Best Gluten Free Brownies Ever!

Best Gluten Free Brownies Ever!

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 …

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

For the requisite holiday touch of red, I add Dark Morello Cherries to a dessert that was already luscious, and is now outrageously delicious!

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!

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

With or without the cherries, I think you’ll agree that these brownies aim to please, and oh! the aroma while these babies are baking!

So for Valentine’s Day or anytime the chocolate craving hits, run on into the kitchen and whip up a batch of what will become your family’s favorite brownie, gluten free or otherwise!

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Best Gluten Free Brownies Ever!

Yield: approximately 16–20 brownies
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

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



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, use the “release” kind, or 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.

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.

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!

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76 thoughts on “Best Gluten Free Brownies Ever!

  1. 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!

  2. 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!

  3. 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.

  4. If the cooked brownies are even as half as good as the batter they will be a winner. They are in the oven as I write. I haven’t been to the store for baking chocolate so I’ve substituted cocoa powder with the required addition of shortening as recommended. I’m not worried about fudge or caky. I just wanted brownies.
    Thanks for all you do. I’m burning up your recipes as we hibernate at home.

    • I’m with you, Christina. Brownie batter is where it’s at. Sometimes it’s not even worth baking them out — just give me a bowl of batter and a spatula and I’m a happy camper. 🙂
      So glad you’re finding lots to bake you happy while staying at home. Stay well!!!

  5. Pingback: Preparing for Emergencies Gluten Free

  6. These brownies were very tasty but I used a 9×9 pan and took them out 5 minutes before minimum time and they came out very light and fluffy and not fudgy, so how do I make them come out fudgy?

    • Hi Larry, I’m glad they turned out well! Next time skip the baking powder entirely. That will help. If they’re still too fluffy, use 1/2 cup applesauce in place of the eggs. Let me know what you think!

  7. I cut the white sugar in half with dk brown sugar…. less carbs! I always use coffee (instant espresso powder) and dried cranberries mixed with the wet ingredients, in place of “cherries”.

  8. This recipe is to die-for! I made it for this past Christmas and everyone loved them and even those who won’t eat gluten-free didn’t know the difference. They are such a special treat. They remind me of Black Forest Cake.

    • Ooooh I never thought of this recipe that way, but now I want to make it again and think “Black Forest” as I munch my way through!!!

  9. Hello, do you have measures in grams? I have tried them but they result too oily, I am using egg replacer and 100% cacao. Any recommendations?

    • I don’t drink coffee either, so I bought a jar of powdered espresso. It can be used in a lot of recipes when you’re baking with chocolate. You can put in just enough to enhance the chocolate flavor, or add more to bring up the coffee flavor. (I don’t like to drink coffee, but I love the flavor combined with chocolate!)

  10. There is nothing better than a rich, fudgy, decadent brownie. Thanks for the tip to make the tops “crusty.” (That is almost my favorite part of the brownie.”

  11. Tried these, only thing i eliminated was sugar (trying to watch my sugar), I used honey instead. I added 3/4 cup cocoa powder instead of bakers chocolate. Came out super dry… recipe didnt call for oil. What could I have done wrong??

    • Hi Kevin, using cocoa in place of melted chocolate will add a lot of dryness to a recipe, and replacing sugar with honey will also tend to throw off the liquid: dry ratios, but reduce or eliminate the body and caramelization that comes from sugar as well. Did you use butter? You mentioned that the recipe didn’t call for oil, so I’m hoping you still added the butter as a fat; it is melted and added to the chocolate in the recipe like oil would be. I hope that explains why they wouldn’t turn out just like the picture – they were some pretty significant changes you made to the recipe, so it can be hard to predict exactly how something will turn out in the end with such substitutions. Maybe try it again as written so you know what to expect and then you can try experimenting some from there?

  12. I drink only high quality organic coffee beans and now have no issues with coffee. It is gluten/wheat that gives me migraines. Bulletproof is high quality coffee too. The quality of coffee matters a lot which can actually be healthy in moderation. Dave Asprey has info on his blog about this fact concerning coffee. Looking forward to baking up these awesome looking brownies. In fact, was just looking for a great gf brownie recipe Jules and someone gave me a bag of fresh cherries! Yum! Thank you!

      • i finally made this brownie recipe and can confirm that I really do MISS the brownie mix that was discontinued. This recipe tastes nothing like the mix. It doesn’t have the same color, texture or flavor. It’s not bad but, not the same. That mix was the bomb! Please bring your awesome brownie mix back!!

        • It’s all in the cocoa — for my brownie mix I used two different kinds of super high quality cocoa. We are planning on bringing the mix back this year (yay!) but until then, give it a try again with really high quality chocolate instead. I hope it’ll tide you over until the mix is out again!