One Bowl Gluten Free Brownie Recipe

These gluten free brownies are rich, fudgy, and deeply chocolatey, with the crackly tops and gooey centers you expect from a classic brownie. They taste like a traditional homemade brownie, but they are made with gluten free all-purpose flour and simple pantry ingredients.

Not all gluten free brownies are created equal. Some turn out dry, crumbly, or too cake-like, but a good gluten free brownie should be dense, soft, and full of chocolate flavor. This recipe is designed for anyone who wants a true fudgy brownie without gluten and without complicated steps.

Fruit desserts have their place, and a good crumble or key lime pie can be wonderful, but chocolate is hard to beat. For me, the perfect brownie needs to be dark, rich, and slightly gooey in the center. Since brownies use only a small amount of flour, it may seem like finding a reliable gluten free brownie recipe would be easy. In practice, many recipes miss the mark. This one keeps the texture soft and fudgy while delivering plenty of chocolate in every bite.

Here is what makes these gluten free fudge brownies stand out:

1. A crisp, crackled top
2. A fudgy, gooey interior
3. Plenty of chocolate chips for melty pockets of chocolate

This gluten free brownie recipe is also simple to make. It comes together in one bowl, which means less cleanup and less fuss. The butter and chocolate are melted together, the remaining ingredients are stirred in, and the batter goes straight into an 8 by 8-inch pan. It is an easy gluten free dessert for weeknights, holidays, bake sales, or any time a chocolate craving hits.

If you are short on time and need a quick gluten free brownie mix, Betty Crocker is a convenient option. But when you want brownies from scratch with a homemade flavor and a fudgy texture, this recipe is worth making.

Gluten Free Brownie Ingredients

• Unsalted butter – Butter gives these gluten free brownies their rich flavor and fudgy texture. Using unsalted butter lets you control the amount of salt in the recipe.
• Dark chocolate chips – Dark chocolate adds depth and creates a more intense chocolate flavor.
• Dark cocoa powder – Dark or Dutch-process cocoa powder gives the brownies a smooth, rich taste and a deep chocolate color.
• Sugar – Granulated sugar sweetens the brownies and helps create that classic shiny, crackled top.
• Eggs – Eggs add structure and help create the chewy, fudgy texture.
• Gluten free all-purpose flour – A 1:1 gluten free baking flour works best. For the best texture, use a blend that contains xanthan gum.
• Baking powder – Baking powder helps the brownies rise slightly in the oven and settle as they cool, which encourages a crackly top and fudgy center.
• Kosher salt – A small amount of salt balances the sweetness and enhances the chocolate flavor.
• Chocolate chips – Extra chocolate chips create soft, melty pockets throughout the brownies. Semi-sweet or dark chocolate chips both work well.

How to make gluten free fudge brownies:

Preheat oven – Preheat the oven to 350 degrees Fahrenheit. Spray an 8 by 8-inch baking pan with nonstick cooking spray. Make sure the spray is gluten free and does not contain flour.

Melt butter & chocolate – Place the butter and dark chocolate chips in a large microwave-safe bowl. Microwave until partially melted, then stir. Heat again briefly if needed, and stir until smooth. Add the cocoa powder and mix until combined.

Add sugar – Stir the granulated sugar into the melted chocolate mixture until evenly combined.

Add eggs – Add the eggs one at a time, stirring after each addition. Mix only until incorporated. Overmixing can make brownies more cake-like instead of fudgy.

Add dry ingredients – Add the gluten free all-purpose flour, baking powder, and kosher salt. Stir until the batter is smooth and no dry streaks remain. Fold in the chocolate chips.

Bake brownies – Scrape the batter into the prepared pan and spread it evenly with a spatula. Bake for 28 to 30 minutes, or until the top looks crackled and the edges look set. The original bake time was exactly 30 minutes.

Recipe Tips:

• Melt the butter and dark chocolate gently. Microwave just until partially melted, then stir until smooth. This prevents the chocolate from getting too hot and helps avoid burning it. If the mixture is too hot when the eggs are added, the eggs can cook instead of blending into the batter.
• Do not overmix the batter. Stir each ingredient only until it is incorporated. Too much mixing can create a lighter, cake-like brownie, while this recipe is meant to be dense, soft, and fudgy.
• Do not overbake the brownies. Overbaked gluten free brownies can become dry and crumbly. Look for a crackled top and set edges. The center should still be soft and fudgy.
• Use baking powder for the best texture. Baking powder is not used in every brownie recipe, but here it helps the brownies rise slightly and then settle, giving you more crackles on top and a rich center.

Storage & Freezing Tips

• Store gluten free brownies in an airtight container at room temperature for up to three days.
• These homemade gluten free brownies freeze well. Place them in a freezer-safe container or zip-top bag and freeze for up to 3 months.

GF Brownie Variations

• Mix-ins: Add walnuts, pecans, white chocolate chips, gluten free sandwich cookies, or chocolate candies to the batter.
• Swirls: Swirl caramel sauce, peanut butter, or warmed marshmallow fluff into the top of the brownie batter before baking.

FAQs

More Gluten Free Recipes

• Gluten Free Whoopie Pies
• Gluten Free Chocolate Chip Cookies
• Gluten Free Cookie Cake
• Gluten Free Peanut Butter Swirl Brownies
• Gluten Free Browned Butter Blondies