Gluten-free baking can be hit-or-miss, but these one-bowl gluten-free brownies are a reliably delicious win. I aimed for melt-in-your-mouth richness with a deep dark chocolate flavour, and the result is fudgy yet slightly cakey, with a chewy top. These triple-chocolate brownies deliver on texture and taste—rich, buttery and satisfying.
Why they’re the best gluten-free brownies
Even if you aren’t gluten-free, it’s handy to have a dependable gluten-free brownie recipe. These stand out because they are:
- Fudgy, cakey, and chewy—a combination that suits every brownie preference.
- Rich and buttery, with a pronounced chocolate depth from both melted chocolate and cocoa powder.
- Triple chocolate: dark chocolate, cocoa and chocolate chips for extra pockets of melty goodness.
- One-bowl—minimal mess and fuss.
- Not overly sweet, using just one cup of sugar for the whole batch.
- Crowd-pleasing: friends who don’t need to avoid gluten will still love them.
About the ingredients
Butter: Use unsalted or salted; omit the added teaspoon of salt if you use salted butter. Plenty of butter gives these brownies a luxurious texture.
Chocolate: I add about half a large dark chocolate bar—aim for a quality chocolate with 45–70% cocoa solids. Milk chocolate can be used if preferred.
Dark brown sugar: Adds a subtle caramel note; light brown sugar works as a substitute.
Eggs: Use 3 large eggs plus an extra yolk for the ideal fudgy-cakey-chewy balance.
Cocoa: The recipe uses both melted chocolate and cocoa powder (regular, Dutch-processed or cacao all work).
Salt: I typically add a teaspoon unless using salted butter.
Vanilla: One teaspoon of good-quality vanilla enhances the chocolate flavour.
Gluten-free flour: Any standard all-purpose gluten-free blend is fine—there’s only ½ cup in the recipe, so different blends will work without drastically changing the result.
Baking powder: ½ teaspoon gives a small lift for a pleasant texture.
Chocolate chips: Optional but recommended—adds extra melty pockets throughout the brownies.
How to make them
Quick overview: Scroll for the full recipe, but here’s the process in brief.
Step 1–2: In a large bowl, melt the butter and dark chocolate together (microwave in 30-second bursts until smooth).
Step 3–4: Stir in the brown sugar, then mix in the eggs and vanilla once the chocolate mixture has cooled slightly.
Step 5–6: Stir in cocoa, baking powder and salt. Fold in the flour gently, then add the chocolate chips and combine just until mixed.
Step 7–8: Pour the batter into a lined 8×8 inch pan, smooth the top and bake until the edges are set and a skewer inserted in the center comes out slightly sticky but not wet with raw batter.
Helen’s top tips
- Use a quality dark chocolate (45–70% cocoa solids) for best flavour.
- Line your pan with baking paper and lightly oil or butter it to prevent sticking.
- Fold in flour and chocolate chips gently—stop when no white streaks remain to preserve texture.
- Don’t overbake: the centre should be slightly sticky on a skewer. Start checking at 22 minutes; 25 minutes is usually perfect.
Serving suggestion: Serve warm with a scoop of frozen banana “nice cream” and a spoonful of raspberry puree for a bright contrast.
More things to know (FAQ)
Replace the butter with an equal amount of melted coconut oil or another neutral oil (canola, avocado or light olive oil), or use a vegan butter alternative.
Yes. Because the recipe only uses ½ cup of flour, swaps like almond flour, buckwheat or other gluten-free blends work well. If using coconut flour, reduce the amount significantly (about 2 tablespoons) because it absorbs more liquid.
These brownies don’t have the typical “grainy” gluten-free texture—thanks to the small amount of flour and abundant chocolate, they come out rich and gooey like traditional brownies.
I haven’t tested egg replacements in this recipe, so I can’t guarantee the same texture. For an egg-free result, look for a tested vegan brownie recipe.
These brownies already use less sugar than many recipes. Reducing sugar further could alter texture. To make them taste less sweet, skip the chocolate chips or serve smaller pieces.
In an airtight container at room temperature they keep 3–4 days, or about a week in the fridge. For longer storage freeze between sheets of baking paper for up to 3 months.
More gluten-free desserts
More ideas for gluten-free baking:
- Peanut butter Cheerio bars
- No-bake caramel squares (use gluten-free biscuits for the base)
- 5-minute chocolate pots
- Gluten-free mug cake for two (with almond flour)
- 10-minute no-bake chocolate truffle cake
- 3-ingredient banana breakfast waffles
- 10-minute Christmas rocky road (easily made gluten free)
Best One Bowl Gluten-free Brownie Recipe
Equipment
- 8×8 inch cake pan
- Spatula
- Mixing bowl
Ingredients
- 150 grams butter (≈ 2/3 cup)
- 100 grams dark chocolate (broken into pieces)
- 185 grams dark brown sugar (≈ 1 cup)
- 3 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla
- 30 grams cocoa powder (≈ 1/4 cup)
- ½ teaspoon baking powder
- 1 teaspoon salt (omit if using salted butter)
- 65 grams gluten-free flour (≈ 1/2 cup)
- 95 grams chocolate chips (≈ 1/2 cup)
Instructions
- Prepare an 8 x 8 inch (20 x 20 cm) pan by lining it with baking paper and lightly greasing. Preheat the oven to 180°C (355°F).
- Melt the butter and dark chocolate together in a large bowl in the microwave in 30-second bursts (about 1.5–2.5 minutes), stirring until smooth.
- Stir in the brown sugar. Let the mixture cool slightly, then whisk the eggs and yolk lightly and stir them into the chocolate mixture.
- Add the vanilla, then stir in the cocoa, baking powder and salt.
- Fold in the gluten-free flour just until no white streaks remain, then gently fold in the chocolate chips.
- Pour the batter into the prepared pan, smooth the top, and bake for around 25 minutes. The edges should be set and a skewer inserted into the centre should come out slightly sticky but without raw batter. Start checking at 22 minutes.
Notes
Melting: Microwave in short bursts or use a bowl over simmering water (double boiler) until melted and smooth.
Chocolate choice: Higher cocoa percentages yield a darker, less sweet brownie. Choose according to taste.
Sugar: Light brown sugar works fine if you don’t have dark brown sugar.
Flour: Most gluten-free blends work here; some may contain xanthan gum—don’t add extra unless needed. Ordinary plain flour can be used if you do not need the brownies to be gluten-free.
Doneness: The brownies are done when the edges are set and a skewer in the center is slightly sticky. It’s better to underbake slightly than to overbake.
Storage: Store in an airtight container for 3–4 days at room temperature or about a week in the fridge. Freeze well-wrapped for up to 3 months.