Desserts
Gluten-Free Brownies
Chocolate brownies made with a gluten-free flour blend.
- Prep
- 15 min
- Cook
- 30 min
- Rest
- 30 min
- Total
- 1 hr 15 min
Times are estimates.
Let’s Get Cooking
Ingredients
Ingredients for One Batch
You’ll Need
- 9x13-inch baking pan
- Parchment paper
- Sifter or fine-mesh sieve
- Medium bowl
- Large bowl
- Whisk
- Spatula
- Wire rack
Method
Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang to easily lift out the brownies later. Lightly grease the parchment to prevent sticking.
Mix Dry Ingredients
In a medium bowl, sift together the gluten-free flour, cocoa powder, baking powder, and salt. This ensures even distribution and a smooth batter.
Combine Wet Ingredients
In a large bowl, whisk the melted butter with sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Bring It Together
Slowly add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing—it can make the brownies tough.
Add Chocolate Chips and Nuts
Fold in the chocolate chips and nuts, if using. These add texture and melty pockets of chocolate throughout.
Bake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 28-32 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter.
Cool and Serve
Allow the brownies to cool completely in the pan on a wire rack. Use the parchment overhang to lift them out before cutting into squares. Enjoy!
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Texture depends on the flour blend and the bake time, so check them at the start of the bake window. Cool before cutting. Do not replace this blend directly with almond or coconut flour.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Handling Ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection.
Storage and Leftovers
Store cut brownies airtight at room temperature for 2 to 3 days, or freeze for up to 3 months.
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