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

The best gluten-free brownies (and the reviewers agree with me)! So fudgy, gooey, and incredibly easy to make. If you’re looking for a truly delicious gluten-free brownie recipe, look no further. They can also be made with all-purpose flour or whole wheat flour for a non-GF version. With a dairy-free option.

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!

Simple, quick, no-fuss, super fudgy gluten-free dairy-free brownies. They’re also 100% whole grain (if you choose one of the two whole-grain options)!

Different flour options

You’ve got several flour choices for these GF 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 these. :)

I also have a version with all almond flour. These almond flour brownies are super gooey and hard to resist. Both the coconut and almond flour versions are paleo. If you love almond flour, also take a look at my almond flour chocolate chip cookies!

Your flour options for this recipe are:

  • A gluten-free baking flour that’s a 1:1 sub for all-purpose flour
  • Teff flour
  • Buckwheat flour
  • For a non-gluten-free version: all-purpose flour, whole spelt flour, white whole wheat or regular whole wheat flour

GF Baking Flour

So for that first option, make sure it’s meant as a 1-to-1 sub for all-purpose flour. The one I always use is Bob’s Red Mill Gluten-free Baking Flour. It’s the one in the blue bag.

Commenters have said that they’ve used the gluten-free flour blends from Pillsbury, King Arthur Flour, Namaste with success.

Teff flour

Up next are the two healthier and whole-grain options. 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).

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.

Buckwheat Flour

Buckwheat is also awesome in these brownies. You can’t taste it at all. If you have some of that on hand, also check out my kladdkaka (Swedish sticky chocolate cake) for an amazingly gooey cake that’s like a cross between cake and brownies.

Don’t need a GF version? No problem.

And because I know some people don’t need these to be gluten-free, I’ve also tried them with several wheat flours. They all worked equally as well!

Do they all taste the same?

The cool thing is that all of the different versions taste the same. They’re all just as gooey and there’s no grittiness!

That can be said of all of my gluten-free recipes. I don’t sacrifice on taste or texture!

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! The same with my gluten-free chocolate cupcakes.

Seriously. You can’t go wrong with this recipe. :)

Need convincing? Check out the reviews below!

The best gluten-free brownies

Questions about these gluten-free chocolate brownies?

  • Can I use something instead of the listed flours?

    I link to my coconut flour and almond flour versions in the post. Commenters have used different brands of gluten-free baking flours with success. Off the top of my head, I can remember people saying Pillsbury, King Arthur and Namaste have worked.

  • Do I have to use Dutch-process cocoa powder?

    No, but they might not be as chocolaty or they might be more cakey. But I will say that nobody has had any complaints about these brownies and I know people have used regular cocoa powder. So I’m guessing they’re fine with whatever cocoa powder you want to use.

  • Can I use something instead of the listed fats?

    Those are the only ones that I’ve tried. I’m guessing anything would work, though, given that liquid oil like canola oil and olive oil work as well as butter and ghee.

  • Do they taste like coconut if I use coconut oil?

    Not if you use refined coconut oil. They taste 100% like regular, super gooey traditional brownies.

  • Do they taste like olive oil if I use olive oil?

    I use extra-virgin olive oil and you can definitely taste it. My husband LOVES this version but I don’t. I recommend a lighter tasting olive oil or something more neutral.

  • Can I use something instead of coconut sugar / granulated sugar?

    Subbing in a liquid sweetener won’t work. There’s no liquid to reduce to make up for the added liquid, so it’d make the brownies cakey or possibly a liqudy mess. Other granulated sweeteners like maple sugar would probably work.

  • The best gluten-free brownies
  • Can I reduce the sugar?

    One commenter has said that they reduced the sugar to basically nothing and they’re still gooey. But that’s not possible. Or we must have differing opinions of what gooey means.

    The less sugar you add, the cakeier and less gooey they are. They might also not hold together as well because sugar is a binder.

    You could probably knock off 1/4 cup of sugar but don’t be surprised if they don’t have the perfect texture you see in the photos.

  • What can I use instead of the eggs?

    I’ve tried egg replacements so many times and failed. Please just find an already vegan brownie recipe. :)

    One commenter used 3/4 cup pumpkin puree in place of the eggs and I tried that and they were tasty. But the texture wasn’t nearly as good as the egg version so I can’t recommend it.

  • Do I have to use the chocolate chips?

    Nope! They’re sweet enough without. I just like them in my brownies. You could also top them off with my favorite paleo chocolate fudge frosting.

  • Can I double this brownie recipe?

    Yes! Use a 9″x13″. I unfortunately forgot to write down the baking time. It is not that much more than the single recipe.

If you try these gluten-free brownies, I’d love to hear how they come out!

The Best Gluten-free Fudgy Brownies (dairy-free)

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Rated 5.0 by 86 readers
Gluten-free Brownies – Super fudgy and dairy-free!
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12 brownies

These gluten-free brownies are the best I've ever had - gluten-free or not! And the reviewers agree with me. They're super fudgy and dairy-free.

Ingredients

  • 1 cup (158 grams) teff flour or 1 cup (125 grams) buckwheat flour1 or 1 cup (138 grams) Bob's Red Mill Gluten-Free 1-to-1 Baking Flour (or a similar mix) or 1 cup (125 grams) whole wheat flour for all-purpose flour or 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) or 3/4 cup + 2 tablespoons canola oil or another neutral-tasting oil2
  • 1 1/2 cups (300 grams) granulated sugar, raw sugar, or coconut sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs (50 grams each, out of shell), 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 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.

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!
  2. I prefer refined coconut oil over unrefined as refined has zero coconut taste to it.

Recipe by  | www.texanerin.com

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

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

28 comments are awaiting moderation!

  • Carma
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    April 7, 2021 @ 9:49 pm

    Ok so I had trouble with these baking properly. I used Bobs 1-1, and regular sugar. Measured everything exact. I baked them for nearly 30 minutes the first time. And they were super jiggly, but I figured they’d set as they cooled since I had already baked them far beyond the recommended time. Once cooled they were super doughy and definitely raw in the center except for about 1 inch around edges. The next day I cut off the edges and rebaked them for other 25 minutes. I’m waiting for them to cool to see if that fixed it. I will say the flavor and texture of the edges are amazing, super fudgy and moist. I just hope I can get the rest to bake up the same. I used a glass pan which I know can have some impact on baking times but they just never set.

    Reply
  • Amy says
    March 31, 2021 @ 4:51 am

    So if I use avocado oil I would do 196 g of it correct? Hoping I did it right! Haha

    Reply
    • Erin replies to Amy
      March 31, 2021 @ 10:45 am

      Yes, you would! I haven’t tried it but a few comments have said that it works well.

      Reply
  • Desiree Ramos says
    March 19, 2021 @ 9:51 pm

    Hi there. I used a scale to measure. I believe you have a typo in the oil. 3/4 cup of oil is 96 grams, the recipe calls for 196 grams.

    Reply
    • Erin replies to Desiree Ramos
      March 22, 2021 @ 5:43 am

      Hi! It’s not a typo. 1 tablespoon of coconut oil is 14 grams (if you google it, that’s what you’ll find) so 196 grams is correct. I posted this recipe 6 years ago and it’s how everyone has made it. I haven’t changed the measurements. So I promise you, you can use 196 grams as the recipe says. :) It could be that your scale is off. I measure everything and it can happen sometimes.

      Reply
  • Harshita K
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    says
    February 20, 2021 @ 10:14 pm

    Great recipe!

    Reply
    • Erin replies to Harshita K
      February 21, 2021 @ 7:04 pm

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

      Reply
  • Candice Gilfoil
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    says
    February 16, 2021 @ 2:43 pm

    These were the best brownies I have ever had. I added nuts-walnuts and they were a hit! Thank You soooooo much!
    Made it with Almond flour, dark cocoa,and coconut sugar. Followed the recipe as written.

    Reply
    • Erin replies to Candice Gilfoil
      February 18, 2021 @ 6:18 am

      I’m so glad to hear that! And wow, I’m happy that these worked well with almond flour! I have an almond flour version of this recipe (it’s linked to in the second section of the post) and it uses 1 1/3 cups of almond flour instead of 1 cup and they’re still crazy gooey. Thanks for your feedback!

      Reply
  • Maria Fantini says
    February 14, 2021 @ 1:13 am

    I don’t have parchment paper. Can i grease pan with PAM?

    Reply
  • LeAnna says
    February 13, 2021 @ 6:16 pm

    Left a review yesterday that these were cakey, but they are much more fudgy on the second day! Taste is spot-on

    Reply
    • Erin replies to LeAnna
      February 14, 2021 @ 6:53 am

      I’m glad they got better but please see my reply below! These brownies don’t behave like that (being cakey and getting fudgy on the second day). I’d love to find out what the issue was. :)

      Reply
  • LeAnna says
    February 13, 2021 @ 12:20 am

    Thess taste good but a little bummed because they are definitely not fudgy..super cakey.

    Reply
    • Erin replies to LeAnna
      February 14, 2021 @ 6:51 am

      These are definitely fudgy, gooey brownies so I think something must have gone wrong. Did you make any changes to the recipe, anything at all? I’m guessing you might have reduced the sugar? Any kind of subs? Did you use a dark or glass pan? Bake longer than the instructions say?

      Reply
      • LeAnna replies to Erin
        February 16, 2021 @ 8:12 pm

        I used the full amount of coconut sugar but subbed avocado oil plant butter for the coconut oil since I only had unrefined and didn’t want the coconut taste so maybe that’s it? The plant butter hasn’t affected my baked goods in the past, but maybe that was it! They are definitely all gone already and I will use this recipe again, maybe next time with refined oil? I did also use a dark pan. Thanks for your quick reply!

        Reply
        • Erin replies to LeAnna
          February 19, 2021 @ 6:31 am

          I looked up how much fat was in one brand of avocado oil plant butter and it’s 78%. Coconut oil is 100%. So if you used something with 78% fat, that might explain the problem, especially if you maybe baked them a little longer than recommended? Just an idea! I’m glad that you still liked them. And yes, refined coconut oil is recommended! I hate a coconut taste in my sweets. ;)

  • Venus says
    February 11, 2021 @ 11:30 pm

    I have the double Dutch dark chocolate hot chocolate powder that’s dairy free, gluten free and vegan. Can I use that?

    Reply
    • Erin replies to Venus
      February 12, 2021 @ 5:54 am

      You can’t use hot chocolate powder because it has a bunch of added sugar. You need to use unsweetened cocoa powder. Sorry about that!

      Reply
  • Elayna says
    February 7, 2021 @ 1:29 am

    Can you use stevia?? I’m doing sugar free and not a fan of the after taste but that’s what I have right now

    Reply
    • Erin replies to Elayna
      February 8, 2021 @ 10:17 am

      I would recommend finding a recipe that already calls for stevia. I haven’t had good luck with keto sweeteners in brownie recipes. Sorry about that!

      Reply
  • Erika says
    January 16, 2021 @ 11:03 pm

    I am making these for a vegan friend and I’m wondering if flax eggs would work to replace the eggs…what do you think? Has anyone tried this?

    Reply
    • Erin replies to Erika
      January 18, 2021 @ 7:13 am

      I wouldn’t recommend it! Please read the questions section of the post where it says, “What can I use instead of the eggs?” :)

      Reply
  • Bronwyn Reading
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    says
    January 15, 2021 @ 3:58 am

    O.m.g.
    Seriously, you are a genius. This brownie is so so good.
    I used America’s Test Kitchen gf blend, butter and I reduced the sugar by 25g, so not too much.
    Baked for 24 minutes.
    Thanks for all your hard work!

    Reply
  • Maike Wegner says
    December 20, 2020 @ 9:45 pm

    Hello, I want to make them for Christmas, because my sister is only eating gluten free stuff,
    so I can just use gluten free flour and gluten free chocolate chips? and the cocoa powder, does that matter which kind we use? Are there any gluten free stuff? I am new to the gluten free world.

    Thank you in advance! :)

    Reply
    • Erin replies to Maike Wegner
      December 21, 2020 @ 9:16 pm

      Hi! You just need gluten-free flour (but you need to use one of the ones listed in the recipe). Chocolate chips or chunks, cocoa powder and the other ingredients in this recipe don’t have gluten in them. :) I hope that you’ll both enjoy them!

      Reply
  • Lynea says
    December 20, 2020 @ 12:12 am

    This is my go to brownie recipe, so much so that my browser suggests it when I type the letter B. I’ve made it as written, I’ve made it with all kinds of substitutions, once I made it pretty drunk at a house party. It always works, it is always a hit, and it is very easy to adapt for friends with allergies. Thanks Erin!

    Reply
    • Erin replies to Lynea
      December 23, 2020 @ 7:44 pm

      Haha. I love that you were making brownies at a party when “pretty drunk.” Sounds like a fun time. :D I’m so glad that you’ve been enjoying the brownies! Thanks a ton for your feedback.

      Reply
  • J.T. says
    December 6, 2020 @ 12:54 am

    If using Teff or buckwheat flour, is xanthan gum needed? It’s in the 1-for-1 flour, but don’t see any notes for it using it with the other flours in the recipe.

    Reply
    • Erin replies to J.T.
      December 6, 2020 @ 6:26 am

      It’s not. :) The recipe is correct. The brownies hold together perfectly without it.

      Reply
  • Joy says
    December 3, 2020 @ 8:59 pm

    If I double the recipe do I need to have 6 eggs?

    Reply
    • Erin replies to Joy
      December 6, 2020 @ 6:27 am

      Sorry for just now seeing this! Yes, you need 6 eggs. You should double every ingredient unless otherwise specified. :)

      Reply
  • Daria
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    says
    November 27, 2020 @ 6:56 pm

    This is perfection! Thank you!
    I used buckwheat flour, coconut sugar and coconut oil. It did have a coconutty taste, but it didn’t spoil it a bit.

    Reply
    • Erin replies to Daria
      November 28, 2020 @ 8:43 pm

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

      Reply
  • Lina says
    October 29, 2020 @ 9:50 am

    I used to make them while in Israel – I substituted both coconut oil and sugar with medjouli dates soaked in hot water and blended to a puree. Very tasty.
    Not sure if it is possible to use rice flour?

    Reply
    • Erin replies to Lina
      October 29, 2020 @ 7:05 pm

      I think rice flour would make these very gritty but I’m not sure! Can you please explain more about the date paste – what amount of dates and water did you use? And what exactly did it take the place of? All the coconut oil and coconut sugar? I’d really love to try your version! Thanks a ton. :) I’m glad you enjoyed them!

      Reply
  • Liz Dobby says
    October 18, 2020 @ 1:59 am

    Lovely brownies
    Could I check the butter measurement is that when melted 3/4 cup or before? I’ve done when melted and seems fine

    Reply
    • Erin replies to Liz Dobby
      October 19, 2020 @ 7:50 pm

      You can measure it melted or not – it’s the same amount. :)

      Reply
  • Laura says
    October 17, 2020 @ 11:06 am

    Thank you for sharing the recipe :)
    Wanted to find out if these brownies freeze well and how long do they last in the freezer?
    Any advise how to store them?

    Reply
    • Erin replies to Laura
      October 19, 2020 @ 7:47 pm

      I’m sorry for just now seeing your question! They freeze great. Just cut into pieces, put in a Ziploc or a container, putting a little plastic wrap or parchment paper between the layers, and freeze for up to several months. :)

      Reply
  • Bev says
    September 24, 2020 @ 3:04 pm

    I used 196g of melted coconut oil, the oil that didn’t soak into the sugar sat on top of it, therefore it didn’t look like the mixture on your video, would it still have been ok to add the eggs? As I was unsure what to do I removed a lot of the oil and continued with the recipe, it was very nice but more like cake.

    Reply
    • Erin replies to Bev
      September 25, 2020 @ 8:00 am

      Yes, you should have mixed the oil and other stuff until combined and then added the eggs. Adding the eggs would have brought everything together. :) Removing some of the oil would also cause the brownies to be more cakey.

      Reply
      • Bev replies to Erin
        September 25, 2020 @ 8:49 am

        Thank you Erin, I’ll try again, they were still delicious! ❤️❤️❤️❤️

        Reply
        • Erin replies to Bev
          September 25, 2020 @ 8:54 am

          Yay! I’m glad to hear that. Don’t give up! And if you made any changes to the recipe, don’t do that next time. ;)

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