Gluten-Free Brownies

Gluten-Free Brownies - A Chewy and Fudgy Brownie Recipe

After I shared my gluten-free brownies with chocolate chip cookie dough frosting, I realized I had never shared my gluten-free brownie recipe. I am not sure how I forgot to share this recipe because it is one of the recipes that I worked the hardest to develop.

When I went gluten-free, I tried some of the box brownie mixes, but none of them came close to meeting my ideal for brownies. I like moist, chewy brownies with a serious fudgy flavor. I started experimenting with ingredients and while I can often nail a gluten-free cake on the first try, the perfect gluten-free brownie recipe eluded me for several years. I kept notes, so I could remember what I did as I tried different variations. I got close a few times and my family cheerfully ate my “failures”, but it wasn’t until this spring when I finally got it right.

While most of my recipes can be altered without much difference in the final result, this recipe changes significantly if you make alterations. For example, if you substitute guar gum for the xanthan gum, the moist, chewy brownies are transformed into dry, cake-like brownies.

I prefer to use Rodelle’s Gourmet Baking Cocoa because it produces a deep, rich, chocolaty flavor. Whatever cocoa you use, be sure to let it “bloom” by adding it to hot water before combining it with the other ingredients.

This brownie recipe is also naturally dairy-free and soy-free.

Gluten-Free Brownies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ⅔ cup warm water
  • 1 cup unsweetened natural cocoa powder
  • ⅔ cup oil
  • 2 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups sugar
  • 1 cup rice flour
  • 1 cup tapioca flour
  • ¼ cup potato starch
  • 1 teaspoon xanthan gum
  • 2 teaspoon baking powder
  1. Preheat oven to 350 degrees. Grease a 13 x 9 pan.
  2. Heat water.
  3. Combine hot water and cocoa powder. Set aside.
  4. In a large bowl, combine rice flour, tapioca flour, potato starch, xanthan gum, baking powder and sugar.
  5. Add oil, eggs, and vanilla to cocoa mixture. Stir to thoroughly combine.
  6. Add the cocoa mixture to the flour mixture and stir well to combine.
  7. Spread brownie batter in a greased 13 x 9 pan. Bake at 350 degrees for 25 minutes.
  8. Allow to cool completely before serving.


More Gluten-Free Brownie Recipes

Gluten-Free S’more Brownies

Gluten-Free Brownies with Chocolate Chip Cookie Dough Frosting



    • says

      You should be able to replace the rice flour, tapioca flour, and potato starch with a gluten-free all-purpose flour. The texture may be slightly different based on what they use. Check the flour to see if it has xathan gum, if it does, you will also want to omit that from the recipe.

      • Mary C says

        Thank you for your help. I’m new to a gluten free diet and I’m confused with all the different types of flour that can be used in baking.

  1. katie says


    I’m horrible at measuring gluten free flours, do you happen to know the weights of the dry ingredients? Thanks!!

  2. Meridee says

    Made these brownies for the first time last night for my son’s class party (he is allergic to almost everything). This recipe not only worked for his needs, but the results were scrumptious! They were fluffy, yet had just the right texture of a moist decadent brownie. I sprinkled chopped organic chocolate pieces on the top. Made for really rich, delicious brownies. They were a hit at the party and no one knew they were GF/soy free. Just wholesome, real ingredients. Thank you!!!

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