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!
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O.m.g.
Seriously, you are a genius. This brownie is so so good.
I used America’s Test Kitchen gf blend, butter and I reduced the sugar by 25g, so not too much.
Baked for 24 minutes.
Thanks for all your hard work!
Hello, I want to make them for Christmas, because my sister is only eating gluten free stuff,
so I can just use gluten free flour and gluten free chocolate chips? and the cocoa powder, does that matter which kind we use? Are there any gluten free stuff? I am new to the gluten free world.
Thank you in advance! :)
Hi! You just need gluten-free flour (but you need to use one of the ones listed in the recipe). Chocolate chips or chunks, cocoa powder and the other ingredients in this recipe don’t have gluten in them. :) I hope that you’ll both enjoy them!
This is my go to brownie recipe, so much so that my browser suggests it when I type the letter B. I’ve made it as written, I’ve made it with all kinds of substitutions, once I made it pretty drunk at a house party. It always works, it is always a hit, and it is very easy to adapt for friends with allergies. Thanks Erin!
Haha. I love that you were making brownies at a party when “pretty drunk.” Sounds like a fun time. :D I’m so glad that you’ve been enjoying the brownies! Thanks a ton for your feedback.
If using Teff or buckwheat flour, is xanthan gum needed? It’s in the 1-for-1 flour, but don’t see any notes for it using it with the other flours in the recipe.
It’s not. :) The recipe is correct. The brownies hold together perfectly without it.
If I double the recipe do I need to have 6 eggs?
Sorry for just now seeing this! Yes, you need 6 eggs. You should double every ingredient unless otherwise specified. :)
This is perfection! Thank you!
I used buckwheat flour, coconut sugar and coconut oil. It did have a coconutty taste, but it didn’t spoil it a bit.
I’m so glad that you enjoyed them! Thanks for your feedback. :)
I used to make them while in Israel – I substituted both coconut oil and sugar with medjouli dates soaked in hot water and blended to a puree. Very tasty.
Not sure if it is possible to use rice flour?
I think rice flour would make these very gritty but I’m not sure! Can you please explain more about the date paste – what amount of dates and water did you use? And what exactly did it take the place of? All the coconut oil and coconut sugar? I’d really love to try your version! Thanks a ton. :) I’m glad you enjoyed them!
Lovely brownies
Could I check the butter measurement is that when melted 3/4 cup or before? I’ve done when melted and seems fine
You can measure it melted or not – it’s the same amount. :)
Thank you for sharing the recipe :)
Wanted to find out if these brownies freeze well and how long do they last in the freezer?
Any advise how to store them?
I’m sorry for just now seeing your question! They freeze great. Just cut into pieces, put in a Ziploc or a container, putting a little plastic wrap or parchment paper between the layers, and freeze for up to several months. :)
I used 196g of melted coconut oil, the oil that didn’t soak into the sugar sat on top of it, therefore it didn’t look like the mixture on your video, would it still have been ok to add the eggs? As I was unsure what to do I removed a lot of the oil and continued with the recipe, it was very nice but more like cake.
Yes, you should have mixed the oil and other stuff until combined and then added the eggs. Adding the eggs would have brought everything together. :) Removing some of the oil would also cause the brownies to be more cakey.
Thank you Erin, I’ll try again, they were still delicious! ❤️❤️❤️❤️
Yay! I’m glad to hear that. Don’t give up! And if you made any changes to the recipe, don’t do that next time. ;)
I made this recipe today and while they taste good they didn’t come out fudgy. I will do them again and use less flour and less sugar. Btw, I used the 1 to 1 Bob’s Red Mill.
Hello! I really wouldn’t recommend changing the recipe. I’ve gotten a ton of reviews on this recipe but nobody has said they’re not fudgy yet. Reducing the sugar will make them more cake-like. Did you make any changes at all to the recipe? Did you maybe use a glass pan? Could your oven be running hot? Did you bake them longer than the recipe states?
These are excellent brownies!!
Only thing I added was some chopped pecans to the mix!!
I would give it 5 stars!!
Thanks for sharing!!
You’re welcome! I’m glad to hear that you liked them so much! Chopped pecans sounds like a great addition. :) Thanks for your comment!
I love Duncan Hines brownies but, my boyfriend is gluten free so I’m looking for another option. This recipe look so good so, I’m going to have to try it! One question… in the past I have made dairy & egg free brownies by mixing just the brownie mix and pumpkin puree.. do you think that would work in place of the eggs?
I hope you’ll enjoy it! I talk about a pumpkin sub under “What can I use instead of the eggs?” :)
I’m very excited to try this recipe!! Thank you very much for sharing! Also- My sister in law put a mashed banana into bake goodies to substitute the egg in the recipe.. I am not sure if it always works, but she was making carrot cake and it was bloody delicious!!! ✨👌
You’re welcome! I hope that you’ll enjoy them. :) Thanks for the tip! Bananas won’t work in this recipe (too many eggs and brownies are had to make egg-free) but I finally converted this brownie recipe (or actually the almond flour version of this recipe). It’ll be coming soon. :) Thanks for your comment!
these brownies are AMAZING!! so fudgy and yummy, very easy to throw together. I’ve made them twice now and both times ending up with lovely chocolatey goodness. we dont add the extra chocolate chips on top, mostly because the first time we forgot and then they turned out so good that we figured eh, why mess with success? flavor and texture are awesome, i highly doubt anyone would notice these were GF unless you told them. we aren’t a GF household but we make them for a friend who is GF, and we like these just as well if not better than many of our wheat flour
brownie recipes! this last time we doubled the recipe using the 19X13 and baked for maybe 30 minutes? and now we have enough to share and keep some for ourselves, win-win!
Aww, yay! I love it when people who aren’t even GF say these are even better than regular wheat recipes. :D I’m thrilled that you’ll be making them again for yourselves and not just your GF friend. Thanks a ton for your nice feedback! And for the baking time when doubling. :)
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Wow!
I am a big fan of chocolate brownies and so far this is far the best brownie I have ever made!
I have used plain gluten free flour and sweetener instead. This gluten free / sugar free chocolate brownie was absolutely amazing! The texture is absolutely wonderful! Thank you 😊♥️
Thanks for the 5 stars and hearts! ;) I’m so glad that you liked them and wow, the best ever? What a nice compliment! Thank you. :)
I used one cup Wal-Mart brand gluten free pancake mix instead of flour and omited the salt. They turned out great.
Wow! You win the most original flour sub award. :D I’m so glad that they worked out well with that! Thanks for the tip. :)
These are dangerously good. Ugh. I made them while the kids were gone. I hope they come home soon so they can enjoy them!
Haha. Did they come home early enough before they were all gone? :) I’m glad you enjoyed them! Thanks for your comment.
How do you think adding cherries would work…or maybe marshmallows? T hanks for such a great recipe!!
I actually have a cherry version with the same brownie base! Check out these cherry brownies. I’ve never baked with marshmallows so I have no idea about that one. Sorry about that!
Your brownies are INCREDIBLE! Definitely the best gluten-free brownie recipe ever ever tried! Can I ask if the freeze well?
I’m so happy to hear that! They freeze great. :) Thanks for your comment!