This gluten-free brownie recipe is rich, fudgy, and so yummy. It’s quick and easy to make, with only eight simple ingredients. You’ll never need an expensive box mix again. For another yummy brownie recipe, try my Gluten-Free S’mores Brownies.
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Ingredients
Gluten-Free Flour: My favorite gluten-free and dairy-free flour blends are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter Gluten-Free Flour. I’ve been using them both with excellent results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Dairy-free butter: Suggested brands are Country Crock Plant-Based with Avocado Oil, Smart Balance, or Earth Balance.
Instructions
First, melt the dairy-free butter on the stovetop or in a microwave. Once it’s melted, add it to a medium-sized mixing bowl along with the other ingredients. Use a large spoon or spatula to mix it all together.
Spread the batter into a lightly greased 9×9-inch baking dish.
Bake at 350° for 25-30 minutes. Use a toothpick to test to see if the middle is done. You don’t want it wet, but a few moist crumbs are okay. Enjoy warm or……if you want nice straight-cut edges then let it cool and then chill it in the refrigerator for at least 30-60 minutes before cutting.
These are good: warm, room temperature, chilled or even frozen. They don’t freeze super solid because of their fudginess, so you can pull one out of the freezer and still be able to eat it pretty quickly.
How to freeze
Place them an inch or so apart on a parchment-lined baking sheet that will fit in your freezer and then freeze. After a couple of hours, place them in a freezer bag or container with some parchment paper layered between the layers. They can be frozen for up to 3 months.
For some extra beauty, you can sprinkle the brownies with powdered sugar.
Optional additions
While these brownies are perfect just the way they are, there are a variety of ways to change them up. Here are a few ideas to add or swirl in, and you can also combine some.
Add to the batter:
1/2 cup dairy-free chocolate chips (Enjoy Life)
1/2 cup chopped walnuts
1/2 cup dairy-free white chocolate chips
Switch out the vanilla extract for 1 teaspoon of peppermint extract
Swirl into the batter after it’s in the baking dish:
1/2 cup peanut butter
1 cup of mini marshmallows
1/2 cup melted dairy-free chocolate chips (Enjoy Life)
1/2 cup melted dairy-free white chocolate chips
More gluten-free chocolate desserts to enjoy
Gluten-Free Brownies Easy & Fudgy (Dairy-Free)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Category: Desserts
- Method: Oven
- Diet: Gluten Free
Description
It’s quick and easy, uses only 8 simple ingredients, and creates the best fudgy gluten-free brownies ever.
Ingredients
- ½ cup dairy-free butter
- ½ cup gluten-free flour
- ½ cup cocoa powder
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°. Lightly grease a 9×9-inch baking dish with cooking spray.
- Melt the dairy-free butter in a microwavable dish or melt it in a small pan on the stovetop.
- Once that’s melted, place it and all the rest of the ingredients in a medium-sized mixing bowl and mix together until combined.
- Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes. Use a toothpick to test for doneness. It shouldn’t be wet but can have some moist crumbs on it. The edges will look more done than the center.
- Serve warm or cooled.
Notes
If you want clean edges, let your brownies cool and then chill them in the refrigerator before cutting. If you can’t wait for a piece, just cut one piece while warm and then chill before cutting the rest.
For a Variety of Brownies:
While these brownies are perfect just the way they are, if you want to change them up there are a variety of ways to do that. Here are a few ideas to add or swirl in or even to combine some flavors.
Add to the batter:
1/2 cup dairy-free chocolate chips
1/2 cup chopped walnuts
1/2 cup dairy-free white chocolate chips
Switch out the vanilla extract for 1 teaspoon of peppermint extract
Swirl into the batter after it’s in the baking dish:
1/2 cup peanut butter
1 cup of mini marshmallows
1/2 cup melted dairy-free chocolate chips
1/2 cup melted dairy-free white chocolate chips
Gluten-Free Flour: My favorite gluten-free and dairy-free flour blends are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter Gluten-Free Flour. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
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Davina
Could I use regular butter instead of butter spread? Thank you
MamaShire
Yes, you definitely can. Any of my recipes where I use the buttery spread can be replaced with regular butter.
Amy
Hi, the mesurment foe the doubled recipies are off, is that normal?
MamaShire
There does seem to be a problem with the doubling and tripling with the recipe app. I’ll contact the creators. Thanks for letting me know.
Andrea
Can you use almond flour instead? What’s the ratio for that?
MamaShire
I haven’t made this recipe with almond flour so I wouldn’t be able to say for sure. Almond flour has more moisture in it than nut-free gluten-free flours so that will change the amount that you need.
Louellen Lawson
These are delicious.
Sarah
These are fantastic!!! This is the chewy, chocolately perfect GF/DF brownie recipe I’ve been looking for! Not only delicious, but so quick & easy to whip up a batch – we love ours with DF chocolate chips added. Thank you!!!
MamaShire
So glad you liked them! And added chocolate chips sound delicious!
Cindy Lark
How can these be dairy free with eggs in them?? Totally new to this gf/df cooking.
Thank you!
MamaShire
It can be confusing since eggs are sold in the dairy section at grocery stores but eggs are not dairy.
An easy way to remember is that dairy is any food made from the milk products of animals that are produced in the mammary glands. In the US common sources are cows and goats. Eggs sold in most grocery stores in the US are from chickens.
Stephanie
Can I use bobs red mills egg replacer in this recipe?
MamaShire
I haven’t personally tried that but I would think it should work.
Kim
Can I sub coconut oil for butter or applesauce?
MamaShire
Yes, you could do that.
Robin
Made these this morning and just ate a still barely warm one (or 2). I used regular butter and Bob’s Red Mill 1 to 1 flour blend. Added some chopped toasted pecans. Took exactly 30 minutes in my oven. Lined the pan with parchment. Delicious! Not too fudgy, not too cakey…just right. My new go to brownie recipe. Thank you!
MamaShire
So glad you enjoyed them! And thanks for letting us know how your substitutions worked.