I finally perfected a dairy free gluten free brownie with a glossy, crackly top and reliably fudgy results, and I can’t wait to show why it belongs in any Fast And Easy Gluten Free Desserts roundup.

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I never expected gluten free brownies could make me pause mid bite, but these fudgy squares do. They have a shiny crackly top, a deep, almost molten center thanks to dairy free dark chocolate and unsweetened cocoa powder, and somehow they feel both simple and a little sneaky.

I test desserts for a living and yet this one still surprises me, people swear theyre not gluten free until I tell them. There is a small trick for that dense chew that sounds fancy but isnt, and once you try it youll likely add it to your Best Gf Recipes list.

Ingredients

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dairy free dark chocolate adds deep cocoa flavor, some antioxidants, makes brownies very fudgy
coconut oil brings moist mouthfeel, healthy fats, subtle coconut note if you use it
granulated sugar sweetens, creates chew and crust, mostly empty calories though dont offer nutrients
light brown sugar adds molasses warmth, helps keep brownies tender and slightly sticky
eggs bind ingredients, give protein and structure, help that glossy crackly top form
unsweetened cocoa gives intense chocolate bitterness, fiber and lots of flavor without fat
gluten free flour blend keeps things together, adds carbs, may need xanthan gum for chew

Ingredient Quantities

4 oz (115 g) dairy free dark chocolate, chopped

1/2 cup (115 g) coconut oil or neutral vegetable oil, melted

1 cup (200 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

2 large eggs room temp

1 teaspoon vanilla extract

1/2 cup (50 g) unsweetened cocoa powder, sifted

3/4 cup (95 g) gluten free all purpose flour blend (with xanthan gum)

2 tablespoons cornstarch or tapioca starch

1/2 teaspoon fine sea salt

1/2 cup (85 g) dairy free chocolate chips or chopped nuts, optional

How to Make this

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1. Preheat the oven to 350F (175C). Line an 8×8 inch pan with parchment, leaving an overhang, and lightly grease the paper.

2. Finely chop the dairy free dark chocolate and place in a heatproof bowl with the melted coconut oil or neutral oil. Melt over simmering water or in 20 second microwave bursts, stirring till smooth. Let cool a little but not harden.

3. In a large bowl whisk the granulated sugar, packed brown sugar and the two large room temp eggs vigorously for 2 to 3 minutes until the mix is lighter and a bit thick. Add the vanilla and whisk once more.

4. Pour the slightly cooled chocolate and oil into the egg-sugar mix and whisk quickly until glossy and fully combined. This helps give that shiny crackly top, so don’t skip the whisking.

5. Sift the unsweetened cocoa powder into the bowl and whisk until incorporated.

6. Add the gluten free all purpose flour blend (with xanthan gum), the cornstarch or tapioca starch, and the fine sea salt. Fold gently with a spatula until just combined, scraping the sides. Don’t overmix or you’ll lose fudginess.

7. Fold in the dairy free chocolate chips or chopped nuts if using. Keep a few on top for a prettier finish.

8. Pour the batter into the prepared pan, smooth the top, then tap the pan on the counter a couple times to pop big air bubbles.

9. Bake 20 to 25 minutes. The edges should be set and the center still slightly soft; a toothpick should come out with moist crumbs not dry. If you want less fudgy, bake a few minutes more, but watch closely.

10. Cool completely in the pan on a rack, then use the parchment overhang to lift the brownies out. For clean slices and extra fudgy texture chill 30 to 60 minutes before cutting. Enjoy.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. 8×8 inch baking pan lined with parchment paper, lightly greased
3. Heatproof bowl plus a small saucepan for a double boiler, or a microwave-safe bowl
4. Large mixing bowl
5. Whisk
6. Rubber spatula for folding and scraping the sides
7. Sifter or fine mesh sieve for the cocoa powder
8. Measuring cups and spoons and a kitchen scale if you wanna be exact
9. Knife and cutting board for chopping chocolate and optional nuts
10. Cooling rack and a toothpick to test doneness

FAQ

How do I make these brownies extra fudgy? Bake them just until the edges are set and the center still looks a little glossy and jiggles a tiny bit, then let them cool completely in the pan. A toothpick should come out with moist crumbs not wet batter. Slightly underbaking and fully cooling (or even chilling) is the secret, also using the melted chocolate and a bit more oil helps keep them dense and gooey.

Can I make these vegan? Yes, but expect a slightly different texture. Use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, mixed and rested) or 1/2 cup applesauce as egg swaps. Flax gives the best structure, but vegan versions can be a tad more cakey, so watch bake time and err on the side of underbaking.

My gluten free flour blend has no xanthan gum, what do I do? Add about 1/4 to 1/2 teaspoon xanthan gum to the 3/4 cup flour called for. If you cant get xanthan, 1/2 teaspoon ground psyllium husk can help, but results vary so expect slightly different texture.

Can I use cornstarch alternatives? Yes, tapioca starch works one to one and gives a nice chew. Arrowroot will also work but can make the batter a touch stickier. If you need completely starch free, increase the GF flour by a tablespoon and keep expectations realistic.

What pan size, oven temp, and bake time should I use? Use an 8×8 inch square pan, preheat to 325 F (about 165 C). Bake roughly 20 to 28 minutes depending on your oven. If you use a darker metal pan check a few minutes earlier. Remember you want moist crumbs on a toothpick not clean dry crumbs.

How should I store and freeze them? Store cooled brownies in an airtight container at room temp up to 3 to 4 days, or in the fridge up to a week. For longer storage freeze slices individually wrapped for up to 3 months, thaw at room temp or warm gently in the microwave for 10 to 20 seconds to revive that fudgy texture.

Fudgy Gluten Free Brownies Recipe Substitutions and Variations

Dairy free dark chocolate: swap for an equal weight of regular dark chocolate (70% is great) or about 3/4 cup chocolate chips; just chop or melt gently so it blends smooth.
Coconut oil or neutral vegetable oil: use melted vegan butter or melted unsalted butter 1:1 for richer flavor, or avocado oil 1:1 for a neutral taste. Keep in mind coconut oil firms up at room temp so texture might change.
2 large eggs: use 1 tablespoon ground flaxseed + 3 tablespoons warm water per egg (let sit 5 minutes) or 1/4 cup applesauce per egg for a moister, slightly cakier brownie.
3/4 cup gluten free all purpose flour blend (with xanthan gum): if you dont need GF use regular all purpose flour 1:1, or make a quick GF mix per cup: 1/2 cup white rice flour + 1/4 cup tapioca starch + 1/4 cup potato starch + 1/4 tsp xanthan gum.

Pro Tips

– Heat the chocolate and oil slowly, stir lots, and let it cool until just warm before you add it to the eggs. If its too hot the eggs will scramble and thats the quickest way to ruin the texture. Microwave in short bursts or melt over simmering water and keep checking.

– Whisk the sugar and eggs long enough to get them paler and a bit thicker, then whisk again right after you add the chocolate. That extra whisk is the secret to the shiny crackly top, so dont skip it even if youre tempted to rush.

– Be gentle when you add the dry stuff. Fold in the flour, cornstarch and cocoa just until you cant see streaks, overmixing will make the brownies cakey. If your gluten free blend has no xanthan gum add a small pinch so they hold together better.

– Watch the bake time not the clock, use an oven thermometer if you can and test with a toothpick: it should come out with moist crumbs not dry. Cool completely in the pan and chill 30 to 60 minutes before slicing for cleaner, fudgier bars. And if you want a fancier look, press a few extra chips or a sprinkle of sea salt on top right before baking.