Moist, rich, and absolutely decadent, these fudgy gluten-free dairy-free brownies are perfect for chocolate lovers. 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)! Ready in just 30 minutes, so go bake a batch whenever you have a chocolate craving!
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Our Favorite Gluten-Free Dairy-Free Brownies
Today, we’re showing you brownies that actually taste good. Not those dense, dry ones that you buy from the stores and can’t wait to throw away after the first bite.
These are 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 and dairy free brownies (at least in our opinion)!
Why This Recipe Works:
- Simple Ingredients: The ingredients needed in this gluten-free brownies recipe are easily accessible at the local grocery stores (nothing fancy required!).
- Easy to Make: In this really easy recipe, it’s all about mixing the ingredients 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 and dairy free brownies pass with flying colors. They’re fudgy, rich, decadent, and full of chocolate flavor, just the way regular brownies taste.
- Totally Gluten-Free & 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 this gluten and dairy-free brownie recipe.
(For exact measurements, please scroll down to the printable 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, avocado oil, melted vegan butter or another vegetable oil of your choice. 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 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 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.
(Alternatively, you can heat up the oil in a small saucepan, then remove the pan from heat and then melt the sugar in the hot oil).
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 chocolate mixture (the batter will be quite liquid).
6. Pour Batter into Pan and Sprinkle Cacao Nibs
Pour the batter into the prepared baking dish 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:
Once these easy dairy-free brownies have cooled to room temperature, place the cooled brownies in an airtight container or wrap them in plastic wrap or aluminum foil and store in the refrigerator for up to 5 days (although I’ll tell you that a batch of these brownies never lasts more than a day in my house!).
Yes you can! To freeze, place the cooled gluten-free dairy-free brownies in a freezer-safe container or freezer bag and freeze for up to 2 months. Let the frozen brownies thaw overnight in the refrigerator or heat them up in the oven at 300F for a few minutes until warm.
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!
PrintFudgy Gluten-Free Dairy-Free Brownies
- Total Time: 27 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
Moist, rich, and absolutely decadent, these fudgy gluten-free dairy-free brownies are perfect for chocolate lovers. 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)! Ready in just 30 minutes, so go bake a batch whenever you have a chocolate craving!
Ingredients
- 3/4 cup all-purpose gluten-free flour
- 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups sugar
- 1/2 cup sunflower oil
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup cacao powder
- 3 large eggs, beaten
- 1/4 cup cacao nibs, for sprinkling
Instructions
- Preheat and Line: Preheat oven to 350F. Grease and line a 9″ x 7″ baking pan with parchment paper.
- Whisk Dry Ingredients: In a medium bowl, whisk the gluten-free flour, xanthan gum, baking powder and salt together to combine.
- 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.
- Add Vanilla, Cacao, and Eggs: Add in the vanilla extract, cacao powder, and the eggs. Whisk until you get a smooth mixture.
- Sift in Dry Ingredients: Sift flour mixture into the bowl with the wet ingredients, whisking well until you get homogeneous shiny and smooth batter (the batter will be quite liquid).
- Pour Batter into Pan and Sprinkle Cacao Nibs: Pour the batter into the prepared baking pan and sprinkle the cacao nibs evenly on top.
- Bake Until Set: Bake batter for 22 minutes (for fudgy brownies) or 25 minutes (for more cake-like brownies).
- Cool Before Slicing: Let cool for at least 10 minutes in the pan before removing and slicing into squares.
Notes
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, avocado 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 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 chocolate chips.
Storing/Freezing: To store, simply place the cooled brownies in an airtight container and store in the refrigerator for up to 5 days. To freeze, place the cooled brownies in a freezer-safe container or freezer bag and freeze for up to 2 months. Let frozen brownies thaw overnight in the refrigerator or heat them up in the oven at 300F for a few minutes until warm.
This recipe was originally published in April 2020, but has since been updated to include step-by-step photos, clearer instructions, recipe notes and ingredient substitutions.
Adapted from: King Arthur Flour
- Prep Time: 5 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gluten-free brownies
These are soooo good! Moist, chocolatey, not overly sweet and very easy to put together. Will be making these again and again.
★★★★★
YAY! so happy to hear that! Hope to see you around the blog again sometime soon!
xx,
Felicia
Good morning Felicia,
I had a batch and can really attest to these brownies being super decadent, moist and flavoursome with chocolaty frangrance. Even though I am not an avid chocolate lover at such, every bite into this wonderful brownies kept me wanting for more.
Beside enjoying these brownies, i also learn something new – the actual difference between “cacao” and “cocoa”. All along, I had believed the difference to be just in the spelling by people from different parts of the world. With this new understanding, I will be choosing cacao instead of cocoa for all my future cooking! Thank you Felicia!
Have a blessed week ahead!
Sending our love from SG to you & Juan!
Mum
★★★★★
Hi Mummy! So happy you enjoyed these brownies 🙂 These are our favorite… especially with a scoop of ice cream!
Amazing!!!! Yummy
★★★★★
YAY!! thank you!!
Wow Felicia! Your brownie sure looks great and yummy!! How blessed is Juan who is your trusted food taster and critic especially during this period of lock-down.
I marvel at the simplicity of this recipe which draws readers like me to want to go try it out without any further delay. I am already salivating now.
Going to gather up these ingredients now and put my hand to work…. see you at your next post!
Lots of love and blessings from home in SG,
Mum
★★★★★
Hi Mummy!! Juan is lucky indeed!! But also I am inspired to test out more gluten-free recipes because of him!