These one-bowl fudgy gluten free brownies are easy to make from scratch. They are thick, chewy, and have the perfect chocolate flavor! They are a simple, yet crowd favorite dessert, made with ingredients you already have in your pantry.
YOU GUYS. THESE BROWNIES. I seriously can’t help the all caps right there because these rich, fudgy gluten free brownies are THAT amazing.
I’ve spent years testing and perfecting a gluten free copycat for Ghirardelli boxed brownies and I’m not trying to brag but I nailed it and now you get to reap the reward!
They have the perfect amount of deep, rich chocolate flavor (I mean, who doesn’t love chocolate?!), the perfect balance of soft and chewy texture, and they are so moist and fudgy.
This gluten free brownie recipe has become my go-to recipe and a popular tried-and-true recipe for many of my long-time readers. It’s the base for many of my other brownie recipes like Peanut Butter Frosted Brownies, Coconut Frosted Brownies, and Chocolate Covered Strawberry Brownies.
You can use this recipe as a delicious canvas for different mix-ins and toppings or enjoy the recipe as is.
Pro Tips and Secrets for Baking Better than Box Gluten Free Brownies
There are a few secrets I’m sharing with you so you can achieve the same amazing baking results.
- Use cold water and cold eggs. I normally bake with room temperature ingredients but for this recipe, I bake with cold ingredients to prevent the brownies from rising quickly and sinking in the middle. I’ve tested this method over and over again and this is how you’ll get the fudgy, chewy, soft, evenly baked brownies you’re craving.
- Adding a little extra cornstarch helps produce a softer texture.
- A small amount of water adds just enough moisture to the brownies to keep them moist. I’ve tested this recipe by using more oil or butter but the extra fat makes the brownies too greasy. Water was the perfect compromise for keeping the brownies moist, light, and non-greasy.
How to Make Gluten Brownies in 6 Simple Steps
First, gather your ingredients, prepare your baking pan, and preheat the oven.
If you’ve made this recipe, leaving a star rating and note in the comments below would be so helpful for other gluten free bakers!
Watch the Full Video Tutorial
Let’s connect!
One-Bowl Fudgy Gluten Free Brownies
Ingredients
- 1 1/4 C sugar
- 3/4 C cocoa powder
- 1/2 C all-purpose gluten free flour
- 1/4 tsp xanthan gum
- 1/8 tsp baking soda
- 1/4 tsp sea salt
- 1 Tbsp cornstarch
- 2 large eggs cold
- 4 Tbsp butter melted
- 1/3 C avocado oil or canola oil
- 1 1/2 tsp vanilla extract
- 2 Tbsp water cold
Instructions
- Preheat oven to 325 degrees and line a 9x9 inch metal baking pan with parchment paper.
- In a large bowl, whisk together the sugar, cocoa powder, flour, xanthan gum, baking soda, salt, and cornstarch.
- Make a well in the center and add the eggs. Beat the eggs and mix in the butter, oil, vanilla extract, and water. Mix until the dry ingredients are incorporated.
- Transfer the batter to the prepared pan and bake at 325 degrees for 22-25 minutes. Cool completely in the pan before cutting.
Video
Notes
- For dairy free brownies, use melted vegan butter in place of the regular butter.
- I prefer my brownies very soft and on the slightly under-baked side. Cook a little bit longer if you want the center to be a little more done.
- Chill the brownies for 30 minutes for cleaner cut slices.
Suggestions for storing and freezing your GF Brownies:
Storing: After making these brownies, you can store them in an air tight container for 2-3 days at room temperature. Freezing: For best results, freeze the brownies on a baking pan in your freezer on wax paper for 2-3 hours. Then, I recommend wrapping each brownie in plastic wrap and then storing in a gallon sized freezer bag. When you're ready to enjoy these little bites of deliciousness, take them out to defrost for a couple of hours ahead of time. Easy-peasy!Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Is there an alternative to the sugar? Like honey? Or maple syrup?
We usually don’t have real sugar in our house.
I have not tried this recipe with a sugar alternative.
These brownies were great! Loved the fudginess! But I would like to know if the cocoa can be subbed with a baking chocolate bar? I usually have that handy and I would like to be able to use when needed. Do you think it would work with some modifications?
These are five-star brownies, hands down.
Made these last night, and they came out great! I used a cheap cocoa powder, which next time I will get a good dutch cocoa because I think that is the only thing that would have made these even better! They are super rich, which is perfect for when I’m craving something chocolaty! Another winner recipe – thanks Shay!
You’re welcome!
These are absolutely the best Brownies, EVER!
I haven’t made brownies from scratch in probably 50 years, because I like them sort of soft and gooey in the center, too. I may have tried a couple of times, but never was satisfied. So, I’m really happy to have this recipe, Shay. The brownies are in the oven now, but I can tell already by the texture and appearance that there will be no more mixes for me!
Delicious!!!! Needed last minute brownie recipe for my brothers birthday and these turned out to be the best brownies we have ever had!!! We used Namaste Perfect Flour Blend for the flour, omitted the zanthan gum since the flour blend has it, doubled the salt, and only ended up using 1 egg because that’s what we had left in the fridge (oops!). It still worked perfectly and other than being a little messy to pick up (assuming that second egg would have helped that lol!), they were perfectly fudgy with just the right texture and richness and sweetness and chocolately goodness! Will absolutely make these again and again!
Do you have any idea how I could substitute ghee for butter in this recipe? Or, how would you suggest to make this dairy free?
Substitute ghee 1:1 for the butter or if you want fully dairy free, just use Nutiva shortening or oil in place of the butter 🙂
Can I make these in a glass pan? I only have a 9×13 metal pan and an 8×8 Pyrex.
Yes, you can make them in a glass pan. If you want to bake them in a 9×13 pan, just double the recipe and increase the baking time a bit 🙂
Made these today with cup for cup flour and added the xanthan gum even though it is in the flour. I have found over the last 13 years that the texture and foundation of baked goods comes out better. I also doubled the recipe as I have company coming. These are fantastic! Best recipe for brownies I have found. Thank you, thank you!
Thanks Cindy!
Amazing brownies! I made them with my granddaughter, so I cut a corner and used Pamela’s pancake and baking mix, but otherwise followed the recipe. My chocolate loving family could not stop eating them! These will be a mainstay recipe for us.
Thank you for sharing!
Amy
You’re welcome, glad you enjoyed them!
Have you tried these fudgy brownies with coffee added? I’m a nut for mocha…
Just made these this afternoon using apple flour. Honestly, hands down the BEST gluten free brownies… ever. That is saying something because we have tried many!
Thanks for the feedback Mara, so glad you loved them!
These are so GOOD! It is the one gluten free recipe my hubby loves! He hates everything GF, so this says a lot! I on the other hand have no choice and must eat GF, so I’m happy to find a brownie recipe that tastes better than the gluten kind. Thanks for sharing!
Yay, Desiree! So happy to hear that!
Can the sugar be substituted with something else like coconut sugar?
Hi April, I haven’t tried this with coconut sugar. Let me know how it turns out if you do end up trying it. I have a feeling that the coconut sugar will make these a bit more cakey vs. fudgy.
These look awesome! How do you freeze your brownies? Thanks!
Thanks Patty! I cut them into pieces and then freeze them in a freezer bag. I pull out what I need and defrost them at room temperature as needed 🙂
If I have more than one layer of brownies, I place a piece of wax paper in between the layers so they don’t stick.
I was going to ask the same question. I tried using flax egg instead, but that didn’t work so well. They are just so good though, but the egg is not so good for me. I was hoping someone had tried a substitute.
I would try applesauce as egg replacement. It may taste a little different but I think that could work.
Do you need the xantham gum and cornstarch when using Bob’s Red Mill 1 to 1?? Also do you think if I replace the water with espresso they will come out the same but with a coffee flavor?
Hi Sarah – if you use Bob’s Red Mill you can omit the xanthan gum but keep the cornstarch. If you replace the water with espresso, it will enhance the chocolate flavor but won’t give them a coffee taste.
what if you added expresso beans?
I haven’t tried that, sorry!
Do you add the xanthan gum even if the gf flour mix has it also?
If your flour mix already contains xanthan gum the you can omit the amount I called for 🙂
Can coconut oil be substituted for the avocado/canola oil? These look amazing!
I haven’t tried these with coconut oil but melted coconut oil should work. It will affect the taste though.
Sharon, I just made these because you had me mouth watering with those pictures and OH- MY- GOD!!!! I just ate half the batch on my own!!!! Top top top recipe! Super easy and super fast… Thank you for sharing it! <3
Thanks for the feedback Natalia – so glad you love them as much as we do!
Hi, I tried these last night and loved them. I had been craving cake or something sweet since discovering my gluten allergy and these were just what I needed.
So glad you loved them as much as my family does!
Ok you guys if you haven’t tried this recipe yet, you better get on it. Seriously just replaced my all time favorite brownie recipe with this one – it’s amazing! So chewy and chocolaty, just perfect! Also Sharon thank you for your help on my gluten free baking conundrum I was having with my sugar 🙂 Your help gave me the best baked goods again! Yay!!
Thanks for the great feedback Karli! And I’m so glad I was able to help you with your sugar issue!
Can I use more xanthan gum or arrorwroot as a substitute for the cornstarch?
Hi Larry,
You could sub tapioca flour or potato starch for the cornstarch. If your flour blend has arrowroot in it (mine does) I wouldn’t use extra arrowroot as it might make the brownies too gummy.
How thick do these brownies turn out in the 9 inch pan?
They’re about 1 inch thick.