Gluten Free Brownies
Published on January 26, 2024
Quick Summary
These fudgy and delicious Gluten-Free Brownies are a chocolaty, rich dessert that everyone is sure to love! You will never guess they are gluten-free because they are so decadent and divine.
Gluten-Free Brownies
Get ready to impress your friends and family with these Gluten-Free Brownies! They are super decadent and I promise they won’t even know they are gluten-free!
They are flourless brownies so they are super fudgy and full of chocolate! If you’ve tried my Flourless Chocolate Cake, you know flourless is a GOOD thing when it comes to chocolate.
I love these gluten-free brownies because you don’t need any fancy ingredients or special flours. They are made with every day ingredients that you probably have in your pantry right now.
They are the perfect potluck dessert, it is always nice to take a gluten-free option, especially when the recipe is this delicious. I guarantee your family and friends will ask for the recipe!
Table of Contents
Brownie Ingredients
You won’t even miss the flour, I promise! The secret ingredient here is the cornstarch, which helps give the brownies a great texture without the addition of flour.
- Chocolate chips– Make sure you use GOOD chocolate. I like Guittard semi-sweet or dark chocolate chips for this recipe. Hu Chocolate is another good option, use code TWOPEAS for a discount. Both chocolates are gluten-free and dairy free!
- Butter– I use unsalted butter.
- Sugar– I like to use brown sugar and granulated sugar. The brown sugar makes the brownies extra chewy and fudgy.
- Eggs– Get out 2 large eggs for this brownie recipe!
- Vanilla extract– Pure vanilla extract is best!
- Dutch processed cocoa– I love using Dutch processed cocoa because it gives the brownies an intense chocolate flavor. You can use unsweetened cocoa powder but I don’t think the flavor is as good:)
- Cornstarch– Cornstarch is the magic ingredient!
- Espresso powder– Espresso powder is optional, but so delicious. It will bring out the chocolate flavor in the brownies.
- Flaky sea salt– I love sweet and salty!!
How to Make Gluten-Free Brownies
It’s easier than you think! This homemade brownie recipe is EASY!
- Before we start mixing, prep an 8×8 baking pan with nonstick spray and preheat your oven to 350. Line the pan with parchment (leaving an overhang on each side!) and spray it one more time. This makes for the perfect, pop-out-of-the-pan brownies once they’re done baking.
- Combine 1 cup of chocolate chips and butter in a large microwave-safe bowl and melt in 30-second intervals, stirring each time, until it’s smooth and creamy. Don’t overheat!
- Stir in the sugars and mix until everything is smooth. Next comes the eggs and vanilla!
- Now the dry ingredients: cocoa, cornstarch, espresso powder, and sea salt. Stir until it’s just combined, then add in ¼ cup of the remaining chocolate chips.
- Pour the batter into the prepared pan, topping it off with the remaining chocolate chips and a sprinkle of sea salt on the top. Bake 20-25 minutes, when a toothpick inserted in the middle comes out clean pr with a couple moist crumbs.
- Let them cool completely before cutting into squares and enjoying!
Variations
This is where you can make this recipe your own! Use this recipe as a base and turn it into your dream dessert with:
- Fun mix-ins! Add chocolate chunks, peanut butter chips, or white chocolate chips.
- Add in your favorite nuts! Chopped walnuts, almonds, or hazelnuts are great options.
- Serve with a scoop of your favorite ice cream! My favorite, especially with hot fudge:)
- Sprinkle a little powdered sugar on top for a really pretty presentation!
- Decorate with fruit! Strawberries or raspberries are delicious with brownies.
- Frost! Make it REALLY decadent and frost the brownies with chocolate frosting, vanilla frosting, or even peanut butter frosting!
How to Store & Freeze
- Store cooled brownies in an airtight container on the countertop for 3-5 days.
- These brownies also freeze well, so if you want to make a double batch or save some for later, store them in a freezer-safe container for up to 2 months. Thaw before enjoying.
More Brownie Recipes
- One Bowl Brownies
- Peanut Butter Brownies
- King Arthur Brownies
- Raspberry Brownies
- Oreo Brownies
- Zucchini Brownies
- Salted Caramel Pretzel Brownies
More Gluten-Free Desserts
- Flourless Chocolate Cake
- 3-Ingredient Peanut Butter Cookies
- Gluten Free Chocolate Banana Bread
- Coconut Macaroons
- Breakfast Cookies
- Peanut Butter Flourless Chocolate Cake
- Flourless Chocolate Cookies
Gluten-Free Brownies
Ingredients
- 1 1/2 cups chocolate chips, divided
- 6 tablespoons unsalted butter, cut into tablespoon pieces
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup Dutch processed cocoa, (can use unsweetened cocoa)
- 3 tablespoons cornstarch, make sure it's a gf brand
- 1/2 teaspoons espresso powder, optional
- 1/4 teaspoon sea salt, plus more for sprinkling on brownies
Instructions
- Preheat oven to 350 degrees F. Spray a 8×8″ baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
- In a large microwave safe bowl, combine 1 cup of the chocolate chips and the butter. Place the bowl in the microwave and melt in 30-second increments, on high heat, stirring every 30 seconds until melted and smooth. This should take 1 minute or a little longer. Don’t over heat.
- Stir in the brown sugar and granulated sugar and mix until smooth. Stir in the eggs and vanilla extract and mix until combined.
- Add the cocoa, cornstarch, espresso powder, and sea salt. Stir until just combined. Stir in ¼ of the remaining chocolate chips.
- Pour the brownie batter evenly into the prepared pan. Sprinkle the remaining chocolate chips and a little bit of sea salt over the top. Bake for 20 to 25 minutes or until an inserted toothpick comes out with a few moist crumbs.
- Let the brownies cool for before cutting into squares.
Notes
Nutrition
Have you tried this recipe?
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These sound & look great! Are there any ways you can think of to make these a little healthier? Have you tried or do you think it would work to replace some of the butter with coconut oil or applesauce?
Yes, you can use coconut oil. I haven’t tried applesauce, it might affect the texture. Let me know if you try it!
What size serving is the 221 calories based upon? How many servings per 8 inch square pan? Thank you.
See the recipe card, it serves 12. You can make them bigger or smaller if you wish.
I made these just as written other than to use a 9×9 pan, took about the same time to cook. They were a bit hit here .
So glad you loved the brownies! Thanks for sharing!
Very excited to try them. How much coconut oil should I use to make these vegan?
Use the same amount as butter! Enjoy!
eggs are not vegan
I tried these and they tasted amazing, but they never set. What did I do wrong? I let them cool for an hour or so before eating. Thank you!
Did you bake them long enough?
These. Are. Amazing!
Follow directions exactly and you WILL have excellent results. My bake time was about 22-23 minutes. I tested with a sharp knife so I could tell when the texture was correct… I have tried countless brownie recipes and, honestly, these are THEE BEST! The edges are crispy and the centers are fudgy, OMG!! Oh, of course I had to make them even more yummy, I covered them in ganache that I made with semisweet chocolate chips, grassfed heavy whipping cream, vanilla, and sea salt, wow wow wow, someone please help me stop eating these!! Thank you for the amazing recipe. P.S. the addition of the cornstarch was unusual, but I think that is what made the texture amazing like it is! Also, I melted butter and chocolate chips on the stove top then finished prep in that pan, soooo easy!
Can you sub cornstarch with anything else or omit?
You could try arrowroot powder. I use it in place of cornstarch often
I use tapioca flour
YUM. I made these in 12 muffin cups so they would be the perfect serving size and they came out perfect! They are gooey and delicious, definitely would not know they were gluten free.
These were ooey gooey heaven! Never know they are gluten free!
Glad you loved them!
These are awesome!! I made them for someone who is gluten free, but they are now going to be my go to brownies!!
So I am a brownie FANATIC. I have made more brownie recipes than I would like to admit, and these are my absolute favorite gluten free brownies! I used swerve sugar for dietary reasons and they still came out perfect. Thank you for this wonderful recipe!
I’ve recently started eating gluten-free and found this recipe! It tastes exactly like non gluten-free brownies!! They are delicious 10/10!!!!!
I got a nice crackled top on this recipe! Keeper for sure 🙂
Perfect chewy, chocolatey brownies. You would never guess they were gluten free. I have made these several times, and they always come out perfectly. A keeper!
Its looks yummy
So rich and fudgy! Don’t skip on the espresso powder; it adds to the all around chocolatey flavor.
Recipe sounds great! I’d like to scale up, either 1.5x or 2x. What size pan would you recommend for each? And how would baking time be affected?
use a 9×13 pan for 2x, maybe a 9×9 for 1.5x but they will be thicker. baking times for the 2x recipe in the 9×13 probably about 3 minutes longer, i always cook mine for about 25-30 minutes, but that is with 2 9×13’s in the same oven. the 9×9 with 1.5x the recipe would probably take about 30-32 minutes, since it is thicker, but i found i just keep an eye on them as they cook, so i can get the texture i want.
These brownies are as good or better than regular brownies. Yes they are decadent and divine. This recipe is a keeper for sure. Thanks for sharing it.
Delicious! Keeper recipe for sure!
I love these brownies and make them ALL THE TIME.
I was wondering if I could use coconut sugar in place of both the brown and regular sugar?
Thank you for all your amazing recipes!
I haven’t tried coconut sugar. Try it and report back:)
Brought these to a bday and no one could believe they were GF and nut free. I had two super happy guys (my cousin who is coeliac and my other cousin’s boyfriend who has a nut allergy). These are amazing and will be my go to from now on!
So decadent!
I made these today and they are so good!! I finally found a homemade gluten-free brownie recipe that tastes amazing. Thank you so much for sharing this recipe.
I am so glad you love the brownies! Thanks for sharing!
They’re amazing! A must make.
Thanks!
You said corn starch is the secret. What does it do?
it probably acts like flour to thicken it as it cooks, but gluten free flour is often an odd texture, and the cornstarch makes the brownie really fudgy unlike flour, which creates a cakier texture
the best and fudgiest brownies i have ever had, hands down. the gluten-free part is just a bonus so that most people can enjoy these. i originally made these for a church function and it needed to be gluten free since quite a few people are gluten free. i tried one thinking it wouldn’t be that good since they are gluten-free, but they ended up being the best brownies we have ever made, now, any other brownie doesn’t compare. we like ours with walnuts on top.
Love the addition of walnuts. Glad you love the brownies.
it probably acts like flour to thicken it as it cooks, but gluten free flour is often an odd texture, and the cornstarch makes the brownie really fudgy unlike flour, which creates a cakier texture
I’ve made your snickerdoodles many times They seem to poof up but don’t flatten out. Why this??
Yes! These were great! A few family members are gluten free and these tasted just like a regular brownie.
Glad you loved the brownies.
Hi!
If you don’t have a microwave can you melt
the chocolate chips and butter over the stove?
Absolutely!