re gluten-free! The same with my gluten-free chocolate cupcakes.
Seriously. You can’t go wrong with this recipe. :)
Need convincing? Check out the reviews below!
Want a smaller batch?
If you’re like me and have portion-control issues, then these Air Fryer Brownies are a great option! They’re a scaled down version of the recipe below.
And my Air Fryer Paleo Brownies are a scaled down version of the almond flour brownies, which I mentioned above. Also adapted from the below recipe. I do love this recipe. 😄
Questions about these gluten-free chocolate brownies?
- Can I use something instead of the listed flours?
I link to my coconut flour and almond flour versions in the post. Commenters have used different brands of gluten-free baking flours with success. Off the top of my head, I can remember people saying Pillsbury, King Arthur and Namaste have worked.
- Do I have to use Dutch-process cocoa powder?
No, but they might not be as chocolaty or they might be more cakey. But I will say that nobody has had any complaints about these brownies and I know people have used regular cocoa powder. So I’m guessing they’re fine with whatever cocoa powder you want to use.
- Are all cocoa powders gluten-free?
Cocoa powder is naturally gluten-free, but if you’re really sensitive to it, you might want to read Is Cocoa Powder Gluten-free? for more info on brands that are tested and labeled as gluten-free. You can read more specifically about Hershey’s here → Is Hershey’s Gluten-free?
- Can I use something instead of the listed fats?
Those are the only ones that I’ve tried. I’m guessing anything would work, though, given that liquid oil like canola oil and olive oil work as well as butter and ghee.
- Do they taste like coconut if I use coconut oil?
Not if you use refined coconut oil. They taste 100% like regular, super gooey traditional brownies.
- Do they taste like olive oil if I use olive oil?
I use extra-virgin olive oil and you can definitely taste it. My husband LOVES this version but I don’t. I recommend a lighter tasting olive oil or something more neutral.
- Can I use something instead of coconut sugar / granulated sugar?
Subbing in a liquid sweetener won’t work. There’s no liquid to reduce to make up for the added liquid, so it’d make the brownies cakey or possibly a liquidy mess. Other granulated sweeteners like maple sugar would probably work.
- Can I reduce the sugar?
One commenter has said that they reduced the sugar to basically nothing and they’re still gooey. But that’s not possible. Or we must have differing opinions of what gooey means.
The less sugar you add, the cakeier and less gooey they are. They might also not hold together as well because sugar is a binder.
You could probably knock off 1/4 cup of sugar but don’t be surprised if they don’t have the perfect texture you see in the photos. - What can I use instead of the eggs?
I’ve tried egg replacements so many times and failed. Please just find an already vegan brownie recipe. :)
One commenter used 3/4 cup pumpkin puree in place of the eggs and I tried that and they were tasty. But the texture wasn’t nearly as good as the egg version so I can’t recommend it. - Do I have to use the chocolate chips?
Nope! They’re sweet enough without. I just like them in my brownies. You could also top them off with my favorite paleo chocolate fudge frosting.
- Can I double this brownie recipe?
Yes! Use a 9″x13″. I unfortunately forgot to write down the baking time. It is not that much more than the single recipe.
If you try these gluten-free brownies, I’d love to hear how they come out!
The Best Gluten-free Fudgy Brownies (dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12 brownies
These gluten-free brownies are the best I've ever had - gluten-free or not! And the reviewers agree with me. They're super fudgy and dairy-free.
Ingredients
- 1 cup (158 grams) teff flour, or 1 cup (125 grams) light buckwheat flour1 or 1 cup (138 grams) Bob's Red Mill 1-to-1 Gluten-free Baking Flour (or a similar mix)
- 3/4 cup (86 grams) Dutch-process cocoa powder, sifted if lumpy (you could also use Hershey's Special Dark cocoa powder)
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196 grams) unsalted butter or for dairy-free, use refined coconut oil2 or another neutral oil – melted and cooled slightly
- 1 1/2 cups (300 grams) granulated sugar, raw sugar, or coconut sugar
- 1 tablespoon vanilla extract
- 3 large eggs (50 grams each, out of shell), room temperature
- 3/4 cup (128 grams) semi-sweet chocolate chips (Enjoy Life Semi-sweet Chocolate Chip for dairy-free) + an additional 1/4 cup (43 grams) to sprinkle on top, if desired (I used mini chocolate chips on top)
Directions
- Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.
- In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.
- Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 3/4 cup (128 grams) chocolate chips.
- Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup (43 grams) chocolate chips on top, if desired.
- If using teff or the GF flour blend, bake for 20-22 (some commenters need more) minutes or until the brownies have formed a thin crust and appear set in the middle. If using buckwheat or whole wheat, you may only need 15-20 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool. Note that a lot of commenters have said they needed to bake them longer than what I have listed. I've made these brownies at least 20x since posting and the baking times I have listed are what works for my oven (which is running correctly :))
- Let cool completely and then cover and store at room temperature for up to 4 days. You can also refrigerate them to give them a fudgier texture.
Notes
- Buckwheat flour is naturally gluten-free but not all buckwheat flour is processed in a gluten-free facility. If you need these brownies to be gluten-free, make sure to use certified gluten-free buckwheat flour!
- If using coconut oil, I prefer refined coconut oil over unrefined as refined has zero coconut taste to it.
- If you're unsure of what brand of chocolate chips are safe, check out → Are Chocolate Chips Gluten-free?
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621 comments on “Gluten-free Brownies – Super fudgy and dairy-free!” — Add one!
51 comments are awaiting moderation!
What is the baking time for the gluten free version? It’s not listed above. I just baked them and did 25 minutes…
You mean the GF flour blend? It’s the same as teff. :) Hope that they came out well!
It’s been difficult to find the recommended flour(s) during this pandemic – so I’m trying to find a flour substitute. I have on hand: all-purpose gluten free flour (not Bob’s Red Mill though); white rice flour; tapioca flour and coconut flour. Of these options, which do you recommend? And, I promise I am not intending to be difficult or picky – I tried to buy Bob’s All Purpose and it and the teff flour are like $80.00 on Amazon!! Thank you for any feedback! xo
You’re in luck because I have a version of these brownies that uses just coconut flour! Check out these coconut flour brownies. :)
These are so so so good! I used applesauce instead of eggs and it required more baking time but boy did they come out fantastic. The whole family was amazed by them thank you for this recipe! Better than brownies with gluten in my opinion 😊
Wow! I’m really surprised that that worked. How much applesauce did you use and did you make any other changes? I’d love to try that! Thanks for the tip and your feedback. Sorry for my slow reply!
These were excellent. I made them without the chocolate chips and they have intense chocolate flavor. I am saving this recipe. I used Bob’s Red Milll 1:1(blue package).
I’m glad you enjoyed them without the chocolate chips! Thanks for your feedback. :)
Leaving this comment for other GF an vegans. I used Bob mills egg replacer and have had great success twice in making these. The batter however does thicken up so I use 1/2 of water to moisten up the mixture. Cook for about 15 minutes. They are definitely a little thicker in consistency but overall great taste!
Really?! Wow! So you made the eggs as directed (adding the water) and then you added an additional 1/2 cup water? I’ve made these brownies with that egg replacer and they were soupy, without the additional water, so I’m totally intrigued. Thanks for sharing your tip! I’m glad they worked out well for you. :)
Hey there! Thanks for the recipe— these are amazing!! I was wondering though, do you think these would work with an egg replacement like the chia egg?
thank you!!:)
I’ve tried but haven’t had good luck with egg replacements in this recipe! I’m sorry. I’ve been trying for years!
I made these exactly per your recipe and they were amazing! Question- can I use baking chocolate squares in place of cocoa powder? I’m trying to use up what we have in the house during the Covid lockdown. I’ve been making your paleo chocolate chip cookies regularly for a while now and these will definitely be added to the rotation too! Thank you!
I’m glad you enjoyed them! I don’t recommend it (you can read why here) but this tells you how you can make the sub. And I’m glad that two of my recipes are on your rotation now. :D That’s always nice to hear! Thanks for your comment.
Is there something I can use to substitute the eggs (allergy)?
I’m sorry for just now seeing your comment! I’ve tried making these with egg subs but haven’t been successful. Sorry about that!
How long will this last in the fridge? I did reduce the sugar to 200 g and the brownies were not fudgey.
I’d say about 5-7 days. And yeah, I don’t see how they can possibly be fudgy with just 1 cup of sugar. Maybe the commenter who said they were has a different definition of fudgy? I really recommend making them as written or 1 1/4 cups sugar if one really has to reduce the sugar!
WOW these brownies are delicious! Very rich and decadent! I used Buckwheat flour. I used butter and I backed the sugar to 1 cup.
Thank you for developing this recipe for us! I have celiac disease and I am so tired of paying for mediocre premade products and mixes. I am now baking my own bread too.
Baking my own gluten free yummy stuff rocks!
Thank you again!
You’re welcome! I’m so glad that you enjoyed the brownies and that they worked well with your sugar reduction. I really want to try that soon! Thanks again for your comment. :)
These were the best GF brownies ever!!! I used half almond flour and half white rice flour based on the measuring amount called for in the recipe (because that’s what I had in hand), and baked them for about 25 min and they turned out AWESOME! My son who has celiac absolutely loved them. I highly recommend this recipe to All.
I’m so glad that you enjoyed them! Thanks for sharing your version. :) I’m surprised but very happy that they worked out well with that sub. Thanks again!
Awesome fudge brownies, I will make again.
I’m happy to hear that! Thanks for your feedback and sorry for just now seeing it.
I’ve scoured the net for GF brownie recipes and this one looks amazing…can’t wait to try! I was wondering though if cutting the sugar by half or even to a cup would throw off the balance and consistency?
Thanks!
Please don’t halve the sugar. ;) Like I said in the post, they’ll come out cakey if you reduce the sugar. They won’t be brownies if you reduce it by half and probably wouldn’t work out at all. Sugar is a binder and makes stuff fudgy. 1 cup might work but I think they’ll be very cake-like. I recommmend doing 1 1/4 cups and reducing by 1/4 cup each time until you’ve reached the limit! If you try it, I’d love to hear how it goes. :)
Hi Erin, I did reduce the sugar to about 1 cup and used almond flour (1 & 1/3 cups)…while the flavor to me was amazing, the consistency was a bit crumbly. I will make again with regular gf flour and trying your suggestion of starting at 1 & 1/4 cups sugar and see how that goes. While I like less sugar, my husband would prefer it to be sweeter;)
Sorry again for the slow reply! Things have been chaotic here. And darn. Too bad about the crumbliness! I figured that would happen but what’s weird is the other commenter saying she used 1 cup of sugar and hers were fudgy. I don’t understand how that’s possible! I definitely have to try it. Thanks for coming back to let me know how it worked out!
I reduced the sugar to 1 cup and they are very rich and decadent! Not cake like at all….brownie all the way!
Really?! I am shocked. :D I need to try it, too! Thanks for letting us know.
They are wonderful! Used Bob’s red mill 1:1!
Mmmmmmm
Delicious
Yay! Glad to hear that! Thanks for your feedback. :) I’m sorry for just now seeing your comment! Things have been chaotic here.
Do you have any experience using a sugar substitute like Lakanto (monk fruit) or Swerve?
I’m so sorry for just now seeing your comment! It landed in spam for some weird reason. I haven’t tried it in these so I’m really not sure if it’d work. Sorry about that and sorry again for my slow reply!
Can I use almond flour instead?
You can use 1 1/3 cups (133 grams) almond flour in place of the flour. Bake for 23 minutes. The brownies will puff up a little and be just a little jiggly when removing them from the oven. I’d love to hear what you think!
Can i use the regular gluten free all purpose flour ?
Do you mean the red bag from Bob’s Red Mill? I haven’t tried it and would really recommend the one listed in the recipe. :)
My cousin is also allergic to coconut oil and so I substituted that for Olive oil and they still turned out well, they taste and look great!
I’m so sorry for just now seeing your comment! It landed in spam for some weird reason. And wow, really?! I didn’t think that’d work! That’s great to know. Thanks for the tip!
I have made these twice now using Bob’s one to one all purpose gluten free flour and they are really amazing. Recipe has been printed and saved to my family recipe book.
I’m happy to hear that it’s been added to your family recipe book! What an honor. :D Thanks a bunch for your comment!
Absolutely love these brownies! They come out perfect every time! Do you have the nutritional information on these?
I’m so happy you liked them! :) I don’t have the calories but you could use this recipe analyzer for the nutritional profile. Thanks for your comment!