Fudgy Gluten-Free Brownies

Fudgy Gluten-Free Brownies with a gooey center and chewy edge that does not taste like cardboard? HECK YES! These brownies are decadent and taste just like a regular homemade brownie!

Fudgy Gluten-Free Brownies Ingredients

• Gluten-Free Flour: My go to gluten-free flour blend is either King Arthur Measure For Merasure Flour or Cup4Cup. It is great for gluten-free brownies, cakes, cookies & more. Do not substitute almond flour, coconut flour, or any other flour in this recipe. 
• Unsweetened cocoa powder: I always like using dark cocoa powder. Do NOT use cacao powder! 
• Chopped chocolate: If you want to make the best brownies, then you need high quality chocolate. You can use chocolate chips, chopped bars, or anything. I typically use Ghirardelli 60% dark chocolate chips or semi sweet morsels. 
• Unsalted Butter: 
• Light brown sugar:
• Granulated sugar: Any granulated sugar works well in this brownie recipe. I used cane sugar. 
• Eggs: I have not tried this recipe without eggs. This is an important element to this recipe to help get a crackly top.
• Vanilla extract: plays up the chocolate flavor!
• Baking powder + salt: This adds flavor and lift to your brownies.

Tips for soft, fudgy gluten-free brownies

I love brownies because they are one of the easiest desserts to whip up in a pinch. They are made in one bowl with simple ingredients. Let's dive into some tips for making the best brownies. 

• Beat the eggs and sugar for a long time: If you are looking for a crackly top, beat the eggs and sugar until the mixture is light and foamy. This is a crucial step you cannot miss if you want a beautiful looking brownie and incorporates air into your brownies.
• Use high quality cocoa powder: for this rich and fudgy recipe you will want to use high quality cocoa for a deep chocolate flavor. If you only have natural cocoa powder, that will work just fine. But remember, the higher the fat content of your cocoa powder, the better your baked goods will be. 

• Don't over bake: the key to fudgy brownies is underbaking them a smidge. Don't worry if they are still a bit gooey. The brownies will continue to cook as they cool! 
• Store them properly: Store your gluten-free brownies in an airtight container at room temperature to help retain moisture. 

How to Get a Glossy Top on your Brownies

In my humble opinion, there is nothing more attractive than a shiny, glossy crackly thin top to a brownie you so often see in boxed brownies or bakery brownies. It can be difficult to actually achieve that glossy top, but here are a few ways to achieve a shiny top to your brownies. 

Dissolve the Sugar Completely 

The #1 tip when it comes to make that glossy brownie top, is to fully dissolve the sugar. Sugar will dissolve in water, so you need some sort of water/ water-containing liquid to help you dissolve sugar in brownies. 

• Whisking the sugar with eggs. This is what I did for this recipe and is necessary for the best brownies. 
• Dissolving the sugar in warm or hot butter. This is a popular method that I have done before, but not for this recipe. Butter contains water, while oils like coconut oil don't, so it helps with dissolving the sugar.

FAQ + Tips & Tricks for the Best Fudgy Gluten-Free Brownies

Can I double the recipe? You can easily double the recipe by doubling the ingredients and using a 9x13 pan. 

How to tell when brownies are done baking? Always err on the side of underbaking brownies. There should be moist crumbs attached to a tester end by the end of the baking time. I wouldn't bake for much longer than the recipe calls for unless using a glass pan. 

If you make these Fudgy Gluten-Free Brownies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.