Thick, rich, and fudgy gluten free brownies are always a favorite treat! This easy and delicious recipe uses just one bowl, simple ingredients, and takes just minutes to make.
Sometimes you just need a good brownie for dessert. A nice thick, chewy, chocolatey brownie.
And if you are gluten free, you may be wondering if you’ll ever have that perfect brownie again. Especially if your favorite brownie was from a boxed mix, you might be a little surprised the first time you try to make a gluten free version.
Gluten free brownie mixes can be hit or miss…I remember buying a boxed mix when I was new to gluten free baking, and I was very disappointed. The finished product had an odd texture, and they just weren’t like the brownies I was used to making and eating.
These made from scratch brownies require just a few simple ingredients. I’ve tried them with a couple of different gluten free flour blends, and they work beautifully every time.
Made in one bowl, these fudgy brownies just take a few minutes to mix up and then about 30 minutes to bake. I do recommend letting them cool for at least an hour before slicing. Slicing them when hot may result in brownies that fall apart.
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Taste
These from scratch brownies taste awesome. This recipe is decadent – lots of vegan buttery spread, chocolate chips, and cocoa powder result in a rich brownie.
Texture
The texture of these brownies is just right – they have a delicious crackly top, and a fudgy middle. They are perfect for enjoying with a glass of cold milk, or with a scoop of ice cream and a drizzle of dairy free hot fudge.
Ingredient Notes
- Vegan Buttery Spread – I kept this brownie recipe dairy free by using vegan buttery spread. If you are able to have dairy, go ahead and use dairy butter if you like. I haven’t tried these with coconut oil – so I don’t know what the result would be. If you try that, please let me know!
- Dairy Free Chocolate Chips – Using melted chocolate chips in this batter helps keep the texture moist and rich. I like Enjoy Life Dark Chocolate Chips or PASCHA Chocolate Chips to enhance the chocolate flavor in this recipe, but you can use any type of chocolate chips you want.
- Gluten Free Flour Blend – Namaste Perfect Flour Blend works well here, but you could also use different blends like Gluten Free 123 or Now Foods Gluten Free Flour.
- Eggs – This recipe calls for eggs, but you could try an egg replacer like applesauce or beet puree. Mashed banana would also work well. You may want to avoid a flax seed egg replacer as it may make the brownies too gummy. Read more about egg replacers and decide which type will work for your needs.
Step by Step Instructions
- Line an 8×8 pan with parchment paper so that it hangs over two sides.
- Place the dairy free chocolate chips and vegan buttery spread in a bowl and microwave until melted.
- Add the sugar and eggs to the bowl and stir well.
- Add the dry ingredients to the wet ingredients.
- Stir well to combine – the batter will be thick.
- Spread the batter in the prepared pan.
- Bake at 375 degrees F for about 28-30 minutes.
- Let the brownies cool for at least an hour, then slice into squares with a sharp knife.
Storage
If you have leftover brownies, store them in an airtight container. Putting a piece of gluten free bread inside the container will help keep the brownies from drying out. They should stay fresh for about three days.
Freezing
Yes, these brownies can be frozen. Freezing them can dry them out however, so be sure to wrap each brownie in plastic wrap and then store them in a freezer bag.
Boxed Mix Option
There are many different choices for boxed brownie mixes. I have tried Namaste, Glutino, and King Arthur through the years. They all have a little bit different texture and flavor. I would encourage you to read the labels and find the brand that will work best for your dietary needs.
More Gluten Free Desserts
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Recipe
Thick and Fudgy Gluten Free Brownies.
Thick, chewy, fudgy gluten free brownies made in one bowl with pantry ingredients. This is a recipe you'll use again and again!
Ingredients
- ¾ cup gluten free flour blend
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup unsweetened cocoa powder
- ⅔ cup dairy free dark chocolate chips
- ⅓ cup vegan buttery spread use regular butter if you prefer
- 1 cup organic cane sugar
- 2 eggs
- 1 teaspoon vanilla
Instructions
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Preheat the oven to 375 degrees F. Line an 8×8 square baking dish with parchment paper so that it hangs over on two sides.
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Place the vegan buttery spread and the chocolate chips in a bowl and microwave on high for 45-60 seconds. Stir until the chocolate chips are melted and incorporated.
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Add the sugar and the eggs and mix well. Add the gluten free flour, salt, baking powder, coc0a powder, and vanilla. Stir until combined.
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Pour the batter into the prepared pan and smooth out with the back of a spoon. Bake at 375 degrees F for about 28-30 minutes or until a toothpick inserted in the middle of the pan comes out clean.
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Allow brownies to cool for at least an hour before slicing with a sharp knife.
Recipe Notes
You can use a 9×9 square pan if you like, but the brownies won’t be quite as thick.
I like to make this recipe with Namaste Gluten Free Perfect Flour Blend. Both brands made delicious brownies.
These should stay fresh in an airtight container for up to three days.
If you want to use an egg replacer, I would recommend trying ⅓ cup applesauce or ⅓ cup mashed banana.
Darryl
I am not A chef or cook professionally . I followed this recipe Exactly As Written using all the suggested ingredients . Amazing, it turned out perfect! Thank you
Yaravi
Hello, do you know if I can use honey instead of sugar for your delicious brownies???
Thank you
Becca
Hi! These look fantastic, but mime didn’t turn out AT all. My batter wouldn’t “pour” into the pan by any stretch of the word. I had to pat clumps of it into the pan & push it around to spread out. The only difference is I used King Arthur Brand gluten free 1 to 1 baking flour and monk fruit sugar, which I use all the time just fine in other baking. Any thoughts as to why so dry?
Kelly Roenicke
I have never baked with monk fruit sugar, so I don’t know if that is the issue! I used to use KA Flour, so that should work fine. You are using regular eggs, right?
Sara
These were excellent! We ate them all in one sitting.
Nancy
I made these brownies for my teenage son and his friends. No one knew they were gluten free, and they loved them. My other kids and husband loved them, too. It was great to be able to a dessert for them that I could enjoy as well. Thanks for sharing your recipe.
Ericka
Made these for Thanksgiving and they were the first dessert finished off. They were a big hit! I’m definitely making them again!
Kali
Hi Kelly,
Recipe looks delicious! Can these be frozen??? Thanks so much.
Kelly Roenicke
I think they could be frozen if they are wrapped well!
Linda Barker
I can’t wait to try these tomorrow, but one question, when you say a third of a cup of applesauce as an egg replacer, do you mean in total for the 2 eggs, or a third of a cup of applesauce as replacer for 1 egg. I am gluten, dairy, egg allergy and too many others to mention. Your site and others is keeping me from starving to death. LOL. Linda B
Kelly Roenicke
In total! Just use 1/2 cup applesauce or mashed banana in place of the 2 eggs.
Carla
Kelly, I don’t know if I’ve ever told you how much I truly love your sight. I can count on your recipes to be delicious and simple. Many of your recipes are now part of our family favorite “go tos”.
Kelly Roenicke
Thank you so much, Carla! It makes me so happy to hear that!
Priscila M. Q.
I just baked this using oat flour and coconut oil in place of flour and butter. Taste delicious. The only thing that I would do next time is use less coconut oil, maybe 1/4 cup because the same amount makes the brownie to oily.
Thanks for the recipe. I used it for easter egg. You can see on my instagram @pri_confeitaria_artesanal
Krista
Followed the recipe using kerrygold butter instead of vegan spread…and using the namaste flour as suggested. Way more cake-y than I had anticipated. Not sure I would call them fudgy–which is what I had hoped for. Flavor is good, so they will get eaten, but not what I expected. They were easy to mix up.
Katie
Delicious recipe!
Kathryn
What would you suggest as a substitute in order to make these egg free as well?
Kelly Roenicke
You could try applesauce – about 1/3 of a cup. They may be more cakey rather than fudgy though.
Kelly
Thanks for being so sweet and pinning, Sarah!
Kelly
Thank you so much! Almond meal in tarts sounds delicious!
Kelly
Thanks so much for pinning, Kristine!
Kelly
You’re so sweet, Allison! And wow, chocolate covered blackberries, that sounds like a winner! :)
Natalie @ Tastes Lovely
You’ve done it again! You are the vegan baking queen! I love that these are gluten free too. Perfect for summer : )
Tahny Lowry
I am a caterer that gets lots of request for allergy free food. I am thrilled to come across your beautiful site!
These Brownie bites look Delish!
Kelly
Glad you found my site! Thank you so much for your kind words!