This gluten free fudge brownie recipe is so easy and makes perfectly moist, chewy, and fudgy Brownie squares. Using cocoa powder that helps add a chewy texture and melted chocolate gives them a lush fudge texture that won't disappoint. No one will even guess it's gluten-free.
When making this fudge brownies recipe I really wanted to find the balance between fudgy and chewy and they have become a family fav orite that I have used as a base for my pumpkin brownies , cream cheese marble brownies and Gluten free Ice Cream Sandwiches and they all are winners in my opinion when making brownies gluten free and delicious. If you are a fan of white chocolate you will want to give my gluten free blondies a try!
Jump to:
Ingredients
- Gluten free All purpose flour - Also known as gluten free Plain Flour
- Granulated Sugar - I used granulated sugar but you could use half white and half brown sugar if you prefer.
- Chocolate - Use good quality chocolate. I recommend that you use your preferred chocolate or Dairy free if required. Always check that you are using gluten free chocolate as some chocolate brands contain gluten. I recommend that you check the ingredients label to be sure it has no gluten-containing ingredients. See my what chocolate is gluten free guide.
- Oil - Helps gives that fudgy chewy brownie texture. Use a netural flavor oil like vegetable oil or if you prefer you could use canola oil.
- Cocoa Powder - I used a dutch processed cocoa powder.
- Eggs - Be sure to use large eggs at room temperature. Eggs add structure and stability to the brownies.
- Vanilla extract
- Baking powder
- Xanthan Gum - A regular ingredient in gluten-free baking. Essentially binding everything together just as gluten would do in regular baking.
- Salt -Adds depth and balance to the brownie flavor.
See the recipe card for quantities.
Instructions
- Preheat oven to 175°C/325°F/Gas mark 3. Prepare baking tin with grease proof paper.
- Mix together flour, cocoa powder, baking powder, xanthan gum and salt and set aside.
- Gently melt chocolate with water and sugar together in a nonstick pan over a low/medium heat until the chocolate has melted.
- Whisk the eggs in a bowl for a good few minutes (This will help get that shiny brownie top) and then add the oil and vanilla.
- Add melted chocolate mixture to the whipped eggs and oil mixture. Mix until fully combined.
- Combine wet mixture to flour mixture folding in gently until fully combined ensuring that there are no lumps.
- Add to prepared baking tin and spread evenly. Place in the oven for approximately 25-30 minutes. Checking with a skewer when it almost comes out almost clean it is ready.
- Move to cooling rack leaving Brownie in the tin to cool. when almost cool place in the fridge for 30 minutes.
- Once cooled cut evenly into your desired sized squares.
Recipe Tips
How to make a fudgy brownie - This recipe uses oil, not butter which gives the brownies a moist fudgy more tender-like texture. Which I feel makes for a delicious rich chewy brownie. The key is to not overbake the brownies and remove them from the oven just as the skewer comes out almost clean but not dry and leave the brownie in the tin until fully cooled. Then place in the refrigerator for at least 30 minutes before cutting with a sharp knife to your desired size squares.
How to get that shiny brownie top - To get that beautiful crisp shiny top on your brownies make sure that your eggs are at room temperature and that you whisk them well. I usually whisk for around 5 minutes to be sure that they are well whipped and that plenty of air has been added throughout the eggs.
Gluten free Baking
- Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well. I would love to know what flour blends worked for you. So feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in grams as baking is a science. When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online.
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
Equipment needed
This recipe does not require any special equipment. You can use a hand whisk and only require a non-stick pan to melt the chocolate. If required you could melt the chocolate in the microwave. I used a lined 8x8 baking tin.
Recipe FAQs
Yes, You have come to the right place. Use gluten free flour to make this brownies recipe. Gluten free all-purpose flour or any gluten-free Plain flour will work well with this recipe to ensure your fudge brownies are gluten free.
Yes, That’s no problem this is easily adapted. Just substitute the chocolate to your preferred dairy-free chocolate to make your brownies gluten free and dairy free.
The fudge brownie can be stored in an airtight container at room temperature for you to enjoy for up to 3-4 days. They can also be kept in the refrigerator and can keep up to a week when chilled.
This gluten free fudge brownie can be frozen in a freezer-safe container for up to 3 months. Defrost at room temperature.
Get gluten-free recipes straight to your inbox
More Gluten free recipes
📖 Recipe
Gluten free Fudge Brownie recipe
Nutritional information is meant as a guideline and all information is approximate.
Ingredients
- 130 grams Gluten free All-purpose flour (Gluten free Plain Flour)
- 30 grams Cocoa Powder
- 1 teaspoon Baking powder
- ¼ teaspoon Xanthan Gum
- ¼ teaspoon Salt
- 100 grams Chocolate (Dairy free if required)
- 200 grams Granulated Sugar
- 60 ml water
- 2 Large Eggs
- 120 ml Vegetable oil
- 1 teaspoon Vanilla extract
Instructions
- Preheat oven to 175°C/325°F/Gas mark 3. Prepare baking tin with grease proof paper.
- Mix together flour, cocoa powder, baking powder, xanthan gum and salt and set aside.
- Gently melt chocolate with water and sugar together in non stick pan over a low/medium heat until chocolate has melted.
- Whisk the eggs in a bowl for a good few minutes (This will help get that shiny brownie top) and then add the oil and vanilla. Add melted chocolate mixture to the whipped eggs and oil mixture. Mix until fully combined.
- Combine wet mixture to flour mixture folding in gently until fully combined ensuring that there are no lumps.
- Add to a lined baking tin and spread evenly. Place in the oven for approximately 25-30 minutes. Checking with a skewer when it almost comes out almost clean it is ready.
- Move to a cooling rack leaving Brownie in the tin to cool. when almost cool place in the refrigerator for 30 minutes.
- Once cooled cut evenly into your desired sized squares.
Notes
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this Gluten free Fudge Brownie recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
Jane
My family loved them. So easy to make.