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a stack of fudgy gluten free brownies

Fudgy Gluten Free Brownies

By Jenna Barnard
Prep
20 minutes
Cooling Time
1 hour 30 minutes
Cook
20 minutes
Total
2 hours 10 minutes

These gluten free brownies are so rich and fudgy with a glossy top and a melt-in-your-mouth consistency. They're so easy to make and can also be made dairy free!

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These gluten free brownies are so rich and fudgy that you would never even know they’re free of anything! They bake with a paper thin glossy top and pockets of melty chocolate throughout. In all honesty, they taste soooo much like box mix (but way better). This recipe can also be made regular or dairy free.

a stack of fudgy gluten free brownies

What makes this the BEST gluten free brownie recipe?

Along with many of the other gluten free recipes on my website (cough, cough gluten free cinnamon rolls and gluten free vanilla cake), this recipe went through MANY rounds of trial and error before landing on the perfect recipe.

Keeping the base recipe the same, I tried different types of gluten free flours to see which one would perform best while also keeping accessibility in mind. I wanted to test flours that were pretty common so that people can easily make this recipe at home.

The flours I tested included one-for-one gluten free baking flour, almond flour, rice flour, cassava flour, and buckwheat flour. With each batch producing a slightly gritty texture, the next natural route was to try starches and my first try with tapioca flour was a clear winner!

Tapioca flour, also known as tapioca starch, is incredibly fine and powdery just like cornstarch. And similar to cornstarch, it’s a thickening agent so it really helps bind the brownies as they bake.

Combined with melted butter, oil, rich dark chocolate, and cocoa powder, these gluten free brownies turn out so rich and fudgy and each bite just melts in your mouth.

They have a very similar quality to box mix brownies but MUCH fudgier!

a bowl of gluten free brownie batter
a tray of freshly baked gluten free brownies

Tips for baking gluten free brownies

  1. Butter – The recipe starts by melting butter on the stovetop. It’s important to just melt it, otherwise water can evaporate which will leave you with less butter than you started with.
  2. Sugar & Eggs – One very important step is to vigorously mix together the eggs and sugar. This is what will create that paper thin crust on top, so really whisk the two together for at least a minute. It’s ready when the mixture becomes creamy and pastel yellow.
  3. Salt – Like all of my recipes, I use coarse kosher salt. If you are using fine table salt, use half the amount of salt required for this recipe.
  4. Baking Pan – For the best results, use a light metal square baking pan. This material provides the best bake.
  5. Lining – Grease the baking pan, lay down parchment paper, and grease again. Due to the starch, the brownies tend to stick to the paper just a bit so this extra layer of grease creates an easier release.

Outside of these 5 simple tips, the brownies are a breeze! It’s very difficult to over work these brownies and the tapioca flour is very forgiving, so it’s very easy to turn out incredibly rich and fudgy gluten free brownies.

the top of sliced gluten free brownies with a glossy paper thin top

Gluten Free Brownies FAQs

Can the tapioca flour be replaced with cornstarch?

Yes, the two are very similar so the tapioca flour can be replaced 1 for 1 with cornstarch.

How do you make gluten free brownies dairy free as well?

For this recipe, simply use plant-based butter and dairy free chocolate. I’ve made these both with dairy and dairy free, and they were indistinguishable.

Can gluten free brownies be made vegan?

I have not tried this recipe with an egg alternative. If I were to try it, I would swap the eggs with 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water)

What is the best cocoa powder to use?

I use regular unsweetened cocoa powder in this recipe, but it can also work with dutch process cocoa powder if that’s preferred.

Can I mix nuts into these brownies?

Sure! I suggest 1/2 cup of chopped walnuts. For the best flavor, toast the nuts in the oven at 350F for about 8 minutes before chopping and mixing in.

Can I double this recipe and bake in a 9×13 dish?

I haven’t tried it, but the brownies are thin enough to where I think it could work. I suggest adding about 10 minutes on to the bake time.

How do you store gluten free brownies?

The brownies can keep in an air tight container at room temperature for a couple days, or in the refrigerator for up to a week.

close up on a gluten free brownie with a paper thin top

For more of the BEST gluten free dessert recipes check out my:

Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this gluten free brownie recipe. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!

Watch how to make these gluten free brownies:

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a stack of fudgy gluten free brownies
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 27 reviews

by Jenna Barnard

Fudgy Gluten Free Brownies

These gluten free brownies are so rich and fudgy with a glossy top and a melt-in-your-mouth consistency. They’re so easy to make and can also be made dairy free!

Print Recipe
  • Prep Time 20 minutes
  • Cook Time 20 minutes
  • Total Time 2 hours 10 minutes
  • Yield 16 brownies

Ingredients

Gluten Free Brownies

  • 1/4 cup (50g) unsalted butter, melted (regular or plant-based)
  • 1/4 cup (54g) vegetable or olive oil
  • 1/2 cup (50g) regular unsweetened cocoa powder
  • 3.5 oz dark chocolate, chopped or chips
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temp
  • 2 tsp vanilla extract
  • 1/4 cup (30g) tapioca flour (aka tapioca starch)
  • 1/2 tsp kosher salt
  • 3/4 cup (130g) semisweet or dark chocolate chips

Instructions

Gluten Free Brownies

  1. Preheat the oven to 350F. Grease an 8×8 baking dish with nonstick spray and line the bottom and two sides with a sheet of parchment paper, allowing some of the paper to hang over the sides. Spray the bottom again with a bit more nonstick spray and set aside.
  2. In a saucepan over medium heat, melt the butter.
  3. When it’s just melted, mix in the oil and cocoa powder. Stir and bubble for about 30 seconds.
  4. Remove from heat and mix in the chopped chocolate to melt. Leave it aside to cool.
  5. In a mixing bowl using a whisk or an electric mixer, beat the sugar and eggs until the mixture turns creamy and a pale pastel yellow. Vigorously whisk for at least a minute.
  6. Then mix in the vanilla, followed by the butter and chocolate mixture.
  7. Once smooth, add in the tapioca flour and salt and mix to combine.
  8. Dump in the chocolate chips and fold to distribute.
  9. Pour the batter into the prepared baking dish and spread even.
  10. Bake for 20-25 minutes, then allow the brownies to cool at room temperature about 30 minutes before chilling for an hour.
  11. Once cooled, lift the brownies out of the pan and slice using a large knife. Wipe off and then grease the knife between each slice for clean cuts.
  12. Run the knife between the brownies and paper if needed (as they can sometimes stick a bit).
  13. Enjoy!

Equipment

  • Cooling Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
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Rate & Review

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  1. Tammy

    I have a question. Can I use regular cornstarch instead of tapioca flour?

    Reply
    1. Jenna Barnard

      Yes cornstarch also works!

      Reply
  2. Kara

    Is there a bake time difference when baking in a glass pan?

    Reply
    1. Jenna Barnard

      I would bake these at 325F and add about 5-10 minutes to the bake time!

      Reply
  3. Lisa

    Maybe the best brownies I’ve ever eaten. Definitely the best I’ve ever made. So glad to have found this fantastic gf recipe so we can enjoy brownies together, including my celiac kiddo. I’ve made these 4 times already this summer!

    Reply
    1. Jenna Barnard

      Yay! Thank you!

      Reply
  4. Courtney

    So easy to make and absolutely perfect texture and flavor! This will be my go-to GF brownie recipe from now on!

    Reply
  5. Aphrodite

    yummy

    Reply
  6. Olivia

    I was worried that the flour amount would be too little, but it actually turned out just right! I’ve definitely messed up brownies before, and these turned out really nice and the right amount of fudgy/chewy. I used .75 cup of sugar instead of 1 cup for taste preference and it worked just fine. The step by step was also helpful, such as about whisking the eggs and sugar. Thanks!

    Reply
  7. Kroose 86

    Amazing recipe ever step to step

    Reply
  8. Pigniczki Imola

    This recipie is the best brownie recipie i’ve ever tried it is so easy even a 12yo can make it and when i taste it it feels like i am in heaven!
    I am allergic to gluten so this rlly helped me !
    Tysm Jenna you deserve an award for this

    Reply
  9. Gemma

    I substituted the Tapioca starch for cornstarch and it was amazing!!!

    Reply
  10. Jillian

    If I can’t find tapioca flour, can I substitute with something else? I think I have 1:1 gluten free flour.

    Reply
    1. Meghan Fishman

      I’ve made these a couple times with the tapioca and I made them recently with 1:1 because I’d run out of tapioca. I’d recommend cooking them a tad bit longer to allow the 1:1 time to cook. The flour blend is different than just tapioca. I definitely still love the end result but I’ll grab tapioca in the future. Tapioca makes the fudgier.

      Reply
      1. Donna

        Meghan Someone here used cornstarch instead of tapioca flour and said they came out amazing. Cornstarch is cheaper too I’m going to try it.

      2. Jenna Barnard

        Yes you can use cornstarch as well!

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