Best Gluten Free Brownies Ever!

gluten free brownies cut - gfJules


Whether you like your gluten free brownies cake-like or fudgy, these bites of gluten free brownie heaven will please.

With decadent, slightly crispy tops and chewy, deliciously moist centers, they are truly the best gluten free brownies ever!

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If you subscribe to my YouTube channel, you may have seen my Fox video news segment showing how to make this decadent treat — it’s one of the oldest videos on my channel (gosh, videos have come a long way!), but luckily I don’t look a day older since 2009 – no way (LOL)!

But I digress …

gluten free brownies

or you may have seen this recipe in my cookbook, Free for All Cooking, but I’m sharing it again now with a twist. (For even more chocolate and other Valentine’s Day treats, hop to my gluten free Valentine’s Day Recipe Round-Up!)

You can always frost these gluten free brownies with a creamy homemade frosting for something truly fancy …

gluten free brownies with frosting


But I truly love the crackly tops without frosting, too. 

brownies gluten free - gfJules
For the cleanest cuts, use a plastic knife or pizza cutter!


And, to get that classic brownie “crust,” I’ll tell you a baker’s secret: cream the sugar and eggs together at high speed for at least 6 minutes. That’s right, it’s just a simple thing but it makes a noticeable difference in the final results.

But if you don’t have an electric mixer and you don’t want your arm to fall off from mixing, skip it and just mix the recipe with a fork or whisk; they’ll still taste delicious!

gluten free brownie compare

But if you’re looking for really fudgy brownies, stop the mixing madness once the gfJules Flour is added and mix only until combined. That way you’re not adding too much air to the batter — air that will later translate into a cakier brownie batter.

Don’t you feel better for that knowledge? It’s really quite an amazing trick. Well, that, plus the crackly top secret along with lining the pan with parchment or oiled foil for easy release and precise cutting, will actually make any brownie recipe better.


frosted gluten free brownies

Of course, frosted gluten free brownies are hard to beat.

And if you’re in a Valentine’s Day frame of mind, try adding Dark Morello Cherries to this already luscious dessert to make a truly outrageously delicious treat anytime the chocolate craving hits.

So run, don’t walk, into the kitchen and whip up a batch of what will become your family’s favorite brownie, gluten free or otherwise!

Yield: approximately 16–20 brownies

Best Gluten Free Brownies Ever!

Best Gluten Free Brownies Stack resized

Whether you like your brownies cake-like or fudgy, you'll love these chewy & decadently moist chocolate treasures. The best gluten free brownies ever!

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes



Preheat oven to 325ºF (static).

Arrange a sheet of parchment paper or aluminum foil in an 8 x 8-inch baking pan, pressing to cover the bottom and up the sides.

If using aluminum foil, lightly spray with cooking oil. This step will make it easier to remove the brownies from the pan by pulling up on the paper or foil and leaving behind a clean pan.

Prepare a double boiler or a medium-size pan filled with 1 inch of water, with a slightly smaller pan sitting on top of the pan with water. Boil the water in the bottom pan, then cut the flame back to low-medium and add the chocolates and butter to the top pan over the simmering water. Stir and remove from heat when melted.

In a separate bowl, whisk together the sugar and vanilla, then stir in the eggs, one at a time. If using an electric mixer, beat for 6 minutes on high; the mixture will be lighter in color and texture after 6 minutes.

Finally, add in the coffee and continue to whisk until mixture is completely smooth. Add to the melted chocolate mixture.

In a large bowl, whisk to combine the gfJules™ Flour, salt, and baking powder.  Stir into the melted chocolate-sugar pot until combined. Gently fold in the cherries, if using. Do not mix further -- only mix until combined.

Pour the batter into the prepared pan and bake for 35–45 minutes, or until a toothpick or cake tester inserted in center comes out with only a few wet crumbs (not totally clean, or they’ll be overcooked!).

As a rule, brownies are much better on the un-done side, as opposed to the overdone side.

Cool brownies in the pan on a wire rack for 5 minutes. Lift the brownies from the pan by pulling up on the paper or foil. Completely cool brownies on a wire rack.

Cut into squares with a plastic knife or pizza cutter for cleanest cuts.


For fudgier brownies, do NOT add baking powder and do NOT over-mix this batter after the flour is added added or it will add too much air and create cakier gluten free brownies.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

The best gluten free brownies ever


We hope you love this recipe as much as we do!

To pin it and save for later … because let’s face it, you don’t want to lose this one … here’s a pin for you!

Whether you like your brownies cake-like or fudgy, you'll love these chewy and decadently moist chocolate treasures.

Whether you like your brownies cake-like or fudgy, you'll love these chewy & decadently moist chocolate treasures. The best gluten free brownies ever!

The Best GF Brownies Ever PIN



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    • Hi Judith, I just added the gram weight for my gfJules Flour for you! Any other weights you might still need are standard conversions you could plug into a calculator on the internet. I hope that helps — this is an AMAZING recipe!

  1. Hi Jules…I’m making the Brownie recipe in your “Nearly Normal Cooking” cookbook. Is the Best Brownie recipe above a re-make of this one?

    • Hi Belvia, they are actually different recipes. I’ll be interested to see which one you prefer!

  2. I used gf Jules flour and recipe to make brownies. The first time I made brownies, it tasted more like chocolate cake. The second time I make it and THESE are brownies.

    The first time I baked it for 30 minutes but, the second time I baked it for 25 minutes instead and it came out perfect!

  3. Disappointed in these. I have a habit of tweaking recipes, but in this case the only change I made was to omit the optional cherries. They are not at all dense, they are lighter and fluffy. I even did the full 6 min on the sugar, vanilla and egg. I’d even say they’re on the drier side texture-wise. Not what I expected this time!

    • Hi Gretchen, sorry to hear that the texture wasn’t what you were expecting. Were you using my gfJules Flour? Do you weigh your flour or scoop / use measuring cups? Was the batter as expected, or was it on the drier side for brownie batter? I’m wondering if maybe there just wasn’t quite enough liquid to start with before baking? I hope the chocolatey taste was still good, even if they weren’t as dense as you were hoping. Next time you can certainly add another egg and if the batter seems very thick, another 2 Tbs cup of coffee, for sure!

  4. Thank you for all your wonderful products & recipes. I have found another recipe I would like to try but it recommends I not use a flour that is high in starch. Is the GFJules all purpose flour high in starch?

    • Hi Lisa, you are so very welcome! I’m glad my products and recipes are useful to you and you’re getting lots of enjoyment from them! To answer your other question, yes, my gfJules Flour is considered a higher starch flour.
      Happy baking!

  5. I’m thinking about turning these chocolate peanut butter. How do you think this recipe would work with a bit of peanut butter?

    • If you ask my husband, he’d say peanut butter makes EVERYTHING better! 🙂 The easiest way to slip some in would be to use peanut butter chips in place of the chocolate chips here. You could also use some peanut butter frosting. Mmmmmm.

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