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Fudgy Gluten-Free Brownies (Dairy-Free)


  • Author: felicia | Dish by Dish
  • Prep Time: 5 mins
  • Cook Time: 22 mins
  • Total Time: 27 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free

Description

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!


Ingredients

Scale

Instructions

  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, whisk the gluten-free flour, xanthan gum, baking powder and salt together to combine.
  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 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).
  6. Pour Batter into Pan and Sprinkle Cacao Nibs: Pour the batter into the prepared baking 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).
  8. Cool Before Slicing: Let cool for at least 10 minutes in the pan before removing and slicing into squares.

Notes

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.

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.

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

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