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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Best brownies ever!!!
Incredibly fudgy, gooey and chocolaty! I used buckwheat flour and coconut oil. Although i had to bake it about 40 mins
Satisfying dessert indeed, thanks!!
Even for folks who arent GF, DF. Buckwheat is very nutrient dense, and you get a dose of healthy fat from the coconut oil. Awesome recipe
I’m so sorry for just now seeing your comment, Rachel! I don’t know how I missed it. I’m thrilled that you enjoyed the brownies so much. :) And buckwheat is pretty awesome, isn’t it?! Thanks a ton for your comment and sorry again I took forever to reply!
i made these using fine granulated sugar and exact proportions of everything, and the sugar remained very grainy in the brownie, you can feel the grains on your teeth, but in general, this was way too much sugar, way too sweet.
Hmm. Nobody has mentioned having that issue yet. Did you let them cool? They need to cool before you dig in as they taste a bit grainy when still hot out of the oven. Once cooled, they should taste completely normal! And what type of flour did you use?
yes i let them cool, even next day out of the fridge, they were grainy. I used buckwheat flour
Hmm. Was it finely ground? I have no idea why that could be! They always come out like regular brownies for me.
Finally a recipe with whole wheat flour that looks delicious. I tried 3 other recipes today and substituted whole wheat flour where it called for all purpose and used no name sweetener. They were dry and tasteless. So glad to have found yours and I used sugar. Will let you know what they taste like.
I hope you’re enjoying them! I have loads of whole wheat recipes, if you’re interested. :) Thanks for your comment!
Hi Erin,
They are delicious! So moist and fudgy! Finally!
Thx
Jo
Yay! So happy you liked them. :)
So I used liquid coconut oil and they didn’t really set. They were more blobs instead of bars. Refrigerated, tho, and then they were bars.
Well that’s good that it worked out! They are really gooey coming out of the oven and chilling definitely firms them up. What kind of flour did you use?
I was wondering if these would work with regular all purpose flour, not whole wheat? I just need a dairy free, so am not concerned with the flour, and all I have is all purpose. They look delicious. Thanks :-)
I am so sorry for just now seeing this! I’ve had good luck using whole wheat (which is an option here) and all-purpose flour interchangeably in brownie recipes so I’m thinking it’d work fine (but I can’t guarantee it as I haven’t tried it). If you try it out, I’d love to hear how it goes! Sorry again for the slow answer.
Thank you for the reply. I’m making them today, so I’ll let you know. Also, for dairy free tomtou jisr omit the eggs? I just re read the recipe and didn’t see it anywhere, I may have missed it though, thanks!
Oops, never mind. Eggs aren’t considered dairy. They aren’t for me, so I am completely lost on dairy free baking, haha. Thanks
Aww. Sorry about that! I’ve been meaning to try these with an egg sub. Perhaps try to find a vegan brownie recipe? :)
Delicious!!!!! My super picky doesn’t like GF boyfriend downed these like there was no tomorrow.
Thanks for the recipe. I used buckwheat and used cheap margarine because it was all we had.
I almost blew it because I out the eggs in first but then saw to add eggs one at a time. I didn’t panick …I scooped out the eggs and added them at the end. I said a prayer they wouldn’t be too tough and they were perfect.
Thank you for the recipe.
Haha. I love your description of him. ;) I’m happy that you both enjoyed the brownies and thank goodness it worked out with the eggs in the end! I’ve ruined way too many batches of brownies by overbeating the eggs. Thanks a bunch for your comment! :)
These look great and I would love to make them with a sugar-free substitute – any suggestions on which one would work – we have a diabetic in the house, thanks!
I’ve experimented with low-carb sweeteners but I’ve had a terrible time with them. I’m sorry! I know a lot of people swear by Swerve but I haven’t tried them in these brownies.
This recipe is AMAZING thank you so much for sharing it! I made it yesterday for a friends baby shower, most of her family are Coeliac and everyone loved them. I just used a GF flour blend from the supermarket and added in white and milk chocolate chips. They were moist, rich and delicious. Just as good (if not better) than normal brownies! Will be making these again!
Wow, thanks! I’m so happy that you and your friend’s family’s enjoyed them. And good to know that a GF flour blends work in them. Which brand did you use? Thanks a ton for your comment!
Hi, so happy to find a,good recipe for Brownies. thst are both gluten and dairy free. I have a,question instead of butter or coconut oil could I use cris Co balong sticks.
Thank you again. Can’t wait to make them for New years eve.
Hi there! I’m happy you found the recipe. :) I have never used Crisco baking sticks (in anything) and have no idea how shortening would work in these. I did some googling and found a picture. Is this what you’re using? If so, it says they can be used instead of butter. :)
My mom made “gritty” teff muffins once and what I figured out later was that she had purchased the whole grain teff, not the flour. The grain is so small that if your not paying close attention it can easily mistaken for the flour. According to Wikipedia teff means “lost” because the small size of the grain.
Ooooh! That’s very good to know. Thanks for the tip! :)
Erin,
Thank you for this! I have a friend who is extremely sensitive to any gluten and corn. We are having a gathering and I was assigned dessert. I wanted her to be able to enjoy so I am making these for everyone. I will let you know how they come out as I am not the best baker haha! Also, if she’s allergic to corn (GMO corn) do you think grain will be an issue?
Hi Dee! That’s so nice of you to make something that your friend can eat, too. :) Not everyone who is allergic to corn has issues with other grains so you should ask your friend if she can have the specific type of flour you want to use in these, just to be sure. I hope you all will enjoy them!
Hello! can I use rice flour or almond flour instead of teff one? Thank you.
Hello! Unfortunately not. Rice flour and almond flour aren’t interchangeable with other types of flour (and neither is teff). Do you have a 1-to-1 GF baking flour? That’d probably work!
Ok i understand. I don t really like the taste of teff flour , i tried to make bread with it but thank u for the info.
I hate the taste of teff but you can’t taste it in these brownies!
I have made these brownies using this recipe and Bob’s Red Mill Teff flour 3-4 times and they have never come out gritty. They are always delicious. It could be the type of sugar you used. Some sugars need to rest in your batter for around 10 min or so to break down and incorporate. I’ve made that mistake before with cookies that turned out gritty.
I’m so happy that they came out well for your with Bob’s Red Mill teff! I’ve also used that and had no issues. I also use coconut sugar and even then, they don’t come out gritty. So I’m not sure what’s with the above two comments unless they’re using really, really coarse sugar. Thanks a bunch for your tip and your feedback! :)
just made these brownies and they turned out amazing! I used vegan butter and it made them super rich and light without having any coconut taste. I’m so glad I found this!
That’s great that vegan butter worked well! Thanks for the tip and your feedback. :)
I made these yesterday and it was so incredible! When it was still a batter I had trouble not eating it all. I can’t eat gluten, dairy and egg at the moment so I used buckwheat flour, coconut oil and egg replacer. Which is 6 teaspoons of the powder and 6 tablespoons of water. I did cook it for 26 minutes (a bit to long but didn’t mind).
Thanks for the recipe :)
Haha. I know how it goes with eating the batter. ;) It’s just so good! Thanks for sharing your egg replacer version. I haven’t tried making these vegan so I’m sure your comment will help others who are wondering how to do that. Thanks a bunch for your feedback!
Hmm. Interesting! I used Bob’s Red Mill, too, so I’m not sure what the problem could have been.
My mom was diagnosed with celiac disease years ago, and because of how terrible all the gluten free stuff tasted and since she doesn’t feel the symptoms, my family never went gluten free. Until a few months ago, when my brother started to feel the symptoms, as well as symptoms from dairy. One day, I stumbled upon this recipe, and wonderful sister that I am, I decided to make these. Well, my family absolutely loved them! And a few days later, we were having a party with some family friends, with people attending who are lactose intolerant, have celiac disease, or are allergic to nuts, and for once, there was a delicious dessert that everyone could have, without any problems! And everyone, including the “regular” people, absolutely loved them! I just wanted to share my story and thank you for the delicious brownie recipe, and I look forward to trying more of your recipes! :)
You’re a nice sister! :D And I love that everyone at the party could enjoy the brownies despite all the allergies. I think gluten-free products have improved a huge amount over the last few years so your mom may want to give going gluten-free another try. :) And definitely get her some of that flour I linked to in your other comment! Thanks so much for your comments. I hope you’ll enjoy the other recipes just as much!
Wondering if you have managed to come up with a brownie recipe using either coconut or almond flour yet?
I have! Grain-free fudge brownies. Enjoy! :)
These.Were.The. Best!
Even better than the ‘gluten-y’ kind!
I used Cloud 9 Bakery cup for cup blend…about a tablespoon less than the recipe called for as it had buckwheat flour.
I added a tablespoon more cocoa as well.
Baked for 18 mins.- were perfect!
Also used salted butter and came out fine…I like a bit more of a salty flavour with intense chocolate!
I don’t know how I missed your comment! I’m so sorry. :( Thanks for sharing how you made them with that baking mix! I’m sure others will find it helpful. :) Thanks so much for your comment.
Hi Erin! I was wondering if you think I could substitute the sugar with dates and they’d still turn out good?! Or what other variations I’d have to make if I did that! Thank you so much! :)
Hi Leah! I’m pretty sure that wouldn’t work (unless you use date sugar but I’ve never used it so I’m not even positive about that!). But I have a great solution for you – my date-sweetened grain-free brownies. They’re also super fudgy! I hope that works for you. :)
Oooohhhhh those look INCREDIBLE! I’ll definitely be making those! :) Thank you so much!
You’re welcome! I’m happy you like the look of them. :)
Can you substitute the eggs and with what?
I haven’t tried but one commenter said, “Instead of eggs I used 6 Tablespoons of ground flax” and that it worked out fine. :)
How did the brownies turn out with all purpose GF flour?
Someone left a comment on May 4 saying they used GF all-purpose flour and that worked well but I don’t know which brand they used. If you try it out, I’d love to hear how it goes (and which brand you used! ;))
I used Bob’s Red Mill GF flour, and even after adding an extra 5 minutes, they were still very gooey! Great flavor though!
Try refrigerating them and see if that firms them up. :) I’m happy they still taste good! Thanks for your comment.
I use Robin Hood GF flour, and they were so yummy! Finally, an awesome GF brownie.😆
Awesome! Thanks for the tip. :) I’m so happy that they came out well with that mix and that you enjoyed them! Thanks for your comment.