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)!
By the way, if you’re very sensitive to gluten, check out my post on Are Chocolate Chips Gluten-free? to see which brands are safe for celiacs.
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.
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.
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!
Want a smaller batch?
If you’re like me and have portion-control issues, then these Air Fryer Brownies are a great option! They’re a scaled down version of the recipe below.
And my Air Fryer Paleo Brownies are a scaled down version of the almond flour brownies, which I mentioned above. Also adapted from the below recipe. I do love this recipe. 😄
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.
- Are all cocoa powders gluten-free?
Cocoa powder is naturally gluten-free, but if you’re really sensitive to it, you might want to read Is Cocoa Powder Gluten-free? for more info on brands that are tested and labeled as gluten-free. You can read more specifically about Hershey’s here → Is Hershey’s Gluten-free?
- 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 liquidy mess. Other granulated sweeteners like maple sugar would probably work.
- 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)
- 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.
- 1 cup (158 grams) teff flour or 1 cup (125 grams) light 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 or 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)
- Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.
- In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
- 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.
- 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.
- Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup (43 grams) chocolate chips on top, if desired.
- 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 :))
- 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.
- 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!
- I prefer refined coconut oil over unrefined as refined has zero coconut taste to it.
- If you're unsure of what brand of chocolate chips are safe, check out → Are Chocolate Chips Gluten-free?
As an Amazon Associate, I earn from qualifying purchases. For more info, see my disclosure.
617 comments on “Gluten-free Brownies – Super fudgy and dairy-free!” — Add one!
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Hi Erin, lovely to discover your post! :) I was wondering if I could substitute the flour with almond meal? Would the ratio be 1:1?
Hey there! I’m so sorry for the slow reply. But in return, I actually experimented with this recipe to make it with almond flour. :D 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!
Thanks so much for the brownie recipe. I made these with Bobs Red Mill 1-1 flour, and the texture and taste are perfect. I doubled the recipe, and baked in a 9×13 glass casserole dish for about 28 minutes. I’m truly not the best baker, so I checked a couple times to ensure they would not be over done or under cooked.
Sliced them the next morning and had one for breakfast !
I’m so sorry for just now seeing your comment! It landed in spam for some weird reason. I’m so happy that the brownies came out well and that doubling wasn’t an issue for you. :) Thanks for your feedback and sorry again for my slow reply!
Hey! Just want to say I LOVE your recipes. Did have issues with chia eggs but that had nothing to do with your recipes – maybe i just needed to use a stick blender with those GF vegan pancakes 🤔
I used to make your double chocolate paleo cookies a lot when I was GF (for ‘health reasons’. Now turns out I’m allergic to dairy eggs and gluten so I really have had to alter my lifestyle, so thanks for all these insane gf vegan recipes; everything ive tried has worked so well). Made them the other day and they worked perfectly (even when i screwed up and accidentally added about 20g too much almond butter and added half vegan milk chocolate as I didn’t have enough dark – bit squishier but absolutely delicious)
I’ve been OBSSESSED with your GF oatmeal raisin cookies; even with subs they turned out great, bar twice when my scale glitched and i used c.20g too much coconut oil, which made them too oily,.and when I switched out the sugar for Sukrin gold, which changed the taste ans texture, but it’s all trial and error really right? (The more permanent subs – I used 212g of a gluten free flour blend I made which has xantham gum in it, instead of the different flours, and used 1/2 cup applesauce + 1tsp baking powder instead of the chia eggs and added the same amount of mixed spice instead of cinnamon). Maybe obsessed is an understatement LOL. I made 1 batch with 25 cookies and within an hour of them cooling about 15 of them were gone (my mum my sister and me each ate about 4/5 of them; they’re so moreish!) I’ve made about 5 batches in as many days 😜
I just bought your book since the hazelnut /Nutella variation on these brownies sound so good
As soon as I get home, I want to make these brownies. Like I said, I’m allergic to eggs. Is there anything you recommend replacing them with? My sister has made scrambled eggs with VeganEgg and the smell alone has put me off, so I’m not really keen on commercial egg replacer (plus I haven’t really seen them for sale) I’m not sure if applesauce would change the consistency of the brownies too much? Maybe chia would work?
I’m so excited to make these, and based on your previous recipes I’ve tried, they’ll be amazing ❤
Hi there! I’m sorry for just now seeing your questions. So first of all – what’s the problem with the chia eggs in the banana pancakes? I make those every week so would love to help you figure out the problem! I’m so glad that you like the chocolate and oatmeal cookies. Thanks for sharing your changes! I feel so bad that you bought the book so you could make the hazelnut version of these when there’s no egg sub that works in them. :( There are other yummy recipes you could make, though! I’ve never gotten egg subs to work in brownies (including these). They just don’t work. So for egg-free brownies, you really need to find a vegan recipe. I’ve been working on one on and off for years. I guess it’s time to get that done! Sorry again. :/
Don’t worry about the gf vegan pancake recipe that wasn’t yours, just some random recipe on thr web i tried to make GF and vegan (didn’t even know you had a gf vegan pancake recipe, might check that out 🙈)
Guess i learnt you need a mixer or immersion blender or something for chia eggs or you’ll end up with a solid lump like I did.
I’ve heard some people have used sweet potato in place of eggs; not sure of thr flavour that would give? Guess I’ll try it and let you know how it goes. Don’t feel bad about me buying your cookbook all the recipes I’ve made from your website have worked perfectly and I’m excited to start cooking with your book 👏
Hey, just wanted to tell you that I’m grateful for this recipe. My mom has celiac and I like to put some GF foods on the table when she’s coming for dinner.
I made these with Bobs 1 to 1 gluten free blend, and used regular Hershey cocoa, and these turned out great!
Mine cooked a tad longer. But you’re right, they totally set up after they cool.
God bless you.
It’s great to know that they turn out well with Hershey’s! Thanks for letting me know. I’m happy that the brownies worked out well for you! I hope that your mom liked them, too. :) Thanks for your comment!
Hi! Do you think you could bake them in a cupcake pan? My husband loves the crust of brownies so we thought of trying it so every brownie has crust!
I’m sorry for my slow reply! Yes, you can do that but I’m not sure of the baking time. You’d just have to keep a close eye on them. If you try it out, I’d love to hear how it goes!
Thanks so much for sharing this yummy recipe. I used Bob’s red Mill 1-1 baking flour😋. I try to stay away from sweets but made these brownies for the first time and really enjoyed them. I just made them as a special treat for Valentine’s for my family and I. Again thanks for sharing 👏❣️.
You’re welcome! I’m happy that you and your family enjoyed them. A special Valentine’s treat is always a nice thing. :) Good to know that you had a good experience with BRM’s 1:1 baking flour! Thanks a bunch for your feedback. :)
I’ve been baking for years and am no slouch when it comes to cooking and baking. I made these for a company potluck and they turned out a gooey mushy mess!!!! I can’t even cut them into bars without them breaking apart. I will have to BUY a dish to pass after all this work and wasted ingredients. Your recipe is for the birds LITERALLY and will ever NOT be making it or your other recipes again. Disgusted and angry.
Normally I’d reply to a comment like this, even rude ones like yours, saying something like, “I’m so sorry that they didn’t work out well for you! Let’s try to figure out what went wrong.” And then I’d try to troubleshoot with you. But I’m not going to waste my time with that. So I’ll just say this – have you read the comments? There are 200 positive comments. Are they all wrong? Are they fake? And yours is the one true review? Could it possibly be that you’re the one who messed up? Accidentally omitted / doubled / halved an ingredient? Made subs and didn’t mention that? And I’m glad to hear that you won’t be making any of my other recipes. I don’t like having such people around. Also, you might want to google “how to use the word literally.” Thanks for your comment! It made me appreciate my other readers so much more. ❤️
Erin, the above comment from Julie is what is “LITERALY” 🤣🤣🤣disgusting! If it wouldn’t be for your reply, I’d probably look for another gluten free brownies recipe, but what you wrote made me try your recipe and it turned out to be amazing!!! I let them cool completely and they cut into perfect squares! I didn’t have a coconut oil and used avocado oil instead, all other ingredients were exactly from your recepie. The best brownies recipe I have ever made!!! Will make them again and again! Thank you very much!!! 💗💗💗💗💗
Aww, yay! You absolutely made my week. Thanks for the great feedback and also for leaving it in reply to Julie. ;) I’m thrilled that you think they’re the best brownies ever! And it’s awesome to know that avocado oil works well. Could you not taste it at all? Thanks again.
Hi Erin, avocado oil worked great and doesn’t taste any different from butter. My son-in-law is gluten and dairy sensitive and he loves brownies, so I used you recipe to make them for him but to my surprise everyone else liked them as well!
I just added a photo of my brownies to your Pinterest pin, the ones in the green container and they are a little darker because I used a little more cocoa powder. Thank you again and again!
Oh really?! I’ve always been hesitant to use avocado in baking because the taste (when I use it on vegetables) is SO strong. But maybe it’s just the brand? Or maybe all that cocoa powder covers up the taste. I usually use olive oil in chocolate cake and can’t taste it but figured avocado was just too strong. Thanks a ton for the tip! And thanks for uploading a photo. They look great! :)
I’m guessing you are easily “disgusted and angry.” Don’t know what you did or messed with, but I just made these today and they are the most wonderful brownies I have ever tasted, just as every single other person said who commented. You are the only one to write a negative (and rather nasty) review.
Thank you very much for the support. :D And I’m so glad you think that they’re the best! That’s music to my ears. Thanks for taking the time to comment. :)
I’d like to make this for a diabetic friend. Have you tried it without the chocolate chips?
Yes, they work great. :)
I just made these last night for a party. I didn’t have any of the flours listed above so I used 3/4c white flour and 1/4c coconut flour and or maybe it was more half and half. They were amazing!!!!!! Great recipe!! Thanks!
You’re welcome! I’m glad that they came out well with your changes. :) Thanks a bunch for your comment and sorry for my slow reply!
I doubled the recipe and used Bob’s one-to-one gluten-free flour and butter, and they were awesome, dense, dark, chewy. I will try them with coconut oil for a non-dairy version in the future to be more inclusive for vegans. I had to keep checking because they needed more time than the recipe called for. And I might bake them a little less time in the future. Thanks!
I’m so glad that they worked out well for you! Using coconut oil will make them dairy-free but not vegan as the brownies still have eggs. If you doubled the recipe, then you certainly need to bake them longer. I should really try that out soon and update the recipe with the baking time for a 9×13! Thanks for your feedback and sorry for my slow reply. We’ve been sick the last few weeks.
Hello! These look amazing:) I was wondering if the Dutch processed Cocoa powder could be replaced by raw Cacao powder? and if yes is it 1:1?
Hi! I’m sorry for just now seeing your question. We’ve had the flu and other stuff the last few weeks. I haven’t tried it but I believe that yes, it would work and it is a 1:1 sub! If you try it out, I’d love to hear how it goes. :)
Sorry you went through that, I hope you’re totally recovered now! Thank you for you response:) I ended up getting some dutch cocoa so i’ll be using that – at least for the first time I try making it. Do you think it would be possible to replace part of the granulated sugar with 100% pure maple syrup or would that change the texture too much?
Thanks and sorry once again for a slow reply! Now we are better. :D Finally! So replacing granulated sweeteners for liquid ones require changes like reducing liquids (and there aren’t any in this recipe). So I think it’d make this recipe a mess. They’re already so gooey and adding a bunch of liquid… I don’t think they’d ever set up. I’m sorry about that! I should really try to come up with a brownie recipe that uses maple syrup. It’s my favorite!
Happy to hear you are better :) And yeah, about the maple syrup, that makes sense. It would be awesome if you came up with a GF, DF brownie recipe that uses maple syrup, I’m sure it’ll taste amazing:)
Thank you!!! These were so good I’d never guess they were gluten free and I love getting to use teff in anything. My kids totally approved. I used coconut oil with 2 TBP of a liquid oil because I forgot to add the 2 extra TBP of coconut oil. I ended up baking them 27min. At 22 they were still very wiggly in the center. This will be my go to brownie recipe!
I’m so sorry for just now seeing your comment! We’ve had the flu / other fun stuff for the last few weeks. I’m so glad that you and your family enjoyed the brownies! It’s always nice to hear that they’ll be a new regular. :) Thanks for your feedback and sorry again!
I modified the recipe using 1 cup of King Arthur measure for measure flour and they turned out amazing! I didn’t have an 8×8 pan so I used an 8” spring form cheese cake pan with parchment paper – it took 33 minutes and they are baked to a perfect chewy greatness. Using a circle pan you also get the great crunch at the end just like traditional corner pieces in a rectangle pan! 😊
I’m sorry for just now seeing your comment! (my son and I have been sick for weeks) It’s great to know that the KAF flour works well. Thanks for the tip. :) And good to know the baking time for an 8″ springform pan! That’s really helpful. Thanks for your feedback and sorry again for my slow reply!
Can you use almond or cashew flour?
Unfortunately not. Just one of the 4 listed flours. I also have these coconut flour brownies you could check out.
Hi! Will using rice flour work (red/brown/any) cause these are all I have now
I’m sorry for just now seeing your question! I really don’t think rice flour would work. Only the flours I have listed. Sorry about that!
I’m surprised to see you say this about rice flour. Several commenters have been writing that they are turning out great with various 1-to-1 gluten free baking flours, which are usually mostly rice. We just made them with my homemade gf flour mix, which is about half rice, so I can’t comment on how they turn out with all rice, but as long as the eggs are included, I would think that it will work. Pinning this recipe for future use, thank you!!
I find that recipes that just use rice flour to be gritty. Bob’s 1:1 GF Baking Flour uses a mix of flours, like you said, but the additional flours seem to do wonders. ;) I hope that you liked the brownies! Thanks for your comment.
They were amazing! We didn’t have chocolate chips so skipped that part, but they were still pretty much perfect. This will definitely be my go to brownie recipe. You’re right, straight rice flour is gritty. I guess I was just meaning that the brownies would likely form, rise and hold together normally. I think I’ve made brownies with straight rice flour before, and since they have such a low ratio of flour to other ingredients, it works chemically, just maybe not aesthetically.
Just an FYI–doubling the recipe does not work. I just made a batch (butter version b/c allergic to coconut) for a NYE party and unfortunately the flavor is good, but they are dry and crumbly. :( Will have to re-make in a single batch.
Hmm. I’ve been doubling this recipe for years, using a 9×13 and they always work great for me! It sounds like you overbaked them. Sorry that it didn’t work well for you! I know how disappointing it is when something doesn’t work out.
Hi! I’d love some advice as I’m having trouble with the baking times—I’ve made the brownies twice (using butter and gf flour for my celiac fiancé)—the first time in an 8×8 glass pan and I baked them at the recommended temperature and it took 45 min! Once they were finally done they were delicious. The second time in a slightly larger metal pan (and in fact a different oven, pre-heated of course) and I took them out after half an hour worried that they’d dry out—and the brownies were so wet that they scooped rather than cut. I’m putting them in the fridge in frantic hopes I can nudge them into squares before a dinner party! But it’s frustrating as I can’t think what went wrong. Any suggestions? How are everyone else’s done after 20 min and mine are still liquid?
Hello! I have a few ideas. What gluten-free flour did you use? I’ve only tested this recipe with the ones listed. If you use something else, that could explain the problem. All GF flour mixes don’t work the same. My other idea is – have you ever baked fudgy brownies before? It can be confusing because when you take them out of the oven and dig in, they won’t look baked like cake. They’ll still just look like goo (but not so liquid that it moves around when you tilt the pan). The top will look like in the pictures and shouldn’t be liquid. It sounds like you may not be letting them cool before cutting them like the recipe says? But I’m just guessing! If not, take a look at the last two steps again. :) I hope that they worked out well!
Made these for the first time last night and my entire family LOVED them!!! My husband said they are probably the best brownies I’ve ever made (and I make a damn good brownie 😂). Thank you for sharing such a great recipe!!!
And I used an entire bag of mini chocolate chips🙄
Never a bad thing. ;)
Haha, yay! Always glad to hear that. :D You’re welcome and thank you for your nice comment!
Huge fan of this recipe. Turns out great brownies. Have you tried them with an egg replacer? Need a good egg free version
I have and failed! :/ Brownies are hard to make egg-free. I recommend finding a vegan recipe! Sorry that I don’t have one yet. I’m glad you like them with eggs, though!
Hi I made these for super bowl and they were delicious! I used Bob Red Mills egg replacer and did have to cook longer. I also had to add a little water to batter. My batter was thick so I couldnt pour. I covered top after a while so they wouldn’t burn. They were very moist and fudgie and were very good. They were not perfect squares but we loved them!
Wow, I’m surprised that the egg replacer worked! I think I’ve tried their GF Vegan Egg Replacer in these and they were too gooey. Is that the one you used? Thanks for the tip! :)
Here’s a tip: don’t be a big dummy like me and use PAM cooking spray after you’ve just spent all your time making this wonderful recipe!
Was it an oily mess? Parchment paper is definitely always best for brownies! Thanks for the tip. :)
These definitely look ‘next level’ fudgy! Also I’ve never used Teff flour before, but I’m really looking forward to trying it out, the texture of these brownies looks amazing!
Thanks! I hope you’ll enjoy them. :)
I would love to try this recipe. SO many great comments and happy results. i will look for the teff locally.
You’re welcome! :)
Is licking the screen part of the recipe? Because I’m about to do just that.
Haha. Darn! I forgot that one step. :D Thanks for pointing that out!
These look like a great mix between cakey and fudgy texture. Well done!
Yummm soo fudgy and delicious! Brownies are my favorite.
These look so good and I agree with Laura about the coconut. I can’t believe I never thought to put coconut on my brownies!
Coconut is usually always a good addition! ;)
I love that these can be not only gluten and dairy free but also very easy to make! Thank you for this delicious recipe!
I’m so glad you liked them! Thanks for your comment. :)
oooo, look at these gorgeous brownies!! They look utterly delicious and gluten-free too!
Thanks so much! :)
Best brownies ever! I just made these and had to stop myself from eating the whole batch. You would never guess they were gluten free. I used bob’s red mill. Thanks so much for sharing.
I’m so sorry for just now seeing your comment! I’m really happy that you liked the brownies so much and that they worked well with the Bob’s mix. :) Thanks for your feedback and sorry again!
Can these be frozen? If not how far in advance of Thanksgiving could they be made and still be fresh tasting?
They freeze great!
Everyone love’s these brownies just wondering on the calorie count
You could use this recipe analyzer for the nutritional profile. :)
how long should I cook the brownies using Bob’s red mill 1-1 flour??
I’m so sorry for just now seeing your question! You should bake them for 15-20 minutes.
I used Bob’s Red Mill 1to1 gf flour, and mine, at 30 minutes, were not cooked at all. I’ve popped them back in the oven for 8 more minutes. I am serving them tonight to guests, and I am so happy I started to cut them after they completely cooled. My oven seems right, so not sure what happened. Everything remained the same from your instructions.
Could you double the recipe for a 9×13 pan? Thank you!
You can! I don’t remember the baking time but it’s not that much more than for the 8×8.
Hi Could I use powdered Aquafaba in place of the eggs if so how much?
Sorry I didn’t answer your other comment immediately! I wouldn’t recommend aquafaba, either. :( Egg subs are too difficult in brownie recipes. Sorry again!
what would be a good sub for eggs. I can’t have eggs in any form. Also no soy or apple sauce.Thanks
There are too many eggs in this recipe to sub. It’d be best to find a vegan recipe. Sorry about that!
Ah.mazing. Made them dairy free with Myokos cultured vegan butter and ate half the pan basically immediately 😂 These will definitely be high on my list of treats. And so very easy to make.
Haha. I’m the same way! So I can’t make these often. ;) It’s good to know that that vegan butter works! Thanks for the tip. :) I’m so glad you enjoyed them!
These are so good and fudgy! I used pillsbury gluten free flour and also truvia cane sugar blend. They don’t taste like they are gluten free! These are the 1st gf brownies we have tried that are not grainy or crumbly.I also refrigerated them and they are so good cold!! Thank you, this is a keeper!
I’m so sorry for just now seeing your comment! It somehow got mixed in with the spam. Thanks for the tip on Pillsbury GF flour! It’s good to know that they came out well with that. Same with Truvia! Thanks a bunch for your feedback and sorry again for the slow reply.
These brownies are amazing! I have made them many times, and I always get so many compliments on them. Thank you so much for sharing this recipe!
You’re welcome! I’m so glad that you liked them. :) Thanks for your feedback and sorry for my slow reply (I just got back from vacation!).
I use this recipe with regular flour (a cup and quarter), and people go nuts over these brownies. I have people begging for the recipe. Definitely a winner you got here!
I’m glad that you enjoy them and that they work well for you with AP flour! Thanks for your comment. :)
Could I use Becel vegan margarine for a dairy free version?
I haven’t tried it but if it’s a 1:1 butter sub, it should work!
Wow sounds delicious! Do you think they’d still turn out ok with less sugar?
I tried it but it somehow made them a bit oily. It was years ago, though, so I don’t remember the exact details. Perhaps try reducing it by 1/4 cup?
I make these brownies multiple times a year. Love that they are dairy and gluten free. I usually make them with buckwheat but it turns out last night I was out of buckwheat but I had teff, so I used the teff flour instead. I think they are better with teff than the buckwheat but both are great and I got lots of compliments! Thanks!
Hello again! :D It’s kind of sad but it’s been so long since I’ve made the teff and buckwheat versions that I don’t remember any difference. But now I’m intrigued and want to compare them! Thanks for your comment. :)
Wonderful..I used half gluten free bisqick..& half king author gluten free flour as well as enjoy like dairy, soy, gluten, corn free chocolate chunks..I love these😍 I have a pan in the oven this very moment!❤❤❤❤❤
Oooh, interesting! I hadn’t heard of GF Bisquick. Thanks for sharing your version! :) I’m so glad you liked them.
I can’t believe these are gluten and dairy free! Best brownies I’ve ever baked!
Yay! I’m thrilled that you think they’re the best. :) Thanks for your comment!
Hi there! I LOVVVVE these brownies!! I make them often with just regular all-purpose flour, and they turn out perfect every time:) Just curious if there is a possibility to adapt this recipe into cookies, and if so, how? Thanks for your time!
I’m so happy that you like them! There’s not a way to transform them into cookies without reworking the entire recipe. :( Sorry about that!
That’s a lot of sugar. Does this work with honey or maple syrup instead?
No, sorry. You’d be adding a lot of liquid.
LOVED these! Zero detection that they were gluten free. I made them with Bob’s Red Mill 1:1 gf flour and they did need about 30 minutes but they were so perfect-dense and fudgy inside and crispy outside and so rich. Thanks for a great recipe!!!
Hello and sorry for just now seeing your comment! I love that flour and it’s great that the brownies worked well with it. :) Thanks for sharing your feedback! I’m so glad you enjoyed them.
Is there no raising agent in the flours? I’m looking for U.K. versions and don’t want to get it wrong
No raising agents in the flour. :)
Most of the brownie recipes I have use no leavening. I have added a small amount of baking powder, which made the brownies cake like and a bit dry.
I just want to say bless your dear soul for including all the measurements in grams/cm/Celsius!
It is such a relief.. Thanks again dearie! And the recipe is just amazing.. Love live love it.. Keep up your good work:-)
Hugs and smiles from Sweden
You’re welcome! I hope you’ll enjoy the brownies. Puss och kram från Tyskland. ;) Sorry for just now seeing your comment!
This is actually the best gf and df receipe I’ve ever tried. I found it last year and have been making them ever since!! Everytime I take them into work even the “normal” people love them and can’t believe they are dairy and gluten free. This recipe made the dietary outcasts feel like they were eating normal food. Seriously I love you. And I love this recipe.
Aww! I was thrilled to read how much you and the “dietary outcasts” enjoyed the brownies. :) Your comment made my day! Thanks so much for your comment. :)
So tasty! We added a cup of unsweetened coconut flakes! So yummy!
That sounds like a yummy addition! Thanks for your comment. :) I’m happy you enjoyed them!