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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Hi there! I came across this recipe through Pinterest and I am super excited to try it! I was wondering if you or anyone tried it using honey or liquid stevia as a substitute for sugar. I am curious what I would have to alter, if any, and how it came out.
Hello! I haven’t tried using honey or any liquid sub. You’d definitely need to reduce the amount of liquid but the problem is that fat is the only liquid here so I’m not sure it’d work out. Sorry about that!
I totally agree with you – so many times I try a recipe that’s called “best ever ___” and it is sub-par :/ but I made these last week and they SO exceeded my expectations. They totally deserve the title as best brownies ever, period!
Thanks so much for another awesome comment and the feedback! I’m so, so happy that you enjoyed the cookies and these brownies. :) I felt kind of silly titling these “The Best” so I’m very happy that you agree with me on them deserving that title. :D Thanks again!
These were wonderful!
So happy you liked them! Thanks for the feedback. :)
If you have gluten issues, be careful of Teff. It has not been determined if it is actually gluten free.
Hi, Cheryl! Do you have a reference for that? Everything I’ve read about teff says it’s gluten-free and I can’t find anything to the contrary. If you have a source, I’ll add a note with that information to my post. Thanks. :)
Teff is definitely gluten free since it is botanically related to grass, instead of grain :)
Everything I’ve read says that teff is gluten-free but Cheryl sent me this info where they state that people should avoid teff, buckwheat, quinoa and other gluten-free grains / pseudograins because they cause damage. The problem is that I can’t really find any other sources stating the same. So I guess people can research the issue themselves if they’re concerned. :)
Hi Erin, thank you, thank you, thank you. My mummy has recently had to cut white processed flour & dairy (but not eggs) out if her diet. I can happily make her these with Wholemeal flour and oil. I’m thinking I should get your book! Thank you Sammie http://www.feastingisfun.com
Hi, Sammie! I hope both you and your mom will enjoy these brownies. :) And I hope you’ll love the book if you get it! Thanks so much for your comment. :)
Hi Erin, I have tried many of your recipes, always with great results! Thanks for doing the leg work, and developing these recipes. As a side bar, I just saw in your bio that you have been to Iceland. I am going in July to go horseback riding, do you have any suggestions of what else I should try to see there? Sorry to be asking, but I don’t know of anyone firsthand who has been there. Thank-you in advance!
Hi there! Thanks for your kind comment. :) I’m so jealous that you’re going to Iceland! I’ve been there twice for a few days each time. I was alone (it was a stopover on the way to visit friends in Sweden) and so I went on tours to see the amazing countryside. I did one of Landmannalaugar, one for horseback riding, the Golden Circle tour, Blue Lagoon (which wasn’t really my thing but the drive out there was interesting – it looks like Mars!) What I’ve been dreaming of doing is renting a car and doing the Ring Road. I don’t think there was all that much said on the tours, except for the Golden Circle one, so if you can, I recommend renting a car and driving around yourself. :) Have fun!
Dear Erin
I just wanted to say a big thanks from the UK!
Your recipe is so fabulous :) – so healthy, simple to make and utterly yummy. I am truly so excited – I will be making this for friends from now on as they will never be able to tell that its healthy AND glutenfree.
Your recipe is perfect, but for other readers who may have allergies like myself, I just wanted to share some substitutions that I made – instead of eggs I used 6 Tablespoons of ground flax and instead of cocoa powder (this gives me migraines), I used 1/2 cup of carob powder and carob chips instead of the chocolate chips. The subs worked out fine.
So, once again, THANK YOU for such an amazing recipe – it makes it that much easier to be vegan and glutenfree :)
Hi, Honey! Thanks so much for your thoughtful comment. :) I am totally with you on making this recipe for friends who don’t normally care for healthier treats! Nobody ever has a clue. Thanks for sharing your egg-free version! I’ve been wanting to try a vegan version of this recipe so I may try that. And it’s great to know that carob powder works, too! Thanks again. :)
My first time on your blog and I already love everything. Too bad I missed the give-aways, but I will try to get the book from amazon
Thanks for your comment! I’m so happy that you’re liking everything so far. :) I hope you’ll enjoy the book!
Congratulations again on your beautiful book. I love all of the recipes I have tried so far, but especially the brownies!
Thanks, Nora! And I’m so happy that you’ve liked all the recipes so far. :)
Your book looks gorgeous! It is hard to decide which recipe I would try first but I am think the Blueberry Orange Upside Down Cake sounds amazing!
Breakfast is my favourite meal if the whole day, so breakfast cookies jumped out at me right away, but I could happily eat any of your recipes on a morning!! Can’t wait to try new things:))
I would love to make the lemon curd cupcakes first…and then everything else!! :)
Breakfast cookies! Perfect for busy mummies.
I’d love to try the Lemon Curd Cupcakes first!
I’d love to try the Peach Apricot Oat Bars.
And I have to make the Spelt Peanut Butter Bars again. They were wonderful!
Yum! Can’t wait to make these and love that they are friendly for both me (dairy free) and my brother (gluten free)!! :)
Macadamia nut lime bars. Yum!
Yum, Yum, yummy! I would definitely make No Bake Peanut Butter Coconut chocolate bars. It’s all of my favorite things are rolled into a no bake bar-no brainer, LOL!
Congratulations on your new book! Looks delicious!
Thanks so much, Megan! I hope you’re enjoying the book. :)
That’s an impossible choice, but I would probably make the Walnut Chocolate Chip Skillet Cookie!
So excited about your cookbook! Can’t wait to make the Sugar-Free Breakfast Cookies! Exactly what I need to start my day.