The BEST Gluten Free Chocolate Brownie Recipe – Fudgy

This post was most recently updated on November 2nd, 2021

I have lived gluten free for the best part of 10 years now. I have tried a LOT of gluten free chocolate brownie recipes. Sadly, most gluten free chocolate brownies are dry, chalky or crumbly, or worse – flavorless. And quite frankly, gross. This recipe, on the other hand, is chewy around the edges and soft and gooey in the middle. It is the perfect blend of goodness and awesome. Plus it uses cocoa, not real chocolate, which means it is cheaper to make, and I usually have the ingredients on hand.

No fancy ingredients

This recipe has no almond butter, almond flour, xanthan gum, coconut flour, coconut sugar or coconut oil (though I do make a dairy free version subbing coconut oil for the butter!). This is simple ingredients that you will likely have in your gluten free pantry already.

How Good is this Gluten Free Chocolate Brownie Recipe Really? Can you tell it is gluten free?

When I make this brownie for people, they have no idea that it is gluten free. My best friend, who is a self-proclaimed gluten-free hater, can’t tell that this is gluten free at all. It is THAT good.

RELATED: Caramel and white chocolate no fail fudge

Even better, this chocolate brownie is made with ingredients that you will have in the pantry right now. There is no melted chocolate or fancy ingredients, unless you want to add nuts, raspberries or white chocolate buttons, but it is scrumptious even without these in there.

This chocolate brownie is my go-to dessert on those nights when I feel like a sweet treat because it is ready to eat in about 25 minutes from the moment the thought pops in to my head!

It is also my favourite thing to take to morning teas or take-a-plate events. You can dress it up with a little chocolate sauce and vanilla ice cream or yoghurt, or leave it plain to have with tea or coffee.

I mix this brownie all in one pot. It saves on dishes and it is ready so quickly. This recipe is so simple that my 8 year old loves to cook it too.

Enough dilly dally and on with the recipe!

Cocoa Powder vs Chocolate based brownie mix

One of the big appeals of this recipe is that it uses cocoa powder, not chocolate in the recipe. Honestly, I prefer a cocoa based brownie as the chocolate flavor is deeper and more rich. I recommend that you use a Dutch cocoa as it gives a deeper color and richer chocolate flavor.

Gluten Free Chocolate Brownie – Chewy, Gooey, Quick and Delicious

THE BEST gluten free brownie recipe you will find. Guaranteed.

Ingredients

• 150 grams Butter, 5 oz
• 1 1/4 cups White Sugar
• 2 Eggs
• 1/2 cup Unsweetened Cocoa Powder
• 1 cup Gluten Free Baking Mix, or 1/2 C rice flour and 1/2 C cornstarch (or tapioca flour)
• 1 teaspoon Vanilla Essence
• 1/2 teaspoon Salt
• Optional extras – 1 cup white chocolate buttons, chocolate chips, frozen raspberries or chopped walnuts.

Instructions

1. Preheat the oven to 180C/350F. Line a brownie pan with baking paper.
2. In a pot over a medium heat, melt the butter.
3. Remove the butter from the heat and stir in the sugar, cocoa and eggs.
4. Add the rest of the ingredients and stir until combined. Add your optional extras and stir through.
5. Pour the brownie batter into the lined tin and smooth out so it is even.
6. Bake for 20-25 minutes or until just set and still a little wobbly. Serve warm or store once cold in an air tight container for up to a week.

NOTES: You can sub up to half the sugar for brown sugar for a deeper caramel flavor.

If you prefer fudgy brownies, cook for exactly 20 minutes, if you prefer more cakey brownies, add a teaspoon of baking powder and cook for 5-10 minutes longer.

To make dairy-free sub the butter for vegan butter or coconut oil in the same quantity.

The BEST Gluten Free Chocolate Brownie Recipe

Yield: 20

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

THE BEST gluten free brownie recipe you will find. Guaranteed. Chewy, goody, fudgy and fast. This quick and easy recipe uses unsweetened cocoa powder not chocolate so it is cheaper to make too.

Print

Ingredients

• 150 grams Butter, 5 oz
• 1 1/4 cups White Sugar
• 2 Eggs
• 1/2 cup Cocoa Powder
• 1 cup Gluten Free Baking Mix, or 1/2 C rice flour and 1/2 C cornstarch
• 1 teaspoon Vanilla Essence
• 1/2 teaspoon Salt
• Optional - 1 cup frozen raspberries, chocolate chips, white chocolate buttons or chopped nuts

Instructions

1. Preheat the oven to 180C/350F. Line a brownie pan with baking paper.
2. In a pot over a medium heat, melt the butter.
3. Remove the butter from the heat and stir in the sugar, cocoa and eggs.
4. Add the rest of the ingredients and stir until combined. You can add 1 cup of white chocolate buttons, walnuts or pecans at this point as well if you like.
5. Pour into the lined tin and smooth out so it is even.
6. Bake for 20-25 minutes or until just set and still a little wobbly. Serve warm or store once cold in an air tight container for up to a week.

Notes

You can sub up to half the sugar for brown sugar for a deeper caramel flavor.

If you prefer fudgy brownies, cook for exactly 20 minutes, if you prefer more cakey brownies, add a teaspoon of baking powder and cook for 5-10 minutes longer.

To make dairy-free sub the butter for vegan butter or coconut oil in the same quantity.

If you haven’t yet tried it, I suggest you also try my Caramel and White Chocolate Blondie. It is equally amazing!

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Gluten Free Chocolate Brownie – Chewy, Gooey, Quick and Delicious – THE BEST gluten free brownie recipe you will find. Guaranteed. – Butter (5 oz), White Sugar, Eggs, Cocoa Powder, Gluten Free Baking Mix (or 1/2 C rice flour and 1/2 C cornstarch), Vanilla Essence, Salt, , Preheat the oven to 180C/350F. Line a brownie pan with baking paper.; In a pot over a medium heat, melt the butter.; Remove the butter from the heat and stir in the sugar, cocoa and eggs.; Add the rest of the ingredients and stir until combined. You can add 1 cup of white chocolate buttons, walnuts or pecans at this point as well if you like.; Pour into the lined tin and smooth out so it is even.; Bake for 25 minutes. Serve warm or store once cold in an air tight container for up to a week