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! 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!
- 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
- 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.
Sugar: I used granulated white sugar in this recipe, but you may also use brown 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, 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.
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.
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 ziplock 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
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gluten-free brownies