Looking for a gluten free brownie recipe that actually tastes good? Look no further! This recipe is the exact one I use to make my brownies–one of the best sellers in my Etsy shop–and everyone who eats them never guesses they’re gluten free.

The only “specialty” ingredient needed is gluten free flour. Everything else is likely something you have in your pantry or fridge right now–oil, sugar, vanilla, eggs, cocoa, baking powder, and salt!

I like to use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour in this recipe, but any gluten free flour should do. Give these brownies a try!

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Why You’ll Love These Gluten-Free Brownies

• Fudgy & Rich – everything a brownie should be 🍫
• Gluten-Free – no fancy ingredients, just a simple gluten-free flour blend.
• Easy to Make – two bowls, minimal effort, and big chocolate flavor.
• Better Than the Box – chewy edges, gooey centers, and that classic crackly top.

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Best Ever Gluten Free Brownie Recipe

Ingredients
3/4 cup (180ml) oil (canola, vegetable, or coconut)
1.5 cups (300g) sugar
1.5 teaspoons (7.5ml) vanilla extract
3 large eggs
3/4 cup (90g) gluten free flour (my favorite is here)
1/3 cup + 2.5 tablespoons (55g) unsweetened cocoa powder
1/4 teaspoon + 1/8 teaspoon (1.5g) baking powder
1/4 teaspoon (1.5g) salt

Directions
1. Preheat oven to 350 drgeees and line a 9×9 pan with parchment paper.
2. In a large bowl, combine oil, sugar, and vanilla extract.
3. Add eggs and mix until smooth.
4. In a medium-sized bowl combine the flour, cocoa powder, baking powder, and salt.
5. Add the dry ingredients to the wet until combined.
6. Pour into parchment-lined pan and bake for 25-30 minutes. A toothpick inserted in the center should come out clean.
7. Cool, cut, and enjoy!

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Tips for the Best Brownies

• Use a metal pan for crisp edges and gooey centers.
• Don’t overbake – brownies keep baking a little as they cool.
• Don’t over-mix the batter – stirring everything until just combined makes for a tender, gooey brownie.

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FAQs

• Can I substitute regular all-purpose flour for the gluten-free flour? Yes! The recipe works great with “regular” flour, too.
• Do these taste like “regular” brownies? Absolutely. I’m willing to bet you won’t notice a difference between “normal” brownies and these!
• How should I store them? Keep in an airtight container at room temperature for up to 3 days, or freeze individually wrapped squares for up to 3 months. Bring frozen brownies to room temperature for about an hour before enjoying.

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Tools & Ingredients I Recommend

• Gluten Free Flour Blend – Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is my go-to.
• Cocoa Powder – Guittard Cocoa Powder is what I use when I’m feeling fancy.
• Baking Pan – Wilton 8×8 Square Pan bakes brownies evenly.
• Parchment Paper Sheets – 12×16 pre-cut sheets make lining pans and cleanup easy. The large size leaves lots of overhang, which makes taking the brownies out of the pan a breeze.

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More Dessert Recipes to Try

• Black Bottom Cheesecake – A gorgeous cheesecake with an Oreo crust
• Mini Cannoli Bites – Bite-sized, crispy phyllo shells filled with creamy ricotta filling for the perfect party-ready dessert.
• Fudgy Toffee Espresso Blondies – Chewy blondies packed with rich espresso flavor, gooey chocolate, and crunchy toffee pieces.
• Raspberry Trifle – A fruity, layered dessert that’s a total showstopper!

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These fudgy gluten free brownies are a family favorite in my kitchen, and I hope they become a go-to recipe in yours as well!