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 pleasing dessert, made with ingredients you probably already have in your pantry. As a bonus, they can also be made dairy-free!
One-Bowl Fudgy Gluten Free Brownies
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 been working for a very, very, very long time to perfect a gluten free Ghirardelli boxed brownie mix copycat recipe that everyone would love for dessert.
It has the perfect amount of chocolate flavor (I mean, who doesn’t love chocolate?!), just the right chewy texture to them, and they are so moist and fudgy you won’t believe it! There are a few secrets you should know, such as using cold water and cold eggs. Follow this recipe to a “T” and you’ll be a master baker of brownies in no time!
The Gluten Free Samoas Brownies version was one of our absolute favorite brownies before Adam had to start eating gluten free. But this! This easy brownie recipe from scratch is a true winner! I’m willing to bet if you had someone try this rich, decadent brownie, they would have no clue it’s gluten-free. That is the magic of this recipe!
Key Ingredients for these Fudgy Gluten Free Brownies
- All-purpose gluten free flour
- Xanthan gum- omit xanthan gum if using a gluten free flour blend that contains it
- Cocoa Powder – I use Dutch Processed Cocoa Powder. Be sure to use a high quality cocoa powder for the best possible flavor!
- COLD Eggs – for vegan brownies, use an egg replacer and the dairy free butter sub listed below.
- Melted butter – use vegan butter for gluten free dairy free brownies
- Avocado Oil or Canola Oil. Whatever you have on hand is fine!
- Vanilla extract
- Baking soda- do not use baking powder!!
Sharon’s Pro Tips for Making The Best Gluten Free Brownies
- For cleaner cut brownies, chill the brownies for at least 30 minutes before slicing. Cutting with a plastic knife works great too!
- Use a toothpick inserted to see if it comes out clean. It’s OK to under-bake these a little bit if you prefer to have them chewier!
- Cold water helps to maintain that chewy flavor with a crackly top, depending on your preference.
- Cold eggs should be used to prevent the brownies from rising too much and too quickly.
The Best Baking Pan To Use:
I prefer to use a 9×9 Square Baking Pan. You can still use a glass baking pan, but I have found the brownies come out slightly crispier using a metal one.
Another good option to use is stoneware. There is no right or wrong answer here. Just your own personal preference!
How to make this Easy Homemade Gluten Brownie Recipe in 6 Simple Steps!
Important! Preheat the oven to 325 degrees Fahrenheit
Watch the Full Video Tutorial below on to make these GF brownies from scratch
What types of gluten free flour are recommended for this recipe?
I used my nightshade-free flour blend but my white-rice all purpose flour blend would work well too. A 1:1 gluten free flour blend can also be used. The blends I suggest are very easy to make and to store!
You can also try using Bob’s Red Mill 1:1 Gluten Free Baking Flour as well as King Arthur Gluten-Free Measure for Measure Flour.
Remember to omit xanthan gum if using a gluten free flour blend that already contains it, such as Bob’s Red Mill or King Arthur!
Measuring your GF Flour Blend the correct way
I HIGHLY recommend you follow and sign up for this free guide on how to properly measure your GF flour blends. This is a step that is often overlooked but is extremely important! By following this guide I provide you, it will increase the quality of the recipes that you bake. You won’t be disappointed!
Dairy-Free GF Brownies
It is super simple to make these brownies dairy-free! Instead of regular butter, use melted vegan butter instead. A good brand that would work well is Miyoko’s European Style Cultured Vegan Butter. Or if you find another brand that works for you, go for it!
Easy Gluten Free Brownie Recipe From Scratch
Not only have I been working on perfecting a gluten free copycat version of Ghirardelli boxed brownies, but I have also been making my own gluten free flour blend for years now. When I first started baking gluten free, I used a store-bought all-purpose mix. But as I got more experience baking gluten free, I found that I could get better results on my own.
They’re so fudgy and so soft in the center and they basically just melt in your mouth. And for some reason, they were incredibly hard to replicate.
I’ve had other brownies on my blog, like my Chocolate Hazelnut Brownies, Flourless Chocolate Mint Brownies, and Snickers Brownies. I even use the chocolate hazelnut brownies as the base in my Cherry Vanilla Baked Alaska.
ALL of those recipes were great but this one, this one has been my unicorn brownie recipe. The elusive recipe that I just needed to tackle.
And I’ve finally done that. My freezer may be packed full of brownies right now but it was well worth it. JUST like the ones from the box I set out to re-create. Gluten-free baking at its finest!
#nailedit
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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.
Updated Photos from @themindfulhapa Added in 2021
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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.