You know that we are always trying to make our favorite foods and treats in a gluten-free form so all of us can enjoy them. A while back my daughter Ella, who loves to cook and bake, decided to try her hand at Gluten Free Homemade Brownies. They turned out amazing and we’ve made them several times since! They are so rich and chewy and you can’t even tell they are gluten-free. I think we’ve all decided they are the best brownies we’ve ever had. I hope you enjoy this easy gluten free brownies recipe.
Rich And Chewy Gluten-Free Brownies Recipe:
Making gluten-free homemade brownies is a delicious way to enjoy a classic dessert without compromising on taste or texture. Whether you have celiac disease, gluten sensitivity, or simply want to explore gluten-free baking, these brownies offer a rich, fudgy, and indulgent treat that everyone can enjoy. By using high-quality gluten-free flour and simple pantry ingredients, you can create a homemade dessert that rivals any traditional brownie. Plus, baking from scratch allows you to control the ingredients, ensuring a treat that is free from unnecessary additives while being just as satisfying as its gluten-filled counterpart. Do you love fudgy brownies with a crackly top? Then, these are for you!
Homemade Gluten Free Brownies Ingredients:
- 3/4 cup of Gluten Free All Purpose Flour
- 1/3 Cup of Dark Chocolate Baking Cocoa Powder
- 1/4 tsp Baking Powder
- 3/4 Cup Canola Oil
- 1 1/2 Cups Raw Sugar
- 3 Eggs
- 1 tsp Real Vanilla
You’ll also need parchment paper and a 9″ x 9″ baking dish. For classic fudgy, chewy brownies, go with a metal pan (preferably aluminum or light-colored metal to prevent overbrowning). If using glass pan, lower the oven temp by 25°F and bake a little longer to ensure even cooking.
We love Pamela’s Artisan All Purpose Flour which is is gluten-free. It is specifically formulated as a gluten-free alternative to traditional all-purpose flour and is made from a blend of ingredients like brown rice flour, tapioca starch, and potato starch. It is also certified gluten-free, making it a great option for baking without wheat-based flour. It can generally be substituted 1:1 for regular all-purpose flour in most recipes. However, because gluten-free flours absorb liquid differently, you may need to adjust the liquid just a bit. If your brownies seem too dry, try adding a bit more moisture (such as an extra egg or a tablespoon of milk). If the batter seems too wet, let it rest for a few minutes to allow the flour to absorb more liquid before baking.
How To Make Gluten-Free Brownies From Scratch:
The first step of this gluten free brownies recipe is basic- preheat your oven to 350 degrees F.
Cut two strips of parchment paper and place them in your baking dish in opposite directions. The paper should extend up the sides and out to prevent the brownies from sticking. You can see this in one of the later photos.
In a large mixing bowl combine the raw sugar and oil, mixing well. Whisk in 3 eggs and the vanilla.
In a separate bowl mix together the gluten free flour, the natural cocoa powder, and the baking powder.
Slowly stir the dry ingredients into the wet ingredients. I add about half, stir very well and then stir in the remaining. It should be a very smooth chocolate mixture. You could use an electric mixer but I just use a baking spatula.
Pour the brownie batter mix into your parchment paper lined baking dish.
Bake the brownies in the preheated oven for 35-40 minutes. Not all gluten free flour bakes the same so begin checking your brownies after 35 minutes. You may find you need longer to bake them than expected. Bake until a cake tester inserted in the center comes out clean.
Remove the brownies from the oven and allow them to cool completely. Once cooled, lift the parchment paper from the baking dish to remove the brownies. Cut them into equal size pieces and serve.
You may decide never to try another brownie recipe again after having these. I owe this great gluten free brownies recipe to my daughter! She perfected it!
Printable Recipe Card For The Best Gluten-Free Brownies
The printable version of this gluten free brownies recipes is below:
Gluten Free Homemade Brownies
Ingredients
- 3/4 cup of Gluten Free All Purpose Flour
- 1/3 Cup of Dark Baking Cocoa
- 1/4 tsp Baking Powder
- 3/4 Cup Canola Oil
- 1 1/2 Cups Raw Sugar
- 3 Eggs
- 1 tsp Real Vanilla
Instructions
- Preheat your oven to 350 degrees.
- Line a 9" x 9" baking dish with parchment paper. Cut two strips of parchment paper and place them in your baking dish in opposite directions. The paper should extend up the sides and out to prevent the brownies from sticking.
- In a mixing bowl combine the raw sugar and oil, mixing well. Whisk in 3 eggs and the vanilla.
- In a separate bowl mix together the gluten free flour, the dark baking cocoa, and the baking powder.
- Slowly stir the dry ingredients into the wet. I add about half, stir very well and then stir in the remaining. It should be a very smooth mixture.
- Pour the mix into your parchment paper lined baking dish.
- Bake the brownies in the preheated oven for 35-40 minutes. Not all gluten free flour bakes the same so begin checking your brownies after 35 minutes. You may find you need longer to bake them than expected. Bake until a cake tester inserted in the center comes out clean.
- Remove the brownies from the oven and allow them to cool completely. Once cooled, lift the parchment paper from the baking dish to remove the brownies. Cut them into equal size pieces and serve.
Nutrition Facts
Gluten Free Homemade Brownies
Serves: 12
|
Amount Per Serving: 1 slice
|
||
|---|---|---|
| Calories | 238.48 kcal | |
| % Daily Value* | ||
| Total Fat 15.25 g | 23.1% | |
| Saturated Fat 1.53 g | 5% | |
| Trans Fat 0.06 g | ||
| Cholesterol 39.99 mg | 13% | |
| Sodium 28.44 mg | 1.2% | |
| Total Carbohydrate 25.3 g | 8.3% | |
| Dietary Fiber 1.7 g | 4% | |
| Sugars 17.98 g | ||
| Protein 2.66 g | ||
| Vitamin A 1.91 % | Vitamin C 0.0 % | |
| Calcium 3.67 % | Iron 5.48 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
Note: If you aren’t gluten free but still want to try this recipe, simply substitute the gluten-free all purpose flour with regular all purpose flour for regular brownies.
If you think these are the best gluten free brownies you have ever had, you will also want to try this recipe for gluten-free hot cocoa muddy buddies. They are delicious too!
Conclusion
Indulging in these fudgy gluten-free brownies is the perfect way to satisfy any chocolate craving! With rich chocolate flavor from the unsweetened cocoa powder, these brownies deliver the ultimate fudgy texture with moist crumbs and chewy edges. Whether it’s your first time making GF brownies or you’re a seasoned baker, you’ll enjoy this perfectly balanced sweetness that bakes to perfection in a prepared pan. Once cooled, cover leftovers with plastic wrap—if there are any left! Serve warm with a scoop of ice cream for an extra treat. Enjoy this free recipe for the most decadent, fudgy centers in every bite!
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Diego Lopes says
Gluten-free brownies? Omg, I love you. Thank you so much for sharing the recipe, I’m definitely going to try it!!
Susan Hamilton says
This is such a good brownie recipe for us people who need to stay gluten free.
They were easy to make and just a few simple ingredients! I never made brownies from scratch before this recipe so I had no idea that they are actually easy to bake. I know, shame on me. Anyway, I can’t wait to make them again.
Emily says
I substituted coconut oil and this gluten free brownie recipe still came out great! Thanks for sharing.
Stefanie says
My family loved these. The entire pan of brownies was gone in 2 days! This is the best gluten-free brownie recipe I have tried. Tastes just like normal brownies.
Cotton says
These gluten-free brownies are the perfect treat for anyone craving a rich, fudgy dessert without the gluten.
Chef Souq says
These gluten-free brownies are absolutely delicious! It’s always great to find a recipe that everyone can enjoy without compromising on taste and texture. I love how your daughter Ella took the initiative to experiment with gluten-free baking—sounds like she’s got real talent!