If you're looking for perfectly fudgy brownies, you have come to the right place, friend. These amazing gluten free brownies are moist, so chocolatey and filled with bits of crunchy walnuts. They are my go-to recipe when I need to cure my chocolate craving.
These delicious brownies taste just like regular brownies - you will never guess they are gluten free. They have a fudgy texture, with moist crumbs and chewy edges, plus a shiny, crackly top, just like box mix brownies. Chocolate lovers, get your milk ready, because you're going to want to dig right in to these brownies as soon as they come out of the oven!
If you're looking for more chocolate recipes to feed your addiction, check out my small chocolate cake or these perfectly soft double chocolate chip cookies.
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Ingredient Notes
This homemade brownie recipe used three different types of chocolate to give the biggest chocolate flavor! These are all basic ingredients, which can be found at any grocery store.
- Dark Chocolate - I like to use Scharffenberger 62% chocolate bars for baking. You can also use regular baker's chocolate. Just check the ingredients to ensure it's gluten free and dairy free (if needed).
- Vegan Butter - I use Country Crock Plant butter in this recipe. Another vegan butter or coconut oil will work fine, just avoid margarine. If you're not dairy free, use unsalted butter in the same measure.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free flour blend for all of my baking. You can use another brand, but be sure that it includes xanthan gum or you will need to add it.
- Light Brown Sugar and Granulated Sugar - We're using a combination of two sugars for flavor and moistness. If you want, you can substitute coconut sugar for one or both.
- Unsweetened Cocoa Powder - Ensure you're using a gluten free cocoa powder. I like Hershey's brand, which is available at most stores.
- Salt & Vanilla - To add complexity to the flavor.
- Eggs - Used to provide structure and moistness to the brownies. Since this recipe uses three eggs, I don't recommend an egg replacer here.
- Allergen Free Chocolate Chips - I use the Enjoy Life Brand or the Nestle Allergen Free Chips. If you don't need dairy-free chocolate chips, you can use your favorite brand.
- Walnuts - Feel free to substitute with another type of nut if you prefer.
See the recipe card below for full ingredient list with measurements.
Substitutions & Variations
- Not Dairy Free - use unsalted butter in the same measure.
- No Walnuts - Replace with pecans or almonds or leave the nuts out entirely.
- More Mix-Ins - You can replace the walnuts and chocolate chips with any of your favorite mix ins, like gluten free Oreos, peanut butter cups, M&Ms, white chocolate chips, marshmallows. Just make sure to use the same volume of mix-ins.
How to Make Fudgy Gluten-Free Brownies
These brownies are super easy to make, even a beginner can do it. No electric mixer is needed.
Before you begin mixing, melt the dark chocolate and butter together in the microwave and set aside to cool for 5 minutes before proceeding with the recipe.
STEP 1: Combine the sugar, brown sugar and melted chocolate in a large bowl. Whisk together until well mixed.
STEP 3: Add the cocoa powder, gluten free flour and salt to the wet ingredients. Fold together with a spatula until the dry ingredients are incorporated.
STEP 4: Add the walnuts and chocolate chips. Fold together until they are evenly distributed.
STEP 5: Spread the brownie batter into your prepared pan and top with a sprinkling of nuts and chocolate chips. Then bake!
Storage
If you're planning to eat the brownies within a few days, just store them in an airtight container at room temperature. They should stay fresh for 3 days.
You can also freeze individual brownies for a quick treat when your chocolate craving hits. Individually wrap each brownie in plastic wrap and place them inside a freezer bag or container. They can be frozen for up to 3 months. Bring to room temperature or reheat in the microwave before serving.
Recipe FAQs
I recommend using a metal pan instead of a glass pan. Metal conducts heat quicker allowing the brownies to bake more evenly. A glass pan will often result in thick edges and a sunken, underbaked center.
In this recipe, I have used a standard metal 9-inch square pan. If you want thicker brownies, you can use an 8×8 pan instead. Just ensure the pan height is at least 2 inches to avoid batter overflowing. If you want to get creative, try making your brownies in a muffin tin for individual serving sizes.
Yes! If you'd rather have something like m&ms, dried fruit, marshmallows or anything else just add it in the same volume as the chocolate chips & walnuts.
To be honest, they taste just like brownies made with wheat flour. If you make this recipe, no one will even guess they are gluten free.
If you love brownies, check out these other great recipes:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Ultimate Gluten Free Brownies
Ingredients
- 4 ounces Dark Chocolate chopped
- ½ Cup Vegan Butter
- ¾ Cup Light Brown Sugar
- ¾ Cup Sugar
- 3 Eggs
- 1 teaspoon Vanilla
- ¾ C + 2 Tbsp Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ¼ Cup Unsweetened Cocoa Powder
- ½ teaspoon Salt
- ½ Cup Allergen Free Chocolate Chips divided
- 1 Cup Walnuts roughly chopped & divided
Instructions
- Preheat oven to 350 degrees. Line a 9x9 baking pan with parchment paper.
- In a microwave safe bowl, melt chopped dark chocolate and vegan butter on 50% power for about 2 minutes. Stir to completely melt into a smooth chocolate. Set aside to cool while you gather the remaining ingredients.4 ounces Dark Chocolate, ½ Cup Vegan Butter
- Pour the melted chocolate into a large bowl. Add white and brown sugar. Whisk together until combined.¾ Cup Light Brown Sugar, ¾ Cup Sugar
- Add the eggs and vanilla to the chocolate mixture. Whisk vigorously for 1 minute. It will seem like a lot of whisking, but this step is crucial to get the shiny top on the finished brownies.3 Eggs, 1 teaspoon Vanilla
- Add the flour, cocoa powder and salt to the chocolate mixture. Fold together with a spatula until all of the dry ingredients are incorporated.¾ C + 2 tablespoon Gluten Free 1-to-1 Flour Blend, ¼ Cup Unsweetened Cocoa Powder, ½ teaspoon Salt
- Add most of the chocolate chips and walnuts to the batter. Reserving a small amount to sprinkle on top of the brownies. Fold together until evenly mixed.½ Cup Allergen Free Chocolate Chips, 1 Cup Walnuts
- Spread the brownie batter into your prepared pan. Sprinkle the remaining chocolate chips and nuts on top.
- Bake in preheated oven for 25-28 minutes until a toothpick inserted in the middle comes out with just a few crumbs.
- Remove from oven and cool completely before cutting, about 2 hours.
Video
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Dorita Milano says
I have a question, what is causing my sugars to be thick and not dissolve in the butter and chcocolate mixture? its more lik paste.
The mixture will be quite thick, like paste until you add the eggs. The eggs are what have the moisture to dissolve the sugar.