These homemade gluten-free brownies are fudgy, chocolaty, and perfect for any occasion! This quick and easy brownie recipe is easy to make and yields brownies that are just as good as the traditional kind. They are made with healthier ingredients but taste rich and decadent. Great for birthdays, holidays, Valentine’s Day, and any regular baking day!
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Why You’ll Love This Recipe
- These gluten-free brownies are incredibly easy to make from scratch.
- Even if you are a beginner baker, you can easily whip up a batch of these brownies.
- They are incredibly delicious!
- The brownies are fudgy and chocolaty, with just the right amount of sweetness.
- They are versatile.
- Check out these Gluten Free Pop Tarts for another fun recipe!
- You can customize the recipe to your liking by adding different flavors or ingredients.
- They are gluten-free. If you have Celiac disease or a gluten intolerance, you can still enjoy these delicious brownies.
- These brownies are made with coconut sugar. So, they are also refined sugar-free.
- Great for any occasion! Kids and adults love them.
- Check out these Avocado Brownies or these Paleo Brownies for another healthy gluten-free dessert!
Ingredients & Substitutes
These are the ingredients and substitutions for gluten-free brownies. Scroll down to the recipe card for the entire recipe.
Use unsalted butter. That way, you can control the amount of salt in this recipe. If you are dairy-free, use coconut oil. Then, you will have gluten-free dairy-free brownies!
Coconut sugar helps naturally sweeten the brownies. This healthier sweetener is great for baking. If needed, use brown sugar.
Dark chocolate chips add a rich and decadent flavor. Choose chocolate chips without added sugar.
Eggs help bind the brownies together. We do not recommend substituting for the eggs. Vegan eggs, chia eggs, or flax eggs will not work.
Vanilla extract adds a delicious flavor.
Cocoa powder adds a rich chocolate flavor. Feel free to use regular or dark cocoa powder.
Tapioca flour helps thicken the batter. Tapioca flour replaces the need for regular flour. If needed, replace with arrowroot powder or cornstarch.
Lastly, add in a pinch of sea salt if desired.
Taste & Texture
These gluten-free brownies have a rich, fudgy texture that is perfect for chocolate lovers! They do not taste or feel gluten-free. These brownies taste like classic fudge brownies!
The brownies are not too sweet and the chocolate flavor is strong.
The brownies are also very moist and fudgy. This is thanks to the addition of melted chocolate and cocoa powder.
How to Make
Step 1
To begin, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8-inch square pan with parchment paper.
Step 2
In a large mixing bowl or stand mixer, add the eggs and coconut sugar. Beat on high for 2 minutes, until frothy.
Step 3
Next, melt the butter and chocolate chips in the microwave or over a double boiler. Stir until creamy.
Step 4
Pour the melted chocolate mixture into the large mixing bowl with the eggs and coconut sugar mixture.
Step 5
Beat for 1 minute.
Step 6
Then, sift in the cocoa powder and tapioca flour. Add in the vanilla. Stir together.
Step 7
If using, stir in additional chocolate chips.
Step 8
Pour the brownie batter into the lined pan.
Step 9
Bake for 25 to 30 minutes, or until a toothpick inserted into the middle comes out clean.
Step 10
Finally, remove the brownies from the oven. Allow them to fully cool before eating. Top with a little sea salt if you choose.
Expert Tips for Success
Here are a few expert tips and tricks for making the best gluten-free brownies.
Use high-quality chocolate chips. This makes a big difference in the overall flavor.
Beat the eggs and coconut sugar for at least 2 minutes. Use a stand mixer or hand mixer.
Completely melt the chocolate chips and butter together.
For an extra chocolaty flavor, add more chocolate chips to the batter before baking.
Bake the brownies until they are just set in the center. Overbaking will make them dry.
Let the brownies cool completely before cutting them into squares. This will help to prevent them from crumbling.
Flavor Variations & Add-Ins
This gluten-free brownie recipe is a great base for creating your own flavor variations.
Add 1/2 cup of chopped nuts to the batter. Pecans and walnuts are great options.
Add 1/2 cup of chocolate chips to the batter. This adds a delicious rich chocolate flavor!
Add 1/4 teaspoon of espresso powder to the batter for a richer flavor. Just a pinch adds a deep flavor.
Drizzle the brownies with melted chocolate.
Top the brownies with whipped cream or ice cream.
How to Serve & Store
These gluten-free brownies are best served fresh. However, they stay good for up to 3 days.
Serve with a tall glass of milk, coffee, or tea.
We love serving these warmed up with some homemade ice cream!
They can be stored in an airtight container at room temperature for up to 3 days. You can also freeze the brownies for up to 3 months.
Frequently Asked Questions (FAQs)
If you are not gluten-free, then all-purpose flour can be used. However, this recipe is meant to be gluten-free.
No, this recipe cannot be easily made vegan without a major shift in texture.
These brownies are naturally nut-free.
They taste just like regular fudge brownies!
These brownies are made with regular ingredients, such as cocoa powder, chocolate chips, eggs, and tapioca flour.
Check the ingredients and nutrition facts to see if they are gluten-free.
Use an 8-inch metal or glass pan. Line it with parchment paper.
Equipment Needed
Pre-Cut Parchment Paper Sheets: Line the brownie pan with parchment paper.
Pyrex 3 Glass Mixing Bowls: These are our favorite mixing bowls for baking.
Pyrex Glass Measuring Cups: Use these measuring cups to measure out the ingredients.
Brownie Pan: A high-quality brownie pan makes all the difference!
You May Also Enjoy
- Chocolate Chip Banana Bread
- Chocolate Chip Blondies
- Banana Nut Muffins
- Homemade Banana Pudding
- Chocolate Mug Cake
If you enjoyed this gluten-free brownie recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For 5 free weekly meal plans and more free resources, sign up to receive my free newsletter! In addition, check out these Dessert Recipes!
Gluten-Free Brownies
Ingredients
- ½ cup unsalted butter
- 1 cup coconut sugar
- 1 cup dark chocolate chips
- 2 eggs
- 1 tsp vanilla extract
- 3 tbsp cocoa powder
- 4 tbsp tapioca flour (or cornstarch)
- 1/2 tsp sea salt (optional)
Instructions
- To begin, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8 inch square pan with parchment paper.
- In a large mixing bowl or stand mixer, add the eggs and coconut sugar. Beat on high for 2 minutes, until frothy.
- Next, melt the butter and chocolate chips in the microwave or over a double boiler. Stir until creamy.
- Pour the melted chocolate mixture into the large mixing bowl with the eggs and coconut sugar mixture.
- Beat for 1 minute.
- Next, sift in the cocoa powder and tapioca flour. Add in the vanilla. Stir together.
- If desired, stir in additional chocolate chips.
- Pour the brownie batter into the lined pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the middle comes out clean.
- Finally, remove the brownies from the oven. Allow them to fully cool before eating. Top with a little sea salt if you choose.
Notes
- We love using coconut sugar for a healthier alternative. If in a pinch, brown sugar can be used too.
- For refined sugar free chocolate, use Hu Kitchen chocolate chips.
- If needed, replace the tapioca flour with cornstarch.
- Be sure to line the pan with parchment paper. This makes removing the brownies from the pan easier.
- Do not overbake. The brownies may still look soft in the middle. When a toothpick inserted comes out clean, remove the brownies from the oven.
- For the best results, allow them to fully cool before slicing.
- Store in an airtight container for up to 4 days at room temperature.
- Freeze for up to 2 months.
Enjoy these gluten-free brownies!
I can’t wait to try these. Can arrowroot be substituted for the tapioca flour or cornstarch? Thank you.
Yes, arrowroot is a perfect substitute!
This is almost identical to my GF recipe that I have been making for the last 10 years. Brownies are my favorite dessert, and have been my birthday tradition for the last 20 plus years of my adult life. After having serious problems with my gallbladder and needing to cut back on wheat, I set out to find a tasty way to enjoy my brownies. Nice job on the recipe!!!