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    Home / Recipes / Brownies & Bars

    Ultimate Gluten-Free Brownies

    Modified: Jan 23, 2025 · Published: July 7, 2021 by Sarah Menanix · This post may contain affiliate links

    5 from 10 reviews

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    Any Pan Gluten-Free Brownies

    These ultimate gluten-free brownies have variations for small-batch, medium-batch, and full-batch using any pan you have. With both cocoa powder and melted chocolate, they're extra chewy and rich with crisp edges. These gluten-free brownies can be made using almond flour and browned butter, or can also be made nut-free and/or dairy-free. 

    Stack of the Best Gluten-Free Brownies

    A back pocket brownie recipe is a must-have. It's one of the easiest hands-off desserts you can make, and with this gluten-free brownie recipe, you can make just exactly the size batch you need. Whether you need a personal pan of small-batch gluten-free brownies, a medium-sized pan for dinner guests, or a large potluck-sized pan, I've got you covered. 

    This recipe is my pride and joy - it's the epitome of my quintessential brownie craving. 

    I've shared a version of these brownies as gluten-free walnut cocoa brownies in the past, as a DIY brownie mix in a jar. The base recipe deserves a spotlight, though - without any extra add-ins or gimmicks. I've updated that recipe slightly, offering alternative flour and pan-size options.

    This ultimate gluten-free brownie recipe is here for all your brownie needs. These rich chocolate brownies are ultra chewy with gooey centers and crisp edges.   

    Homemade Gluten-Free Brownies

    Gluten-Free Fudge Brownies versus Gluten-Free Cocoa Brownies

    There are two texture extremes on the Brownie Lover's Spectrum (very official title) - team chocolate fudge brownie and team cocoa brownie. 

    Gluten-free chocolate fudge brownies rely on melted chocolate for their chocolate notes. These brownies tend to be denser and fudgier, especially at room temperature as the chocolate firms up. The deliciousness of chocolate brownies relies on high-quality chocolate.

    Here's my favorite recipe for gluten-free chocolate brownies, which was adapted gluten-free from my friend Michelle's cookbook. For that recipe, she adds in a dash of cocoa powder to bring back some of the chewiness of a cocoa brownie. 

    Gluten-free cocoa brownies, on the other hand, use cocoa powder for their chocolate notes, allowing you to control the fat and sugar content. These brownies, while usually very chewy, can fall anywhere from gooey to cakey. Think similar in texture to boxed brownies. That's what I'm starting with here.

    Homemade Gluten-Free Brownies

    When first testing the small-batch variation of my faved gluten-free cocoa brownie recipe, I popped the pan in the oven and realized a few minutes in that I forgot the chocolate chips. So, throwing all baking science out the window, I pulled it out and folded in the chocolate chips. As one would expect, the chips instantly melted as soon as they hit the warm batter.

    I loved that whoopsie batch so much that I adapted my original cocoa brownie recipe to call for melting half the chocolate. The result is this extra chewy gooey gluten-free brownie with rich chocolate notes. 

    Gluten-Free Dairy-Free Brownies

    What type of Flour for the Best Gluten-Free Brownies

    With cocoa powder standing in as a dry ingredient, cocoa brownies are easy to make gluten-free because they don't require much flour. I've developed this recipe to work both with an almond flour base or with buckwheat flour as a nut-free alternative.

    For the chewiest gluten-free brownies, the key is to also use sweet rice flour. Made from sticky rice, sweet rice flour is distinctively different than white rice or brown rice flour, and despite its name, it's not sweet. Sweet rice flour is the same flour used to make mochi, and as such, its stickiness helps to make an ultra-chewy brownie. 

    • Substitution: Sub in tapioca flour by weight. Alternatively, substitute both the sweet rice flour and buckwheat flour measurements for Bob's Red Mill's 1-to-1 gluten-free flour.

    Gluten-Free Almond Flour Brownies

    The almond flour brownies version has a slightly sweet nuttiness that pairs well against the chocolate. Because almond flour is higher in fat, it releases more moisture into the brownies. As such, you need more almond flour than you do in the buckwheat flour version. 

    • Substitution: Sub in hazelnut flour or chestnut flour by weight to add slightly more unique notes to the base! Or see the buckwheat version below (note: you need less flour for the buckwheat version).

    Gluten-Free Buckwheat Flour Brownies

    Years ago, I developed this nut-free version for a friend with a nut allergy, pulling inspiration from my chocolate buckwheat muffins. Buckwheat and cocoa were meant for each other - the chocolate notes in buckwheat enhance cocoa's richness. Buckwheat flour has warm earthy notes with a subtle toasted nuttiness. 

    • Substitution: Sub in teff flour or Bob's Red Mill's 1-to-1 gluten-free flour by weight. 
    Ingredients for Gluten-Free Brownies

    Gluten-Free Cocoa Brownie Batter
    Almond Flour Brownie Mix
    Chewy Gluten-Free Brownies
    Almond Flour Small-Batch Brownies
    Flour Mix for Buckwheat Flour Brownies
    Buckwheat Flour Brownie Mix
    Loaf Pan Brownies
    Buckwheat Flour Small-Batch Brownies

    What Type of Cocoa Powder for Brownies?

    There are two types of cocoa powder - dutch-processed and natural unsweetened. For these brownies, either type of cocoa powder will work. 

    However, my personal preference for these brownies is Dutch-processed baking cocoa. Unlike natural unsweetened, Dutch-processed cocoa powder has been treated with alkaline to neutralize its acidity. Because of the Dutch-processing, it turns the brownies a deep dark brown and makes them extra rich without being bitter.

    Rest assured, if you don't have Dutch-processed, natural cocoa powder will work too! If you opt for the natural cocoa powder, your brownies won't be quite as dark, but they'll still be delicious!

    Small-Batch Gluten-Free Brownies
    Top: Almond Flour Brownies, Bottom: Buckwheat Brownies
    Small-Batch Gluten-Free Brownies
    Small, medium, and full-size batch brownies

    What Type of Pan for the Brownies?

    I've tested this brownie recipe every which way so you can make them small batch, medium batch, or large batch in any size pan you've got! See the section below for the size batch you're making. 

    For brownies, I recommend metal baking pans because they make the crispiest edges, but in a pinch, you can also use glass. Brownies are forgiving.

    Small-Batch Gluten-Free Brownies

    Sometimes you just need a couple of brownies for midnight cravings or dinner guests. This small-batch version makes just 6-8 brownies, depending on how you cut them (or, if you want, just one brownie;). 

    • 8.5 x 4.5 loaf pan: This is what I used in these pictures - it makes brownies that are neither too thin nor too thick. Bake for 22-24 minutes.
    • 9x5 loaf pan: I personally love thin brownies because they get extra chewy with crisp edges. If using a 9x5 loaf pan, your brownies will be a bit thinner than the ones pictured here, but so delicious. Bake for 20-22 minutes.
    • 6-inch round cake pan: Pictured in this post, this makes brownies that are on the thicker side and a bit softer as there's not as much surface area for crispy edges. Bake for 26-28 minutes.
    • 8-inch round cake pan: Like the 9x5 loaf pan, an 8-inch round cake pan will make brownies on the thinner and chewier side. Bake for 20-22 minutes.

    Medium-Batch Gluten-Free Brownies

    Think small dinner party or family-size batch. The medium-batch version makes 12-16 brownies, depending on cut size. 

    • 8x8 square baking pan: An 8x8 pan will make thicker brownies that are a bit softer. Bake for 26-28 minutes.
    • 9x9 square baking pan: A 9x9 pan will make thinner brownies with crisp edges and centers that are super chewy. Bake for 22-24 minutes.

    Full-Batch Gluten-Free Brownies

    Think potluck-size batch of brownies. Brownies for a crowd. This full-batch brownie recipe makes 18-24 brownies, depending on cut size.

    • 9x13 baking pan: Most standard brownie recipes call for a 9x13 baking pan. This is the size batch you'd bake from a boxed brownie mix. It serves a crowd or a very hungry family. Bake for 28-30 minutes. 
     
    Fudgy and Cakey Gluten-Free Brownies

    Dairy-Free Small Batch Gluten-Free Brownies in a Cake Pan
    Small-Batch Gluten-Free Browneis in 6-inch Cake Pan

    How to Make Gluten-Free Brownies from Scratch?

    Quickly whip up a batch of homemade gluten-free brownies:

    1. Preheat oven to 350°F and line your baking pan with parchment paper.
    2. Sift together the dry ingredients. 
    3. Brown the butter and pour it over half the chocolate. Let it sit for a couple of minutes to melt, then stir.
    4. Whisk in the sugars and vanilla, followed by the egg(s).
    5. Whisk in the dry ingredients. 
    6. Spread into prepared pan and sprinkle with remaining chocolate chips/chunks. Bake, depending on the batch and pan size. 
    7. Let cool at least 30 minutes to set before removing from the pan, slicing, and serving. 

    Can I make these Gluten-Free Dairy-Free Brownies?

    To make these gluten-free brownies dairy-free, sub out the butter for melted refined coconut oil or non-dairy butter. Since you aren't browning the butter and cooking off some of the moisture, you'll use a bit less coconut oil or non-dairy butter, 4, 8, or 12 tablespoons, depending on the batch size. 

    Homemade Gluten-Free Buckwheat Flour Brownies Sliced

    Plated Gluten-Free Brownies

    Gluten-Free Brownie Recipe Variations

    This ultimate gluten-free brownie recipe is infinitely customizable. Once you've got a solid base, you can customize it to your heart's content. Here are some of my favorite brownie variations that I've made with this recipe:

    • Nuts: Add chopped walnuts, almonds, or hazelnuts. Just be sure to toast them before adding them to the brownies so they'll be nice and crunchy. Add up to 1½ cups of nuts for the full batch of brownies. 
    • Peppermint: Add up 1 teaspoon peppermint extract for the full batch of brownies. Top with crushed candy canes.
    • White Chocolate, Butterscotch, or Peanut Butter Chips: Replace half of the chocolate chips with white chocolate, butterscotch, or peanut butter chips.
    • Tahini: Whisk together 3 tablespoons of tahini with 1 tablespoon honey until just combined. Take care not to overmix, as that may cause it to seize. Spoon dollops of this honey tahini over the top of the brownie batter. Use a sharp knife to cut through the tahini, swirling it into the top of the brownies. Bake per the instructions.
    • Toasted Marshmallows: 3 minutes before the brownies are done baking, top them with mini marshmallows and return to the oven for about 3 more minutes, just to toast the marshmallows.

    How to Store Gluten-Free Brownies

    Store any leftover gluten-free brownies in an air-tight container for up to 3 days. You can also store them in a sealed bag or container in the freezer for up to 6 months. Defrost, uncovered, at room temperature. 

    Recipe

    Gluten-Free Brownies

    Ultimate Gluten-Free Brownies

    yields: 6 -24 brownies, depending on batch size
    prep time: 10 minutes mins
    cook time: 22 minutes mins
    Cool Time: 30 minutes mins
    total time: 1 hour hr 2 minutes mins
    These ultimate gluten-free brownies have variations for small-batch, medium-batch, and full-batch using any pan you have. With both cocoa powder and melted chocolate, they're extra chewy and rich with crisp edges. These gluten-free brownies can be made using almond flour and browned butter, or can also be made nut-free and/or dairy-free. 
    5 from 10 reviews
    PRINT PIN SAVESaved!

    Ingredients

    Small-Batch Ingredients: loaf pan or cake pan
    • ¼ cup (27 g) unsweetened Dutch-processed cocoa powder, or natural unsweetened cocoa powder, see note
    • 3 tablespoons (21 g) super-fine blanched almond flour , OR 2 tablespoons (17g) buckwheat flour
    • 2 tablespoons (20 g) sweet rice flour, different from "white rice flour" or "brown rice flour" - I recommend Koda Farms or Bob's Red Mill
    • ½ teaspoon espresso powder, optional
    • ¼ teaspoon kosher salt
    • ⅛ teaspoon baking soda
    • 4½ tablespoons unsalted butter, see note for dairy-free alternative
    • 1 oz bittersweet chocolate chips or chopped chocolate, 60-70%, divided
    • ¼ cup (52 g) granulated sugar
    • ¼ cup (50 g) dark brown sugar
    • ½ teaspoon pure vanilla extract
    • 1 large egg, room temperature
    Medium-Batch Ingredients: square pan
    • ½ cup (54 g) unsweetened Dutch-processed cocoa powder, or natural unsweetened cocoa powder, see note
    • ¼ cup + 2 tablespoons (42 g) super-fine blanched almond flour, ¼ cup (34g) buckwheat flour
    • ¼ cup (40 g) sweet rice flour, different from "white rice flour" or "brown rice flour" - I recommend Koda Farms or Bob's Red Mill
    • 1 teaspoon espresso powder, optional
    • ½ teaspoon kosher salt
    • ¼ teaspoon baking soda
    • 9 tablespoons (½ cup + 1 tablespoon) unsalted butter, see note for dairy-free alternative
    • 2 oz bittersweet chocolate chips or chopped chocolate, 60-70%, divided
    • ½ cup (104 g) granulated sugar
    • ½ cup (100 g) dark brown sugar
    • 1 teaspoon pure vanilla extract
    • 2 large eggs, room temperature
    Full-Batch Ingredients: 9x13 pan
    • ¾ cup (81 g) unsweetened Dutch-processed cocoa powder, or natural unsweetened cocoa powder, see note
    • ½ cup + 1 tablespoon (63 g) super-fine blanched almond flour, OR ¼ cup + 2 tablespoons (51g) buckwheat flour
    • ¼ cup + 2 tablespoons (60 g) sweet rice flour, different from "white rice flour" or "brown rice flour" - I recommend Koda Farms or Bob's Red Mill
    • 1½ teaspoon espresso powder, optional
    • ¾ teaspoon kosher salt
    • ½ teaspoon baking soda
    • 13 tablespoons (¾ cup + 1 tablespoon) unsalted butter , see note for dairy-free alternative)
    • 3 oz bittersweet chocolate chips or chopped chocolate, 60-70%, divided
    • ¾ cup (156 g) granulated sugar
    • ¾ cup (150 g) dark brown sugar
    • 1½ teaspoon pure vanilla extract
    • 3 large eggs, room temperature
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    INSTRUCTIONS

    • Select the size batch and pan you're using from below. Preheat oven to 350°F and line the pan you're using with parchment paper.
    • Sift together the cocoa powder, superfine blanched almond flour (or buckwheat flour for a nut-free version), sweet rice flour, espresso powder, salt, and baking soda. Set aside.
    • Place half of the chocolate chips (or chopped chocolate) in a medium to large mixing bowl. Brown the butter in a small saucepan over medium heat, cooking until the butter foams and browns, but does not burn. Pour the browned butter over the chocolate chips into the mixing bowl. Let sit for 2-3 minutes then stir to melt the chocolate.
    • Whisk in the light and dark brown sugars and vanilla.
    • Whisk in the egg and mix well. Mixing the egg in well at this step will help create crackly tops.
    • Whisk in the dry ingredients.
    • Dump the brownie batter into the prepared pan, pressing it into an even layer. Sprinkle remaining chocolate chips over the top and bake according to the pan size (see notes), until just set. When in doubt, best to err on the side of under-baking than over baking.
    • Let cool for at least 30 minutes in the pan before slicing and serving.

    Notes

    Pan Size & Bake Time

    Read the post above for descriptions on how each pan-size bakes up.
    Small-Batch Brownies: yields 6-8 brownies
    • 8.5 x 4.5 loaf pan: Bake for 22-24 minutes.
    • 9x5 loaf pan: Bake for 20-22 minutes.
    • 6-inch round cake pan: Bake for 26-28 minutes.
    • 8-inch round cake pan: Bake for 20-22 minutes.
    Medium-Batch Brownies: yields 12-16 brownies
    • 8x8 square baking pan: Bake for 26-28 minutes.
    • 9x9 square baking pan: Bake for 22-24 minutes.
    Full-Batch Brownies: yields 18 - 24 brownies
    • 9x13 baking pan: Bake for 28-30 minutes. 

    Type of Cocoa Powder

    I recommend Dutch-processed cocoa powder, but both Dutch-processed and natural unsweetened cocoa powder will work! If you use natural cocoa powder, your brownies won't be quite as dark.

    Flour Substitutions

    Sweet Rice Flour: Sub in tapioca flour by weight. Alternatively, substitute both the sweet rice flour and buckwheat flour measurements for Bob's Red Mill's 1-to-1 gluten-free flour.
    Almond Flour: Sub in hazelnut flour or chestnut flour by weight to add slightly more unique notes to the base! For a nut-free version, use the buckwheat flour option (note: the buckwheat flour option uses less flour because it has less fat than almond flour).
    Buckwheat Flour: Sub in teff flour or Bob's Red Mill's 1-to-1 gluten-free flour by weight. 

    Dairy-Free

    For dairy-free brownies, sub out the butter for melted refined coconut oil or non-dairy butter. Since you aren't browning the butter, you'll use less coconut oil or non-dairy butter.
    • Small-batch brownies: ¼ cup refined coconut oil or non-dairy butter
    • Medium-batch brownies: ½ cup refined coconut oil or non-dairy butter
    • Full-batch brownies: ¾ cup refined coconut oil or non-dairy butter
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    9 Comments

      5 from 10 votes (10 ratings without comment)

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      Recipe Rating




    1. Faith-Aloha -

      February 03, 2024 at 6:12 pm

      It become very interesting texture with Armond powder, and even more so with Mochiko! My house do enjoy your recipes. I used extra virgin coconuts oil instead of butter as you suggested. I'm from Japan, so all sweets are much less sugar, so I could cut your sugar up to half! However, with chocolate chips on the brownies, they are still sweet enough:) Thanks for yummy but healthy recipes! Looking forward to new recipe:) I also try to bake your old recipes, which I've never tried, too, lol!

      Reply
    2. Sue -

      August 28, 2023 at 2:54 pm

      I love the brownies, made it once. It turned out exactly the way I like them, with crispy edges and chewy texture. However, I forgot what temperature I baked it at and somehow I couldn't seem find the baking temperature anywhere on the recipe.

      Reply
      • Sarah Menanix -

        August 29, 2023 at 9:53 am

        Hi! The oven should be preheated to 350°F :)

        Reply
    3. Elizabeth -

      February 20, 2022 at 10:47 am

      Made a medium batch today in a 8X8 today: I used almond flour and substituted my all-purpose GF flour mix for the sweet rice flour. Also used coconut oil instead of butter, and I added 1/2 tsp of cinnamon (love it with chocolate!) These brownies turned out perfectly!! Moist, fudgy, with intense chocolate flavour....mmmmm. Love that you gave so many substitutions - it's nice not to have to guess whether or not the recipe will work if you sub something. Thanks for a great recipe!

      Reply
    4. Tangia -

      February 04, 2022 at 2:00 am

      Can I take out the chocolate chips and continue with the recipe?

      Reply
      • Sarah Menanix -

        February 09, 2022 at 11:43 am

        Yes, absolutely!

        Reply
    5. Louise -

      October 13, 2021 at 5:35 pm

      You substitute buckwheat flour for the almond flour in this recipe. Could I do that with the Gift in a Jar: Walnut Cocoa Brownies?

      Reply
      • Sarah Menanix -

        October 13, 2021 at 5:55 pm

        Yes! Instead of the 6 tablespoons of almond flour, just add in 1/4 cup of buckwheat flour. Feel free to leave out the nuts if you need it nut-free and add more chocolate chips to fill the jar :)

        Reply
    6. Maya -

      July 09, 2021 at 5:52 am

      Finally! I've been looking for an easy to make GF brownie recipe forever and this is finally it, no extra steps or complicated things. I made these for a potluck so did everything except the flour and then split in in half and did half GF flour as listed and half white flour for the gluten people, both came out well. I cut the sugar to 150g total for the medium size recipe and it was plenty sweet for me! And used more egg whites than yolks because that was what I had, moral of the story is this recipe is pretty flexible and will probably turn out pretty well no matter what you do.

      Reply

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    Sarah Menanix

    I’m Sarah (aka Snix)! Here you'll find gluten-free recipes - from classic staples to special occasion desserts to everyday dinners.

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