One-Bowl Gluten-Free Brownies: Chewy, Fudgy Recipe

These gluten-free brownies deliver the true fudgy experience: crackled tops, gooey centers, and deep chocolate flavor.

Not all gluten-free brownies are equal, but this recipe hits the marks.

I enjoy fruit desserts, crumbles, and bright tarts, but my first love is chocolate: dark, rich, and fudgy. You might think a good gluten-free brownie would be easy to find—most are made from simple pantry staples—but I ran into several disappointing batches before creating this version.

Here’s what a great gluten-free brownie needs:

1. A crackled, crisp top
2. A fudgelike, gooey interior
3. Plenty of chocolate chips for melty pockets of chocolate

This gluten-free brownie recipe delivers all of the above and is simple to make. It’s a one-bowl recipe, which keeps cleanup minimal—always a plus in the kitchen.

If you’re in a hurry and prefer a mix, my current favorite is the Betty Crocker gluten-free brownie mix.

Gluten Free Brownie Ingredients

• Unsalted butter – Butter is key for fudginess. Use unsalted so you can control the salt level.
• Dark chocolate chips – Use dark chocolate for a deeper, richer flavor.
• Dark cocoa powder – Dutch-processed or dark cocoa provides smooth, intense chocolate color and taste.
• Sugar – Granulated sugar to sweeten the brownies.
• Eggs – Eggs add structure and help create the dense fudgy texture.
• Gluten-free all-purpose flour – A 1:1 gluten-free blend with xanthan gum works best; it mimics the texture of regular flour without an off taste.
• Baking powder – A small amount creates a subtle rise and then a slight sink, which encourages a crackled top and gooey center.
• Kosher salt – A pinch enhances the chocolate flavors.
• Chocolate chips – Semisweet or dark chips folded into the batter create melty pockets throughout.

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How to make gluten free fudge brownies:

Preheat oven – Preheat the oven to 350°F (175°C) and spray an 8×8-inch pan with nonstick spray.

Melt butter & chocolate – In a large microwave-safe bowl, heat the butter and dark chocolate chips until just starting to melt. Stir, then heat briefly again if needed. Stir in the cocoa powder until smooth.

Add sugar – Stir the granulated sugar into the chocolate mixture until combined.

Add eggs – Add the eggs one at a time, stirring after each addition. Mix just until incorporated—overmixing will make the brownies more cake-like.

Add dry ingredients – Stir in the gluten-free all-purpose flour, baking powder, and salt until combined. Fold in the semisweet chocolate chips.

Bake brownies – Scrape the batter into the prepared pan and spread evenly. Bake 28–30 minutes; the top should be crackled and the edges set. Mine took 30 minutes.

Recipe Tips:

• Gently melt chocolate: Microwave the butter and chocolate until just partially melted, then stir to finish melting. This prevents overheating and keeps the chocolate smooth without scrambling the eggs later.
• Mix sparingly: Stir ingredients only until combined. Overbeating incorporates air and makes the brownies cakier instead of fudgy.
• Watch the bake time: Pull the brownies when the top is crackled and the center is still slightly soft—overbaking leads to dry, crumbly brownies.
• Use a little leavening: A touch of baking powder helps the brownies rise slightly in the oven, then sink a bit as they cool, creating a crackled top and a fudgy center.

Storage & Freezing Tips

• Store brownies in an airtight container at room temperature for up to three days.
• These brownies freeze well. Place cooled brownies in a freezer-safe container or bag and freeze up to three months. Thaw at room temperature before serving.

GF Brownie Variations

• Mix-ins: Add chopped walnuts, pecans, white chocolate chips, gluten-free cookies, or M&M’s to the batter.
• Swirls: Swirl caramel, peanut butter, or warmed marshmallow fluff into the top before baking for a flavor twist.

FAQs

More Gluten Free Recipes

• Gluten Free Whoopie Pies
• Gluten Free Chocolate Chip Cookies
• Gluten Free Cookie Cake
• Gluten Free Peanut Butter Swirl Brownies
• Gluten Free Browned Butter Blondies

Gluten Free Brownie Recipe

Carolyn

Fudgy, rich gluten-free brownies that taste like the real deal. Even people who eat gluten will enjoy these one-bowl fudge brownies. They come together quickly.

5 from 9 votes

Prep Time
20 mins

Cook Time
30 mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 308 kcal

Equipment

• Large microwave-safe bowl

Ingredients

• 6 oz Butter (about 12 Tablespoons), cut into chunks
• ¼ cup Dark chocolate chips
• ½ cup Dark cocoa powder
• 1 cup Granulated sugar
• 2 Large eggs
• ½ cup All-purpose gluten-free flour blend (with xanthan gum)
• 1 ½ t. Baking powder
• ¼ t. Kosher salt
• 1 cup Semisweet chocolate chips

Instructions

• Preheat oven to 350°F and spray an 8×8-inch pan with nonstick cooking spray. Ensure the spray does not contain flour.
• Place butter and dark chocolate chips in a large microwave-safe bowl. Microwave until the mixture is slightly melted, stir, then microwave briefly again if needed. Stir in cocoa powder.
• Stir the mixture until completely smooth and melted.
• Add the sugar and stir until combined.
• Add eggs one at a time, stirring just until incorporated. Do not overmix.
• Stir in the gluten-free flour, baking powder, and salt until combined, then fold in the semisweet chocolate chips.
• Scrape the batter into the prepared pan and spread evenly. Bake 28–30 minutes, until the top is crackled and a toothpick comes out with only a few moist crumbs. Cool before cutting.

Nutrition

Calories: 308kcal
Carbohydrates: 32 g
Protein: 3 g
Fat: 20 g

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