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Growing up we always made brownies from box mix. And I Almost always associate them with adventures to my Grammy’s cabin on Fort Gibson Lake. They were often paired with homemade ice cream and served after a long day on the water, inner-tubing, skiing and swimming. And while a boxed brownie is delicious, it doesn’t quite compete with a homemade brownie! When I wanted to create a perfect gluten free brownies recipe, I wanted that signature crackly top with a fudgy middle. Most often I ended up with more cake-like and dense brownies, but following the steps of this recipe and you will have the best gluten-free brownies to share! Best of all, these brownies are Fort Gibson Lake nostalgia wrapped up in chocolate – the perfect brownie (no one will know they are gluten free)! 

There’s something about a pan of brownies that feels like home — that warm, chocolatey smell filling the kitchen, the shiny crackled top that promises fudgy goodness underneath. When I first went gluten-free, brownies were one of the hardest recipes to get right. Too dry, too cakey, too crumbly — I almost gave up. But after many (many!) test batches, this version became my go-to. It’s rich, dense, and full of that deep, melt-in-your-mouth chocolate flavor every brownie should have. These are the kind of brownies that remind you gluten-free can be just as decadent — maybe even better.

Why You Will Love This Recipe

Thick, rich, and irresistibly chocolatey — these gluten-free brownies are everything you want in a brownie: crisp edges, a crackly top, and a dense, fudgy center that melts in your mouth. You’d never know they’re gluten-free!

• Fudgy, not cakey: Whipping the eggs and sugar gives that signature crackly top and dense texture.
• Deep chocolate flavor: A mix of melted chocolate, cocoa powder, and espresso powder adds rich, layered chocolate notes.
• Easy to make: No complicated steps — just melt, mix, and bake.
• Gluten-free and delicious for everyone: Made with a simple gluten-free flour blend that bakes up perfectly chewy and rich.
• Freezer-friendly: These brownies stay amazing even after freezing — perfect for future chocolate cravings.
• Simple Ingredients: A bonus to homemade is no sketchy preservatives!

Ingredients

• 12 tablespoons (1 ½ sticks) salted butter, cubed – Use real butter (not margarine) for rich flavor and fudgy texture. Cutting it into cubes helps it melt evenly with the chocolate.
• 10 ounces semi-sweet chocolate chips – Choose high-quality chocolate chips or chopped baking chocolate for the best flavor. You’ll melt these with the butter.
• 1/8 cup (2 tablespoons) avocado oil – Adds moisture and helps create a glossy, crackly top. Can substitute with olive oil or melted coconut oil if preferred.
• 3 large cold eggs – Use straight from the fridge. The cold eggs help create that signature brownie chewiness.
• 1 cup white sugar – Balances the bitterness of cocoa and chocolate. You can reduce slightly for a darker, less sweet brownie.
• 1 tablespoon pure vanilla extract – Enhances the chocolate flavor and adds warmth.
• 1/2 tablespoon finely ground coffee or espresso powder – Deepens the chocolate flavor without tasting like coffee. Optional but highly recommended.
• 1 teaspoon fine sea salt – Brings balance to the sweetness and enhances the richness of the chocolate.
• 3/4 cup gluten-free all-purpose flour – Use a high-quality blend that includes xanthan gum for structure (such as King Arthur Measure for Measure or Cup4Cup).
• 1/2 cup unsweetened cocoa powder – Use natural or Dutch-processed cocoa for a deeper chocolate flavor. Sift if clumpy.
• 1/3 cup semi-sweet chocolate chips – Fold into the batter at the end for little bursts of melted chocolate throughout each bite. You could substitute dark chocolate chips. 

Instructions

1. Preheat the oven to 350°F (175°C).
   Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment with nonstick spray or butter.
2. Melt the butter, chocolate, and oil.
   In a medium saucepan over low heat, melt together the cubed butter, 10 ounces of semi-sweet chocolate chips, and avocado oil. Stir continuously until the mixture is completely smooth and glossy — about 3–5 minutes.
   Tip: Avoid high heat; chocolate can seize easily. You can also melt everything in a heatproof bowl over a pot of simmering water (a double boiler) if you prefer gentler melting.
3. Cool slightly.
   Once melted, remove the pan from heat and set aside to cool for 5–10 minutes. The mixture should be warm but not hot when added to the eggs — this prevents curdling and keeps the batter smooth.
4. Whip the eggs and sugar mixture.
   In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the cold eggs, white sugar, vanilla extract, and ground coffee.
   Whisk on medium-high speed for 3–5 minutes, until the mixture becomes light, creamy, and frothy. This step helps incorporate air and gives your brownies that glossy, crackly top once baked.
5. Fold in the melted chocolate mixture.
   Reduce the mixer speed to low, then slowly pour in the slightly cooled chocolate mixture. Continue mixing just until combined — you want it smooth and evenly mixed, but don’t overbeat.
6. Add the dry ingredients.
   In a separate bowl, whisk together the gluten-free flour, salt, and cocoa powder until evenly distributed. Gently fold this dry mixture into the wet ingredients using a spatula.
   Mix just until no streaks of flour remain — overmixing can make brownies cakey instead of fudgy.
7. Fold in the remaining chocolate chips.
   Add the 1/3 cup of semi-sweet chocolate chips and gently fold them into the batter for extra chocolatey pockets throughout.
8. Bake.
   Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 20–25 minutes, or until the edges are set and the center still looks slightly soft.
   Tip: A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
9. Cool completely before slicing.
   Let the brownies cool in the pan for at least 30–45 minutes before lifting them out with the parchment paper. For clean cuts, chill for an hour, then slice with a sharp knife.

Perfect Pairings:

• Glass of red wine (like a cabernet or merlot) for an indulgent evening treat.
• Vanilla bean ice cream for a classic brownie à la mode.
• Espresso or cold brew to enhance the deep chocolate flavor.
• Fresh raspberries for a pop of tartness that balances the sweetness.
• Peanut butter drizzle or sea salt sprinkle for a gourmet twist.

Variations:

• Double Chocolate Brownies: Add an extra ½ cup of chocolate chips or chunks to the batter for a truly indulgent, melt-in-your-mouth experience.
• Nutty Brownies: Fold in ½ cup of chopped pecans, walnuts, or almonds for added crunch and flavor. Toast the nuts first for even more richness.
• Mocha Brownies: Increase the ground coffee or espresso powder to 1 tablespoon and drizzle with espresso glaze once cooled — perfect for coffee lovers.
• Salted Caramel Swirl: Before baking, swirl 3–4 tablespoons of gluten-free caramel sauce into the batter with a knife, then sprinkle flaky sea salt on top.
• Peanut Butter Brownies: Drop small spoonfuls of natural peanut butter onto the batter before baking and swirl it lightly with a toothpick.
• Mint Chocolate Brownies: Add ½ teaspoon of peppermint extract to the batter and top with chopped gluten-free mint chocolate for a cool, festive twist.
• Dairy-Free Version: Use dairy-free butter and vegan chocolate chips; the texture stays fudgy and rich!
• Egg-Free Option: Substitute with 3 flax eggs (1 tablespoon ground flaxseed + 2½ tablespoons water per egg) — they’ll be slightly denser but still delicious.

Make it Seasonal:

You can easily turn these gluten free brownies into a year-round treat!

• Fall: Swirl in pumpkin purée and a dash of cinnamon to create a delicious pop of Autumn – or serve with pumpkin ice cream!
• Winter: Simply add homemade whipped cream and crushed peppermint candies for a festive touch – or serve it with peppermint ice cream!
• Spring: Top with fresh raspberries or strawberries and a dusting of powdered sugar, or a dollop of homemade whipped cream.
• Summer: Serve chilled with homemade ice cream and caramel sauce for a backyard dessert everyone will love!

Helpful Hints:

• Don’t skip the egg-whipping step for best results!
  Beating the eggs and sugar until light and frothy is what gives your brownies that signature crackly top and chewy center. It’s worth the extra few minutes.
• Let the chocolate mixture cool before adding it to the eggs.
  If it’s too hot, it can scramble the eggs — and nobody wants chocolate scrambled eggs! Warm is perfect; hot is not.
• Use high-quality chocolate.
  The better the chocolate, the richer the brownies. It really makes a difference in both flavor and texture.
• Measure gluten-free flour carefully.
  Spoon and level the flour into your measuring cup (don’t scoop directly from the bag). Too much flour can make brownies dry or cakey.
• Bake just until the center looks slightly underdone.
  Brownies continue to cook as they cool. A little softness in the middle ensures that fudgy bite.
• For clean slices:
  Chill the brownies in the fridge for 30–60 minutes before cutting, and use a sharp knife wiped clean between each cut. Or skip the refrigeration and simply use a plastic knife – works like a charm! 
• Want to make them ahead?
  These brownies taste even better the next day as the flavors deepen — so go ahead and bake a day early if needed!

Kitchen Tools for this Recipe:

1. My favorite glute free flour blend!
2. My favorite non-stick, non-toxic brownie pan!
3. My favorite wooden spoon for folding batter. 
4. My favorite dark cocoa powder!
5. My favorite dutch press cocoa powder!

Storage Tips:

• Room Temperature: Store brownies in an airtight container for up to 3 days.
• Refrigerator: Keeps for up to a week — the texture becomes even denser and fudgier!
• Freezer: Wrap individual slices tightly and freeze for up to 3 months. Thaw at room temp or microwave for 15–20 seconds before enjoying.

Nutritional Information:

(per brownie, based on 16 servings)

If you make these brownies, I’d love to hear what you think! Snap a photo and tag me on Instagram — nothing makes me happier than seeing your gluten-free bakes come to life in your kitchens. Whether you’re baking for a special occasion or just craving something sweet on a Tuesday night, I hope these brownies bring that same cozy comfort to your home that they do to mine. Because being gluten-free should never mean missing out on the good stuff — especially chocolate.

Check out the recipe card below for this ultimate gluten-free brownies recipe! 

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The Best Ever, Fudgy Gluten-Free Brownies Recipe

There’s something about a pan of brownies that feels like home — that warm, chocolatey smell filling the kitchen, the shiny crackled top that promises fudgy goodness underneath. When I first went gluten-free, brownies were one of the hardest recipes to get right. Too dry, too cakey, too crumbly — I almost gave up. But after many (many!) test batches, this version became my go-to. It’s rich, dense, and full of that deep, melt-in-your-mouth chocolate flavor every brownie should have. These are the kind of brownies that remind you gluten-free can be just as decadent — maybe even better.

Print Recipe

Prep Time:15 minutes mins

Cook Time:15 minutes mins

Ingredients

• 12 tablespoons 1 ½ sticks salted butter, cubed
• 10 ounces semi-sweet chocolate chips
• 1/8 cup 2 tablespoons avocado oil
• 3 large cold eggs
• 1 cup white sugar
• 1 tablespoon pure vanilla extract
• ½ tablespoon finely ground coffee or espresso powder
• 1 teaspoon fine sea salt
• ¾ cup gluten-free all-purpose flour
• ½ cup unsweetened cocoa powder Use natural or Dutch-processed cocoa for a deeper chocolate flavor. Sift if clumpy.
• ? cup semi-sweet chocolate chips

Instructions

• Preheat the oven to 350°F (175°C).
• Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment with nonstick spray or butter.
• In a medium saucepan over low heat, melt together the cubed butter, 10 ounces of semi-sweet chocolate chips, and avocado oil. Stir continuously until the mixture is completely smooth and glossy — about 3–5 minutes.
• Tip: Avoid high heat; chocolate can seize easily. You can also melt everything in a heatproof bowl over a pot of simmering water (a double boiler) if you prefer gentler melting.
• Once melted, remove the pan from heat and set aside to cool for 5–10 minutes. The mixture should be warm but not hot when added to the eggs — this prevents curdling and keeps the batter smooth.
• In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the cold eggs, white sugar, vanilla extract, and ground coffee.
• Whisk on medium-high speed for 3–5 minutes, until the mixture becomes light, creamy, and frothy. This step helps incorporate air and gives your brownies that glossy, crackly top once baked.
• Reduce the mixer speed to low, then slowly pour in the slightly cooled chocolate mixture. Continue mixing just until combined — you want it smooth and evenly mixed, but don’t overbeat.
• In a separate bowl, whisk together the gluten-free flour, salt, and cocoa powder until evenly distributed. Gently fold this dry mixture into the wet ingredients using a spatula.
• Mix just until no streaks of flour remain — overmixing can make brownies cakey instead of fudgy.
• Add the ? cup of semi-sweet chocolate chips and gently fold them into the batter for extra chocolatey pockets throughout.
• Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 20–25 minutes, or until the edges are set and the center still looks slightly soft.
• Let the brownies cool in the pan for at least 30–45 minutes before lifting them out with the parchment paper. For clean cuts, chill for an hour, then slice with a sharp knife.

Nutrition

Serving: 16g | Calories: 294kcal | Carbohydrates: 33g | Protein: 2.7g | Fat: 18.5g

Servings: 16 brownies

Calories: 294kcal