Rich, chocolatey, and topped with a scrumptious crinkly top, this Gluten Free Brownies recipe is better than any boxed mix you’ll find. Ready in less than 30 minutes, these fudgy brownies are soft, chewy, and perfect for every occasion. They’re dairy-free and vegan-friendly, too!
There’s nothing more nostalgic than freshly baked brownies! Especially when they’re served warm with a tall glass of milk. Or, in our case dairy-free milk. They’re right at the top of our list of comfort food desserts next to gluten-free chocolate chip cookies and gluten-free cake.
However, the boxed brownie batter mixtures from our childhood aren’t exactly gluten or allergy-friendly. So, we made our own! Using simple ingredients, we recreated all the taste and texture you love in brownies with none of the ingredients you don’t. One bite and you’ll never go back to store-bought gluten free brownies again!
The Best Gluten-Free Dairy-Free Brownies
There are so many reasons to love this gluten free brownie recipe we lost count! So, to save time, we’ll just name a few.
- They come together with a handful of pantry staple ingredients.
- Baked in under 30 minutes they’re always fudgy and decadent and never dry.
- Studded with chocolate chips, you get rich, chocolate flavor in every bite.
- One batch makes enough to feed a crowd and stores well to enjoy throughout the week!
How to Make Homemade Gluten-Free Brownies
With just a few steps, this gluten free brownie recipe is quick and easy to prepare. We’ll walk you through everything you’ll need and how to put everything together for the best results.
Key Ingredients and Simple Swaps
- Eggs or Flax Egg – These provide structure, helping the brownies hold their shape. For a vegan option, check the recipe card below to learn how to replace them with flax eggs.
- Baking Dark Chocolate or Dark Chocolate Chips – These are melted down and added used to enhance the chocolate flavor of the batter. If needed, use dairy-free varieties.
- Nut Butter – We use almond butter instead of regular butter for a healthier option that’s also dairy-free. If needed, any other nut or seed butter like cashew butter or sunflower butter can be used instead. No matter what you choose, make sure it’s smooth, creamy, and not super thick.
- Non-Dairy Milk – Use whatever milk you have on hand to combine the ingredients. Almond milk, oat milk, hemp milk, cashew milk, they all work!
- Baking Staples – Vanilla extract, baking powder, and salt are also included to enhance the flavor and help the brownies rise. Then, we use raw sugar or sugar substitutes as sweeteners.
- Gluten-Free Flour – Use a gluten free 1:1 baking flour to form the base of the batter. Or, swap it out for a homemade gluten-free flour blend that contains xanthan gum.
- Dutch Cocoa Powder – Unsweetened cocoa powder creates the classic brownie flavor we all know and love. We like to use Dutch-processed cocoa powder, because it has a richer flavor, but regular cocoa works great, too.
- Dark Chocolate Chips – Folded into the gluten-free brownie mix, these make for the best gluten-free brownies you’ll ever taste!
Can I add mix-ins?
Sure! Boost the taste and texture of your brownies with extra mix-ins like chopped walnuts, almonds, pecans, coconut flakes, or even a caramel swirl.
- Prepare. To begin, preheat the oven, and line a baking pan with parchment paper.
- Whisk the Wet Ingredients. In a large bowl, whisk the dry ingredients together until smooth.
- Mix the Dry Ingredients. In a separate medium bowl, combine the dry ingredients, whisking until they’re well incorporated.
- Combine the Wet and Dry Ingredients. Slowly, pour the dry ingredients into the bowl of wet ingredients. Mix just until smooth. Then, fold in the chocolate chips.
Note: Add more or less milk as needed to thin out the batter. You want it to be smooth without being overly runny or so thick that you can’t easily pour it into the pan.
- Bake. Transfer the brownie batter to the prepared pan, spreading it out evenly. Sprinkle sea salt flakes on top, if you wish. Then, pop the batter into the oven. Let the brownies bake until the edges are set and a toothpick can be inserted into the center and comes out clean. (Or, almost clean. It’s okay if there are a few crumbs as long as they aren’t wet!)
Pro-Tips: This fudgy gluten free brownies recipe is pretty much failproof. However, there are just a few things to keep in mind before you begin.
- Don’t Overmix. Be careful to stir the ingredients just until they’re combined and no streaks remain. Continuing to mix will result in dense, dry brownies.
- Avoid Overbaking. Keep a close eye on your oven, and pull the brownies out as soon as the edges have set. They may look a little underdone, but they’ll continue to bake as they cool in the pan.
- Use the Right Nut Butter. You want your nut butter to be a creamy, no-stir variety that is not thick or gritty at all.
- Sugar. For the shiny crinkle topping we love, use a super fine baking sugar (caster sugar). Or, process regular granulated or raw sugar down to a finer texture.
Of course, these gluten free brownies are scrumptious on their own. However, if you really want to go all out, why not spruce them up?
Try pairing them with a cold scoop of dairy-free ice cream. You could also add a drizzle of chocolate syrup or melted nut butter. And don’t forget the toppings! A dollop of coconut whip, extra chocolate chips, chopped nuts, or sprinkles makes for the perfect finishing touch.
How to Store
If you’re lucky enough to have leftovers, follow the storage instructions below to keep them fresh.
- Room Temperature: Once cooled, transfer your homemade gluten free brownies to an airtight container, and keep them stored in a cool, dry place for up to 4 days.
- Freezer: For a longer-lasting option, wrap your sliced brownies in plastic wrap or foil, and transfer them to a sealable bag. They can be frozen for up to 3 months. To eat, let them thaw in the fridge overnight or at from temperature for a few hours.
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Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!