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

Fudgy, gooey, and incredibly easy to make, these really are the best gluten-free brownies! They can also be made with whole wheat for a non-GF version and are dairy-free, too.

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 in these 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 gluten-free brownies 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. :)

Want more gluten-free goodies?

  • Vegan Paleo Lemon Fudge (grain-free, gluten-free, dairy-free)
  • The Original Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites - no white sugar, no oil, no flour! So gooey, simple and delicious! With a surprise ingredient (vegan, gluten-free, dairy-free)
  • Coconut Rum Bundt Cake drenched in coconut rum syrup - can be made with all-purpose, gluten-free or whole grain flours. With a dairy-free option (please click through to the recipe to see the dietary-friendly options)
  • Mini Cheesecakes {grain-free, gluten-free}

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

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Rated 4.9 by 18 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, if necessary) + 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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117 comments on “The Best Gluten-free Brownies (dairy-free, whole grain)” — Add one!

  • Kristen
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    July 10, 2016 @ 6:02 pm

    These brownies are amazing!! I’m thinking about making them again for my wedding, has anyone tried freezing them? Do they freeze well or are they something that should be made the day before?

    Reply
    • Erin replies to Kristen
      July 10, 2016 @ 9:05 pm

      They freeze well! You could also make them a few days beforehand and keep them refrigerated. Hope you have a fantastic wedding. :)

      Reply
  • Dawn says
    June 24, 2016 @ 4:46 pm

    Made these for my class at school (didn’t tell them the secret) …THEY LOVED THEM!!!! I made them with gluten free oat flour (1 cup)…they were moist and delicious! Will be making them again and again!

    Reply
    • Erin replies to Dawn
      June 24, 2016 @ 10:01 pm

      Aww, yay! I’m thrilled that they were enjoyed at school. And that’s awesome to know that oat flour worked well! Thanks a ton for your feedback. :)

      Reply
  • Nancy
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    June 6, 2016 @ 2:05 am

    Thank you for the recipe, they’re delicious! :) I made them with certified gluten-free oat flour and baked them for 30 minutes.

    Reply
  • Nancy says
    June 6, 2016 @ 2:03 am

    Thank you for this recipe, they’re delicious! :) I made them with gluten-free oat flour and bake them for 30 minutes.

    Reply
    • Erin replies to Nancy
      June 6, 2016 @ 8:28 pm

      It’s great to know that oat flour works! Do you measure out 1 cup or do you go by grams? I’d like to try, too! Thanks so much for your tip and feedback. :)

      Reply
  • Faith (An Edible Mosaic) says
    June 3, 2016 @ 4:11 pm

    I have a bag of teff flour in my pantry right now and this recipe is calling my name! They look perfectly fudgy – yum!!!

    Reply
  • Jamie says
    May 30, 2016 @ 9:44 pm

    Hi! I would like to know if there is an alternative flour I could use that is paleo friendly? thanks!

    Reply
    • Erin replies to Jamie
      May 30, 2016 @ 9:51 pm

      Hello! I haven’t tried that yet but it’s on my to-do list! I’m going to try them with almond flour and coconut flour soon. :)

      Reply
  • Tina
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    May 22, 2016 @ 11:05 am

    Thanks for this delicious gluten-free brownie recipe, which I have just made for supper tonight. My two teenage daughters demolished half of it the minute it came out of the oven and gave it the thumbs up +++, so that’s got to be good!! I didn’t have any gluten free flour mix so made my own and it was hugely successful, so I would like to share what worked for me. 1/4 cup rice flour, 1/4 cup cornmeal flour, 1/4 cup coconut flour, 1/4 cup maize cornflour. I put these all on my scales and made up the weight to 160g with rice flour. I did the rest of the recipe exactly as you said, just left out the choc chips as I didn’t have any in the cupboard. My girls have said I should definitely make this again.

    Reply
    • Erin replies to Tina
      May 25, 2016 @ 8:36 pm

      Wow! I’m surprised and very happy that your sub worked. I would have never figured that that’d work out well. :) Awesome that your two daughters approved! And I’m sorry for my slow reply. I just got back from vacation and wasn’t able to access the page from my laptop where I approve and reply to comments. Sorry about that!

      Reply
  • Dana
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    May 4, 2016 @ 11:37 pm

    I used all purpose GF flour as well, and my gosh these are the best fudgey brownies EVER!! I don’t even miss the real flour in these! Thank you so much for sharing!

    Reply
    • Erin replies to Dana
      May 5, 2016 @ 9:49 pm

      Yay! I’m so happy it worked out well for you. What brand of GF flour did you use? Thanks for your feedback! :)

      Reply
  • Kerri
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    April 29, 2016 @ 7:03 am

    Gave this recipe a try (gluten/dairy version) earlier this week; had to increase the cooking time as the middle took a little longer to cook, but they turned out really well. I also added a bit of milk into the batter as I felt it was a bit thick. All changes aside, they were a hit with both my roommate and my boyfriend. And refrigerating them definitely made them more fudgy! :)

    Reply
    • Erin replies to Kerri
      April 29, 2016 @ 8:53 am

      No added milk is necessary. :) The batter gets quite thick because of the coconut oil, which starts to harden once added to the rest of the ingredients. The added milk is likely why you had to increase the cooking time. I’m happy you enjoyed them! Thanks for your feedback. :)

      Reply
  • Twylla Conner says
    April 15, 2016 @ 4:41 pm

    I loved them, everyone at the office loved them and even my husband really liked them. Plus I had substituted honey for sugar, coconut oil for butter and, MY GOSH, they were the best ever. Wish I could send a picture. They looked great too. I had the best in San Jose Del Cabo and didn’t think I would ever make anything better. SCORE.

    Reply
    • Erin replies to Twylla Conner
      April 15, 2016 @ 8:20 pm

      Yay! I’m so happy that they were such a hit. Did you use the same amount of honey? I’d like to try it! Thanks a ton for your feedback. :)

      Reply
  • Amanda says
    April 14, 2016 @ 6:41 pm

    Have you ever used a 9×13 pan and doubled the recipe? Don’t have an 8×8 and need a batch for a bigger group. =) Can’t wait to try it!

    Reply
    • Erin replies to Amanda
      April 14, 2016 @ 8:57 pm

      I haven’t tried it but I’m thinking it should work! You’ll have to increase the baking time, but not by much. I hope everyone will enjoy them! :)

      Reply
  • Rianne
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    March 28, 2016 @ 2:30 pm

    This recipe was amazing and quick just what i needed. Let also add that i did not have 3/4cup cocoa so i used 1/2 cup or almost have cup 1 pack swiss miss 2 tbsp milk powder and used 2 eggs and 1 cup sugar so as not to make it too sweet or too liquid for the ingredients i had.it came out lovely not too fudgy not too cakey and very delicious it was gone in 60 secs literally.

    Reply
    • Erin replies to Rianne
      March 29, 2016 @ 6:11 pm

      Wow! I’m so surprised that it worked with all your changes. Good for you for trying! I wouldn’t have even dared. ;) Thanks a bunch for your feedback!

      Reply
  • Robert says
    March 21, 2016 @ 6:39 am

    Buckwheat flour is not gluten free, just FYI.

    Reply
    • Erin replies to Robert
      March 21, 2016 @ 12:38 pm

      Buckwheat is naturally gluten-free. The only problem is if it’s produced in a non-GF facility and then cross-contamination becomes a problem. (sources: here and here.

      Reply
  • Alison Hatton says
    March 5, 2016 @ 12:19 pm

    Thank you! Just had so many failures with GF recipes – this was perfect. Even hubby gobbled them up (and he’s not GF!) Needed to bake them for longer, but then I’m currently in Kenya at a moderately high altitude. They were just extremely gooey in the middle, but that didn’t put hubby off!

    Reply
    • Erin replies to Alison Hatton
      March 6, 2016 @ 2:02 pm

      I’m so happy to hear that they came out well for you and your husband enjoyed them despite their extreme gooiness. :) And how cool that you’re in Kenya! It’s a dream of mine to go to the elephant orphanage in Nairobi. :)

      Reply
  • Megan
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    February 12, 2016 @ 3:01 am

    Delicious!!! I could NOT find a simple recipe that was tasty and fudgy (everyone seems to assume if you’re gluten free, you’re also vegan, want zucchini and avocado in your brownie, etc.) and this hit the spot! I used a multipurpose GF flour and only had Hersheys natural unsweetened cocoa and it turned out beautifully. Thank you Erin!!

    Reply
    • Erin replies to Megan
      February 12, 2016 @ 9:04 pm

      Haha. I’m happy you enjoyed these less healthy gluten-free brownies! :D And awesome to know that they work with a GF mix and regular cocoa powder. Thanks a bunch for your feedback! :)

      Reply
  • Thalia
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    December 21, 2015 @ 8:06 pm

    These are actually the best brownies I have made in my entire life. I used brown rice flour, coconut oil and coconut sugar. They are fudgey and perfectly sweet.

    Reply
    • Erin replies to Thalia
      December 23, 2015 @ 3:48 pm

      Wow! What a nice comment. Thank you. :) I’m so happy that they came out well for you and that your subs worked out well. Thanks for your feedback!

      Reply
  • Anby says
    December 18, 2015 @ 2:38 am

    Hi there! I came across this recipe through Pinterest and I am super excited to try it! I was wondering if you or anyone tried it using honey or liquid stevia as a substitute for sugar. I am curious what I would have to alter, if any, and how it came out.

    Reply
    • Erin replies to Anby
      December 19, 2015 @ 6:47 pm

      Hello! I haven’t tried using honey or any liquid sub. You’d definitely need to reduce the amount of liquid but the problem is that fat is the only liquid here so I’m not sure it’d work out. Sorry about that!

      Reply
  • Emily
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    November 3, 2015 @ 2:17 am

    I totally agree with you – so many times I try a recipe that’s called “best ever ___” and it is sub-par :/ but I made these last week and they SO exceeded my expectations. They totally deserve the title as best brownies ever, period!

    Reply
    • Erin replies to Emily
      November 3, 2015 @ 7:06 pm

      Thanks so much for another awesome comment and the feedback! I’m so, so happy that you enjoyed the cookies and these brownies. :) I felt kind of silly titling these “The Best” so I’m very happy that you agree with me on them deserving that title. :D Thanks again!

      Reply
  • Connie
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    October 17, 2015 @ 11:00 pm

    These were wonderful!

    Reply
    • Erin replies to Connie
      October 18, 2015 @ 3:23 pm

      So happy you liked them! Thanks for the feedback. :)

      Reply
  • Cheryl says
    October 3, 2015 @ 9:09 pm

    If you have gluten issues, be careful of Teff. It has not been determined if it is actually gluten free.

    Reply
    • Erin replies to Cheryl
      October 3, 2015 @ 9:13 pm

      Hi, Cheryl! Do you have a reference for that? Everything I’ve read about teff says it’s gluten-free and I can’t find anything to the contrary. If you have a source, I’ll add a note with that information to my post. Thanks. :)

      Reply
      • David replies to Erin
        May 9, 2016 @ 6:53 pm

        Teff is definitely gluten free since it is botanically related to grass, instead of grain :)

        Reply
        • Erin replies to David
          May 11, 2016 @ 11:12 am

          Everything I’ve read says that teff is gluten-free but Cheryl sent me this info where they state that people should avoid teff, buckwheat, quinoa and other gluten-free grains / pseudograins because they cause damage. The problem is that I can’t really find any other sources stating the same. So I guess people can research the issue themselves if they’re concerned. :)

  • Sammie says
    June 22, 2015 @ 9:39 pm

    Hi Erin, thank you, thank you, thank you. My mummy has recently had to cut white processed flour & dairy (but not eggs) out if her diet. I can happily make her these with Wholemeal flour and oil. I’m thinking I should get your book! Thank you Sammie http://www.feastingisfun.com

    Reply
    • Erin replies to Sammie
      June 22, 2015 @ 9:42 pm

      Hi, Sammie! I hope both you and your mom will enjoy these brownies. :) And I hope you’ll love the book if you get it! Thanks so much for your comment. :)

      Reply
  • Linda says
    June 6, 2015 @ 7:23 am

    Hi Erin, I have tried many of your recipes, always with great results! Thanks for doing the leg work, and developing these recipes. As a side bar, I just saw in your bio that you have been to Iceland. I am going in July to go horseback riding, do you have any suggestions of what else I should try to see there? Sorry to be asking, but I don’t know of anyone firsthand who has been there. Thank-you in advance!

    Reply
    • Erin replies to Linda
      June 6, 2015 @ 8:42 am

      Hi there! Thanks for your kind comment. :) I’m so jealous that you’re going to Iceland! I’ve been there twice for a few days each time. I was alone (it was a stopover on the way to visit friends in Sweden) and so I went on tours to see the amazing countryside. I did one of Landmannalaugar, one for horseback riding, the Golden Circle tour, Blue Lagoon (which wasn’t really my thing but the drive out there was interesting – it looks like Mars!) What I’ve been dreaming of doing is renting a car and doing the Ring Road. I don’t think there was all that much said on the tours, except for the Golden Circle one, so if you can, I recommend renting a car and driving around yourself. :) Have fun!

      Reply
  • Honey
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    June 5, 2015 @ 12:21 pm

    Dear Erin

    I just wanted to say a big thanks from the UK!

    Your recipe is so fabulous :) – so healthy, simple to make and utterly yummy. I am truly so excited – I will be making this for friends from now on as they will never be able to tell that its healthy AND glutenfree.

    Your recipe is perfect, but for other readers who may have allergies like myself, I just wanted to share some substitutions that I made – instead of eggs I used 6 Tablespoons of ground flax and instead of cocoa powder (this gives me migraines), I used 1/2 cup of carob powder and carob chips instead of the chocolate chips. The subs worked out fine.

    So, once again, THANK YOU for such an amazing recipe – it makes it that much easier to be vegan and glutenfree :)

    Reply
    • Erin replies to Honey
      June 6, 2015 @ 8:34 am

      Hi, Honey! Thanks so much for your thoughtful comment. :) I am totally with you on making this recipe for friends who don’t normally care for healthier treats! Nobody ever has a clue. Thanks for sharing your egg-free version! I’ve been wanting to try a vegan version of this recipe so I may try that. And it’s great to know that carob powder works, too! Thanks again. :)

      Reply
  • Mark @best juicer review
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    May 15, 2015 @ 1:20 pm

    My first time on your blog and I already love everything. Too bad I missed the give-aways, but I will try to get the book from amazon

    Reply
    • Erin replies to Mark @best juicer review
      May 25, 2015 @ 10:48 am

      Thanks for your comment! I’m so happy that you’re liking everything so far. :) I hope you’ll enjoy the book!

      Reply
  • Nora (A Clean Bake) says
    April 28, 2015 @ 2:03 am

    Congratulations again on your beautiful book. I love all of the recipes I have tried so far, but especially the brownies!

    Reply
    • Erin replies to Nora (A Clean Bake)
      May 10, 2015 @ 11:30 am

      Thanks, Nora! And I’m so happy that you’ve liked all the recipes so far. :)

      Reply
  • michelle
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    April 26, 2015 @ 12:24 am

    I just made these and although they are good, I think they smelled better than they tasted. Too much of a buckwheaty flavour I think.. Too bad, I thought it would be a winner for all three kids but oly one of them loved it. They are more into the coconut flour brownie i usually make. Also fudgy goodieness. but always open to try more buckwheat recipes, now that i bought too many kg of buckwheat flour :D They do love kefir soaked buckwheat pancakes though, so don’t really know why the taste came through stronger in the brownie, I kinda hoped all the cacao would cover the taste up. Hope you’ll come with some more einkorn baked goodies. Thanks for your blog, very inspirational!!!

    Reply
    • Erin replies to michelle
      April 26, 2015 @ 11:27 am

      Hi, Michelle! Did you use Dutch-process cocoa powder? It has a darker, more chocolaty flavor than regular cocoa powder and if you used regular cocoa powder, that could explain it. I’ve made these brownies and lots of other cocoa powder based desserts with buckwheat and I’ve never had even the slightest taste of buckwheat (and this is coming from someone who absolutely hates the taste of buckwheat ;)) I’m sorry that your kids didn’t enjoy them! I wouldn’t have liked them if I could have tasted the buckwheat, either. Did you let them cool before trying them? If you try a still warm brownie, they may be a little gritty, but that disappears once cool (but the buckwheat taste shouldn’t be there, even when warm or in the batter). Or did you make any changes to the recipe? I can imagine if you made some major changes to the recipe, that may have an effect but otherwise, I’m stumped! Sorry again and thanks for your feedback. :)

      Reply
      • Michelle replies to Erin
        April 26, 2015 @ 11:47 am

        Don’t be sorry, not your fault! Yes we had them cold, yes I used Dutch processed cacao and no I didn’t change anything in the recipe. No worries, can’t always like everything!! And I’ll eat them anyway ;) Have a nice day!

        Reply
        • Erin replies to Michelle
          April 27, 2015 @ 9:13 pm

          Hmm. How strange. I’m not sure what it could have been then! I hope you still find them edible. :) Thanks for the response!

  • Nancy P.@thebittersideofsweet says
    April 24, 2015 @ 3:18 am

    Your book looks gorgeous! It is hard to decide which recipe I would try first but I am think the Blueberry Orange Upside Down Cake sounds amazing!

    Reply

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