Perfect Gluten Free Brownies

I used to think that going gluten-free meant giving up the good stuff—especially brownies. The first time I tried a gluten-free brownie at a friend’s house, it was dry, crumbly, and tasted like cardboard. I figured that’s just how they all were.

Then I discovered the right flour blend, and everything changed. Turns out, gluten-free brownies don’t have to be a compromise. With the right ingredients—like a good measure-for-measure flour and quality cocoa—you can make brownies that are just as fudgy and rich as the regular kind. Honestly, most people can’t even tell the difference.

What Kind of Flour Should I Use?

Since this is a gluten-free brownie recipe, you’ll want to use a good gluten-free flour blend rather than regular all-purpose flour. Most store-bought gluten-free flour blends (like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure) work great because they’re designed to substitute directly for regular flour. You can also use almond flour if you prefer, though it will give you a slightly denser, fudgier brownie. Whatever you choose, make sure your flour blend doesn’t contain xanthan gum already, or if it does, you might want to skip adding extra since it can make your brownies a bit gummy.

Options for Substitutions

These brownies are pretty adaptable, so here are some swaps you can try:

• Gluten-free flour: Make sure you’re using a good quality gluten-free flour blend that’s meant for baking. Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure work great. Don’t substitute with almond flour or coconut flour alone, as they’ll change the texture completely.
• Butter: You can swap butter with coconut oil for a dairy-free version. Use the same amount and make sure it’s melted. The flavor will be slightly different but still tasty.
• Sugar: If you want to use all brown sugar instead of a mix, go ahead – your brownies will just be a bit chewier and have a deeper molasses flavor. You can also use coconut sugar as a 1-to-1 replacement.
• Eggs: For an egg-free option, try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 minutes). The texture will be slightly denser but still good.
• Cocoa powder: Either natural or Dutch-process cocoa works here. Dutch-process will give you a darker color and milder flavor, while natural cocoa is more acidic and intense.

Watch Out for These Mistakes While Baking

Overbaking is the number one reason brownies turn out dry and crumbly instead of fudgy – pull them from the oven when a toothpick inserted in the center comes out with a few moist crumbs, not completely clean.

Overmixing the batter after adding the dry ingredients can make your brownies tough and cake-like, so stir just until the flour disappears and you don’t see any white streaks.

Another mistake is cutting into brownies while they’re still warm, which causes them to fall apart and lose their shape – let them cool completely in the pan for at least an hour, or pop them in the fridge for 30 minutes if you’re in a hurry.

For extra fudgy brownies, try using an 8×8 pan instead of a 9×13, which creates a thicker brownie that stays moist in the middle.

What to Serve With Gluten Free Brownies?

These brownies are pretty rich and fudgy on their own, so I like to serve them with a big scoop of vanilla ice cream that melts right into the warm chocolate. A dollop of whipped cream and some fresh berries like raspberries or strawberries also work great to cut through the sweetness. If you’re making these for a party, try setting up a brownie bar with toppings like caramel sauce, chopped nuts, or even a sprinkle of sea salt. For a cozy night in, just grab a cold glass of milk and call it a day – sometimes simple is best!

Storage Instructions

Store: Keep your brownies fresh by storing them in an airtight container at room temperature for up to 4 days. If you want them to last a bit longer, pop them in the fridge where they’ll stay good for about a week. I actually love eating them cold straight from the fridge!

Freeze: Brownies are perfect for freezing! Cut them into individual squares and wrap each one in plastic wrap, then place them all in a freezer bag. They’ll keep for up to 3 months, and you can grab one whenever you need a chocolate fix.

Thaw: Just let frozen brownies sit at room temperature for about 30 minutes to an hour, and they’re ready to eat. If you’re impatient like me, you can microwave them for 15-20 seconds for that fresh-from-the-oven warmth.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2100
• Protein: 22-26 g
• Fat: 92-102 g
• Carbohydrates: 270-290 g

Ingredients

• 5 oz butter (I like Kerrygold unsalted butter for this)
• 1 cup sugar
• 1/2 cup brown sugar (packed firmly for a fudgier texture)
• 2 eggs (room temperature, about 70°F)
• 1 tbsp vanilla
• 3/4 cup flour (I always use King Arthur Measure for Measure)
• 3/4 cup cocoa (sifted to remove lumps)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp espresso powder

Step 1: Prepare Your Pan and Preheat

Preheat your oven to 350°F.

While it heats, grease a 9×9 inch baking pan (or 8×8 if you prefer thicker brownies) with butter or cooking spray, making sure to coat the bottom and all sides evenly.

This prevents sticking and ensures clean edges.

Step 2: Sift Dry Ingredients Together

• 3/4 cup flour
• 3/4 cup cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp espresso powder

In a medium bowl, sift together the flour, cocoa powder, baking soda, salt, and espresso powder.

Sifting the cocoa is especially important here—it removes lumps and ensures the chocolate flavor distributes evenly throughout the brownies.

I always sift my cocoa separately first, then combine with the other dry ingredients for the smoothest texture.

Step 3: Melt Butter and Combine with Sugars

• 5 oz butter
• 1 cup sugar
• 1/2 cup brown sugar

Cut the butter into small pieces and melt it in a large bowl (you can do this over low heat or in 30-second microwave intervals, stirring between each).

Once melted and slightly cooled, add both the granulated sugar and packed brown sugar, stirring until well combined.

The brown sugar adds moisture and fudginess, so pack it firmly when measuring.

Step 4: Incorporate Eggs and Vanilla

• 2 eggs
• 1 tbsp vanilla

Add the room-temperature eggs one at a time, stirring well after each addition to fully incorporate before adding the second egg.

Then stir in the vanilla.

Using room-temperature eggs helps them blend smoothly into the batter without creating lumps or cooling the mixture too much.

Step 5: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 4

Gently fold the dry ingredient mixture from Step 2 into the wet ingredients from Step 4 using a spatula or wooden spoon.

Stir just until no streaks of flour remain—don’t overmix, as this can lead to tough brownies.

I like to fold rather than stir vigorously to keep the batter light and fudgy.

Step 6: Bake Until Just Set

• batter from Step 5

Pour the batter into your prepared pan from Step 1, spreading it evenly to the corners.

Bake for 30–35 minutes.

The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter, but not completely clean).

Gluten-free batters can be more delicate, so don’t overbake or they’ll become dry.

Step 7: Cool Before Serving

Allow the brownies to cool in the pan for at least 15–20 minutes before cutting.

This gives them time to set and firm up.

For cleaner cuts and easier removal, let them cool completely, then refrigerate for 30 minutes if you have time.

Perfect Gluten Free Brownies

Delicious Perfect Gluten Free Brownies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 12 pieces

Calories 2025 kcal

Ingredients

  

• 5 oz butter (I like Kerrygold unsalted butter for this)
• 1 cup sugar
• 1/2 cup brown sugar (packed firmly for a fudgier texture)
• 2 eggs (room temperature, about 70°F)
• 1 tbsp vanilla
• 3/4 cup flour (I always use King Arthur Measure for Measure)
• 3/4 cup cocoa (sifted to remove lumps)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp espresso powder

Instructions

 

• Preheat your oven to 350°F. While it heats, grease a 9x9 inch baking pan (or 8x8 if you prefer thicker brownies) with butter or cooking spray, making sure to coat the bottom and all sides evenly. This prevents sticking and ensures clean edges.
• In a medium bowl, sift together the flour, cocoa powder, baking soda, salt, and espresso powder. Sifting the cocoa is especially important here—it removes lumps and ensures the chocolate flavor distributes evenly throughout the brownies. I always sift my cocoa separately first, then combine with the other dry ingredients for the smoothest texture.
• Cut the butter into small pieces and melt it in a large bowl (you can do this over low heat or in 30-second microwave intervals, stirring between each). Once melted and slightly cooled, add both the granulated sugar and packed brown sugar, stirring until well combined. The brown sugar adds moisture and fudginess, so pack it firmly when measuring.
• Add the room-temperature eggs one at a time, stirring well after each addition to fully incorporate before adding the second egg. Then stir in the vanilla. Using room-temperature eggs helps them blend smoothly into the batter without creating lumps or cooling the mixture too much.
• Gently fold the dry ingredient mixture from Step 2 into the wet ingredients from Step 4 using a spatula or wooden spoon. Stir just until no streaks of flour remain—don't overmix, as this can lead to tough brownies. I like to fold rather than stir vigorously to keep the batter light and fudgy.
• Pour the batter into your prepared pan from Step 1, spreading it evenly to the corners. Bake for 30–35 minutes. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter, but not completely clean). Gluten-free batters can be more delicate, so don't overbake or they'll become dry.
• Allow the brownies to cool in the pan for at least 15–20 minutes before cutting. This gives them time to set and firm up. For cleaner cuts and easier removal, let them cool completely, then refrigerate for 30 minutes if you have time.