Gluten Free Fudge Brownies Recipe

If you’ve been hunting for a Gluten Free Fudge Brownies Recipe that tastes like the “real” thing—rich, chewy, and chocolatey enough to make everyone at the table happy—this one’s for you.

Gluten Free Fudge Brownies Recipe – Cozy, Chocolatey, and Crowd-Tested

Let me set the scene for you.
It’s a Tuesday night, you’ve had a full day, and suddenly that craving hits—the “I need chocolate and I need it now” craving. If you’re gluten free (or baking for someone who is), you might already know the heartbreak of dry, crumbly gluten free brownies.

This Gluten Free Fudge Brownies Recipe changes that story completely.

These are classic, rich chocolate fudge brownies that just happen to be gluten free. They’re dense, fudgy in the middle, a little chewy around the edges, and full of real chocolate flavor—not just cocoa powder and sugar. I tested this gluten free brownies recipe over and over for my daughter, who went gluten free a few years ago, and frankly, the rest of the family stopped caring that they were “special diet” brownies. They just asked, “Are you making those brownies again?”

I love serving these homemade gluten free brownies:

• For weeknight dessert with a scoop of vanilla ice cream
• At potlucks where I label them “gluten free chocolate brownies” and watch them disappear anyway
• For holidays when I need a reliable gluten free dessert recipe that doesn’t require fancy ingredients

They use simple pantry staples (plus good chocolate), bake up in one pan, and are very forgiving—perfect if you’re still getting comfortable with gluten free baking.

You know what? If you didn’t tell anyone, most people would never guess these are gluten free fudge brownies.

Why You’ll Love This Recipe

• Fudgy, not cakey – This fudgy gluten free brownie recipe gives you dense, moist centers with shiny, crackly tops.
• No weird aftertaste – No gritty texture, no chalky flavor—just rich chocolate fudge brownies you’d proudly serve to anyone.
• Simple, everyday ingredients – No gums or fancy blends required; just a solid gluten free flour mix and real chocolate.
• One bowl + one pan – This easy gluten free brownies recipe uses basic equipment you probably already have.
• Naturally gluten free (with dairy-free options) – Easy substitutions make these friendly for several diets.
• Perfect for sharing – The batch cuts into tidy squares, ideal for bake sales, lunchboxes, and party trays.
• Freezer-friendly – Make them ahead, stash them in the freezer, and you’ve always got a gluten free dessert ready.
• Customizable – Sprinkle with flaky salt, swirl in peanut butter, or add nuts; the base recipe is very flexible.
• Tested for texture – I fine-tuned these chewy gluten free brownies so they don’t fall apart or turn cakey by day two.

Ingredients

Before we get into the mixing, let’s talk ingredients. Good ingredients make the best gluten free brownies, and a few small choices really change the texture.

For the brownies:

• 1 cup (170 g) semi-sweet chocolate chips or chopped chocolate
  • Use a brand labeled gluten free. I like Ghirardelli, Enjoy Life (dairy-free), or Guittard.
• ½ cup (113 g) unsalted butter, cut into pieces
  • You can swap with a dairy-free buttery stick if needed.
• ¾ cup (150 g) granulated sugar
• ¼ cup (50 g) light brown sugar, packed
  • Brown sugar adds moisture and helps with that chewy texture.
• 2 large eggs, at room temperature
• 1 large egg yolk
  • That extra yolk makes these extra fudgy.
• 1½ teaspoons pure vanilla extract
• ½ cup (70 g) gluten free all-purpose flour blend
  • Use a 1:1 baking blend that includes xanthan gum (like King Arthur Measure for Measure, Bob’s Red Mill 1:1, or Cup4Cup).
• ¼ cup (25 g) unsweetened cocoa powder
  • Natural or Dutch-process both work; Dutch will give a deeper chocolate flavor.
• ¼ teaspoon baking powder (gluten free)
• ¼ teaspoon fine sea salt

Optional mix-ins and toppings:

• ½ cup (60 g) chopped walnuts or pecans (for classic bakery-style brownies)
• ¼ cup (45 g) extra chocolate chips for sprinkling on top
• Flaky sea salt (like Maldon) for a sweet-salty finish

Ingredient tips from my kitchen:

• Gluten free flour blend – Not all blends are created equal. A blend meant for “cup for cup” baking works best here. If your blend doesn’t contain xanthan gum, add about ⅛ teaspoon to the dry ingredients.
• Chocolate – Since these are rich chocolate fudge brownies, don’t skimp here. Use chocolate you enjoy eating plain.
• Eggs – Room temperature eggs mix more evenly and help create that shiny top. If you forget, just rest them in warm (not hot) water for 5–10 minutes.
• Cocoa powder – If your cocoa is lumpy, sift it. This prevents dry pockets in your batter.

Directions

We’re keeping this gluten free fudge brownies recipe very straightforward. You’ll melt, whisk, fold, and bake. That’s it.

1. Prep your pan and oven
   Preheat your oven to 350°F (175°C).
   Line an 8-inch square baking pan with parchment paper, leaving a slight overhang on two sides so you can lift the brownies out later. Lightly grease any exposed sides of the pan.

2. Melt the chocolate and butter
   Place the chocolate and butter in a medium, microwave-safe bowl.
   Microwave in 20–30 second bursts, stirring after each session, until smooth and glossy. Let it cool for about 3–5 minutes so it’s warm, not hot.
   (You can also do this in a small saucepan over low heat, stirring constantly.)

3. Whisk in the sugars
   Add the granulated sugar and brown sugar to the warm chocolate mixture.
   Whisk until the mixture looks thick and combined. It may look slightly grainy at this point and that’s okay—the eggs will help smooth it out.

4. Add eggs, yolk, and vanilla
   Whisk in the 2 eggs, the extra yolk, and vanilla extract.
   Whisk for a good 30–45 seconds until the batter thickens slightly and looks shiny. This little bit of extra whisking helps with chewy texture and a shiny top.

5. Combine the dry ingredients
   In a separate small bowl, whisk together the gluten free flour blend, cocoa powder, baking powder, and salt.
   This makes sure everything is evenly distributed, especially the cocoa and salt.

6. Fold the dry into the wet
   Sprinkle the dry mixture over the chocolate mixture.
   Using a spatula, gently fold the dry ingredients into the wet until just combined. Scrape the sides and bottom to catch any flour pockets.
   The batter will be thick—this is good. Don’t overmix or the brownies can turn a bit tough.

7. Add mix-ins (if using)
   Fold in the nuts and/or extra chocolate chips if you’re using them.
   I’ll be honest, I almost always add a handful of chocolate chips on top for extra shine and texture.

8. Spread and top
   Scoop the batter into your prepared pan and spread it into an even layer with your spatula.
   If you like, sprinkle a few chocolate chips and a pinch of flaky sea salt over the top.

9. Bake
   Bake in the preheated oven for 22–28 minutes, depending on your oven and how fudgy you like them.
   Start checking around 22 minutes: a toothpick inserted 2 inches from the edge should come out mostly clean, but the center may still look slightly moist and soft.
   Remember, gluten free brownies will continue to set as they cool. It’s better to pull them a little underbaked than to overbake.

10. Cool completely before cutting
    Place the pan on a wire rack and let the brownies cool fully—at least 1–1½ hours.
    Once cool, use the parchment overhang to lift them out of the pan. Use a sharp knife to cut into 9 large squares or 16 smaller ones.
    For the cleanest slices, chill the brownies in the fridge for 30 minutes before cutting, then wipe the knife between cuts.

Servings & Timing

Yield:

• Makes 9 large or 16 smaller gluten free fudge brownies

Prep Time:

• About 15 minutes of active prep

Bake Time:

• 22–28 minutes, depending on your oven and desired fudginess

Cooling Time:

• At least 60 minutes (hands-off, but important)

Total Time:

• About 1 hour 30 minutes, including cooling time
• Only around 15 minutes of that is actual work, which is my kind of weekday dessert.

Variations – Make This Gluten Free Brownies Recipe Your Own

You know what? Once you have a great base recipe, the fun really starts. Here are some ways to change up these homemade gluten free brownies:

• Peanut Butter Swirl Brownies – Dollop 3–4 tablespoons of warmed peanut butter over the batter in the pan and swirl with a knife before baking.
• Mocha Fudge Brownies – Add 1 tablespoon instant espresso powder to the dry ingredients for deeper, café-style gluten free chocolate brownies.
• Mint Chocolate Brownies – Stir in ½ teaspoon peppermint extract and top with crushed gluten free peppermint candies after baking.
• Dairy-Free Fudge Brownies – Use dairy-free butter and dairy-free chocolate chips; the rest of the recipe stays the same.
• Nutty Brownies – Add ½ cup each of chopped walnuts and pecans for a bakery-style, chewy gluten free brownie recipe with crunch.
• Salted Caramel Brownies – Drizzle gluten free caramel sauce over the batter and swirl, then sprinkle lightly with flaky salt.

Storage & Reheating

These brownies actually taste even better the next day. The texture settles into that perfect balance of fudgy and chewy.

Room temperature:

• Store cut brownies in an airtight container at room temperature for 2–3 days.
• If your kitchen is very warm or humid, I’d lean toward the fridge after the first day.

Refrigerator:

• Keep in an airtight container for up to 5 days.
• Bring to room temperature for 15–20 minutes before serving, or warm very gently in the microwave for 10–15 seconds.

Freezer:

• Wrap individual brownies tightly in plastic wrap, then place in a freezer bag or freezer-safe container.
• Freeze for up to 3 months.
• To serve, thaw at room temperature for 30–45 minutes, or microwave in short intervals until just warm.

Make-ahead tip:
Bake the full batch, cool completely, slice, and freeze half. That way you always have an easy gluten free dessert recipe ready for surprise guests or those “I need chocolate now” evenings.

Notes From My Kitchen Tests

I’m 50 now, and I’ve baked more pans of brownies than I can count—some wonderful, some… let’s just say they were “learning experiences.” Here’s what I learned working on this gluten free fudge brownies recipe:

• Don’t skip the extra yolk – That third yolk does a lot for fudginess and structure, especially in gluten free brownies.
• Watch the bake time like a hawk – Gluten free brownies can go from perfect to dry pretty fast. When the edges look set and the center still looks a bit soft, they’re usually done.
• Let them cool fully – Gluten free flours need time to set. If you cut too soon, the brownies can seem underbaked and messy, even if they’re just right once cooled.
• Use a metal pan if you can – Glass pans tend to bake slower and can make the edges overbrown before the center is ready. A light-colored metal pan gives more even results.
• Measure your flour accurately – If you’re not using a scale, spoon the gluten free flour into your measuring cup and level it with a knife. Scooping straight from the bag often packs in too much flour and leads to cakier brownies.

If you love to bake gluten free, this is a great base recipe to compare other batches against—what I jokingly call my “brownie yardstick.”

FAQs – Gluten Free Fudge Brownies Recipe

1. Can I make these brownies dairy free as well as gluten free?
Yes. Use a dairy-free butter substitute (a baking stick, not a tub spread) and dairy-free chocolate chips, and the rest of the recipe works the same.

2. Which gluten free flour works best for this recipe?
A 1:1 or “measure-for-measure” gluten free all-purpose blend with xanthan gum, like King Arthur Measure for Measure or Bob’s Red Mill 1:1, gives the best texture.

3. Why did my gluten free brownies turn out dry or cakey?
Most often, they were either overbaked or had too much flour. Check your oven temperature with an oven thermometer and measure flour lightly or with a scale.

4. How do I get that shiny, crackly top on my brownies?
Whisk the eggs and sugar mixture well with the melted chocolate, for at least 30–45 seconds, so the sugar dissolves and incorporates air. This helps create that glossy top.

5. Can I double this recipe for a 9×13-inch pan?
Yes. Double all ingredients and bake in a 9×13 pan for about 28–35 minutes, checking early. The center should still look slightly soft.

6. Are these safe for someone with celiac disease?
They can be, as long as all your ingredients (especially the flour, chocolate, baking powder, and vanilla) are certified gluten free and you avoid cross-contact in your kitchen.

7. Can I cut the sugar in this recipe?
You can reduce the sugar by about ¼ cup without major issues, but the texture may be slightly less fudgy and the tops less shiny. Sugar plays a role in structure, not just sweetness.

8. Can I add frosting or glaze on top?
Absolutely. A simple chocolate ganache or cream cheese frosting works beautifully, especially if you’re making these as a special-occasion gluten free dessert. Just cool the brownies completely first.

Conclusion – Your New Go-To Gluten Free Brownies Recipe

These gluten free fudge brownies check all the boxes: rich chocolate flavor, fudgy centers, chewy edges, and a texture so good no one misses the gluten. They’re simple enough for a weeknight, yet special enough for birthdays and holidays.

If you try this Gluten Free Fudge Brownies Recipe, let me know how it turned out for you—leave a comment, share your favorite variation, or tell me if you served them to gluten-eaters without saying a word. And if you’re craving more gluten free dessert recipes, you might enjoy branching out into gluten free cookies, bars, and cakes next—once you’ve had a good brownie, you’re halfway there.

Gluten Free Fudge Brownies

Rich, dense, and ultra-fudgy gluten free brownies with crackly tops and chewy edges. Made with real chocolate, a simple gluten free flour blend, and easy pantry ingredients—no one will guess they’re gluten free.

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Prep Time 15 minutes mins

Cook Time 28 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 12 brownies

Calories 250 kcal

Ingredients

  

1x2x3x

• 1 cup semi-sweet chocolate chips or chopped chocolate 170 g; use a gluten free brand
• 1/2 cup unsalted butter 113 g; cut into pieces; can use dairy-free buttery sticks
• 3/4 cup granulated sugar 150 g
• 1/4 cup light brown sugar 50 g; packed
• 2 large eggs at room temperature
• 1 large egg yolk
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup gluten free all-purpose flour blend 70 g; 1:1 blend with xanthan gum (e.g., King Arthur Measure for Measure, Bob’s Red Mill 1:1, or Cup4Cup)
• 1/4 cup unsweetened cocoa powder 25 g; natural or Dutch-process
• 1/4 teaspoon baking powder gluten free
• 1/4 teaspoon fine sea salt
• 1/2 cup chopped walnuts or pecans 60 g; optional
• 1/4 cup extra chocolate chips 45 g; for sprinkling on top; optional
• flaky sea salt for topping; optional

Instructions

 

• Preheat oven to 350°F (175°C). Line an 8-inch square metal baking pan with parchment paper, leaving an overhang on two sides for easy lifting. Lightly grease any exposed sides of the pan.
• Place the semi-sweet chocolate and unsalted butter in a medium microwave-safe bowl. Microwave in 20–30 second bursts, stirring after each, until completely melted, smooth, and glossy. Let cool for 3–5 minutes until warm but not hot. Alternatively, melt together in a small saucepan over low heat, stirring constantly.
• Add the granulated sugar and light brown sugar to the warm chocolate mixture. Whisk until thick and well combined. The mixture may look slightly grainy; this is fine.
• Whisk in the 2 large eggs, the extra egg yolk, and vanilla extract. Continue whisking for 30–45 seconds, until the batter thickens slightly and looks shiny. This helps create a chewy texture and shiny, crackly top.
• In a separate small bowl, whisk together the gluten free all-purpose flour blend, cocoa powder, baking powder, and fine sea salt until evenly combined and any cocoa lumps are broken up.
• Sprinkle the dry mixture over the chocolate mixture. Using a spatula, gently fold until just combined, scraping the sides and bottom of the bowl to incorporate any dry pockets. The batter will be thick; avoid overmixing to keep the brownies tender and fudgy.
• If using, fold in the chopped walnuts or pecans and/or a portion of the extra chocolate chips until evenly distributed.
• Scrape the batter into the prepared pan and spread it into an even layer with a spatula. If desired, sprinkle the remaining chocolate chips and a pinch of flaky sea salt over the top.
• Bake at 350°F (175°C) for 22–28 minutes, depending on your oven and desired fudginess. Begin checking at 22 minutes. A toothpick inserted about 2 inches from the edge should come out mostly clean with a few moist crumbs, while the center may still look slightly soft. The brownies will continue to set as they cool.
• Place the pan on a wire rack and let the brownies cool completely, at least 60–90 minutes. Use the parchment overhang to lift the cooled brownies from the pan. Cut into 9 large or 16 smaller squares with a sharp knife, wiping the blade between cuts for clean edges. For extra neat slices, chill the brownies for 30 minutes before cutting.

Notes

For best texture, use a 1:1 gluten free flour blend with xanthan gum and avoid overbaking. These brownies taste even better the next day as the fudgy texture sets. Store at room temperature in an airtight container for 2–3 days, in the refrigerator for up to 5 days, or freeze individually wrapped brownies for up to 3 months. To make dairy free, use a dairy-free butter baking stick and dairy-free chocolate chips.

Nutrition

Calories: 250kcal

Keyword Chocolate Dessert, Easy Brownie Recipe, Fudge Brownies, Gluten Free Brownies, Gluten Free Dessert

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