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4.96 from 24 votes

These gluten-free brownies are my favorite indulgence when youโ€™re craving rich, decadent chocolate flavor! With a perfectly chewy, fudgy center and that signature crinkle top, this is my familyโ€™s all-time favorite gluten free brownie recipe. So easy to make and irresistibly deliciousโ€”no one will guess theyโ€™re gluten and dairy-free!

A piece of parchment paper with a batch of cut gluten free dairy free brownies.

This gluten free dairy free brownie recipe was one of the very first recipes on my blog back in 2014, and it has been wildly popular. Today, I am upping my brownie game. I tweaked the recipe to make it fudgier and wrote up the directions to include even more tips for the perfect no-fail gluten-free chocolate brownie!

I love to use this recipe as a base for my Gluten-Free Pumpkin Swirl Brownie recipe during the fall. I have also used this recipe to make these Gluten-Free Pecan Pie Brownies.

If you love chocolate as much as we do, you will want to try all of my delicious gluten free chocolate dessert recipes.

Why my family goes crazy over these gluten free brownies:

  • These brownies are everything they want in a chocolate dessertโ€”super fudgy, rich, and they are so easy to make! They come together in 30 minutes, making them perfect for when a serious chocolate craving hits.
  • I also love how versatile they areโ€”throw in leftover candy, nuts, chocolate chips, or whatever mix-ins you love. Plus, since theyโ€™re both gluten-free and dairy-free, everyone can enjoy them without missing out on that classic, gooey brownie goodness!
  • We also love using this recipe with our favorite cookie cutters. I made Gluten Free Brownie Hearts!

Allergen Information:

I know many of my readers have a lot of other food allergens they need to avoid. Here is a list of allergens you will NOT find in my fudgy gluten free brownie recipe.

This brownie recipe is gluten-free, dairy-free, soy-free, and nut-free, as written. It is important to use dairy-free chocolate chips if you are dairy-free.

If you love brownies as much as we do, you can also make these into bite-sized gluten free brownie bites. They are easy to decorate for the holidays, too.

OK, everyone, STOP what you are doing right now and go make these! I followed the recipe exactly as written, and they are incredible! My non-GF family are devouring them.”

stacie M., Facebook comment
Pictures of the gluten free brownie ingredients.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten-Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten-Free Flour Blend and King Arthur’s Measure for Measure Gluten-Free Blend. That doesn’t mean others will not work; I have not tested other flours. Use my guide to What Flour Blends Work in What Types of Recipes to ensure your flour blend is right for making brownies!
  • Xanthan Gumโ€”If your gluten-free flour blend doesnโ€™t contain xanthan gum or guar gum, please add 1 teaspoon.
  • Baking Powder – Use aluminum-free baking powder. Gluten Free Baking Powder List. If you use regular cocoa powder, it is important to use 1/2 tsp of baking soda instead of the baking powder.
  • Non-Dairy Milk – I used almond milk to test this recipe, but other dairy-free milk will work. Regular milk will also work if you can have dairy. I do not recommend canned coconut milk.
  • Cocoa Powderโ€”Several brands make gluten-free cocoa powder. The ones I use the most are Anthony’s and Ghirardelli’s. (Anthony’s Dutch ProcessCocoa Powder has incredible flavor and is a bargain on Amazon!)
  • Cooking Oil – I recommend canola oil or coconut oil for this gluten-free chocolate brownie recipe. Coconut oil adds a little coconut flavor, so if you do not want this, use canola or light oil.
  • Eggs – Use size large eggs.
  • Vanilla Extract – I really recommend using pure vanilla extract and not imitation.
  • Chocolate Chips – If you are dairy-free, I recommend Enjoy Life Chocolate Chips. Otherwise, feel free to use your favorite gluten-free chocolate chip brand. Note: Wilton chocolate is made on shared equipment with wheat, so avoid this brand if you are Celiac.

Tips For Success

1. Measure the flour blend carefully. Spoon the flour into the measuring cup. Do not pack the flour in, or you will end up with too much flour and dry brownies! My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids. 
2. If your cocoa powder has lumps, sift the cocoa powder into the dry ingredients.
3. Wait until the brownies are cooled before slicing them. This is really important so your brownies don’t crumble under the knife.

How To Make Fudgy Gluten Free Brownies:

These are my step-by-step photos and directions from when I made and tested this recipe to show you every step of making this delicious recipe.

Preheat the oven to 350ยบ F and move the oven rack to the middle of the oven position. Use the bake, not conviction setting, for an even bake.

Making the brownies steps 1 and 2, showing mixing the wet and dry ingredients.

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Step 1: Prepare the dry ingredients. In a large mixing bowl, whisk together the following: gluten-free flour blend, cocoa powder, sugar, brown sugar, salt, and baking powder. Again, if you use regular cocoa powder, you will swap 1/2 teaspoon for the baking powder, which will help the brownies rise slightly while staying fudgy.

Add in any mix-ins, like chocolate chips, nuts, or anything you like. See the mix-in suggestions below for some fun ideas!

Step 2: Mix the wet ingredients. Add the light cooking oil, eggs, vanilla, and milk or non-dairy milk to a mixing bowl. Use a whisk until all the wet ingredients are mixed.

๐Ÿ‘€ Sandi Says: You can also make this recipe using a stand mixer or hand mixer. Add the wet ingredients to the mixer bowl to use one of these. Blend the wet ingredients using the paddle attachment for 20-30 seconds. Gradually add in the dry ingredients. Mix in the chocolate chips by hand with a large spoon.

Photos of steps 3 and 4 so you can see the consistency of the brownie batter.

Step 3: Combine the wet and dry ingredients. Slowly pour the wet ingredients into the dry ingredients, stirring gently with a large spoon or rubber spatula until a thick, rich chocolate brownie batter forms.

Step 4: See how fudgy this brownie batter is. You can see how chocolaty these will turn out!

๐Ÿ”‘ Sandi says: I share the photos so you can compare your brownie batter to mine. Every gluten-free flour blend has a different starch-to-grain ratio, which affects the moisture level. If your brownie batter is thicker, add more milk. If your batter is more runny than mine, add more flour blend. I wrote a lot of information on why this is if you want to learn why gluten-free flour blends vary in baking.

Photos of steps 5 and 6 putting the batter in the pan and what they look like baked.

Step 5: Prepare the Baking Pan. Line a metal 9ร—13 pan with parchment paper. This will make lifting your brownies out of the pan much easier.

Bake at 350ยบ F for 20-25 minutes. The actual baking time will depend on the size of the pan and the pan material (metal or glass) used to bake the brownies, but glass pans take longer to bake. If you like thicker brownies, use an 8×8 pan. If you love brownie edges…this Brownie Edge Baking Pan ensures everyone gets crisp edges!

Step 6: Cool the Brownies! Put on a pot holder and carefully remove the brownies from the oven. Let the brownies sit in the pan on a cooling rack for 5 minutes. Remove the brownies from the pan by lifting the parchment paper very gently. Cool on a wire cooling rack. Wait until they are completely cooled before slicing!

A hand holding up a brownie with a bite taken out.

Mix-In Ideas:

Customize this recipe even more with some of my favorite mix-in ideas!

  • Chocolate, butterscotch, or white chocolate chips.
  • Add nuts like walnuts or pecans.
  • Swirl peanut butter into the brownie batter.
  • Add leftover Halloween candy. Just chop up the candy into bits and add it to the brownie batter.

If you love white chocolate, try my moist Gluten Free White Chocolate Brownies recipe! I have lots of helpful Gluten Free Baking Tips to bake better.

Baked gluten free brownie bites in a tin.

Ways To Use This Brownie Recipe:

Get creative with this recipe!! Brownies are great to eat as you normally would, but why not use this recipe to make these gluten free brownies even more fun?

  1. Make them thin by using a larger baking dish, and use these brownies to make Gluten Free Ice Cream Sandwiches!
  2. Use the brownie batter in a tart pan as a base for a tart.
  3. I love using my gluten-free brownie recipe as a base for these gluten-free almond joy bars.
  4. Use this brownie recipe as a bottom layer, as in these Gluten Free Brownie Cheesecake Bars.
  5. You can also make fun Gluten Free Brownie Bites, shown above, which are fun to decorate!
  6. Top them with gluten free frosting!
  7. Use cookie cutters to make Gluten Free Valentine Brownies.

Use cookie cutters to make shapes to decorate for your favorite holidays! These really are delicious and, in our opinion, the best gluten-free brownies EVER! You may also want to try my new Gluten Free Espresso Brownies recipe!

Great recipe!! Made it a few times now. Just rich enough to satisfy a sweet craving! I omitted the vanilla due to an allergy and still amazing!?

josette, blog comment

Frequently Asked Questions:

If you have questions, I have answers!! If you have a question that you do not see here or not answered in the post, please drop me a comment, and I will respond to your question quickly!

Can you use butter instead of oil?

If you do not have to be dairy-free, you can use unsalted butter instead of oil when making this brownie recipe. Use the same amount, 8 tablespoons.

What brands of cocoa powder are gluten free?

My favorite cocoa powders for baking are Anthony’s and Ghirardelli brands. There are quite a few more brands of gluten free cocoa powder. Check the labels.

How do you know when the brownies are done baking?

Because these brownies are fudgy, the standard toothpick test won’t work well. I like to go by touch. After 20-25 minutes, gently touch the top of the brownies to see if it feels firm and not jiggly.

How long will these brownies keep fresh?

These brownies will keep fresh for up to 3 days in an airtight container. If you do not plan to eat them within 2-3 days. I recommend freezing the leftover brownies. They will last in the freezer for up to 4 months. Freeze them in a freezer-safe zipper bag.

A stack of three fudgy brownies on a white plate.

I have kept this delicious gluten-free brownie recipe over the years, tweaking it depending on what I have. Did you know you can even make a delicious Gluten Free Brownie Cake? It is perfect for chocolate lovers! You may also love this flavor variation, Gluten Free Chocolate Mint Brownies.

More Gluten Free Chocolate Desserts:

If you love chocolate, I have so many incredible, recipes for chocoholics. These are all well-tested recipes I encourage you to try!

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

A tray of sliced gluten free brownies.

Fudgy Gluten Free Brownies

Sandi Gaertner
The best fudgy dairy free and gluten free brownies
4.96 from 24 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 24 brownies
Calories 158 kcal

Equipment

Ingredients
  

  • ยฝ cup Dutch process cocoa powder * see note
  • 1 cup gluten free flour blend * see note
  • 1 teaspoon baking powder or 1/2 baking soda * see note!
  • ยฝ cup brown sugar
  • 1 cup cane sugar
  • ยฝ cup light oil * see note
  • ยฝ cup non-dairy milk or regular milk
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • ยผ teaspoon salt
  • 6 ounces chocolate chips

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Instructions
 

  • Preheat the oven to 350ยบ F and move the oven rack to the middle of the oven position. Use the bake cycle, not convection, so your brownies bake evenly.
  • Prepare the dry ingredients. In aย large mixing bowl, whisk together the following: 1 cup gluten free flour blend , 1/2 cup Dutch process cocoa powder, 1 cup cane sugar, 1/2 cup brown sugar, 1/4 teaspoon salt, and 1 teaspoon baking powder or 1/2 baking soda. Again, if you use regular cocoa powder, you will swap 1/2 teaspoon for the baking powder, which will help the browniesย rise slightly while staying fudgy.
  • If you plan to addย chocolate chips, chopped nuts, or other mix-ins, stir them into the dry ingredients now.
  • Place the 6 ounces chocolate chips into a microwave-safe dish. Melt at 20 second intervals, stirring between each interval. Repeat until the chocolate is melted
  • Mix the wet ingredients. Add the 1/2 cup light oil, 3 large eggs, melted chocolate chips, 2 teaspoons pure vanilla extract, and milk or 1/2 cup non-dairy milk to a mixing bowl. Use a whisk for 15 seconds until all the wet ingredients are mixed.
  • Combine the wet and dry ingredients. Slowly pour theย wet ingredientsย into theย dry ingredients, stirring gently with aย large spoonย orย rubber spatulaย until aย thick, rich chocolate brownie batterย forms.
  • Prepare the Baking Pan. Line aย metal 9ร—13 panย with parchment paper. This will make lifting your brownies out of the pan much easier.ย 
  • Bake the brownies forย 22-25 minutes. If you bake in aย glass pan, your brownies may need longer to bake, andย metal pansย tend to bake faster.
  • Remove the baked brownies from the pan. Let them sit in the pan for five minutes, then lift them gently out of the pan by the edges of the parchment paper. Place the brownies on a cooling rack. Don't slice them until they are fully cool.
  • You will know the brownies are done baking when the top is firm to the touch. They are so fudgy, the typical toothpick test won't work so the touch test is the best way to know.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. I used Ghirardelli Dutch process cocoa powder. If you use regular cocoa powder, swap the baking powder for 1/2 tsp baking soda!
  3. If your gluten free flour blendย doesnโ€™t contain xanthan gum or guar gum, please add 1 teaspoon.
  4. Any light, unflavored oil will work well in this recipe.
  5. I used almond milk, but other dairy-free kinds of milk will work. I do not recommend canned coconut milk.
  6. You can make this brownie recipe in tart pans or bake it in a metal 9×13 pan.
  7. These brownies will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!

Nutrition

Serving: 1brownieCalories: 158kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 22mgSodium: 58mgPotassium: 49mgFiber: 1gSugar: 18gVitamin A: 54IUVitamin C: 0.04mgCalcium: 37mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

4.96 from 24 votes (17 ratings without comment)

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30 Comments

  1. Sandi,
    This recipe sounds delicious. You indicate โ€œsee note*โ€ for both cocoa powder and light oil, but I donโ€™t see those notes. Need to make these in 2 days so am hoping for your speedy reply. Thank you!

    Laurie

  2. 5 stars
    Everyone absolutely loved these brownies. I made them for a family gathering and they were wonderful! I live in the UK and could not find dairy free chocolate chips so I chopped up a dairy free chocolate and salted caramel bar and used that instead. They were so quick and easy to make too – these are definitely among the best brownies I have ever made, including the ones I have made with gluten and dairy!

    1. Wow, thank you for thinking of me when you had to make a gluten free dessert for friends. I would love to know which flour blend you used so I know for when my UK readers write and ask.

      1. 5 stars
        You would always be the first person I would think of! Your GF desserts are amazing.
        I used Bob’s Red Mill 1 to 1 Gluten Free Baking Flour. I have to order it online from a company called iHerb but they are so much more reasonable than ordering from Amazon and delivery is fast too. I can’t get BRM products in the grocery store yet here – I keep hoping!

  3. When you have a non-dairy milk in this or other recipes, is it okay to use regular milk, instead?

  4. 5 stars
    These were absolutely the best brownies Iโ€™ve ever made!! My gluten eating husband liked them as well. Thank you!!

    1. 5 stars
      I received so many complements on these brownies! I used baking soda and cream of tartar instead of baking powder. I also used lactose free milk instead of almond milk. They’re very moist and flavorful. This is my favorite brownies recipe. I’m thinking of mixing up the dry ingredients and storing in a container so it’s ready in a matter of minutes. I always have the wet ingredients on hand. I’d be able to whip up a batch of brownies even faster and that makes me happy! Lol

  5. Totally praying these turn out since we used dark chocolate almond milk๐Ÿ˜‚๐Ÿ’“I couldn’t help myself๐Ÿคทโ€โ™€๏ธ

  6. 5 stars
    Great recipe!! Made it s few times now. Just rich enough to satisfy a sweet craving! I omitted the vanilla due to an allergy and still amazing!

  7. 5 stars
    Hello!

    I made these brownies with a few changes due to my personal allergies/sensitivities and they were delicious!

    I used Bob’s gf 1 to 1 flour, whole milk, instead of baking powder I used cream of tarter and baking soda, and powdered vanilla.

    They were amazing and I’m looking forward to making them again and sharing them with my church family.

    1. Wow, I am so glad you were able to make the recipe work around your sensitivities. Thank you so much for coming back to let others know, just in case they have to avoid similar ingredients.

    1. Hi Maggie, I have used that egg replacer in a muffins recipe with good luck, but I haven’t tested it in any of my brownie recipes. I would say try it and please do let me know how it turns out. Thank you.

  8. 4 stars
    These turned out delicious but were definitely more like a cake than a brownie. I used Bobโ€™s GF 1:1 flour and followed the recipe to a tee, not sure what I should have done differently!

  9. Hi!! Have you ever tried โ€œhalvingโ€ this recipe to make a 9×9? Not sure what to do with the โ€œ3eggsโ€โ€ฆ.thoughts?

    1. You can use coconut milk, but I worry about canned coconut milk because of the lumps of cream fat. I think the regular coconut milk that you buy in the refrigerated section would work better.

  10. I made this last night for a dinner with friends. They know I am GF but absolutely didn’t know these brownies were GF. This is one of the best GF recipes I have ever made. I used King Arthur GF Flour and added mini choco chips, walnuts, real butter and regular milk. I didn’t have the cute tart pans but I did have 4 inch spring form pans and they worked great!! I did use all the batter in the 4 pans and they came out like little cakes. They were moist and delicious, definitely a keeper.

    1. I am so glad you liked it Karen. I really appreciate your coming back to let us know!! (If you haven’t left a star rating in the recipe card by clicking on the stars, I would really be grateful if you would so people know the recipe is good.) Thank you!!