Fudgy No-Fail Gluten-Free Brownies Using Ingredients You Have In Your Pantry

Gluten-Free Brownies

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Gluten-free brownies are one of my absolute favorite desserts to bake! I actually have no idea why I haven’t posted this recipe before. So, I decided to finally share it. Enjoy!

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How these fudgy brownies became my go-to recipe I don’t know but it’s probably because it was one of the first things I learned to bake as a child.

I think it’s also because it’s a really simple no-fail recipe that just works every time. Besides, brownies are amazing and that alone is reason enough to make them often!

Almonds complement this brownie recipe so perfectly. However, if you prefer you can just leave the nuts out. The brownies taste amazing whether they’re served plain, iced, dusted with icing sugar, or (our favorite) made with almonds. 

What Makes The Perfect Brownies

There are many different types of brownies. However, for a brownie to be a brownie it needs two things.

A good level of fudgy chewiness and that gorgeous shiny crackly top.

Those cakey things, which look a little like a brownie in shape and color but offer nothing of the wonderful chocolatey taste and chewy texture of the perfect fudgy brownie, are an insult to the brownie name.

I’m sure you can tell, we both love brownies! So, when my husband was diagnosed with celiac disease and I started making these gluten-free brownies we realized “normal” brownies pale in comparison!

Gluten-free brownies are much fudgier but still have a gorgeous crispy top which makes them the perfect brownie. Yay, for the celiac and gluten-free dieters!

So what’s the secret that makes these brownies so fudgy?

Two reasons, the first – unlike many brownie recipes they’re made with oil instead of butter. The oil makes them heavier and keeps all the moisture in during baking.

Then the second reason is that these delicious brownies are gluten-free. Because gluten-free flour is finer than wheat flours it creates a more dense and fudgy texture resulting in the best brownies we’ve ever had!

Want to know an amazing thing?? These delectable, rich, chocolatey, fudgy, cocoa brownies, don’t use butter, chocolate chips, or cooking chocolate! All you need are a few simple ingredients that I’m willing to bet you have in your pantry.

What To Cook Brownies In

Perfect brownies come from using the right tray, so choose carefully. I have two dishes that I use when baking brownies but only one of them works perfectly. In case you didn’t know, a brownie dish is actually a thing.

Basically, the ideal shape is square since brownies are cut into squares and the ideal size is 8′ x 8′. If you double this brownie recipe I’d suggest separating the batter into two trays instead of using a larger one.

If you don’t you’ll probably lose some of the fudginess or may struggle to get them to cook through nicely.

How To Cut Brownies Without Breaking Them

One thing that always frustrated me was that my brownie topping would come out perfect and shiny but when cut it would often separate from the base.

That was until one day in irritation I would have it no more!

I had a batch of yummy brownies fresh from the oven and they promised to be a very flaky affair. With purpose, I grabbed a spoon and smushed down the top thinking it would ruin them but at least the top and fudgy center would remain intact.

To my delight, the top and bottom connected and stayed together and they still looked wonderful.

Spoon smushing is now standard practice before the cutting.

How to smush the brownies:

Using a large serving spoon gently but firmly press down the top. If it isn’t broken already the top will break but just keep going until the surface is evenly pressed down.

Done! Let them cool for ten minutes and then cut them into squares. To prevent them from breaking, wait until they’re completely cool before removing them from the brownie pan.

What Gluten-Free Brownies Are Perfect For

If we having friends coming over or if there’s a last-minute function I just make my fudgy, no-fail, gluten-free, brownies. They always go down well and there are never any left!

Because they keep really well I actually make them as snacks to travel with when I know I’m going to need safe gluten-free snacks for my husband. 

These brownies have made it through airports!

If you’re celiac or gluten allergic/intolerant, save this brownie recipe!

You might also like this easy Gluten-Free Pancake Recipe, these delicious Three-Ingredient Bliss Balls, or this simple but divine Gluten-Free Ham and Cheese Pinwheel Recipe.

Delicious, Fudgy, Gluten-Free, Brownie Recipe

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How-To Video:

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*Update On The Recipe – Make These Gluten-Free Brownies With Less Sugar

Ok, brownies are normally super sweet. That’s just how they are, right? But sometimes toning down the sweetness can actually be a good thing!

Recently a reader asked if she could use less sugar in one of my recipes. So, I thought I’d share with you which recipes can take a sugar cut in case you also like a little-less-sweet sometimes. This gluten-free brownie recipe is one of them.

Actually, these brownies taste better with less sugar!

How To Reduce The Sweetness In These Brownies

All you have to do is follow the recipe above but instead of a cup of sugar use 2/3 cup of sugar. That’s it. Seriously, it’s that easy! The brownies are perfect, chewy, and just as fudgy as usual and the texture is actually better than the full-sugar version!

You Can Also Make These Into Vegan Brownies

Since we’re not vegan I actually made this discovery by accident! I had run out of eggs and needed to take brownies to dinner at friends. Because I had no time to get to the supermarket I decided to use what I had which was chia seeds.

I’d heard of chia eggs but hadn’t tried them, so I made the recipe at a 1:1 substitute and placed them in the oven hoping for a good outcome. They were delicious even though they didn’t rise as much as they do with eggs and they also didn’t have the crispy top they normally have.

Some bakers say the crackly top of brownies is from using baking chocolate or chocolate chips in your brownie recipe. Others say it’s the type of sugar. I won’t claim to be an authority on the subject, though. But I will say, my brownies with eggs have a gorgeous crispy, crackly top and my chia seed egg brownies don’t. So, it may be the egg but we’ll leave that up to the pros.

How To Make Chia Seed Eggs For Your Vegan Brownies

Mix 1 Tbsp chia seeds with 3 Tbsp water to make 1 Chia Egg. Allow it to sit for 10 minutes before mixing in with the recipe. When your chia eggs are ready just follow the recipe as usual using the chia eggs in place of the eggs.

You don’t even have to grind the chia seeds unless you want a smoother texture but we like the extra crunch.

Will your chia egg brownies look and taste the same as egg brownies?

1. They will look similar but won’t rise as much.
2. The brownies will be denser in texture and are definitely chewier.
3. They won’t have a crispy top.
4. These brownies will be delicious and if you are looking for an eggless brownie recipe these are a great option!

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