Gluten-free Brownies – Super fudgy and dairy-free!

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.

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 These really are the best brownies ever!

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. Many commenters have also used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour with success. That’s the one in the blue bag.

I’ve also made these brownies with buckwheat! 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 these gluten-free 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. :)

Need convincing? Check out the reviews below!

  • 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 they are dairy-free, too.
  • 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.
  • 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.

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

♥♥♥♥♥
Rated 5.0 by 67 readers
Gluten-free Brownies – Super fudgy and dairy-free!
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12 brownies

Ingredients

  • 1 cup (158 grams) teff flour or 1 cup (125 grams) buckwheat flour1 or1 cup (138 grams) Bob's Red Mill Gluten-Free 1-to-1 Baking Flour 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

As an Amazon Associate, I earn from qualifying purchases. For more info, see my disclosure.

Pin post on Pinterest Share post on Facebook Share post on Twitter Share post on Google+

462 comments on “Gluten-free Brownies – Super fudgy and dairy-free!” — Add one!

7 comments are awaiting moderation!

  • Aaron says
    March 31, 2020 @ 6:10 pm

    How long will this last in the fridge? I did reduce the sugar to 200 g and the brownies were not fudgey.

    Reply
    • Erin replies to Aaron
      April 1, 2020 @ 1:09 pm

      I’d say about 5-7 days. And yeah, I don’t see how they can possibly be fudgy with just 1 cup of sugar. Maybe the commenter who said they were has a different definition of fudgy? I really recommend making them as written or 1 1/4 cups sugar if one really has to reduce the sugar!

      Reply
  • Ruth-Anne
    ♥♥♥♥♥
    says
    March 28, 2020 @ 5:26 pm

    WOW these brownies are delicious! Very rich and decadent! I used Buckwheat flour. I used butter and I backed the sugar to 1 cup.

    Thank you for developing this recipe for us! I have celiac disease and I am so tired of paying for mediocre premade products and mixes. I am now baking my own bread too.

    Baking my own gluten free yummy stuff rocks!

    Thank you again!

    Reply
    • Erin replies to Ruth-Anne
      March 30, 2020 @ 8:18 am

      You’re welcome! I’m so glad that you enjoyed the brownies and that they worked well with your sugar reduction. I really want to try that soon! Thanks again for your comment. :)

      Reply
  • Keri
    ♥♥♥♥♥
    says
    March 25, 2020 @ 12:48 am

    These were the best GF brownies ever!!! I used half almond flour and half white rice flour based on the measuring amount called for in the recipe (because that’s what I had in hand), and baked them for about 25 min and they turned out AWESOME! My son who has celiac absolutely loved them. I highly recommend this recipe to All.

    Reply
    • Erin replies to Keri
      March 25, 2020 @ 4:23 pm

      I’m so glad that you enjoyed them! Thanks for sharing your version. :) I’m surprised but very happy that they worked out well with that sub. Thanks again!

      Reply
  • maureen
    ♥♥♥♥♥
    says
    March 19, 2020 @ 9:58 pm

    Awesome fudge brownies, I will make again.

    Reply
    • Erin replies to maureen
      March 25, 2020 @ 4:43 pm

      I’m happy to hear that! Thanks for your feedback and sorry for just now seeing it.

      Reply
  • Elizabeth says
    March 18, 2020 @ 9:54 pm

    I’ve scoured the net for GF brownie recipes and this one looks amazing…can’t wait to try! I was wondering though if cutting the sugar by half or even to a cup would throw off the balance and consistency?
    Thanks!

    Reply
    • Erin replies to Elizabeth
      March 19, 2020 @ 3:59 am

      Please don’t halve the sugar. ;) Like I said in the post, they’ll come out cakey if you reduce the sugar. They won’t be brownies if you reduce it by half and probably wouldn’t work out at all. Sugar is a binder and makes stuff fudgy. 1 cup might work but I think they’ll be very cake-like. I recommmend doing 1 1/4 cups and reducing by 1/4 cup each time until you’ve reached the limit! If you try it, I’d love to hear how it goes. :)

      Reply
      • Elizabeth
        ♥♥♥♥♥
        replies to Erin
        March 19, 2020 @ 8:36 pm

        Hi Erin, I did reduce the sugar to about 1 cup and used almond flour (1 & 1/3 cups)…while the flavor to me was amazing, the consistency was a bit crumbly. I will make again with regular gf flour and trying your suggestion of starting at 1 & 1/4 cups sugar and see how that goes. While I like less sugar, my husband would prefer it to be sweeter;)

        Reply
        • Erin replies to Elizabeth
          March 30, 2020 @ 8:36 am

          Sorry again for the slow reply! Things have been chaotic here. And darn. Too bad about the crumbliness! I figured that would happen but what’s weird is the other commenter saying she used 1 cup of sugar and hers were fudgy. I don’t understand how that’s possible! I definitely have to try it. Thanks for coming back to let me know how it worked out!

    • Ruth-Anne
      ♥♥♥♥♥
      replies to Elizabeth
      March 28, 2020 @ 5:30 pm

      I reduced the sugar to 1 cup and they are very rich and decadent! Not cake like at all….brownie all the way!

      Reply
      • Erin replies to Ruth-Anne
        March 30, 2020 @ 8:17 am

        Really?! I am shocked. :D I need to try it, too! Thanks for letting us know.

        Reply
  • Michelle Yoder says
    March 16, 2020 @ 5:14 am

    They are wonderful! Used Bob’s red mill 1:1!
    Mmmmmmm
    Delicious

    Reply
    • Erin replies to Michelle Yoder
      March 30, 2020 @ 8:32 am

      Yay! Glad to hear that! Thanks for your feedback. :) I’m sorry for just now seeing your comment! Things have been chaotic here.

      Reply
  • April says
    March 11, 2020 @ 6:25 pm

    Can I use almond flour instead?

    Reply
    • Erin replies to April
      March 13, 2020 @ 5:52 am

      You can use 1 1/3 cups (133 grams) almond flour in place of the flour. Bake for 23 minutes. The brownies will puff up a little and be just a little jiggly when removing them from the oven. I’d love to hear what you think!

      Reply
  • Floren says
    March 10, 2020 @ 3:55 pm

    Can i use the regular gluten free all purpose flour ?

    Reply
    • Erin replies to Floren
      March 11, 2020 @ 11:11 am

      Do you mean the red bag from Bob’s Red Mill? I haven’t tried it and would really recommend the one listed in the recipe. :)

      Reply
  • Genoa says
    March 1, 2020 @ 3:32 am

    I have made these twice now using Bob’s one to one all purpose gluten free flour and they are really amazing. Recipe has been printed and saved to my family recipe book.

    Reply
    • Erin replies to Genoa
      March 4, 2020 @ 1:27 pm

      I’m happy to hear that it’s been added to your family recipe book! What an honor. :D Thanks a bunch for your comment!

      Reply

Reply to Kelly Cancel Reply

Your email address will not be published. Required fields are marked with *


*

Comments are moderated. If you don’t see your comment immediately, don’t panic… it went through! Thank you so much for taking time to leave feedback!

Please help others by rating the recipe: