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!

You’ve got several flour options for these brownies. One that’s not listed below is coconut flour. If you want to use that, you’re in luck because I have a version of these gluten-free brownies that uses just coconut flour! Check out these coconut flour brownies for that. Their texture is just as amazing as the :)

I also have a version with all almond flour. These almond flour brownies are also super gooey and hard to resist.

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 75 readers
Gluten-free Brownies – Super fudgy and dairy-free!
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12 brownies


  • 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)


  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 or the GF flour blend, bake for 20-22 (some commenters need more) 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. Note that a lot of commenters have said they needed to bake them longer than what I have listed. I've made these brownies at least 20x since posting and the baking times I have listed are what works for my oven (which is running correctly :))
  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.


  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!

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

12 comments are awaiting moderation!

  • Nel says
    July 2, 2020 @ 2:15 am

    These are fudge-like and oh sooo good. The recipe is similar to the One Bowl wheat flour recipe I used in the ‘90s. Thank you, thank you for including the weights of the ingredients!! This allowed me to use my own personal mix of flours: 1/2 of the flour I used was GF King Arthur Baking Mix, 1/4 was almond flour (Bob’s) and 1/4 was buckwheat (Bob’s). I wanted the chocolate chips in the middle of the brownies so I put half the mix in the pan, sprinkled the chips over that and then put the rest of the mix on top. FYI – this mix is super sticky so I used a wet spatula to move the brownie mix around the pan. I did have to increase the cooking time to just over 30 minutes as others have mentioned previously.

    • Erin replies to Nel
      July 2, 2020 @ 1:05 pm

      You’re welcome for the weights! Thanks for sharing your flour mix. It sounds interesting and I like that it adds a little nutrition over the all GF baking flour mix version! I’ll have to try the chocolate chips in the middle next time. Thanks for your feedback!

  • Beatrix Avery
    July 1, 2020 @ 5:48 am

    Unbelievably decadent! My 12 yo son has recently started the gluten free diet based on his pediatrician’s recommendation. We were looking for gluten free dessert recipes and came across this one. He immediately told me he wanted to try making it. He had never made brownies before, but this recipe is super easy. He followed the instructions and it came out perfectly fudgy! Everybody loved it and it was gone in one day. My husband didn’t even realize it’s gluten free. Thank you for this amazing recipe!!!

    • Erin replies to Beatrix Avery
      July 2, 2020 @ 1:10 pm

      You’re welcome! I’m so glad that your family enjoyed the brownies. :) And I love that your son made them himself! Since you said he’s newly GF and you’re looking for recipes, you might want to share this gluten-free chocolate chip cookies recipe with him and see if he wants to make you all some cookies next. 😂 Thanks so much for your comment!

  • Megan says
    June 29, 2020 @ 2:03 pm

    Can’t wait to try this recipe!!! Do you think these brownies would hold up if i tried to cut them out with a cookie cutter?

    • Erin replies to Megan
      June 30, 2020 @ 4:14 pm

      Yes, but I’m pretty sure you’d need to chill them first! I’d love to hear how they come out. :)

  • Sarah says
    June 28, 2020 @ 6:22 am

    Do you think I could use a different kind of oil? I do not have coconut or avocado oil, but do have olive, canola, sunflower and peanut oil. Do you think any of these could work? Really would love to try this recipe out, I’ve heard great things about it :)

    • Erin replies to Sarah
      June 30, 2020 @ 4:17 pm

      Some commenters have said that olive oil and avocado oil work and since those two work, any of the types you mentioned should work. I haven’t tried it but if olive and avocado work, with their super-strong tastes, the neutral-tasting ones should work, too. I’d love to hear how they come out!

  • Gracie
    June 27, 2020 @ 11:44 pm

    I had to bake them about 35 minutes (with Bob’s GF Flour) and they came out perfectly! They’re perfectly fudgy while still well set up. I can’t even tell they’re gluten free so that’s awesome! Thank you so much for sharing this recipe!

    • Erin replies to Gracie
      June 30, 2020 @ 4:19 pm

      You’re welcome! I’m so glad that you enjoyed them and can’t tell that they’re GF. That’s always the best to hear. Thanks for your comment! :)

  • Amy
    June 23, 2020 @ 3:00 am

    I loved this recipe. Made them for my family gathering at Father’s Day. EVERYone loved them!
    I used 1 cup fructose instead of sugar & olive oil instead of butter…turned out fantastic! Definitely a keeper!

    • Erin replies to Amy
      June 24, 2020 @ 9:15 pm

      Oooh, interesting! I hadn’t heard of fructose as a sweetener. I’ll have to check that out! And it’s good to know that olive oil works well. Thanks a ton for your feedback!

      • Amy replies to Erin
        June 25, 2020 @ 8:05 pm

        Im able to purchase fructose at a local health food store. I was going to send you a picture of the label but i don’t see an attachment option.
        I’ve used fructose since Dec 2011. Its and excellent sugar replacement. It tends to be sweeter in my option, so i always use a but less than the recipe calls for.

        • Amy replies to Amy
          June 25, 2020 @ 8:07 pm

          Oh and i used the Pampered Chef brownie pan it baked up so nicely! 12 perfect little brownies so everyone got their own “corner piece!”

        • Erin replies to Amy
          June 26, 2020 @ 8:48 am

          You can come pick up corner pieces from me next time I make them. I only like the inside pieces. 😂 But it’s great to know that they bake well in that pan! I know a lot of people love it. Thanks again!

        • Erin replies to Amy
          June 26, 2020 @ 8:47 am

          Interesting! Thanks again for the info. :)

  • Sophia says
    June 1, 2020 @ 3:35 pm

    Made these twice now. They’re absolutely delicious! I add walnuts to mine as well. Only thing is, it takes me at least 35 minutes to bake them. Super weird because I usually never have problems with baking/time. Thank you for posting this :)

  • Eve Leetch says
    May 29, 2020 @ 4:03 am

    I’ve made this recipe five times now. Except for needing more baking time, they come out perfect! And they are soooooo good! Best gluten and dairy free dessert recipe I have tried 🥰 My go to for parties!

    • Erin replies to Eve Leetch
      May 31, 2020 @ 6:46 am

      Yay! I’m so glad to hear that. :) And it’s my go-to as well. I always want to make something more ambitious but run out of time and make these. At least everyone is really happy with them. :D Thanks for your comment!

  • Emma says
    May 21, 2020 @ 4:51 am

    This might seem highly unlikely, but you would NEVER know these are gluten-free. I used buckwheat flour and my friends are them ALL without knowing they were gluten-free. These might even be better than the box. I will 100% make these again.

    • Erin replies to Emma
      May 31, 2020 @ 6:47 am

      I’m sorry for just now seeing your comment! I’m so happy that you and your friends enjoyed them. And better than the box?! Woohoo. What a compliment! Thanks for your feedback. :)

    • Anushree replies to Emma
      July 1, 2020 @ 2:04 pm

      Can I use almond meal instead of buckwheat flour?

      • Erin replies to Anushree
        July 2, 2020 @ 12:16 pm

        I link to my almond flour version a few paragraphs after the first picture. :)

  • Krystal B says
    May 20, 2020 @ 5:00 am

    So this recipe is amazing. I did the gluten free flour blend option and it was wonderful. The only thing I will say is, it says 20-22 mins cooking time, I did 30 minutes because the middle looked gooey. And after 30 mins, and letting it rest and cool, it was still gooey. The edges were perfect though. Next time, I will shoot for 35 mins and add more time, if needed. I used a glass baking dish, so that may be the issue.

    • Erin replies to Krystal B
      May 31, 2020 @ 6:48 am

      I’m going to update the recipe to say that other people need more time. I tested this recipe so many times and that was how much time my oven needed (and it was running correctly). Strange. I’m happy that you enjoyed the brownies! Thanks for your feedback. :)

  • Madeline Rose says
    May 19, 2020 @ 12:30 am

    How long should I bake if using almond flour?

  • Jen
    May 16, 2020 @ 3:47 pm

    just awesome!! fudge, easy to make and perfect if wheat bothers you.

    • Erin replies to Jen
      May 26, 2020 @ 6:24 am

      I’m so glad you liked them! :) Thanks for your feedback.

  • Renee says
    May 14, 2020 @ 6:57 pm

    Do you by chance have a nutritional value for this recipes? I am not very good at figuring these things out.

    • Erin replies to Renee
      May 15, 2020 @ 7:11 am

      I don’t have that info but you could use this recipe analyzer for the nutritional profile. :)

  • Nitya says
    May 11, 2020 @ 9:32 am

    Do you have any recipe without eggs? Or any replacement for eggs? I’m a pure vegetarian. Thank you

    • Erin replies to Nitya
      May 13, 2020 @ 7:56 am

      I have about 180 vegan recipes but no brownies, unfortunately. I’m working on a recipe but it’s not possible to make this recipe on this post egg-free. I’ve tried many, many times. Sorry about that.

      • Nicole replies to Erin
        June 20, 2020 @ 11:22 pm

        Use 3/4 cup pumpkin puree. I do & they turn out AWESOME!!

        • Erin replies to Nicole
          June 24, 2020 @ 9:11 pm

          You just use that in place of the eggs? No other changes? Is the baking time different? Thanks a bunch for the tip! I want to try it out.

        • Hayley replies to Nicole
          July 4, 2020 @ 4:40 am

          Nicole did you change anything else to replace the eggs??

        • Erin replies to Hayley
          July 5, 2020 @ 1:21 pm

          I tried it! I didn’t make any other changes. Just 3/4 cup of pumpkin in place of the eggs. The oil kind of separates when you mix them and then even more while they bake. Hours after baking, they absorbed the oil. Once they’ve been chilled for several hours, they’re much better! The texture is definitely not as good as the egg version but still pretty good. It could be that I messed something up during baking, though. I’m going to try again!

        • Hayley
          replies to Nicole
          July 6, 2020 @ 4:37 am

          We tried it and they are awesome! I wish I could attach a picture. My dad who rarely even tries our “weird” food said “these are delicious! I don’t want to know what’s in them” 😂. What I did was use GF flour (about 1/4 c homemade blend and 3/4c Bob’s), country crock vegan butter, 3T pumpkin puree, 1 flax egg (1T flax+ 3Twater), and 1psyllium egg (1tsp psyillium powder+ 3 T water). I used coconut sugar and Lily’s chocolate chips. Thank you sooo much!

          Also made these last thanksgiving for a Friendsgiving Before we went egg free and they were the talk of the party. No one knew they were gluten free. So glad I can still make them work!

  • Shira says
    May 8, 2020 @ 4:34 am

    would this recipe work with Xylosweet (xylitol) or Swerve(erythritol)?
    I’ve been trying a ton of gf brownie recipes but they always come out VERY DRY or VERY OILY!:(
    These look sooo good!!!

    • Erin replies to Shira
      May 9, 2020 @ 9:23 pm

      Hi! I wouldn’t recommend it. :( I’ve had the same issue with keto sweeteners in brownie recipes. Definitely use a keto brownie recipe that already calls for those 2 sweeteners!

      • Shira replies to Erin
        May 9, 2020 @ 10:48 pm

        I tried it anyways and guess what, it worked!!!!
        They were sooo good!
        Best brownies I’ve ever made.
        I used 2/3 cup Xylitol and 2/3 or 1 cup Swerve. I combined the two because xylitol doesn’t have a stevia like aftertaste like Swerve does, but Swerve is sweeter and blends more like sugar in bakings.
        I didn’t use the chocolate chips since I didn’t have them.
        Next time I make these I probably will though!;)

        • Erin replies to Shira
          May 15, 2020 @ 3:12 pm

          Wow! I’m surprised that that worked. I’ve tried them with a combination of xylitol, stevia and erythritol and they were just awful. :/ I’ll have to try your way! Thanks for coming back to let me know how you made them.

  • Nitza says
    May 7, 2020 @ 6:44 am

    Hi – this recipe sounds amazing and get wait to try. Just one question: I wonder if I can use monkfruit sugar instead of the brown sugar in the recipe. I use monkfruit in an amazing GF chocolate chip cookie recipe and hop8ng it’ll work in brownies.

    • Erin replies to Nitza
      May 7, 2020 @ 1:00 pm

      Hi! I haven’t tried it in these so I’m really not sure if it’d work. I tried it in another brownie recipe of mine and the oil totally separated and they were inedible so I don’t feel hopeful about it. :/

  • Karsen Delgado says
    May 3, 2020 @ 11:21 pm

    These gf brownies came back way too oily. It took a much longer baking time and I had to keep sipping up the oily layer so it could somewhat cook. I’m usually great with baking and have no complaints. But this recipe will need some tweaking.

    • Erin replies to Karsen Delgado
      May 5, 2020 @ 2:46 pm

      Hmm. This recipe has a ton of feedback but nobody has called them oily. I’ve tried converting these to be low-carb and when I changed the sweetener, they were super oily. They were floating in oil. Did you change the sweetener or anything else at all about the recipe? Are you at high-altitude or live outside of the US?

  • Christina says
    May 2, 2020 @ 3:14 pm

    Made this tonight and was delicious used a gf flour but went between 128g and 150g as wasn’t sure on density. And used, cacao, cocoa and my chocolate protein blend as ran out :( and half dark brown and brown sugar and was amazing!!! Hubby said they were my best brownies. Added a almond butter swirl

    • Erin replies to Christina
      May 5, 2020 @ 3:04 pm

      I’m so glad that they worked out well with your changes! An almond butter swirl sounds delicious. :) What brand of GF flour did you use? In case it’s helpful for someone else who doesn’t have the one I used. Thanks for your feedback!

  • Kristin
    May 1, 2020 @ 7:11 pm

    These were delicious! Totally hit the spot. I made them with the Namaste perfect flour blend (gluten free) from Costco and since I’m dairy free but didn’t have coconut oil, I had to substitute avocado oil. They really hit the spot. They were a little “dark” tasting for my husband but my kids and I inhaled them. They were awesome for a little mid-morning treat with my second cup of hot coffee – the pick-me-up I needed this past week while my kids completed their distance learning work. I’m making a second batch right now for me to keep in the freezer and pull out as needed.

    • Erin replies to Kristin
      May 31, 2020 @ 6:51 am

      Hello! I’m so sorry for just now seeing your comment. Working with my kid home for the last 2.5 months has been challenging. ;) I miss a lot of stuff. It’s great to know that Namaste brand works! Can you eat the brownies straight from the freezer or do they need to thaw a bit? And awesome to know about avocado oil. Thanks a ton for your feedback and sorry again for my ridiculously slow reply!

  • Lindsey Finelli says
    May 1, 2020 @ 1:50 am

    What is the baking time for the gluten free version? It’s not listed above. I just baked them and did 25 minutes…

    • Erin replies to Lindsey Finelli
      May 5, 2020 @ 7:14 pm

      You mean the GF flour blend? It’s the same as teff. :) Hope that they came out well!

  • Christy says
    April 14, 2020 @ 5:08 pm

    It’s been difficult to find the recommended flour(s) during this pandemic – so I’m trying to find a flour substitute. I have on hand: all-purpose gluten free flour (not Bob’s Red Mill though); white rice flour; tapioca flour and coconut flour. Of these options, which do you recommend? And, I promise I am not intending to be difficult or picky – I tried to buy Bob’s All Purpose and it and the teff flour are like $80.00 on Amazon!! Thank you for any feedback! xo

  • Amrit Bhurji says
    April 13, 2020 @ 6:03 am

    These are so so so good! I used applesauce instead of eggs and it required more baking time but boy did they come out fantastic. The whole family was amazed by them thank you for this recipe! Better than brownies with gluten in my opinion 😊

    • Erin replies to Amrit Bhurji
      April 22, 2020 @ 9:58 pm

      Wow! I’m really surprised that that worked. How much applesauce did you use and did you make any other changes? I’d love to try that! Thanks for the tip and your feedback. Sorry for my slow reply!

  • RC
    April 7, 2020 @ 4:34 pm

    These were excellent. I made them without the chocolate chips and they have intense chocolate flavor. I am saving this recipe. I used Bob’s Red Milll 1:1(blue package).

    • Erin replies to RC
      April 7, 2020 @ 7:46 pm

      I’m glad you enjoyed them without the chocolate chips! Thanks for your feedback. :)

  • Amber says
    April 7, 2020 @ 3:22 am

    Leaving this comment for other GF an vegans. I used Bob mills egg replacer and have had great success twice in making these. The batter however does thicken up so I use 1/2 of water to moisten up the mixture. Cook for about 15 minutes. They are definitely a little thicker in consistency but overall great taste!

    • Erin replies to Amber
      April 7, 2020 @ 4:09 pm

      Really?! Wow! So you made the eggs as directed (adding the water) and then you added an additional 1/2 cup water? I’ve made these brownies with that egg replacer and they were soupy, without the additional water, so I’m totally intrigued. Thanks for sharing your tip! I’m glad they worked out well for you. :)

  • Grace says
    April 7, 2020 @ 2:27 am

    Hey there! Thanks for the recipe— these are amazing!! I was wondering though, do you think these would work with an egg replacement like the chia egg?

    thank you!!:)

    • Erin replies to Grace
      April 7, 2020 @ 4:09 pm

      I’ve tried but haven’t had good luck with egg replacements in this recipe! I’m sorry. I’ve been trying for years!

  • Caitlin
    April 5, 2020 @ 6:47 am

    I made these exactly per your recipe and they were amazing! Question- can I use baking chocolate squares in place of cocoa powder? I’m trying to use up what we have in the house during the Covid lockdown. I’ve been making your paleo chocolate chip cookies regularly for a while now and these will definitely be added to the rotation too! Thank you!

    • Erin replies to Caitlin
      April 7, 2020 @ 4:28 pm

      I’m glad you enjoyed them! I don’t recommend it (you can read why here) but this tells you how you can make the sub. And I’m glad that two of my recipes are on your rotation now. :D That’s always nice to hear! Thanks for your comment.

  • Braelynn says
    April 2, 2020 @ 6:22 pm

    Is there something I can use to substitute the eggs (allergy)?

    • Erin replies to Braelynn
      April 7, 2020 @ 4:03 pm

      I’m sorry for just now seeing your comment! I’ve tried making these with egg subs but haven’t been successful. Sorry about that!

  • 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.

    • 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!

  • Ruth-Anne
    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!

    • 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. :)

  • Keri
    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.

    • 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!

  • maureen
    March 19, 2020 @ 9:58 pm

    Awesome fudge brownies, I will make again.

    • 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.

  • 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?

    • 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. :)

      • 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;)

        • 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!

      • 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.

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

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

    • 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.

  • Michelle says
    March 15, 2020 @ 7:52 pm

    Do you have any experience using a sugar substitute like Lakanto (monk fruit) or Swerve?

    • Erin replies to Michelle
      April 7, 2020 @ 7:51 pm

      I’m so sorry for just now seeing your comment! It landed in spam for some weird reason. I haven’t tried it in these so I’m really not sure if it’d work. Sorry about that and sorry again for my slow reply!

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

    Can I use almond flour instead?

    • 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!

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

    Can i use the regular gluten free all purpose flour ?

    • 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. :)

  • Johnna Jones says
    March 5, 2020 @ 3:38 am

    My cousin is also allergic to coconut oil and so I substituted that for Olive oil and they still turned out well, they taste and look great!

    • Erin replies to Johnna Jones
      April 7, 2020 @ 8:00 pm

      I’m so sorry for just now seeing your comment! It landed in spam for some weird reason. And wow, really?! I didn’t think that’d work! That’s great to know. Thanks for the tip!

  • 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.

    • 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!

  • Jerri says
    March 1, 2020 @ 1:50 am

    Absolutely love these brownies! They come out perfect every time! Do you have the nutritional information on these?

    • Erin replies to Jerri
      March 4, 2020 @ 1:35 pm

      I’m so happy you liked them! :) I don’t have the calories but you could use this recipe analyzer for the nutritional profile. Thanks for your comment!


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