The Best Gluten-free Brownies (dairy-free, whole grain)

The best gluten-free brownies! So fudgy, gooey, and incredibly easy to make. If you’re looking for truly delicious gluten-free brownies, look no further. They can also be made with whole wheat for a non-GF version and are dairy-free, too. With a video.

There are some bloggers who pretty much label every recipe of theirs as the best (The Best Cheesecake! The Best Chocolate Cake! The Best Everything!) which gets a mega eye roll from me, but here I am doing it.

I apologize for being a hypocrite but… yeah. I’m not changing my title. :D

The Best Gluten-free Brownies (naturally sweetened, dairy-free, 100% whole grain). Can also be made with whole wheat flour!

Like the strawberry rhubarb crumble that I shared earlier in the week, this is also adapted from my book, which is coming out in only a few days (and which is already available on Amazon!)

The brownies in the book are with hazelnut and espresso and this is the stripped down version. Simple, quick, no-fuss, super fudgy gluten-free brownies. They’re also 100% whole grain!

I used gluten-free and whole grain teff flour in these brownies. Teff comes in different varieties like white / ivory or dark and it’s said that the dark kind is earthier tasting (read: it tastes like dirt, like buckwheat).

The Best Gluten-free Brownies (naturally sweetened, dairy-free, and 100% whole grain). Can also be made with whole wheat flour!

I’ve used both white and dark teff flour in these gluten and dairy-free brownies and you really can’t detect any difference – all that Dutch-process cocoa powder does a great job of covering up any earthy / healthy flavors! I think teff isn’t the easiest flour to find but the dark kind is available on Amazon from Bob’s Red Mill.

I’ve also made these brownies with buckwheat for a grain-free version! You can use buckwheat in this recipe or check out my mint chocolate brownies for a minty, yet totally out of season version.

And because I know some people don’t need these to be gluten-free, I’ve also tried them with whole wheat and I’m assuming white whole wheat would work just as well.

The Best Gluten-free Brownies (naturally sweetened, dairy-free, 100% whole grain). Can also be made with whole wheat!

The cool thing is that all of the different versions taste the same. They’re all just as gooey and there’s no grittiness! If you try the brownies while warm, the buckwheat and teff versions do have something a little texturally weird going on but once they cool, it’s a thing of the past!

It’s a really flexible recipe. Just don’t go halving the sugar and then complain that they came out cakey. ;)

I’ve made these brownies (seriously the best gluten-free brownie recipe ever!) so many times to bring to picnics and other get-togethers. Nobody ever even knows they’re gluten-free! Seriously. You can’t go wrong with this recipe. :)

The Best Gluten-free Fudgy Brownies (dairy-free, whole grain)

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Rated 4.9 by 35 readers
The Best Gluten-free Brownies (dairy-free, whole grain)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12 brownies

Ingredients

  • 1 cup (158 grams) teff flour or 1 cup (125 grams) buckwheat flour1 or 1 cup (125 grams) whole wheat flour for a non-GF version
  • 3/4 cup (86 grams) Dutch-process cocoa powder, sifted if lumpy (you could also use Hershey's Special Dark cocoa powder)
  • 1/4 teaspoon salt
  • 3/4 cup + 2 tablespoons (196 grams) unsalted butter or coconut oil, melted and cooled slightly (use coconut oil for a dairy-free version)
  • 1 1/2 cups (300 grams) granulated sugar, raw sugar, or coconut sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature
  • 3/4 cup (128 grams) semi-sweet chocolate chips (use dairy-free chocolate chips for a dairy-free version) + an additional 1/4 cup (43 grams) to sprinkle on top, if desired (I used mini chocolate chips on top)

Directions

  1. Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.
  2. In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
  3. In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.
  4. Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 3/4 cup (128 grams) chocolate chips.
  5. Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup (43 grams) chocolate chips on top, if desired.
  6. If using teff flour, bake for 20-22 minutes or until the brownies have formed a thin crust and appear set in the middle. If using buckwheat or whole wheat, you may only need 15-20 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
  7. Let cool completely and then cover and store at room temperature for up to 4 days. You can also refrigerate them to give them a fudgier texture.

Notes

  1. Buckwheat flour is naturally gluten-free but not all buckwheat flour is processed in a gluten-free facility. If you need these brownies to be gluten-free, make sure to use certified gluten-free buckwheat flour!

Recipe by  | www.texanerin.com

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228 comments on “The Best Gluten-free Brownies (dairy-free, whole grain)” — Add one!

  • Lisa Davis
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    August 20, 2017 @ 5:18 pm

    I love your recipe! I used Pillsbury Gluten Free multi-purpose flour because I couldn’t find teff or buckwheat. They took longer to bake, close to 28 minutes. I made them for my brother-in-law & sister who are both on a gluten free diet, and they loved them!

    Reply
  • Melinda says
    August 14, 2017 @ 4:27 pm

    Hi Erin, would Bob’s Red Mill 1 to 1 Gluten Free Baking Flour work as a sub for the teff or buckwheat flour in this recipe?

    Reply
    • Erin replies to Melinda
      August 14, 2017 @ 10:09 pm

      Hello! I haven’t tried it so I can’t say for sure, but that would be my choice flour if you wanted to use a 1 to 1 GF flour. I’ve had great luck with it in place of whole wheat flour, which also works in this recipe, so I’m guessing it’d work here. If you try it out, I’d love to hear how it goes! Hope you’ll enjoy them. :)

      Reply
      • Melinda replies to Erin
        August 15, 2017 @ 1:15 am

        I’ll let you know! My last cookie sheet of your Best Gluten Free Oatmeal Cookies just came out of the oven. Oh. My. Gosh!

        Reply
        • Erin replies to Melinda
          August 15, 2017 @ 6:37 pm

          Haha. Yay! I love those. So happy you like them, too! :)

  • Nicole says
    July 1, 2017 @ 7:50 pm

    Hi! I need these to be gluten free but I only have coconut flour and chickpea flour, how do you suggest I mix them for the brownies to end un being good??

    Reply
    • Erin replies to Nicole
      July 1, 2017 @ 8:59 pm

      Hi there! I’m sorry but those two flours won’t work as a substitute for any of the flour options I’ve given in the recipe. :( Sorry about that! I recommend finding a recipe that specifically calls for coconut flour or chickpea flour.

      Reply
  • Bronwyn Reading
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    June 21, 2017 @ 9:30 am

    Awesome!!!!

    Reply
  • Bronwyn Reading says
    June 21, 2017 @ 9:30 am

    I used a paleo flour blend that works in a lot of recipes. It’s a ratio recipe 1-2-3 (coconut flour, tapioca flour, fine almond flour). In this case I mixed up a ratio of 1/3c coconut, 2/3c tapioca and 3/3c (1c) of fine almond. That made me 2c total and 1c measured to exactly 120g. I always use your recipes by measuring by weight, it gives me the best chance of success!
    I didn’t bother with any extra choc chips. I used about 50g of butter and subbed the rest with mild olive oil (by weight) and a teaspoon of psyllium husk. Sounds weird I know, but the husk gives the thickness that the oil was lacking. I ran out of butter, doh! I use white sugar. I made 6 in a large silicon cupcake mold and 6 in small silicon muffin mold. I preferred the small ones. I LOVE THESE!!! They are superb, you are an awesome chef, thanks for all your hard work. I know it sounds like a lot of subs but it wasn’t really :)

    Reply
    • Erin replies to Bronwyn Reading
      July 1, 2017 @ 10:27 pm

      Haha. Well it does sound like a lot of subs. ;) But they sound interesting! I definitely want to try your paleo blend. I’ve made these brownies with coconut flour (a different amount than called for) but I want to try your way, too! Do you have the gram measurements for your mix? Thanks for your comment and sorry for the super slow reply! I’m in the process of moving and haven’t had internet for a while.

      Reply
  • Monique says
    June 21, 2017 @ 8:07 am

    Hi Erin,
    I’m making these for a co-worker, but they need to be sugarfree as well. Do you reckon I could substitute the sugar for liquid Stevia? How many drops would I need? Love your recipes! Greetings from Rotterdam, the Netherlands!
    Monique

    Reply
    • Erin replies to Monique
      June 21, 2017 @ 10:20 am

      Hi Monique! I unfortunately don’t think so. There’s SO much sugar in there that you’d be removing a huge amount of bulk from the recipe. I’ve never used Stevia so I also have no idea how much you’d need to use. Sorry about that! Do you know the blog All Day I Dream About Food? All her recipes are gluten-free (and I think always grain-free) and always sugar-free, too! Here’s a list of all her brownie recipes. I hope that helps! :)

      Reply
  • Tina
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    June 18, 2017 @ 8:05 am

    Great moist brownie, just made it with dairyfree margarine (sunflower nuttelex) and standard GF flour, and only half the amount of chocolate. Fantastic – Thank you

    Reply
    • Erin replies to Tina
      June 18, 2017 @ 10:24 am

      Awesome! I’m happy that they came out well with your changes. :) Thanks for your comment!

      Reply
  • Matt says
    June 14, 2017 @ 6:25 pm

    These look absolutely magical!

    Reply
  • Mandy says
    June 12, 2017 @ 1:58 am

    Need these to be egg free as well. I usually use flax eggs, but wasn’t sure if another substitute like applesauce might be better? What would you suggest?

    Reply
    • Erin replies to Mandy
      June 13, 2017 @ 6:40 pm

      I haven’t tried any egg subs in these, sorry! I normally use chia eggs and haven’t had good luck with applesauce as an egg sub in general (though I know others have).

      Reply
  • Nita says
    May 18, 2017 @ 4:24 am

    Mmm-while I didn’t go gluten free (used white whole wheat flour), I was in search of a dairy free chocolate treat and this did not disappoint! Instead of doing a pan, I made mini chocolate muffins and they are delightful. They are so rich, all you need is a few bites. Thanks for this amazing recipe!!

    Reply
    • Erin replies to Nita
      May 18, 2017 @ 9:13 am

      Yum! I love the idea of trying them as muffins. I’m so happy that it worked out well for you! Thanks for your comment. :)

      Reply
  • Elizabeth Coipel says
    May 11, 2017 @ 7:24 pm

    Help! I made this with 1 cup of cassava flour and opted to use the coconut oil to make it dairy free. It ended up being a thick blob of tar that was oozing oil. I cooked it for 15 minutes, then added 5 minutes then added 2 minutes then added 3 more minutes. The consistency didn’t change. Then I put the blob in the fridge hoping it would firm up a bit and it ended up being a dense mass with congealed coconut oil at the edges. I really want to make this work with cassava or tapioca flour. Any ideas? Thanks!

    Reply
    • Elizabeth Coipel replies to Elizabeth Coipel
      May 11, 2017 @ 7:27 pm

      Btw, it was unrefined coconut oil (not sure if that makes a difference).

      Reply
    • Erin replies to Elizabeth Coipel
      May 11, 2017 @ 7:57 pm

      That’s my same exact experience with cassava flour used in chocolate recipes that call for AP or whole wheat. :/ I’m sorry. I don’t think there’s anything you can do to fix them and I don’t recommend trying it again. I tried to rework one of my chocolate recipes 4-5 times to use cassava and each one was a failure. The type of coconut oil doesn’t have anything to do with it. Sorry again!

      Reply
      • Elizabeth Coipel replies to Erin
        May 11, 2017 @ 7:59 pm

        Awe, bummer. Thanks for the reply.

        Reply
        • Erin replies to Elizabeth Coipel
          May 11, 2017 @ 8:02 pm

          I know. :( I’m actually on AIP (a special diet, if you’re not familiar with it) and cassava flour is one of the few flours I can use. I would love absolutely love to use cassava in place of whole wheat in some of my recipes but it’s just not working for me.

        • Elizabeth Coipel
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          replies to Elizabeth Coipel
          July 9, 2017 @ 9:09 pm

          I ended up finding another brownie recipe online that successfully uses cassava flour. It started off looking like the same black tar blob but ended up with a consistency more like pudding. The key was that this other recipe used more liquids than dry ingredients and a saucepan over low heat and lots of stirring to help blend all the ingredients together.

        • Erin replies to Elizabeth Coipel
          July 10, 2017 @ 6:40 pm

          Sounds great! Do you have a link? I’d love to try!

  • Ness
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    April 1, 2017 @ 2:09 pm

    I made there with rice flour, thank you so so much for sharing this they are the best non dairy brownies yet. I love them so much I’m about to make a batch to take on holiday with me…

    Reply
    • Erin replies to Ness
      April 1, 2017 @ 8:19 pm

      I love that you’re bringing them on vacation with you! Did you use white or brown rice flour? Thanks for your tip!

      Reply
  • Brianna says
    March 17, 2017 @ 10:52 pm

    I’ve searched for milk free recipes as I am allergic and finally found one! I am really bad in the kitchen yet somehow I managed to whip up this moist brownie. It required minimal ingredients which is a bonus for a poor student like me and was quick to make for my impatient self. O’boy am I excited for it to cool down!!

    Reply
    • Erin replies to Brianna
      March 18, 2017 @ 9:45 pm

      Haha. I’m excited for you! I hope you enjoyed them. :) Thanks for your comment!

      Reply
  • Phy says
    March 16, 2017 @ 1:22 am

    Hi Erin,
    Could coconut flour be used instead? Would it be same ratio? I just bought a huge thing of coconut flour and need to get using it! Lol Thx Just made the chickpea cookies and the cookie dough was amazing havent had one from oven yet! Will let u know.

    Reply
    • Erin replies to Phy
      March 17, 2017 @ 7:02 pm

      Hi Phy! Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Sorry about that! I hope you enjoyed the chickpea cookies. :)

      Reply
      • Kayla
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        replies to Erin
        April 9, 2017 @ 1:49 am

        Hi! I actually have been making this recipe using coconut, just only using 1/3 cup total of coconut flour, and me and my family love them. I LOVE this recipe and at one point i thought i had lost the recipe and then i found that i had saved it on pintrest!! yay!

        Reply
        • Erin replies to Kayla
          April 11, 2017 @ 9:24 am

          Wow! That’s awesome. And they’re still nice and fudgy? I’m definitely going to give that a try! Thanks a bunch for your tip. :)

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