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 brownies. They’re also 100% whole grain (if you choose one of the two whole-grain options)!

You’ve got several flour choices 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 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

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.

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 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.

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!

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! 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.

Questions about these 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 (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.
  • 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, whole grain)

Rated 5.0 by 78 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 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)


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

Recipe by  |

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+

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

13 comments are awaiting moderation!

  • Allard Nanci says
    March 20, 2019 @ 10:42 pm

    Will these freeze well?

    • Erin replies to Allard Nanci
      March 27, 2019 @ 1:30 pm

      I’m sorry for just now seeing your question! Yes, they do. :)

  • celeste says
    March 3, 2019 @ 6:15 pm

    These look amazing! My mout his watering! Love chocolate!

  • Kristin says
    February 17, 2019 @ 11:14 pm

    I followed this to a tee and they have been in the oven for 40 min now and still not done?? Guess I’ll keep cooking them

    • Erin replies to Kristin
      February 23, 2019 @ 8:05 pm

      I’m sorry for just now seeing your question! I’ve gotten a lot of feedback on these brownies and nobody has mentioned that. Are you sure your oven is running correctly? My other thought is that they were done but that you were expecting them to be more cake-like when ready. Sorry again for just now replying!

      • Kristin replies to Erin
        February 23, 2019 @ 11:44 pm

        I cooked them for 40 min and they came out great. I’m at 4000 ft so maybe that had something to do with it. They were the best ever. I added pecans and marshmallows. My bakery boss said they were the best thing she’s ever had in her career!!!!!

        • Erin replies to Kristin
          February 27, 2019 @ 7:46 pm

          That is so strange with the baking time! And wow, what a compliment from your bakery boss! I’m so glad to hear that. :) Thanks for coming back to let me know how it went.

  • Nicole Dawson says
    January 31, 2019 @ 9:42 pm

    These are super fudgy looking! Wow…..I can see why everyone loves them.

  • melissa perez says
    January 25, 2019 @ 11:25 pm

    i have tapioca flour, rice flour, and almond flour, will any of those work instead of Teff?

    • Erin replies to melissa perez
      January 28, 2019 @ 8:28 pm

      None of those are interchangeable with the 4 flour options I’ve tested these with, sorry.

  • Kathie says
    January 18, 2019 @ 8:20 pm

    These really are the best brownies. I’ve been trying more allergy type recipes for school events like bake sales and concession stands. There are so many allergies out there and I like the idea of offering more items that are allergy sensitive. Can you imagine being a kid and not having any choices? This was one of the 1st ones I found and I make them for every event. I’m adding more recipes every time, but this is my go to. It’s always one of the 1st things gone. Thanks a bunch for this recipe. I use coconut oil and Krusteaz gluten free flour.

  • Jacqueline Smith says
    January 14, 2019 @ 12:45 am

    This recipe for gluten free brownies is the best, it’s fast and easy, I use gluten free flour and it is amazing, it’s my go to dessert

    • Erin replies to Jacqueline Smith
      January 14, 2019 @ 1:01 pm

      Yay! I’m glad to hear that. Thanks for your comment! :)

  • Ashley says
    January 13, 2019 @ 3:07 pm

    What is the calorie count per serving? These look delicious!! I’m having to use more dairy free recipes!

    • Erin replies to Ashley
      January 14, 2019 @ 1:01 pm

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

  • jenna urben says
    January 11, 2019 @ 11:38 pm

    These look amazing! I love that they’re already dairy-free. Def giving a try with an egg replacer.

    • Erin replies to jenna urben
      January 14, 2019 @ 12:53 pm

      Oooh! I’d love to hear how they come out. :)

  • Jill says
    January 4, 2019 @ 9:14 am

    Hi Elizabeth Coipel, i think you could use teff flour on the A.I.P as its a plant.

    • Erin replies to Jill
      January 7, 2019 @ 12:57 pm

      Hi there! Teff flour isn’t allowed on AIP. There’s no way to make these brownies AIP-friendly. I wish there were!

  • Mindy Gold says
    January 1, 2019 @ 8:32 pm

    This recipe looks delicious!! But do you think i can just use egg whites for the eggs? I know the usual ratio is 2 egg whites equals 1 egg. Have you had any experience with this?? Thank you!

    • Erin replies to Mindy Gold
      January 2, 2019 @ 9:17 pm

      Hello! I’ve never tried that sub in a brownie recipe but I’m pretty sure it’d make the brownies quite cakey and not gooey / fudgy. Is there any way that you could maybe just replace one of the eggs with 2 egg whites (and use 2 whole eggs) and see how it goes and then increase that the next time? I’d love to hear how it works out!

  • Renee
    December 31, 2018 @ 3:50 am

    Amazing!! I had Bob’s Red Mill all purpose gf flour on hand (light blue label), so used that. Ooey gooey deliciousness in the middle of the pan and luscious, moist edge pieces. Definitely a keeper recipe! ❤❤❤❤❤

    • Erin replies to Renee
      January 2, 2019 @ 9:20 pm

      I love Bob’s 1-to-1 GF mix so it’s great to hear that it works well in these! Thanks a bunch for the tip. :) I’m so glad that you enjoyed them!

  • Jo Elizabeth says
    December 29, 2018 @ 9:38 pm

    Hiii! I can’t have cocoa butter due to allergy, will the recipe work without the choco chips?

    • Erin replies to Jo Elizabeth
      January 2, 2019 @ 8:56 pm

      Hi there! It’s great without the chips. :)

      • Jo Eliza
        replies to Erin
        January 2, 2019 @ 10:28 pm

        Super thanks Erin

        • Erin replies to Jo Eliza
          January 3, 2019 @ 9:28 pm

          You’re welcome! Hope you’ll enjoy them. :)

  • Celeste
    November 9, 2018 @ 4:41 pm

    OMG these look amazing! I am a huge brownie fan and I LOVE that you can just use teff or buckwheat flour instead of figuring out which blend to use. Can’t WAIT to make these…maybe this weekend ;)

    • Erin replies to Celeste
      November 14, 2018 @ 9:35 am

      Thanks! I hope that you’ll get the chance to try them out! :)

  • Charissa says
    October 28, 2018 @ 11:10 pm

    Thank you for posting this recipe! This is the first time I’ve ever made gluten-free anything, because I’m recently gluten-free, and I’m very pleased.

    Also, I was wondering if you used a platform for making your instructional video. If so, which one did you use? It looks great!

  • Jessica Holmes says
    October 19, 2018 @ 4:43 am

    I was wondering what I could use and how much in the place of the sugar? Thanks

    • Erin replies to Jessica Holmes
      October 21, 2018 @ 1:59 pm

      I’ve only made these with granulated and coconut sugar so that’s all I can really recommend. Another type of granulated sugar (like maple sugar) should also work.

      • Erin replies to Erin
        October 21, 2018 @ 1:59 pm

        Using the same amount. :)

  • Debbie
    July 13, 2018 @ 6:04 pm

    These brownies are unbelievable! Made a gluten-free/dairy-free version with Bob’s RM gluten-free flour mix, coconut sugar and coconut oil. I also topped them with unsweetened coconut flakes and chopped walnuts. They were a big hit at 2 events I brought them to. Thanks so much for sharing your recipe!

    • Erin replies to Debbie
      July 15, 2018 @ 10:10 am

      So happy you liked them! Did you use the 1-to-1 GF Baking Flour in the blue bag? Thanks for the tip! Awesome that they were a hit. :)

      • Debbie replies to Erin
        August 9, 2018 @ 2:47 pm

        Yes, I did use the 1 to 1 GF flour. Forgot to mention, I used the Enjoy life mini chocolate chips in addition to the coconut flakes and walnuts for the topping. In the process of making them again for paint bar night! Thanks 😊

        • Erin replies to Debbie
          August 9, 2018 @ 9:22 pm

          Thanks for coming back to let me know! I hope they’ll be enjoyed at paint bar night (sounds fun, by the way! :D)

  • Alice says
    July 1, 2018 @ 3:28 pm

    I was really looking forward to trying this recipe but I used coconut oil and it was way too oily, basically it didn’t cook at all and on top it was covered with oil. Is the proportion for coconut oil the same (196 gr)? Thank you!

    • Erin replies to Alice
      July 5, 2018 @ 10:37 am

      Hi there! Sorry for the slow reply. The measurements and grams are correct (I use the grams myself). I’ve had this issue happen with any brownie recipe if not mixing together the ingredients like the recipe says. Did you follow the recipe or forget to add an ingredient until later (which is something I have often done ;)) I’m sorry that they didn’t come out well for you! I hope we can find out the reason.

  • Lesley says
    June 11, 2018 @ 9:57 pm

    Has anyone tried substituting applesauce for some or all of the butter? I’ve had great success experimenting and using applesauce instead of oil in a bunch of sweet bread recipes. Just curious…and thanks for your time and consideration!

    • Erin replies to Lesley
      June 13, 2018 @ 8:30 pm

      I’ve never tried it and although I know it works great in quick breads, some cake and muffin recipes… I’m not as hopeful with brownies. It’d make the brownies cakey instead of gooey and fudgy like they’re supposed to be. If you decide to experiment, I’d love to hear the results!

  • Maria
    May 27, 2018 @ 2:42 am

    I was blessed enough to come across this recipe the first time i searched for GF&DF brownies and I AM OBSESSED. They are the tastiest brownies I’ve ever had- homemade, box, healthy, unhealthy etc. you name it, they beat it. Thank you for sharing this gold with humanity!!

    • Erin replies to Maria
      June 2, 2018 @ 4:26 pm

      I’m so sorry for just now seeing your comment! I’m thrilled that you liked the brownies so much. There are worse things to be obsessed with. ;) Thanks a bunch for your comment!

  • Leanne says
    April 28, 2018 @ 1:23 am

    I have never had much luck making yummy gluten free recipes that works out as well as these did. My husband usually won’t touch the gf recipes I make but these were flying off the plate. Thank you!

    • Erin replies to Leanne
      April 28, 2018 @ 8:33 pm

      You’re welcome! I’m happy to hear that you and your husband enjoyed the brownies. :) Thanks for your comment!

  • Valerie Hunt says
    April 12, 2018 @ 10:14 pm

    We substituted rice flour and they were teriffic! We also made lemon bars by eliminating the chocolate, using lemon oil, lemon zest and fresh lemon juice to taste. Glazed with lemony glaze. Delish!!

    • Erin replies to Valerie Hunt
      April 15, 2018 @ 6:47 pm

      I’m happy that sub worked out well! And wow. You just omitted the cocoa without adjusting anything else (other than adding lots of lemon flavor) and it worked?! That’s awesome. I’ll have to try that. Thanks for your comment!

    • Gail McFarland replies to Valerie Hunt
      May 18, 2018 @ 3:56 pm


      I would love to know what amount of lemon ingredients you used and how you substituted, my dad loves lemon baked goods and he’s turning 86 this year, I would love to make your version for him, he would love it! Original version is awesome for chocoholics and I can even make it celiac friendly, verified by those people in my family. Even had a nephew’s girlfriend who is celiac at event, she loved them! Please reveal your lemon version so I can make both this year, especially for my dad!
      Thanks, Gail

      • Erin replies to Gail McFarland
        May 21, 2018 @ 12:23 pm

        Valerie won’t see this comment unless she comes back to the post so I’ll email her and ask! I’m also curious. :)

  • Ayelet says
    March 29, 2018 @ 7:24 pm

    It’s passover now and I can only get potato flour. Can I substitute that for the teff? My granddaughter who has celiac and all my grandkids as well as their parents love these brownies.

    • Erin replies to Ayelet
      March 29, 2018 @ 8:26 pm

      I’m sorry but I’m pretty sure that wouldn’t work. Potato flour isn’t interchangeable with teff. :( Sorry about that!

  • Patty says
    March 21, 2018 @ 7:20 pm

    Did not care for these. Tooooo much chocolate. Froze them to use in a trifle or something

    • Erin replies to Patty
      March 24, 2018 @ 1:22 pm

      I’m sorry you found them too chocolaty! I’ve never gotten this comment on one of my recipes. I guess to each their own when it comes to the amount of chocolate. ;)

  • Valerie says
    March 1, 2018 @ 5:47 pm

    What could we sub for the eggs. I have friends who are allergic.

    • Erin replies to Valerie
      March 3, 2018 @ 3:44 pm

      I haven’t tried any egg subs in these, sorry! I’d normally say flax or chia eggs but I haven’t had a good experience with those in brownie recipes.

      • PK Shepard replies to Erin
        May 13, 2018 @ 8:36 am

        I substitute mashed ripe banana for eggs all the time… 3 tablespoons mashed ripe banana equals one egg…

        • Erin replies to PK Shepard
          May 14, 2018 @ 8:19 pm

          Thanks for the tip! Have you tried that sub in this recipe? I often have issues with egg subs in brownies.

    • Meredith @ The Palette Muse replies to Valerie
      March 18, 2018 @ 4:03 pm

      My daughter is allergic too and I made these last night with 2 flax eggs (2 tablespoons flax mixed with 5 tablespoons water) and one Ener-G egg (it’s an egg replacer mix you can get in the health food section of the grocery). They turned out Ah-mazing! I was skeptical when they first came out of the oven, but once they cooled they were perfect. Thank you Erin for this delicious recipe. I’ve tried so many GF brownie recipes and this one is the first one that’s actually tasted like brownies! I wish I could hug you!

      • Erin replies to Meredith @ The Palette Muse
        March 24, 2018 @ 12:56 pm

        Sorry for just now seeing your comment, Meredith! Thanks for your tip on how to make these egg-free. :) Did you use a combination of flax eggs + an Ener-G egg for a reason? Like you thought that 3 flax eggs wouldn’t have worked? I’m always hesitant to use more than 2 so I’m wondering if that’s the reason! And I’m so happy that you finally found a GF brownie recipe that doesn’t taste GF. :) Thanks again for your comment!

        • Meredith @ The Palette Muse
          replies to Erin
          March 27, 2018 @ 7:22 pm

          Yes, I haven’t had great luck with any of the usual egg replacers in brownies, so I thought I’d try a combination. Flax is great for binding, but the Ener-G egg replacer is better for lifting, so they seemed to work well together. Thanks again for a great recipe! p.s. no such thing as too much chocolate! ;)

        • Erin replies to Meredith @ The Palette Muse
          March 27, 2018 @ 9:40 pm

          Oh, interesting! I’ve never used Ener-G eggs so that’s great to know. Thanks a bunch for coming back to answer! And haha. Yeah. Too much chocolate… for me that’s such an unusual complaint. But everyone’s entitled to their opinion. ;)

  • Rachel says
    March 1, 2018 @ 6:20 am

    I just made these for my fiancé and his sister who are gluten free. I Was just intending to just nibble some dough and have a bite of brownie since it’s a rare thing for me to truly enjoy gluten free goods since I have no intolerances or allergies. I used Namaste organic perfect flour blend from Costco since that’s what we have. This really is the best recipe! Which is unfortunate. I typically nibble on a gluten free brownie and let the fiancé finish mine for me since texture always gets me, but these are so close to the regular gluten filled ones that I went back for seconds. Thanks for this recipe!

    • Erin replies to Rachel
      March 3, 2018 @ 3:43 pm

      Haha. Well I’m happy that you liked them enough that you didn’t have your fiancé finish yours. It’s great to know that the Namaste flour blend works well. If you need something else to make them, I can recommend these paloe chocolate chip cookies. I doubt you’ll be having your fiancé finish those, either. :D Thanks for the tip and your comment!

  • Karen says
    February 8, 2018 @ 3:26 pm

    Is there anything special you should do to substitute coconut oil? I always have a problem with the final product being overly oily.

    • Erin replies to Karen
      February 9, 2018 @ 10:03 pm

      Have you tried with butter? The result would be less oily because butter is 80% fat and coconut oil is 100%.

      • Luann replies to Erin
        March 5, 2018 @ 6:58 pm

        With butter it wouldn’t be dairy-free though

        • Erin replies to Luann
          March 5, 2018 @ 8:01 pm

          Yes, but not everyone who sees this recipe needs it to be dairy-free. :)

        • Jill
          replies to Luann
          March 17, 2018 @ 10:26 pm

          You could use Earth Balance vegan buttery sticks – which are dairy free. I use that brand for my butter substitute for almost everything including baking. They do have soy, however, if that’s a concern.

        • Erin replies to Jill
          March 24, 2018 @ 12:58 pm

          Thanks for the tip! That’s great to know. :)

        • Jill replies to Luann
          March 17, 2018 @ 11:11 pm

          I guess I have to partially retract this comment. I do see the sticks have water with oil, so it’s not 100% oil and may not turn out as well in this recipe. However, that fake butter is great in other recipes!

  • Becca says
    January 3, 2018 @ 9:17 pm

    I’m new to having to cook with gluten free flours. Do you think i could use brown rice flour or almond flour – i do also have buckwheat flour but tend to think the rice and almond flour isn’t as grainy as buckwheat. Would love help as new to this world! Thanks so much!

    • Erin replies to Becca
      January 4, 2018 @ 4:15 pm

      I never used brown rice flour but I don’t think it’s interchangeable with the flours used here. Almond flour is definitely not interchangeable (it’s only interchangeable with other nut flours). I don’t like buckwheat at all but there’s no grittiness if you make the recipe as written (see the 3rd to last paragraph of the post :)) Hope that helps!

  • Peggy says
    December 21, 2017 @ 8:06 pm

    I don’t like either of those gf flours, so I used my own gf baking mix and upped the baking time to 40 minutes. They turned out fantastic. Thank you for the recipe.

    • Erin replies to Peggy
      December 22, 2017 @ 1:48 pm

      You’re welcome! That’s great that your GF baking mix worked out well. I’m always happy to hear when experimenting goes well! Thanks for your comment. :)

      • Amy replies to Erin
        December 23, 2017 @ 3:42 pm

        I used red mill gluten free flour and cooked for 22 minutes. They didn’t seem to be done all the way even after cooling but judging by the above comment I need to try again and increase the time to 40 minutes. I also substituted vanilla extract with peppermint. Even not being done all the way the edges were super yummy. Good thing I experimented. Will try again tomorrow for xmas day. Delicious!

        • Erin replies to Amy
          December 29, 2017 @ 2:35 pm

          I hope that the second round worked out better! Thanks for your feedback on making these brownies with BRM GF flour. :) And sorry for my slow reply (Christmas chaos got in the way!).

  • donna says
    December 19, 2017 @ 12:57 pm

    I’ve made these a couple of times using teff flour (not much else I can do with teff and I love brownies). Coconut oil instead of butter. They are delicious and very rich (rich brownies are fabulous). Thank you for sharing
    and doing the work for us!

    • Erin replies to donna
      December 20, 2017 @ 8:46 pm

      You’re so welcome! I’m happy that you enjoy them. I feel the same way about teff! Thanks a bunch for your comment. :)

  • Em says
    November 23, 2017 @ 12:24 am

    Hi do you measure out the coconut oil before melting it or after as it is melted already?

    • Erin replies to Em
      November 23, 2017 @ 9:18 am

      Sorry for the slow reply! I’m 6 hours ahead of ET so your comment came in while I was already sleeping. The measurement is the same pre and post melting so you can either measure it in solid or liquid form. :)

  • Jenny says
    September 30, 2017 @ 12:00 am

    I had really high hopes for this recipe, but they came out dry. I used Bob’s Red Mill 1 to 1 GF baking flour and butter. I baked them for 30 minutes. I don’t know what went wrong :(

    • Erin replies to Jenny
      September 30, 2017 @ 7:08 am

      Hi there! Like I said in a previous comment, I haven’t tried using Bob’s Red Mill 1 to 1 GF baking flour in this recipe but someone else did (you can see her comment here) and she seemed to have loved them. :) 30 minutes sounds way too long. Were they still very liquid up until then? The baking time for teff is 20-22 minutes but for buckwheat and whole wheat (which the Bob’s mix is a sub for) it’s only 15-20 minutes. I hope we can find out what went wrong!

      • Maryellen Santanna replies to Erin
        October 5, 2017 @ 5:47 pm

        Over baking is such a common problem. If you leave your baked goods on the sheet for 5 minutes after removing from the oven, they continue to bake. What looks like slightly underdone is perfect to let them finish outside the oven.

        • Erin replies to Maryellen Santanna
          October 8, 2017 @ 12:09 pm

          I definitely agree! I think a lot of people have problems with this and especially with brownies. They think a toothpick should come out clean but if that happens, they’re already overbaked!

  • Kathy M.
    September 10, 2017 @ 5:33 am

    Absolutely delicious. Baked a batch for my husband’s bday. Used buckwheat GF flour, coconut oil, couldn’t find the cocoa powder as described…so used Sprouts store brand. Half the batch was gone within the first 30min. Thank you for such a great recipe. Will make again :)❤❤❤❤❤

    • Erin replies to Kathy M.
      September 11, 2017 @ 10:32 pm

      30 minutes sounds totally reasonable. ;) I’m happy that you enjoyed the brownies and I hope that your husband had a great birthday! Thanks a bunch for your comment. :)

  • cher adamson
    August 23, 2017 @ 9:29 pm

    Hi there, Just wondering how long these stay good for? And whether they mihght freeze? Need to make some for an event x

    • Erin replies to cher adamson
      August 24, 2017 @ 3:13 pm

      Hi there! Cover and store at room temperature for up to 4 days (but fresher is better). They chill and freeze well, too.

  • Lisa Davis
    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!

    • Erin replies to Lisa Davis
      August 24, 2017 @ 1:56 pm

      I’m so happy that you enjoyed them! And it’s great to know that that baking mix worked well. Thanks a bunch for your comment (and sorry for my slow reply!). :)

      • Melissa replies to Erin
        September 22, 2018 @ 3:21 am

        I used the All Purpose GF Pillsbury flour as well and LOVE them! I froze them and when I want one just eat it out of the freezer. Better than the Pillsbury GF box mix and those were great.

        • Erin replies to Melissa
          September 24, 2018 @ 9:42 pm

          Awesome! That’s great to know. Thanks a bunch for the tip! :)

  • 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?

    • 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. :)

      • 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!

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

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

      • Monica replies to Erin
        August 25, 2017 @ 4:48 am

        I used Bob’s mix in a batch yesterday. I doubled the recipe for a 9×13-inch pan. Oh my, did we swoon! These were delish!!! No problems whatsoever w that substitution. I also used coconut oil and dairy-free choc chips.

        Thank you for a FANTASTIC and a keeper of a recipe!!! My search for the perfect allergen-free Brownie recipe is over.

        • Erin replies to Monica
          August 26, 2017 @ 8:40 pm

          That’s great! I’m very happy to hear that the mix worked out well. :) You used the one in a blue bag, right? Thanks a ton for your feedback! I’m so glad that your search is over. :)

        • Katie replies to Monica
          December 25, 2018 @ 8:00 pm

          Happy Holidays! I am making these today with the same alterations you did and was wondering if you changed the baking time at all? Cheers!

        • Erin replies to Katie
          December 25, 2018 @ 8:18 pm

          I doubt the other person will see your comment so I thought I’d answer. You’d probably need to increase the baking time a little but not by much. Happy holidays! :)

  • 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??

    • 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.

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


  • 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 :)

    • 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.

  • 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!

    • 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! :)

    • Lina
      replies to Monique
      August 28, 2017 @ 1:58 pm

      I replaced both the coconut oil AND sugar with just a cup of dates which I soaked in boiling water and then pureed them, together with water. It became soooo amazing! And it wakes you up better than any coffeee. However, I needed some more baking time.

  • Tina
    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

    • 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!

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

    These look absolutely magical!

  • 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?

    • 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).

  • 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!!

    • 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. :)

  • 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!

    • 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).

    • 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!

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

        Awe, bummer. Thanks for the 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
          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
    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…

    • 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!

  • 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!!

    • 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!

  • 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.

    • 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. :)

      • Kayla
        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!

        • 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. :)

  • agb says
    March 12, 2017 @ 1:02 am

    Made these for my daughter’s friends to taste test. My daughter has Celiac. Her friends said they were “beautiful.” If you don’t mind, we will share the recipe with the caterer for her upcoming bat mitzvah, as they are working with us to find both kid and celiac friendly kosher desserts!

    • Erin replies to agb
      March 12, 2017 @ 9:17 pm

      Please do! I’m happy that you found a recipe your daughter and her friends can enjoy at the bat mitzvah. :) Thanks for your comment!

  • Kristin Indorato says
    March 10, 2017 @ 2:12 am

    Amazing! I used buckwheat flour, coconut oil, and Enjoy Life dairy free mini chocolate chips. I’m gluten and dairy free currently and have been jonesing for a real dessert. These brownies really hit the spot–I think they’re better than most “normal” brownies I’ve eaten. And my family (who are not gluten- or dairy-free) devoured them as well. And, although the coconut flavor was kind of strong the first day, it seemed to alleviate day by day so that in the last piece I could barely taste it. But either way, fudgy, super-chocolatey, rich and delicious brownies!

    • Erin replies to Kristin Indorato
      March 12, 2017 @ 4:12 pm

      I’m so happy that they hit the spot and that your gluten-eating family loved them, too! And better than most “normal” brownies? Woohoo! Thanks. :) If you don’t like the coconut taste, you could use refined coconut oil which has no coconut taste or smell. Thanks a bunch for your comment!


Comments? I’d love to hear from you!

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: