If you’re looking for delicious Gluten Free Brownies, you’ve come to the right place! Especially if you like a gluten free brownies recipe to be more like fudge.
The secret? These tasty fudgy gluten free brownies are moist and rich from using real butter and coconut milk.
Plus, they have a coffee kick from the addition of instant espresso powder. Delightful!
You’ll love serving up this best gluten free brownies recipe to your sweetie (and the kids) for Valentine’s Day.
Or any day you want to serve your sweeties something sweet and delightful.
Making fudgy gluten free brownies
Gluten free flour: I used my favorite gluten free flour to make this gluten free brownies recipe, Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.
What I love about Bob’s 1-to-1 GF flour is that it works just like regular flour. I never have any problems getting great results when cooking or baking with it!
Check out my Best Gluten Free Products List to find more of my favorite gluten free baking products!
The best way to measure flour
Don’t scoop gluten free flour directly out of the bag as it packs down the flour and you end up with a bit too much in your cup.
Instead, spoon the flour from the bag (or the container you keep your flour in) into your measuring cup. Then use the back of a spatula to level off the top of the cup.
That way the flour is isn’t packed down and you have a more accurate measure.
How to make heart-shaped brownies
As a special Valentine’s Day or date night dessert treat, I cut out these homemade gluten free brownies with heart shaped cookie cutters of various sizes.
(You can snack on any leftover pieces! Or crumble the bits over dairy free ice cream or yogurt.)
This is totally optional, but it does make these fudgy brownies super special!
How to line a brownie pan with aluminum foil
Are you tired of your gluten free brownies sticking to your pan? Then make sure to line your pan with an aluminum foil sling. Here’s how to do it so the foil doesn’t rip:
1. Pull out sheet of foil that is much larger sheet than your brownie pan.
2. Then place your brownie pan on top of the foil in the middle of the sheet.
3. Carefully bring the foil up the sides of the brownie pan. You’ll now have a “mold” of your pan.
4. Take some cooking spray and spray the inside of your brownie pan. Carefully press the aluminum foil “mold” of your brownie pan inside the actual pan. (The cooking spray helps the aluminum foil stick to the pan.)
5. Take the excess foil and fold over to form handles. If you have a lot of excess, you can trim it a bit, if you wish. Or just let the edges stick out.
6. Now spray the inside of your lined pan with more cooking spray so you can easily peel off the foil from your brownies once they cool.
The handles come in handy when these your gluten free brownies cool. Then you can pick up the brownies right from the pan!
Just peel off the foil and voila, no brownies to chisel off of your brownie baking pan! Super easy to serve and clean up, too.
David Lebovitz has a similar method with photos here. David mentions using the dull side of the foil versus the shiny side.
I was told by the people at the Betty Crocker Kitchens at General Mills that if you have the shiny side of the foil next to your brownies, it makes them shiny, too.
So up to you if you want your gluten free brownies shiny or not. (They don’t want them shiny for photographs, go figure.)
How to make the best brownies
How top sift the ingredients: I like using a large fine mesh strainer to sift my ingredients.
Don’t skip this step! I found that my cocoa powder was super lumpy and sifting everything made the batter nice and smooth.
Don’t caffeinate the kids! If you’re serving these gluten free flour brownies to your kids, leave out the espresso powder. Otherwise you're going to have some highly caffeinated kids!
Cool before cutting: Before cutting the gluten free brownies, make sure they’ve completely cooled. If you can’t wait, place them in the refrigerator or freezer for awhile.
Otherwise, you may have some hot and ooey gooey gluten free brownies! (Not necessarily a bad thing if you have some dairy free ice cream. Just sayin'.)
Decorate with powdered sugar
You may wish to serve your gluten free fudgy brownies with powdered sugar. It makes the presentation elegant and fun!
Place the powdered sugar in a small fine mesh strainer and tap over the brownies to get a nice dusting on both your dessert and the plate.
How to make dairy free brownies
If you want to make dairy free gluten free brownies, you can use a vegan buttery spread or dairy free margarine.
Unfortunately, the Simple Truth Organic Semi-Sweet Chocolate Chips I originally used may contain dairy.
More tips for making homemade gluten free brownies
How to serve the brownies
Once decorated, you can serve the brownies as is or with slices of fruit or berries.
For an extra special touch, add a scoop of ice cream (or dairy free coconut “ice cream”) or whipped topping.
Can I add some mix-ins to my brownies?
You bet! Feel free to add mix-ins like chopped nuts (try pecans, walnuts, or almonds), M&Ms, or chocolate or vanilla chips.
If you like dried fruit, add some raisins, cranberries, or pieces of candied ginger.
Can I freeze the brownies?
If you have two baking pans, double the batch of brownies. Then freeze some for later.
First, wait until they’re completely cooled. Then wrap the brownies tightly in plastic wrap or foil.
Finally, place them in a Ziploc freezer bag and label with the date. These gluten free brownies can be frozen for up to 3 months.
To thaw, place on a plate at room temperature for a few hours. Or you can thaw in the refrigerator overnight.
More easy gluten free desserts
Looking for more gluten free desserts to serve at your party or just after dinner?
Both are super creamy and easy to make.
- Canola oil cooking spray
- 3/4 cup gluten free all-purpose baking flour
- 1 tablespoon instant espresso powder
- 1 tablespoon unsweetened cocoa powder
- 1 pinch fine sea salt
- 1 teaspoon baking powder
- 1 cup semi-sweet chocolate chips (dairy free, if needed)
- 3/4 cup light brown sugar, packed
- 1/4 cup unsalted butter or vegan buttery spread, cut into 8 pieces
- 2 tablespoons lite coconut milk
- 1 teaspoon vanilla
- 2 large eggs, beaten
- powdered sugar for decorating
- Preheat oven to 350 degrees F.
- Line a 7x11 inch baking pan with foil. (See tips on how to line the pan above.) Spray inside of the lined pan with cooking spray.
- Sift the gluten free flour, espresso powder, cocoa powder, sea salt, and baking powder into a large bowl. Set aside.
- Place chocolate chips, brown sugar, butter, coconut milk, and vanilla in a medium saucepan. Stir mixture over low heat until melted.
- Pour chocolate mixture into the flour mixture and stir until combined. Add eggs and stir until smooth.
- Pour batter into pan. Place pan in center rack in the oven and bake for 20-22 minutes. A toothpick inserted into the center of the brownie will come out clean if done. The top should be slightly crusty.
- Cool completely before removing brownie from pan. Can be refrigerated to speed up the cooling process.
- Cut brownies into squares or with cookie cutters. Decorate with powdered sugar.
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Serving Size:1 brownie
Amount Per Serving: Calories: 309Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 93mgCarbohydrates: 47gFiber: 1gSugar: 35gProtein: 3g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally published on January 30, 2017. Updated with new pictures and information.