Fudgy Gluten-Free Brownies (Dairy-Free)

These fudgy gluten-free brownies are our absolute favorite and I’m sure this is one recipe you’ll be making (and eating) over and over again. Have them as dessert with a scoop of ice cream, or a snack to satisfy your sweet tooth, or even as breakfast (no one’s judging)! Moist, rich, and absolutely decadent, these delicious brownies are a chocolate lover’s dream come true! Totally dairy-free too, but if you don’t tell, no one would know. A batch is ready in just 30 minutes, so bake these brownies today!

Jump to:

• Our Favorite Gluten-Free Brownies
• Why This Recipe Works:
• Ingredients You’ll Need:
• Ingredient Notes/Substitutions:
• How to Make Gluten-Free Brownies (Step by Step):
• Dish by Dish Tips/Tricks:
• Recipe FAQs:
• Other Gluten-Free Desserts to Indulge In:
• Fudgy Gluten-Free Brownies (Dairy-Free)

Our Favorite Gluten-Free Brownies

Imagine tearing into a storebought gluten-free brownie, your mouth watering at the thought of enjoying a fudgy, decadent brownie.

You take the first bite, and immediately you’re brought back to reality, because what you just ate…. wasn’t fudgy or brownie-like at all.

Rather, it was more like a dense, hard piece of baked good that doesn’t quite have its own category (oscillating between a dry chocolate cake, and a rock that you almost broke your tooth on).

If that’s a common scenario when you buy pre-made gluten-free brownies, then trust me, I understand you. Juan and I have tried so many brownies from the stores that just don’t quite make the cut.

Today, we’re showing you the brownies that actually taste good. Decadent, rich and fudgy brownies that you can totally eat as a snack, but also stretch into dessert, especially if you top them with a scoop of ice cream. YUUUM.

Presenting… the best gluten-free brownie recipe (at least in our opinion)!

Why This Recipe Works:

• Simple Ingredients: The ingredients needed in this gluten-free brownies recipe are simple and you might already have them in your kitchen. If not, they’re easily accessible at the grocery store and you can get them without issues!

• Easy to Make: In this really easy recipe, it’s all about mixing the ingredients (in a certain order) and pouring the batter into a pan before sprinkling it with cacao nibs and baking. Really nothing complicated at all.

• Fudgy and Decadent: A brownie is all about the texture and taste, and these gluten free brownies pass with flying colors. They’re fudgy, rich, decadent, and full of chocolate flavor, just the way regular brownies taste.

• Gluten-Free and Dairy-Free: Best of all, these amazing brownies are totally gluten-free and dairy-free, which means those on a gluten-free diet, or who have Celiac disease or gluten and lactose intolerances can enjoy them, without worries.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required to make our favorite fudgy gluten-free brownies!

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)

Ingredient Notes/Substitutions:

• Gluten-Free Flour Blend: I recommend using a good-quality gluten-free all-purpose flour blend which includes lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend gluten-free flour blends that include heavier flours (such as garbanzo bean flour).

• Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, so for best results, make sure you add it in if your gluten-free flour blend does not already include it.

• Baking Powder: In this case, baking powder helps to give the brownie batter a little bit of rise (just a little to prevent it from being overly dense, but not too much that it feels more like cake instead of a fudgy brownie). If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

• Sugar: I used granulated white sugar in this recipe, but you may also use brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

• Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You may also use olive oil, melted coconut oil, melted vegan butter or other vegetable oils. Alternatively, if you are not lactose-intolerant, you can use melted butter instead.

• Vanilla Extract: I like adding vanilla extract for extra flavor. However, you may leave it out if you prefer, or if you don’t have it on hand.

• Cacao Powder: I prefer using cacao powder compared to cocoa powder (the latter is more processed and has less nutritional value – see this article on the difference between cacao and cocoa), but if you don’t have cacao powder, feel free to use equal amounts of unsweetened cocoa powder instead.

• Eggs: Eggs are used as a binder in this gluten-free brownies recipe. However, if you are allergic to eggs, feel free to replace them with flax eggs, aquafaba, or an egg-replacer.

• Cacao Nibs: I like sprinkling a handful of cacao nibs on top of the brownie batter for a contrast in texture and a delicious crunch. If you don’t have cacao nibs on hand, you may also top the batter with chopped nuts or even dairy-free dark chocolate chips.

How to Make Gluten-Free Brownies (Step by Step):

1. Preheat and Line

Preheat oven to 350F. Grease and line a 9″ x 7″ baking pan with parchment paper.

2. Whisk Dry Ingredients

In a medium bowl, combine the gluten-free flour, xanthan gum (if using), baking powder and salt.

3. Beat Sugar and Oil

Heat up the sunflower oil in a large microwave-proof bowl for 1 minute on high and then mix in the sugar, beating until sugar is dissolved.

4. Add Vanilla, Cacao and Eggs

Add in the vanilla extract, cacao powder, and the eggs. Whisk until you get a smooth mixture.

5. Sift in Flour Mixture

Sift the flour mixture into the large bowl with the wet ingredients, whisking well until you get homogeneous shiny and smooth batter (the batter will be quite liquid).

6. Pour Batter into Pan and Sprinkle Cacao Nibs

Pour the batter into the prepared pan and sprinkle the cacao nibs evenly on top.

7. Bake Until Set

Bake batter for 22 minutes (for fudgy brownies) or 25 minutes (for more cake-like brownies) until you get a shiny crust.

8. Cool Before Slicing

Let cool for at least 10 minutes in the pan before removing and slicing into 12 squares.

Dish by Dish Tips/Tricks:

• Line Baking Pan with Parchment Paper: I definitely recommend that you line the baking pan with parchment paper so that you can easily lift the brownies once baked (before cutting them into squares).

• Cut into More or Less Servings: Depending on how large you would like each brownie to be, you could get between 12 to 15 brownies.

• Texture Depends on Bake Time: If you prefer a fudgy texture (like we do), simply bake for 22 minutes and then remove from the oven and cool. If you prefer less-fudgy, more cakey brownies, then bake 25 minutes before removing from the oven and cooling.

• Topping Variations: While you could eat these perfect gluten-free brownies without any toppings, I highly recommend some toppings for extra texture. (Think crunchy nuts, dark chocolate chips, or cacao nibs that contrast with that perfect fudgy center. It’s making me hungry just thinking about it!)!

Recipe FAQs:

Other Gluten-Free Desserts to Indulge In:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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