I tried this gluten free brownies recipe that surprised me. Using gluten free all purpose flour, unsweetened cocoa powder and coconut oil, these brownies achieve a deeply fudgy texture without sacrificing flavor. I mix in dairy free chocolate chips. These Gluten Free Recipes Brownies are a sensational dessert every time.

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I was super excited to share this fudgy gluten free brownie recipe for all the chocolate lovers out there. I know how hard it can be to come across a dessert that fully satisfies your chocolate craving while still being gluten and dairy free so I made sure this recipe really delivers.

I mixed in 1/2 cup gluten free all purpose flour and 1/2 cup unsweetened cocoa powder to create a chewy and gooey texture that feels indulgent but is also easy enough to whip up. I also tossed in 2 large eggs, 1/3 cup melted coconut oil and 2 tsp vanilla extract for that rich flavor.

Adding 1/4 cup dairy free milk and 1/2 cup dairy free chocolate chips makes each bite a delightful explosion of taste. If you have been hunting for quick gluten and dairy free desserts that stand out from your usual recipes this one might just become your new favorite treat.

Why I Like this Recipe

I’ve got a few reasons why this recipe is one of my favorites. First off, i love that it’s both gluten free and dairy free, which means i can enjoy it even when i’m trying to watch what i eat. Second, the brownies always turn out super fudgy and chewy, and honestly, i can’t resist that gooey texture. Third, the ingredients are simple and easy to find, so i never get stressed out during baking. And lastly, i appreciate that the recipe gives me a chance to experiment a little bit with ingredients like coconut oil and dairy free chocolate chips, which always makes the finished product feel a bit more special.

If you’re lookin for a gluten free brownies recipe thats full of flavor, this one’s for you. Its got that amazing fudgy, chewy texture that i love, and it being dairy free is a total win if you’re avoidin gluten or dairy. I bake these brownies when i wanna feel a little treat without the guilt and they always come out just right. Its quickly become my go-to dessert, and i always get compliments when i share a few squares with friends.

Ingredients

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Gluten free all purpose flour contributes essential carbs, fiber and structure; a health conscious choice.
Unsweetened cocoa powder offers rich chocolate flavor, antioxidants, and mood boosting benefits for browns.
Melted coconut oil brings moist texture, healthy fats, and a slight tropical hint.
Dairy free chocolate chips deliver melted sweetness, delightful texture, and extra chocolate intensity.
Dairy free milk (almond or coconut) imparts moisture and subtle nutty undertones to the batter.
Vanilla extract truly enhances sweet aromas and rounds off the chocolate flavors indefinitely.
Granulated sugar generously sweetens our brownies, balancing bitter cocoa with a rich, glossy caramel finish.

Ingredient Quantities

1/2 cup gluten free all purpose flour

1/2 cup unsweetened cocoa powder

1/2 tsp baking powder

1/4 tsp salt

1 cup granulated sugar

2 large eggs

1/3 cup coconut oil (melted)

2 tsp vanilla extract

1/4 cup dairy free milk (almond or coconut work great)

1/2 cup dairy free chocolate chips

How to Make this

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1. Preheat your oven to 350°F and grease an 8-inch square pan with a little coconut oil or line it with parchment paper

2. In one bowl, sift together 1/2 cup gluten free all purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt

3. In a separate larger bowl, beat 2 large eggs with 1 cup granulated sugar until well combined

4. Stir in 1/3 cup melted coconut oil and 2 tsp vanilla extract into the egg mixture

5. Mix in 1/4 cup dairy free milk (almond or coconut works great) until smooth

6. Gradually add the dry ingredients to the wet mixture and stir until just combined, dont overmix

7. Fold in 1/2 cup dairy free chocolate chips into the batter

8. Pour the batter into your prepared pan and spread evenly

9. Bake in the preheated oven for about 20-25 minutes, checking with a toothpick; it should come out with a few moist crumbs when done

10. Let the brownies cool completely in the pan before slicing; enjoy your fudgy, gluten free and dairy free treat!

Equipment Needed

1. Oven set to preheat at 350°F
2. 8-inch square pan, plus parchment paper or a bit of coconut oil for greasing
3. A medium bowl for sifting the dry ingredients
4. A larger bowl for beating the eggs and sugar
5. A whisk or electric mixer to beat the eggs and sugar well
6. Measuring cups and spoons for all the ingredients
7. A rubber spatula to mix and fold in all the tasty bits
8. A toothpick to check when the brownies are done
9. A knife to slice the cooled brownies into squares

FAQ

Q: What does "fudgy" mean in these brownies?

A: It means that the brownies have a moist and chewy center that is almost gooey in the middle, making them super rich and chocolaty.

Q: Can I use a different oil instead of coconut oil?

A: Sure you can use another neutral oil like canola oil but coconut oil really adds a nice flavor that works well with the chocolate.

Q: How long should I bake these brownies?

A: Bake them in a preheated 350°F oven for about 20 to 25 minutes. Make sure to check with a toothpick because depending on your oven they might need a little more or less time.

Q: Can I add nuts or other mix-ins?

A: Yes, youd definitely can. Adding things like walnuts or pecans can give a nice crunch, but you can try other mix-ins if youd like to experiment.

Q: What is the best way to store these brownies?

A: Keep them in an airtight container at room temperature for up to three days, or freeze them if you want them to last longer.

Fudgy Gluten Free Brownie For Chocolate Lovers Recipe Substitutions and Variations

If you don’t have gluten free all purpose flour, try using rice flour or oat flour instead.
Instead of unsweetened cocoa powder, you can use dark chocolate melted and then cooled, but you might want to lower the dairy free milk slightly.
If coconut oil isn’t on hand, avocado oil or even melted butter (if dairy’s okay) works pretty well.
You can swap dairy free chocolate chips for chopped pieces of a dairy free chocolate bar if that’s what you have.

Pro Tips

1) Make sure you sift your dry ingredients real good so that there are no clumps of cocoa or flour – it really helps get a smooth batter.
2) Don’t mix the batter too much once you add the dry stuff – overmixing can make your brownies turn out tough instead of fudgy.
3) Check your brownies a couple minutes before the end of the bake time with a toothpick – you want a few moist crumbs, not a completely dry center.
4) Let your brownies cool completely in the pan before slicing them. This gives them time to set right, otherwise they might crumble when you try to cut ’em.