My BEST Gluten Free Brownies recipe has been created to achieve the perfect balance of a naughty, fudgy centre, combined with traditional brownie crust. Optional dairy free.
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Originally posted 28/08/2013. Post and recipe updated 8th April 2022.
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My Ultimate Gluten Free Brownies Recipe – Updated for fudgy, chewy perfection
Brownies are all over the place… But everyone needs a great Gluten Free Brownies recipe in their lives. And I’m hoping this one hits your spot, as much as it has mine.
While it’s a recipe that’s been on the blog for years, it’s been given an update and slight re-work to ensure fudgy, chewy perfection. It’s perhaps not as sweet as some brownies. Indeed, it uses a little less sugar and a little more chocolate than my old version. That’s not to say it isn’t sweet… But this brownie is as divine for grown-ups as it is for kids… It needs no extra chocolates and sweets stuck to the top to make it tempting… It’s perfect ‘naked’.
But… For anyone wondering where the old (super-gooey) Gluten Free Brownies recipe went (I know that some of you loved it), it’s still on the blog… You can find it over on my Chocolate Fudge Brownie Ice Cream post. It’s still loved. And it’s still the best recipe ever for freezing in ice cream, because it stays gooey regardless.
Coeliacs and the Gluten Free Brownie – A love-hate relationship
Now, I know that some of you will be rolling your eyes and thinking ‘not another brownie recipe’… But hold that thought. Because I am totally on your side! When I go out for a meal at a restaurant, I’m sick of seeing ‘Gluten Free Brownie’ on the menu alongside ‘ice cream’ as the only gluten free dessert option. It always feels uninspired and utterly boring. And I never choose it… I’d rather go without, than be forced to endure ‘same old’, while everyone around me devours sumptuous tarts, cheesecakes and pastries. It’s never fair.
But… Make your own Gluten Free Brownie at home and it’s a whole different ball game. It becomes a simple treat that isn’t tangled up with the disappointment of an unimaginative menu… A gooey, fudgy, chewy delight that hits the spot whether for Elevenses, afternoon treats or dessert. Seriously… If you remain unconvinced, give this recipe a go and see if I can’t persuade you.
The varying texture of Gluten Free Brownies…
Of course, not all Brownies (gluten free or otherwise) are created equal. And Brownie offerings will vary from the down-right dry and over-baked to the ridiculously gooey that almost runs off the plate on a sunny day. We all have our favourite, but without doubt, for some of us, it will be as fickle as our mood…
At Gluten Free Alchemist, I have created any number of Gluten Free Brownie recipes. Each different for the flavours added and base brownie texture that matches. At last count I had over 12 to choose from… But I’m not a girl for a single recipe with a different chocolate perched on the top… My recipes are uniquely created one by one.
This particular Gluten Free Brownie recipe however, is designed with simplicity in mind. I have no doubt that it will be incredible with added nuts, chocolate chunks or even crushed Mini Eggs added… Even (dare I say) the surprisingly gluten free Kit Kat Bunnies perched on the top. But… The texture of this brownie is enough without ‘extras’… Created to achieve the perfect balance of soft, fudgy centre, combined with traditional brownie crust and paper-thin, shine.
Achieving a perfect texture and the secret of a shiny, paper-thin top…
Which brings me to achieving the perfect brownie texture… And… How do you get a shiny, paper-thin top?
The base-texture of any brownie will vary dependent on ingredients of ratios used… Although all traditional brownies start from a base of flour, butter, eggs, sugar and chocolate (either in the form of real chocolate, cocoa or a mix of both), slight shifts in the quantity of each will completely change the character of the end bake. Trust me… More real chocolate is a good thing! It’s all about achieving sticky brownie yumminess… The sort of texture that teeth sink through with slight resistance, to a pillow of rich, deep, chocolate decadence. Need I say more?
But this ultimate Gluten Free Brownie recipe has been created for optimum balance between a fudgy centre and subtly chewy crust… And for its deeply-chocolate, rich interior.
How to achieve a paper-thin, shiny brownie crust
Ensuring the characteristic shiny, crackly brownie surface is a different question… It’s less about the ingredients contained and more about the order of adding and how they are mixed. And here’s the secret…
Whisk the eggs together with the sugar until light and airy, before adding and beating (with spoon) the melted chocolate-butter mix. And lastly add the dry stuff. How simple is that? But be sure the chocolate-butter mix is not whisked into the eggs, but is beaten by spoon… Otherwise the mixture will contain way too much air and become a chocolate cake.
Is this Gluten Free Chocolate Brownies Recipe safe for people with Coeliac Disease?
ALL the recipes at Gluten Free Alchemist are created to be safe for people with Coeliac Disease (Celiac Disease), providing they are made using gluten free flour and other ingredients. And of course, that all ingredients are label-checked for potential risk from either ‘hidden’ gluten or ‘May Contain’ warnings. So yes… These are safe Gluten Free Brownies.
Are these Brownies also dairy free?
Although my Gluten Free Brownie recipe is made with butter, it can be easily subbed for a good dairy free alternative (such as Stork or Flora baking block). Doing so, will make the brownies dairy free too. Just be sure to check that the dark chocolate used is also dairy free.
Ready to make my Fudgy, Chewy Gluten Free Brownies Recipe?
And that’s it… You’ll find my updated Gluten Free Brownie Recipe below. If you have any questions, just shout. Contact me by leaving a comment below, send me an email, or tag me/DM me on social media. And if you do make my brownies, please let me know what you think… You can even tag me on social media with your naughty brownie photos. The best places to find me are on Facebook, Instagram, Pinterest and Twitter.
For all our other recipes, why not grab a cup of something warm (or a glass of something fizzy) and head over to the Gluten Free Recipe Index. With hundreds of recipes to choose from, it’s full of inspiration.
All shared for free, with my love.
Other Great Brownie Recipes at Gluten Free Alchemist
This recipe is an updated and replaced version of my Gooey Gluten Free Brownie recipe. However, if you still want to use the old Gooey Brownies Recipe, it can be found attached to this recipe for Brownie Ice Cream.
Simple Gluten Free Chocolate Brownies – Fudgy, Gooey Perfection
- microwave or hob and saucepan
- 150 g unsalted butter or dairy free block alternative
- 170 g good quality dark chocolate dairy free as required
- 110 g plain gluten free flour mix I use GFA Blend A (see NOTES), but an alternative flour blend will work fine.
- ½ tsp baking powder
- ¼ tsp fine sea salt
- ½ tsp xanthan gum
- 3 large eggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 110 g caster sugar (super-fine sugar)
- 110 g soft light brown sugar
- 1 tsp vanilla extract
- Line a 20 cm/8 inch square loose-based non-stick baking tin with baking paper.
- Pre-heat the oven to 170 C/325 F/Gas 3.
- Melt the butter and chocolate together in a Pyrex (heatproof glass) bowl placed over a saucepan of simmering water, or in the microwave on 30 second bursts (medium setting), stirring frequently until completely melted and fully blended. Set aside to cool slightly.
- Weigh and mix the flour, baking powder, salt and xanthan gum in a separate medium bowl and set aside. Make sure the mix is well blended and that any lumps are completely broken down.
- Break the eggs into a large bowl, with the sugars and vanilla extract and gently whisk until blended and lightly frothy.
- Add the chocolate mixture and beat with a wooden spoon until evenly-blended.
- Add the dry ingredients and continue to beat until the batter is smooth and glossy
- Pour the batter into the prepared baking tin, spread to the edges and smooth the top evenly.
- Bake for about 30 to 40 minutes until the top is shiny and lightly puffed and the centre just ‘gives’ if gently pressed. A skewer inserted into the centre will come out with very moist crumbs attached.
- Remove from the oven and leave to cool completely in the tin.
- Once cold, chill in the fridge for a while to firm, before cutting into squares.
- Store at room temperature in an airtight container.