The Best Gluten Free Brownies – Fudgy, Chewy, and So Chocolatey
These chewy gluten free brownies are everything a brownie should be: rich, fudgy, and deeply chocolatey, without a speck of flour. Made with just 8 pantry staples, they come together quickly and are always a crowd-pleaser. Whether you're baking for school events, church gatherings, or just want a treat for your people at home, these naturally gluten free brownies deliver big flavor in every bite. I’ve served them to dozens of kids (and adults) and no one ever guesses they’re flourless. Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Yield: 16 brownies
These chewy gluten free brownies are my go-to when I need something chocolatey that everyone can enjoy. They’re rich, fudgy, and full of deep chocolate flavor; no flour needed. This naturally gluten free dessert is made with just 8 ingredients and always disappears fast. They’re rich, fudgy, and full of deep chocolate flavor, and you’d never guess they’re gluten-free. With just 8 simple ingredients, they come together quickly and always disappear fast. I’ve served these to plenty of kids (and grown-ups) and no one misses the flour. Whether you’re baking for a school event or just need a treat for your people at home, these homemade brownies always hits the spot.
Jump to:
- 🍫 What Makes These Gluten Free Brownies Unique
- 🥘 Ingredients for the Best Homemade Brownies
- 🔪 How to Make Gluten Free Brownies from Scratch
- ⏲️ Tips for Baking the Best Gluten Free Brownies
- 🍫 The Secret to Chewy Brownies? Balance.
- 🍫 Gluten Free Brownies – Frequently Asked Questions
- 📖 Recipe
- ☕ Best With a Good Cup of Coffee
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- ⭐ Our Other Related Recipes
- 💬 Comments
Brownies are my go-to desert for serving families or large groups. Not many kids turn down a good brownie! I often make several pans of brownies when my husband and I are working with the middle school youth group at church. If I'm cooking for groups with no diet restrictions, then my family famous Brownies Recipe is always a hit. But I've found the larger the crowd, the higher chance there's a least someone that needs gluten-free.
🍫 What Makes These Gluten Free Brownies Unique
What makes these brownies truly unique? It’s all in the details! Unlike traditional brownies, this recipe swaps out flour for a touch of cornstarch and rich cocoa powder, creating a fudgy texture that's dense, chewy, and melt-in-your-mouth good. The combination of melted butter, granulated sugar, and semisweet chocolate guarantees a deep, indulgent flavor, while the cornstarch adds just enough structure to hold everything together. The result? A naturally gluten-free dessert that’s so rich and chocolatey, no one will miss the flour.
Seriously, a bit of cornstarch and coco powder to add structure.... with plenty of chocolate and butter... brings amazing flavor and richness. I love these brownies!
I serve these to dozens of middle schoolers and teens and no one ever misses the flour. And, I like to pair these with my Rice Krispy Treats when feeding large groups of kids. Between these two recipes, there's an allergy friendly option for just about everyone. And they all taste amazing!
🥘 Ingredients for the Best Homemade Brownies
- Unsalted Butter
- Granulated Sugar
- Semisweet Cholcolate
- Eggs
- Vanilla Extract
- Unsweetened Cocoa Powder
- Cornstarch
- Salt
See recipe card for quantities.
🔪 How to Make Gluten Free Brownies from Scratch
- Preheat oven to 350 degrees. Line an 8×8 or 9×9 inch square pan with foil (I prefer a metal one), then lightly spray or butter, set aside.
- In a small saucepan set over low heat, melt the butter, then add the sugar. Once the sugar is incorporated, add the chopped chocolate, stirring until smooth. Remove from the heat beat for 2 minutes with a hand mixer or whisk. Add the eggs, one at a time, then add vanilla
- Using a mesh sieve (or a sifter), sift the cocoa powder and cornstarch into the saucepan, then add the salt. Stir together, then beat the batter vigorously for 1-2 minutes. I like to use a hand mixer for this on a medium speed. Beat until the batter is smooth and shiny.
- Pour the batter into the prepared pan and bake for around 22-30 minutes or until the brownies are set in the center, taking care not to over-bake.
- Remove from oven and let cool in the pan for 45 minutes before removing and slicing.
⏲️ Tips for Baking the Best Gluten Free Brownies
Bake these chewy gluten-free flourless brownies at 350°F for 22 to 30 minutes, or just until the center is set. Now here’s my tried and true tip after many pans and more than a few near misses: don’t wait for a perfectly clean toothpick. If it comes out with a few moist crumbs, that’s your cue to take them out. That’s the secret to getting that rich, fudgy chew we all love.
Let them cool in the pan for a full 45 minutes before slicing. This gives them time to set up beautifully and makes cutting so much easier. Trust me, it’s worth the wait.
These chewy gluten-free flourless brownie is delicious as-is and that’s how we enjoy the most of the time. But caramel sauce swirls, nuts, chocolate candies, sprinkles or peanut butter are all wonderful additions. I love this recipe for a traditional brownie, however!
🍫 The Secret to Chewy Brownies? Balance.
Let’s break down the essentials of crafting the perfect chewy gluten-free flourless brownie. It's all about balancing fat, sugar, flour, and baking time. Here's the scoop:
1. Fats Are Your Friend
Butter vs. Oil: Butter adds rich flavor, while oil makes brownies denser and fudgier. Use both for the best of both worlds!
Melted Chocolate: Adds fat and enhances gooey texture with deep chocolate flavor.
2. Sweet Science of Sugar
Sugar locks in moisture and creates that signature crackly top. More sugar = softer, gooier brownies.
3. Flour: Less Is More
Too much flour makes brownies dry. Stick to just enough for structure without losing that fudgy bite.
4. Eggs for Texture
Eggs bind everything together. Want richer brownies? Add an extra egg. For denser ones, use fewer eggs and mix minimally to avoid incorporating air.
5. Chocolate Over Cocoa
A higher ratio of melted chocolate to cocoa powder keeps brownies moist. Too much cocoa can dry them out.
6. Nail the Bake Time
Underbake slightly for gooey centers! The residual heat will finish cooking as they cool. Overbaking = cake-like texture (delicious, but not what we’re after here).
7. Temperature Matters
Bake low and slow for even cooking. High temps can overcook edges and leave the center raw.
8. Mix with Care
Gently fold the batter to avoid developing gluten (which makes brownies tough). Skip heavy mixing to keep them dense and tender.
9. Add-Ins for Extra Gooeyness
Toss in chocolate chunks or chips for melty pockets of goodness. Pro tip: swirl in caramel or peanut butter for an indulgent twist.
By tweaking these elements, you can create the ultimate fudgy, gooey brownies every time. Grab your whisk and get baking; your taste buds, and family, will thank you! 🍴
🍫 Gluten Free Brownies – Frequently Asked Questions
Absolutely! These brownies are made without traditional flour, relying instead on ingredients like cocoa powder and eggs for structure and richness, resulting in an extra fudgy texture that’s naturally gluten-free.
This recipe skips all wheat-based flours and instead uses simple pantry staples that don’t contain gluten. Always check your ingredient labels, especially for cocoa powder and chocolate chips, to ensure they're certified gluten-free.
Not at all! In fact, many people say these brownies are even more indulgent and chewy than traditional ones; you’d never guess they’re gluten-free.
Yes! Once cooled, slice and store them in an airtight container or freezer bag. They freeze beautifully and can be enjoyed later with a quick warm-up in the microwave.
Use unsweetened, high-quality cocoa powder (either natural or Dutch-process) depending on your taste. Dutch-process gives a deeper chocolate flavor, which works wonderfully here.
These brownies are done when the center is set but still slightly gooey, and a toothpick comes out with a few moist crumbs. Don’t overbake; they’ll firm up as they cool.
📖 Recipe
Ingredients
- 6 tablespoon Unsalted Butter
- ¾ cups Granulated Sugar
- 8 ounces Semisweet Chocolate Chopped
- 2 Eggs Room Temperature
- 1 teaspoon Vanilla Extract
- 1 tablespoon Unsweetened Cocoa Powder
- 3 tablespoon Cornstarch
- ¼ teaspoon Salt
Instructions
- Preheat oven to 350 degrees.
- Line an 8×8 or 9×9 inch square pan with foil (I prefer a metal one), then lightly spray or butter, set aside.
- In a small saucepan set over low heat, melt the butter, then add the sugar. Once the sugar is incorporated, add the chopped chocolate, stirring until smooth.
- Remove from the heat beat for 2 minutes with a hand mixer or whisk. Add the eggs, one at a time, then add vanilla.
- Using a mesh sieve (or a sifter), sift the cocoa powder and cornstarch into the saucepan, then add the salt.
- Stir together, then beat the batter vigorously for 1-2 minutes. I like to use a hand mixer for this on a medium speed. Beat until the batter is smooth and shiny.
- Pour the batter into the prepared pan and bake for 22-30 minutes or until the brownies are set in the center, taking care not to over-bake.
- Remove from oven and let cool in the pan for 45 minutes before removing and slicing.
Nutrition
☕ Best With a Good Cup of Coffee
These dewy gluten-free flourless brownies go great with a good cup of coffee. I mean, what doesn't. If you are looking for a great cup of coffee that pairs well with all things chocolate, check out our friends at Buck's Coffee - where the pursuit of better coffee and better connections begins! Just like us at The Baker's Table, Buck is not just passionate about coffee; he's passionate about people and connections. And he makes really good coffee too!
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About Kendra Boettner
Hi, I’m Kendra. Wife. Mom of three. And the home baker behind The Baker’s Table. I’ve spent more than 15 years baking from scratch, a passion first kindled in my mother's kitchen where I learned to stir, knead, and bake with purpose and love.
Over the years, I’ve tested and perfected hundreds of original recipes, worked in professional restaurant kitchens, and built a thriving baking community rooted in faith and hospitality. Whether it's cinnamon rolls for Sunday brunch or cookies for the school bake sale, I believe baking is one of the most personal ways we can nourish others and make a house feel like home.
Today, I develop every recipe on The Baker’s Table with our readers in mind: home bakers who value real ingredients, dependable instructions, and a little encouragement along the way. My recipes have been featured on Pinterest’s trending boards and shared by bakers who return time and again for their family favorites.
Behind the scenes, my husband Eric manages our technology, digital strategy. and SEO. He brings 20 years of leadership experience from Fortune 500 companies to ensure the site runs smoothly and reaches the right readers.
Beyond the kitchen, I serve as Director of Operations at Lily Pad, a nonprofit supporting foster care families in our community. Whether I’m behind the mixer or coordinating care packages, my heart remains the same. To offer connection, comfort, and something sweet to share.
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🔗 Visit my About Me page to learn even more
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Alexandra says
These brownies are incredible - rich and fudgy, and so delicious. It is a simple recipe to prepare and they're perfect served alongside a scoop of ice cream and some fresh berries.
Yu says
This recipe is perfect for one of my friends who is gluten-sensitive. It turns out moist and flavorful!
Cathleen says
These brownies look fantastic! And perfect timing too. I just ran out of flour, so I am so excited to make these 🙂
Giangi Townsend says
Amazing brownies and so easy to make. I love chocolate, and your brownie recipe is just what I needed 🙂 Soft, chewy, and delicious. Thank you!
DK says
I didn't realize flour-less brownies could be so good, until I tried this recipe! They turned out so soft and chewy - just delicious!
Kathryn says
These brownies were so good and I LOVE that there isn't any flour in these. They are better than regular brownies IMO! 🙂
Molly Kumar says
These look so delicious and i love how light they look. I do have all tge ingredients & Will be trying them soon.
Leslie says
I love your idea of adding caramel swirl and nuts to this recipe! Such a great addition to this amazing brownie recipe!
Jacqueline Debono says
I've been looking for a gluten free brownie recipe and this is the best one I have tried so far! Really good!
Blaze says
Ooh, will try to test it out. Sadly, I don't have an oven.
Veronika says
Love a good brownie and even better when it's gluten-free! These were chewy, gooey, chocolatey and just everything I want in a brownie with none of the gluten!
tk says
Cornstarch not Cornstart