Searching for the best Gluten Free Brownie recipe? Look no further.
Perfectly-balanced chocolate flavor, that roll-your-eyes-back-into-your-head chewy, fudgy texture, and the crispy, crackly little top layer. Add whatever fixings you like (I prefer chopped walnuts), top with a glaze, or leave it classically plain.
I mean it when I say this recipe is perfect.Jump to Recipe
What makes this Gluten Free Brownie recipe so good?
- Brown sugar. I swear if something has brown sugar in it, you know it’s going to be good. This drool-worthy ingredient helps give these brownies that wonderful chewy texture.
- Unsalted butter. A must, of course.
- Hershey’s Unsweetened Cocoa Powder. This is where all of our chocolatey goodness comes from.
- Pure vanilla extract.
- A high-quality gluten-free all-purpose flour containing xanthan gum. This is super important, guys. I suggest staying far away from gluten-free flours that contain chickpea/garbanzo flour when making desserts. Instead, get yourself a quality rice flour-based blend with xanthan gum. My favorite flour to use is Bob’s Red Mill GF 1:1 Flour (the blue bag).
Making the Perfect Gluten Free Brownie Recipe:
I can’t even begin to tell you how excited I am about this recipe.
For so long, I tried out so many different brownie concoctions trying to get the perfect texture and I would end up with brownies that were too cake-like, dry, or lacking flavor. (I despise cake brownies, y’all. If you want cake, then eat cake – I just don’t get it lol.)
And if I’m being honest with you guys, there were times when I gave up and just bought boxed gluten-free brownie mixes. But, not anymore.
How to make Chocolate Glaze/Icing:
The glaze is not currently pictured above, but the next time I make it I will be sure to update this post and add photos here.
2/3 cup powdered sugar
2 tbsp. Hershey’s Unsweetened Cocoa Powder
1/4 tsp pure vanilla extract
3-4 tsp hot water or coffee
Combine ingredients until fully incorporated. Spread over completely cooled brownies with a silicone spatula in a flat, even layer.
- Top brownies with your favorite toppings such as chopped nuts (walnuts, pecans, hazelnuts), chocolate chips, or a glaze.
- Pairs well with fresh fruit (like strawberries and raspberries) and whipped cream.
- Tip: Allow the brownies to cool for at least 10 minutes before cutting and removing them from the pan. Ideally, if you can wait until they have fully cooled, they will firm up and come out of the pan easily. (I was impatient and my first one fell apart, but hey, it was delicious).
- Tip: Do NOT use an electric mixer when making this recipe. A mixer will beat all of the air out of the batter and make the mixture too smooth. The final result will be less fudgy brownies, and that is the exact opposite of what we’re going for here.
Looking For More Gluten Free Baked Goods?
Gluten Free Chocolate Crinkle Cookies – Fudgy, Chewy – Best Christmas Cookies
Chocolate Pudding Pie with Gluten Free Pie Crust Recipe – The best pie for chocolate lovers.
Chocolate Banana Bread – Gluten Free Banana Bread Recipe – My favorite banana bread ever. It’s so moist and decadent.
Gluten Free Chocolate Chip Muffins – Gluten Free Breakfast
Gluten Free Peanut Butter Cookies – The Best Christmas Cookies
Gluten Free Cherry Crisp with Sliced Almonds
Gluten Free Oatmeal Raisin Cookies – Gluten Free Baking
Gluten Free Brownie Recipe – Easy Chewy, Fudgy Brownies
For the Gluten Free Chewy Brownies:
- ¾ cup gluten-free all purpose flour containing xanthum gum - (I used Great Value)
- ½ cup Hershey's Unsweetened Cocoa Powder
- ¾ cup granulated white sugar
- ½ cup light brown sugar - packed
- ½ tsp baking soda
- ½ tsp salt
- 1 stick unsalted butter - melted
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tsp vanilla almond milk - (or add another teaspoon of vanilla extract)
- (optional toppings) 1/2 cup chopped walnuts, chocolate chips, or glaze (see below)
(Optional) Chocolate Glaze/Icing:
- ⅔ cup powdered sugar
- 2 tbsp Hershey's Unsweetened Cocoa Powder
- ¼ tsp pure vanilla extract
- 3-4 tsp hot water or coffee
For the brownies:
- Preheat oven to 350 F. Grease an 8×8 baking dish with butter or line it with parchment paper.
- Add melted butter, granulated sugar, brown sugar, and vanilla extract to a large mixing bowl. Stir (using a spoon – no electric mixers) until fully combined. Add in milk, and then eggs one at a time. Stir until well combined.
- In a separate medium-sized bowl, combine the dry ingredients; flour, cocoa, baking soda, and salt. Add the dry ingredients to the wet in intervals, mixing until smooth. Optional: Stir in chopped nuts or chocolate chips, saving ¼ cup. Pour the batter into the prepared pan, sprinkle the remaining ¼ cup of toppings over top, and bake for 30-40 minutes, until an inserted toothpick comes out clean and the edges are looking crispy. Allow to cool for at least 10 minutes before cutting into squares, ideally longer.
For the Chocolate Glaze/Icing:
- Combine all ingredients, stirring until smooth. Spoon over completely cooled brownies. The mixture will firm up over time.
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