Best Gluten Free Brownies

These were great! I used regular sugar & cornstarch, and they turned out fudgy, crackly, & without the gritty taste I’m used to finding in gluten-free baked goods. Thanks for a great recipe!

— Ashley

So if there was ever a go-to classic brownie recipe to make over and over again, this is it! These gluten-free brownies are decadent, moist, and loaded with chocolatey goodness, you would never guess they’re made without any flour! They are a really great dessert or snack option with just 8 simple ingredients.

These remind me of the brownies my mom would make and there’s just simply nothing better. These are the perfect combination of both fudgy brownies and cake brownies. And if you’re a huge chocolate fan like me, you’re totally going to love them. The level of sweetness and chocolate flavor could not be more perfect, and the topping. It’s so wonderful – flakey, crinkly, and crackly. The best!

Ingredients needed

My favorite type of brownies are simple. Chocolate, no frosting, and preferably eaten straight out of the oven. Basically, the exact brownies I remember eating when I was a kid. You know, the boxed kind.

But these are gluten free too and I’m super excited to tell you that you’d never know it! They taste like the most legit gluten filled brownies ever. Ha! Here’s everything you need to make them:

• Oil. To add moisture to this treat. We like coconut oil, but any oil works. You could even use melted butter, but you might not get the crinkly tops.
• Chocolate chips. Feel free to fold in any kind of chocolate chips you want from dark chocolate to milk chocolate, but semi-sweet chocolate chips are my favorite. These are a must to develop that shiny crust on the top.
• Eggs. Two eggs bind the ingredients, provide richness, tenderize, and give structure to the bars. 
• Sugar. Adds sweetness and also extra flavor. We like coconut sugar, but granulated sugar or even light brown sugar may be substituted.
• Vanilla extract. Adds delicious flavor and a subtle sweetness.
• Unsweetened cocoa powder. Be sure to use a high quality unsweetened cocoa powder for the ultimate fudgy flavor. We love using Ghirardelli Unsweetened Dutch Process Cocoa in this recipe.
• Arrowroot powder. Just 3 tablespoons of arrowroot powder takes the place of using flour and makes the brownies thicker and improves that crust on top. You can use an equal amount of cornstarch instead, if that’s what you have.
• Salt. A small amount of salt to balance the sweetness and enhance the flavor.

How to make this recipe

Let’s talk details. When I was thinking about making a brownie recipe, I REALLY wanted that crackly top. They’re my favorite. I tested these brownies multiple times until they were just right. Not only did I want the crackly top, but I also wanted them to have the perfect texture, not be too cakey. They turned out so perfect and all of the trial and error was so worth it.

See the recipe card, below, for the full, printable recipe.

1. Prep. Preheat oven to 350ºF (176ºC) and prepare an 8×8-inch (20x20cm) baking pan by lining it with a sheet of parchment paper or aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Spray with nonstick cooking spray, if using foil and set aside.
2. Melt chocolate chips. Add coconut oil and chocolate chips to a small saucepan over low heat. Stir until oil and chocolate have melted. Remove from heat and set aside to cool slightly.
3. Combine ingredients. Using a mixer, beat together eggs, sugar, and vanilla extract until smooth, about 2 minutes. Add melted chocolate mixture and mix until well combined. Reduce speed to low and add cocoa powder, arrowroot powder, and salt; mixing until fully combined and scraping down the sides of the bowl as necessary. Batter should be thick and smooth.
4. Bake. Pour brownie batter into prepared baking dish, spreading it evenly with a spatula. Bake for 25-30 minutes, until center is set. Remove from oven and let cool in pan for about 15 minutes before removing and transferring to a wire rack to cool completely. Cut into squares and serve.

Expert tips

Follow the suggestions below and you’re sure to have the BEST gluten free chocolate brownies!

• Getting crackly tops. You’ll get those beautiful crackly tops by using melted chocolate and really beating the eggs for a good amount of time. Lots of whisking of the eggs prior to mixing them in the batter creates air within the eggs and this is what will give you that crackly top. I personally like to use an electric hand or stand mixer for getting the eggs well beaten, but you can also do it by hand.
• Adding nuts. Lots of recipes call for chopped walnuts or pecans. We typically keep these plain because my kids prefer them without nuts. However, feel free to add in 1/2-1 cup of chopped walnuts if that is what you prefer. It’s an easy addition that adds great flavor to these.
• Do not overcook. We recommend checking the brownies, once you begin to smell a strong chocolate scent. This might be around the 25-minute mark. Use a toothpick, stick it into the center, and pull it out. They need more time if there is wet batter on the toothpick. If there are a few moist crumbs on the toothpick, they are done. You really don’t want a completely clean toothpick.
• Cool completely. It’s tough waiting for these soft, chewy, chocolatey babies to cool, but it will be worth the wait. Trust me! They will slice up perfectly when cooled completely, about 15 minutes.

Frequently asked questions

Storage recommendations

• Storing leftovers. Don’t leave these out on the counter for more than a day or two. We recommend transferring them to an airtight container or covering them in the pan with plastic wrap and refrigerating. They will stay moist for longer, if you don’t cut them before storing, or cover all the edges that could possibly dry out. They’re actually great straight from the fridge!
• Freezing. If you DO want to store these brownies for longer than a few days, cut each piece individually and wrap well in plastic wrap, store them all in a freezer bag and freeze for up to 3 months.
• Reheat. We love these cold out of the refrigerator, but for to warm them up, microwave in 20-second bursts until warmed and melty.

If you try these bars, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.