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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I make these brownies multiple times a year. Love that they are dairy and gluten free. I usually make them with buckwheat but it turns out last night I was out of buckwheat but I had teff, so I used the teff flour instead. I think they are better with teff than the buckwheat but both are great and I got lots of compliments! Thanks!
Hello again! :D It’s kind of sad but it’s been so long since I’ve made the teff and buckwheat versions that I don’t remember any difference. But now I’m intrigued and want to compare them! Thanks for your comment. :)
Wonderful..I used half gluten free bisqick..& half king author gluten free flour as well as enjoy like dairy, soy, gluten, corn free chocolate chunks..I love these😍 I have a pan in the oven this very moment!❤❤❤❤❤
Oooh, interesting! I hadn’t heard of GF Bisquick. Thanks for sharing your version! :) I’m so glad you liked them.
I can’t believe these are gluten and dairy free! Best brownies I’ve ever baked!
Yay! I’m thrilled that you think they’re the best. :) Thanks for your comment!
Hi there! I LOVVVVE these brownies!! I make them often with just regular all-purpose flour, and they turn out perfect every time:) Just curious if there is a possibility to adapt this recipe into cookies, and if so, how? Thanks for your time!
I’m so happy that you like them! There’s not a way to transform them into cookies without reworking the entire recipe. :( Sorry about that!
That’s a lot of sugar. Does this work with honey or maple syrup instead?
Thanks
No, sorry. You’d be adding a lot of liquid.
LOVED these! Zero detection that they were gluten free. I made them with Bob’s Red Mill 1:1 gf flour and they did need about 30 minutes but they were so perfect-dense and fudgy inside and crispy outside and so rich. Thanks for a great recipe!!!
Hello and sorry for just now seeing your comment! I love that flour and it’s great that the brownies worked well with it. :) Thanks for sharing your feedback! I’m so glad you enjoyed them.
Is there no raising agent in the flours? I’m looking for U.K. versions and don’t want to get it wrong
No raising agents in the flour. :)
Most of the brownie recipes I have use no leavening. I have added a small amount of baking powder, which made the brownies cake like and a bit dry.
I just want to say bless your dear soul for including all the measurements in grams/cm/Celsius!
It is such a relief.. Thanks again dearie! And the recipe is just amazing.. Love live love it.. Keep up your good work:-)
Hugs and smiles from Sweden
You’re welcome! I hope you’ll enjoy the brownies. Puss och kram från Tyskland. ;) Sorry for just now seeing your comment!
This is actually the best gf and df receipe I’ve ever tried. I found it last year and have been making them ever since!! Everytime I take them into work even the “normal” people love them and can’t believe they are dairy and gluten free. This recipe made the dietary outcasts feel like they were eating normal food. Seriously I love you. And I love this recipe.
Aww! I was thrilled to read how much you and the “dietary outcasts” enjoyed the brownies. :) Your comment made my day! Thanks so much for your comment. :)
So tasty! We added a cup of unsweetened coconut flakes! So yummy!
That sounds like a yummy addition! Thanks for your comment. :) I’m happy you enjoyed them!
Will these freeze well?
I’m sorry for just now seeing your question! Yes, they do. :)
These look amazing! My mout his watering! Love chocolate!
Thanks! :)
I followed this to a tee and they have been in the oven for 40 min now and still not done?? Guess I’ll keep cooking them
I’m sorry for just now seeing your question! I’ve gotten a lot of feedback on these brownies and nobody has mentioned that. Are you sure your oven is running correctly? My other thought is that they were done but that you were expecting them to be more cake-like when ready. Sorry again for just now replying!
I cooked them for 40 min and they came out great. I’m at 4000 ft so maybe that had something to do with it. They were the best ever. I added pecans and marshmallows. My bakery boss said they were the best thing she’s ever had in her career!!!!!
That is so strange with the baking time! And wow, what a compliment from your bakery boss! I’m so glad to hear that. :) Thanks for coming back to let me know how it went.
These are super fudgy looking! Wow…..I can see why everyone loves them.
Hope you get to try them, too! :)
i have tapioca flour, rice flour, and almond flour, will any of those work instead of Teff?
None of those are interchangeable with the 4 flour options I’ve tested these with, sorry.
These really are the best brownies. I’ve been trying more allergy type recipes for school events like bake sales and concession stands. There are so many allergies out there and I like the idea of offering more items that are allergy sensitive. Can you imagine being a kid and not having any choices? This was one of the 1st ones I found and I make them for every event. I’m adding more recipes every time, but this is my go to. It’s always one of the 1st things gone. Thanks a bunch for this recipe. I use coconut oil and Krusteaz gluten free flour.
This recipe for gluten free brownies is the best, it’s fast and easy, I use gluten free flour and it is amazing, it’s my go to dessert
Yay! I’m glad to hear that. Thanks for your comment! :)
What is the calorie count per serving? These look delicious!! I’m having to use more dairy free recipes!
I don’t have that info but you could use this recipe analyzer for the nutritional profile. :) Hope you’ll enjoy them!
These look amazing! I love that they’re already dairy-free. Def giving a try with an egg replacer.
Oooh! I’d love to hear how they come out. :)
Hi Elizabeth Coipel, i think you could use teff flour on the A.I.P as its a plant.
Hi there! Teff flour isn’t allowed on AIP. There’s no way to make these brownies AIP-friendly. I wish there were!