Make these delicious and easy Gluten-Free Chocolate Brownies easy to make from scratch!
It’s time for the perfect treat – gluten-free chocolate brownies. These rich, fudgy delights are not only indulgent but also perfect for those who need a gluten-free dessert. You won’t believe how good they taste!
These brownies have a great fudgy texture and a crackly top, which makes them one of our favorite brownies recipes served with a tall glass of milk.
The original recipe was shared with me by a co-worker many years ago and was originally made with regular all-purpose flour but I have adapted it by using gluten-free all-purpose flour. This means that it can be made either way.
There are no fancy ingredients involved, these are all pantry-style ingredients making it a wonderful easy recipe on a day when you really want to bake!
How do you make brownies gluten-free?
This recipe only has one swap to make these gluten-free, use gluten-free all-purpose flour. This needs to be a 1:1 ratio, which means it’s an even swap with traditional flour.
We typically use Better Batter All-Purpose Flour; however, Bob’s Red Mill, King Arthur, and Cup 4 Cup work well too. Just use your favorite brand of flour.
This gluten-free flour blend will already have the Xanthan Gum in it, so do not use any additional Xanthan Gum in this recipe.
What pan should you use to make brownies?
The best pan for this recipe is an 8×8 baking pan. It fits the amount of batter well and gives a nice thick brownie, giving you the best results for your brownie recipes.
This pan is the perfect square pan and works very well for brownies.
If you use a different size pan it will alter both the cooking time for this recipe and the thickness of the brownie.
Tips for Making Gluten-Free Chocolate Brownies:
There is always a method to the order when baking a recipe and this holds true for brownies too.
With these brownies, first, you will prepare your wet ingredients including the sugar, and then prepare the dry ingredients. These will be mixed together to form the batter.
It’s best to use a large bowl and then mix in the oil, white sugar, vanilla, and eggs until well combined. Remember that the eggs should be at room temperature, this will also affect the cooking time and texture if they are not at room temperature.
In order to avoid overmixing, it’s best to use a Danish dough whisk or wooden spoon and mix the brownie batter in a bowl. If you choose to use an electric mixer or stand mixer, mix it on low to avoid any overmixing.
Once these ingredients are well combined, mix in the dry ingredients, which include gluten-free all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
Carefully mix these together until well combined. It should be a nice pourable batter that is slightly thick but not too thick.
At this point, you will want to add in your extras, in this case, I add in chocolate chips, but you can add in your favorite additions to your brownies.
Once you are done, pour this into a prepared pan. It should be coated with nonstick cooking spray or lined with parchment paper before pouring the batter into the pan.
Then, it is time to bake the brownies.
How do you store brownies?
Gluten-Free Chocolate Brownies can be stored in an airtight container for up to 4 days at room temperature.
They can also be stored by covering them in plastic wrap and placing them in a freezer-safe storage bag. Then, they can be stored in the refrigerator for a week or in the freezer for 2-3 months.
Next time you get a chocolate craving be sure to make these fudgy gluten-free brownies that will give you a perfect brownie and a great treat to feed that chocolate craving!
Gluten-Free Chocolate Brownies
- 1/2 Cup Vegetable Oil
- 1 Cup Sugar
- 1 tsp Vanilla Extract
- 2 Eggs Room Temperature
- 1/2 Cup Gluten Free All Purpose Flour
- 1/3 Cup Unsweetened Cocoa Powder (Baking Cocoa)
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 Cup Chocolate Chips
- Preheat the oven to 350°F.
- In a medium-sized bowl with either a handheld mixer or Danish dough whisk, combine the oil, sugar, vanilla, and eggs until well combined.
- Carefully mix in the dry ingredients flour, baking cocoa, baking powder, and salt. Continue mixing until the ingredients are combined but do not overmix. It should be pourable and spreadable batter.
- Mix in Chocolate Chips.
- Using a 8×8 baking pan, coat it with nonstick baking spray or line it with parchment paper.
- Carefully pour and spread the batter into the pan.
- Bake at 350°F for 30-40 minutes or until when poked with a toothpick it comes out clean.
- Let the brownies cool for 5-10 minutes before cutting and serving.