Super Fudgy Gluten Free Brownies {Dairy Free}
These gluten free brownies are seriously the bees knees! They’re perfectly fudgy, not overly sweet and so much better than the box mixes. Not only are they delicious but they are so easy to make, I’ll bet you already have all the ingredients in your kitchen.
When I set out to come up with the perfect brownie recipe I knew exactly what I wanted, rich gooey center with a dark chocolaty flavor. These far out performed my initial goal and I’m so excited to be sharing them with you!
These days there are some decent gluten free brownie mixes but we all know the mixes never compare to homemade. Knowing you put in the extra effort to make them yourself will surly impress your family and friends. Got kids with a gluten sensitivity? Send these to their next event and nobody will ever suspect they are gluten free.
Jump to Recipe
Are These Brownies Allergen Friendly?
Absolutely! They are gluten free, dairy free, and soy free. They can easily be made corn free depending on the flour blend you use. For this recipe I used Bob’s Red Mill 1:1 four but any rice based gluten free flour will do the trick here. By using oil instead of butter these brownies are a great dairy free treat. If you aren’t dairy free and want a more rich flavor feel free to replace the oil with melted unsalted butter.
Gluten Free Brownie Ingredients
- Gluten Free Flour (I used Bob’s Red Mill 1:1)
- Eggs
- Cocoa Powder (natural or dutch precessed)
- Vegetable Oil
- White Sugar
- Vanilla Extract
- Salt
How Do I Store These Brownies?
If you are planning on enjoying these throughout the week leave them in the pan you baked them in and simply wrap the pan tightly with plastic wrap. You can keep them on the counter for up to 3 days or in the fridge for a week.
What Kind Of Cocoa Powder Do I Use?
Since this recipe doesn’t have a leavener like baking soda or baking powder you can use just about any unsweetened natural or dutch processed cocoa powder. I prefer using a darker cocoa because I like dark chocolate but it’s totally up to you and what you have on hand.
Why Use A Brownie Pan?
I like using a brownie pan like this one because each brownie is the perfect size and they tend to cook faster and more evenly. Grease the pan and lay strips of parchment paper as seen below to help get them out after they are baked. You should cook them for 20 minutes and test them with a toothpick, if they are still too gooey add 5 more minutes and test them again.
What Other Variations Can I Make?
There are a lot of different add-ins and other types of brownies you can make using this recipe as a base. Some add-in options include chopped walnuts or any other nuts, chocolate chips, different spices, and extracts like orange or mint extract. Check out our other brownie recipes to elevate this classic recipe and make it your own!
Dark Chocolate Stout Brownies
These dark chocolate brownies are infused with a local Colorado gluten free dark stout beer. The beer really brings out the chocolaty taste and adds a great flavor without being too boozy. Bring this over to your next get together, they will be sure to impress!
Mexican Chocolate Brownies
In my opinion these Mexican chocolate brownies are the totally worth the hype. The rich chocolatey flavor of the brownies pairs perfectly with spices to make these an impressive treat for any occasion. Prepare to be transported down south with every bite, don’t be afraid to go back for seconds!
These are just a couple different variations on this classic recipe. If you want to put your own spin on them let us know in the comments what you did to make them your own!
Super Fudgy Gluten Free Brownies {Dairy Free}
Equipment
- 1 Mixing Bowl
- 1 Rubber Spatula
- 1 9" x 13" Baking Dish or brownie pan (see notes)
- Measuring Cups
- Measuring Spoons
Ingredients
- ½ Cup Gluten Free Flour
- 1 Cup Unsweetened Cocoa Powder (natural or dutch processed)
- ⅔ Cup Vegetable Oil
- 1 ⅓ Cups White Sugar
- 2 teaspoons Vanilla Extract
- ½ teaspoon Salt
- 4 Large Eggs
- 1 Cup Cocolate Chips (Optional)
- ¾ Cup Chopped Walnuts (Optional)
Instructions
- Preheat oven to 325°F. Grease a 9"x13" baking pan (or brownie pan) and set aside.
- Whisk together the eggs, sugar, oil, and vanilla extract until well incoprorated. Add in the flour, salt and cocoa powder into the same bowl and incorporate with a rubber spatula until there are no clumps of flour or cocoa powder remaining. Gently mix in any optional add-ins.
- Pour the batter Into the prepared baking dish or brownies pan and place onto the center rack of the oven. Bake for 30 minutes (20 minutes if using a brownie pan) or until a toothpick comes out clean when inserted into the center of the pan. Let them cool in the pan for at least 15 minutes before cutting them.