Rich, fudgy brownies, coming right up! These may be gluten-free brownies, yet the thick, rich texture is oh-so enjoyable. It’s not hard to whip up homemade, dairy-free brownies and this gluten-free brownie recipe has been shared with many of my friends and family. It really is a winner.
If you’ve been searching for a recipe for gluten-free brownies, then I’ve got the perfect one for you! This recipe is vegan as well, but that doesn’t mean it skimps on flavor or texture. Lean in and I’ll share the secret to these magical brownies.
Table of Contents
You’ll recognize most of the ingredients in this gluten-free brownie recipe, with a few of my own modifications to keep this as natural as possible:
- Gluten-free flour blend: a good blend will have a few different flours mixed in to best mimic regular flour with gluten.
- Almond flour: adds moisture and a nutty flavor.
- Sea salt: the perfect way to enhance all the flavors.
- Baking powder: adds leavening (a fancy word for helping the brownies fluff up instead of flattening while baking.
- Semisweet chocolate chips: I always choose semisweet over milk chocolate for a better, less sweet chocolate flavor.
- Coconut oil: my favorite oil for, well, everything! Swap with avocado or olive oil.
- Cacao powder: the best way to make a rich and fudgy brownie.
- Flaxseed egg: this little hack gives you a vegan egg that works like a regular egg!
- Coconut sugar: a lovely way to sweeten without using refined sugar.
- Maple syrup: provides a deep, richer flavor.
- Vanilla extract: a little vanilla goes a long way in finishing this brownie recipe the right way.
Best Gluten-Free Flours
Using a gluten-free flour blend will give you the best results in this recipe. I like using either King Arthur gluten-free flour or Trader Joe’s gluten-free blend. I also add 1/2 cup of almond flour for extra density, a nuttier flavor and moisture. What is your favorite gluten-free flour blend?
Brownies can’t be too chocolatey in my opinion so I love sprinkling some extra chocolate chips on top and gently pressing them into the batter before baking. This gives you ribbons of chocolate throughout the mix.
If you love adding nuts to your dairy-free brownies, then go for it! Both walnuts and pecans are great, rich nuts in brownies. Just make sure they are chopped up and gently pressed into the batter before baking so that they don’t burn before the brownies are finished.
I also can’t get over a good sweet-savory mix so adding some coarse sea salt after baking is a great finishing touch.
How to Make Gluten-Free Brownies
- Whisk together your dry ingredients first. I like to mix the flour together first then add in the sea salt and baking powder for a second good whisk.
- Melt the chocolate chips and coconut oil in a saucepan over medium-low heat. Make sure to whisk constantly so that the ingredients don’t burn. Once they are melted, turn off the burner and whisk in the flax egg, coconut sugar, maple syrup and vanilla. Pour the wet ingredients in with the dry ingredients and mix until just combined. You don’t want to over mix or the brownies won’t rise and they will be too stiff.
- Spread out the mixture into a greased or parchment-lined square pan and use a spatula to fill the pan evenly. Before baking, you can add any extras you want, like chocolate chips or nuts or both! Gently press them into the batter using the spatula so they can bake into the brownies.
When the dairy-free brownies are thoroughly baked, the center may still look a bit undercooked, but the edges will be dry and set. There may even be a cracked top, though this isn’t necessary.
Pro tip: for super clean cut pieces, place the brownies in the fridge to cool before slicing them into bars.
My recipe includes a mix of gluten-free flour blend and almond flour. If you want these to be nut free, replace the almond flour with certified gluten-free oat flour.
Yes. Most brownie recipes use some kind of flour with gluten in it. Yet my gluten-free brownies are so fudgy you won’t even notice the difference!
Fudgy brownies contain a higher ratio of fat to flour and conversely, cakey brownies have less fat to flour. The amount of sugar and eggs don’t make as much of a difference (in fact, my brownies have flax eggs in them!), though brownies made with a small amount of sugar have a tendency to be more dry and brittle.
More Dessert Recipes
If these gluten-free brownies have turned you onto plant-based desserts, then check out this list of more great dessert options:
- Lemon meltaways: Sweet n’ tangy, melt-in-your-mouth treat.
- Rice Krispie treats: A slightly healthier version of your kid’s favorite snack.
- Peanut butter fudge: This freezer fudge is so simple to make and simply irresistible.
- Chocolate-covered banana bites: I dare you to try just one of these delightfully fun bites!
- Soft ginger cookies with chocolate chips: These are the chewy ginger cookies of my childhood, elevated with a chocolatey finish.
Don’t forget to leave a comment + rating to let me know what you think of this gluten-free, dairy-free brownie recipe!
Fudgy Gluten-Free Brownies
- 1 cup gluten-free all purpose flour
- ½ cup almond flour
- ½ tsp sea salt plus more for sprinkling, if desired
- ¼ tsp baking powder
- 1.5 cup semisweet chocolate chips vegan (save 1/2 cup for topping)
- 6 tbsp coconut oil
- ¼ cup cacao powder
- 1 flaxseed egg
- ½ cup coconut sugar
- ¼ cup maple syrup
- 1 tsp vanilla extract
- Preheat oven to 350° F. Lightly grease an 8 by 8 inch square pan. (A 9 inch square pan can also be used if needed.)
- Whisk the gluten-free flour and almond meal together. Whisk in sea salt and baking powder. Set aside.
- In a medium saucepan set over medium-low heat, melt chocolate chips and coconut oil together, stirring constantly to avoid burning. Turn off heat and whisk in the cacao powder until smooth. Whisk in the flax egg, coconut sugar, maple syrup and vanilla. Add wet ingredients to dry and mix until just combined.
- Spread the batter evenly in the prepared pan. Sprinkle the extra chocolate chips on top and gently press into the batter.
- Bake 14-17 minutes or until center looks slightly 'raw' and edges look dry and set. The top should have a dry appearance and may even crack in places. Remove from oven and sprinkle with a small pinch of sea salt over the top. Let cool before cutting into bars.
- For extra clean squares, chill brownies before cutting.
- 1 large egg can be used in place of the flaxseed and water, if you don’t want them to be vegan.
- Store covered at room temperature or in the refrigerator for up to one week. Can be frozen in an airtight container for up to several months.
- Feel free to mix in chopped walnuts when adding the chocolate chips right before baking.
wow, this gluten free brownies looks so delicious and yummy. i jus love this. thanks for sharing this.
I haven’t made this yet, just previewing the recipe. That is a TON of sugar and oil… is that the trade-off for having gluten free brownies? I can see if the recipe follows a certain restrictive diet, but I just don’t understand how these are considered healthy? They sound yummy, Thanks!
So glad you’re checking this recipe out, Jaime! Gluten free flours tend to be a bit dryer, so the additional oil helps out there. Feel free to bake with less sugar to tone down the sweetness here. And let us know what you end up preferring so we can bake it too! 🙂
These are SO GOOD! Even my brownie-loving husband thinks so 🙂 I’ll admit, I couldn’t find coconut sugar, so I just used regular granulated sugar because we had it and I might have thrown in a few milk chocolate + pb chips, but everything else I stuck to the recipe and they turned out amazing!
Made these today and they were a huge hit in our house. The flavour is perfect brownie! Is the batter supposed to be thick like cookie dough? Mine turned out very thick and crumbly and not what I’d expect. I was nervous about it, but it baked ok, although quite dense and a bit mealy but tasted amazing.
So glad these were a hit, Mireille! Next time, try using all GF flour blend and opt out the almond flour. Also, make sure you’re giving the flaxseeds a soak as suggested. These things should help the next batch to be more to your liking. Let us know what you think!
These were great! Wasn’t sure when to add the wet and dry ingredients,.so added them between steps 3 and 4
Great instinct, Erin! 🙂
Really looking forward to trying this recipe but wanted to find out if I could replace the gluten blend with almond flour? If so, is that a 1:1 substitution?
Carla, the recipe calls for gluten-free flour blend as well as almond flour or almond meal so you’ll need to use both. I think if you used only almond flour, your brownies might have a different consistency than in the photos.
Hi! I’m Allergic to coconut, Can you substitute Coconut oil for anything else?
Coconut oil is so unique and nothing is similar to it so we don’t have a substitute for that unfortunately.
It looks yummy. What happens if I leave out the coconut oil? Is it test bad?
I wouldn’t leave out the coconut oil because that is what makes these brownies moist and not dry.
Does the recipe have to have a nut flour/meal?
Since these are gluten free brownies the recipe calls for nut flour. However, you can add whatever flour works best for you!
This looks so yummy!!
What is your go to “Gluten free flour blend”?
Personally my favorite gluten free flour is King Arthur.
Hope that helps!
When do you add the dry mixture? I assume at the end of step two.
I was assuming it gets added after step 3, the dry stuff into the wet stuff. Step 3 1/2?
What could I use to replace the almond meal (due to allergies)?
If you cannot have almond meal try another nut meal, such as walnut meal, or a seed meal, such as finely ground sunflower seeds.
You say “1 cup gluten-free flour blend”. What should the blend be?
We left it blank so that you can choose what best fits you. My favorite gluten free flour is King Arthur.
Hope that helps!
I’m allergic to flax. What is an alternative?