Get ready to satisfy your sweet tooth with this irresistible gluten free fudge brownie recipe! These fudgy brownie squares are perfectly moist, chewy, and indulgent. By using cocoa powder and melted chocolate, you'll achieve a luscious fudgy texture with a shiny top that will leave everyone wondering how it could possibly be gluten-free.
When making this fudge brownies recipe I really wanted to find the balance between fudgy and chewy and they have become a fast family favorite.
If you are a fan of white chocolate you will want to give my gluten free blondies and gluten free raspberry and white chocolate blondies a try!
⭐ Why we love this recipe
- From scratch recipe - I have to say that brownie box mixes never quite hit the spot for me but this gluten free brownies from scratch recipe are in my opinion make the best. That I make time and time again.
- Fudgy & chewy - A rich fudgy flavor and chewy texture. No dry cakey brownies with this recipe.
- Gluten free - Uses ingredients that are all gluten-free but no one will ever guess!
- Dairy Free option - Require a dairy free fudge brownie then that's no problem. This recipe is easily adapted.
📋 Ingredients Notes
- Gluten free All purpose flour - Also known as gluten free Plain Flour
- Sugar - I used granulated sugar but superfine or caster sugar will also work well.
- Unsalted butter - You can use dairy free butter if preferred. I prefer to use unsalted butter but if you do use salted butter omit the additional salt in the recipe.
- 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.
- Oil - Helps gives that gluten free fudgy chewy brownie texture. Use a neutral 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.
- Xanthan Gum - A regular ingredient in gluten-free baking. Essentially binding everything together just as gluten would do in regular baking. You can omit it if your flour blend already contains xanthan gum.
- Salt -Adds depth, and balance and enhances all the flavors in the brownies.
See the recipe card for the full ingredients list and quantities.
⚡ Substitutions & Variations
- Dairy free fudge brownies - Substitute the chocolate and butter for your preferred dairy free brand.
- Gluten free Ice cream sandwiches - Cool down in the summer with delicious ice cream sandwiches using this fudgy brownie recipe as a base.
🥣 Step by Step Instructions
Below is a brief step-by-step process with photos of how to make gluten free fudge brownies. See the recipe card below for more detailed recipe instructions.
Step 1: Preheat oven to 175°C/325°F/Gas mark 3. Prepare an 8x8 baking tin with parchment paper. Place the chocolate and butter into a glass bowl.
Step 2: Gently melt chocolate with butter together in a bain-marie over low/medium heat until the chocolate and butter have melted.
Tip: To create a bain-marie, fill a pan halfway with hot water and place a bowl on top. Take care to ensure that the water level in the pan is below the bottom of the bowl, as we want to utilize the steam generated by the water to gently heat the chocolate and butter.
Step 3: Mix together flour, cocoa powder, baking powder, xanthan gum, and salt then set aside.
Step 4: Whisk the eggs and sugar together in a bowl for at least 5 minutes until the egg and sugar mixture looks nice and frothy (See image 4).
Tip: By whisking the eggs and sugar together well until it becomes really frothy will help achieve that shiny brownie top. The sugar in the recipe will melt and caramelize on top of the brownie as it bakes, creating a shiny, crisp layer.
Step 5: Add the oil and vanilla to the whipped eggs and sugar. Combine the melted chocolate mixture with the whipped eggs and oil mixture. Mix until fully combined.
Step 6: Combine the wet chocolate mixture with the flour mixture folding in gently until fully combined ensuring that there are no lumps.
Step 7: Once the brownie mixture is lump free and nice and shiny it is fully combined (See image 7).
Step 8: Add the gluten free fudge brownie mixture into 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. (Do not overbake there will be some pieces of brownie on the skewer they are ready).
Tip: Carefully place the baking tray on a cooling rack leaving the gluten free brownie in the tin to cool. When the gluten free fudge brownie is almost cool cover it and place it in the refrigerator for at least 30 minutes. If you try to slice while still warm it may have a gooey mess as brownies require time to set.
💡 Pro Tips for Gluten free Fudge Brownies
- Tip #1: How to make a fudgy brownie - This recipe uses oil and butter which gives the brownies a moist fudgy more tender-like texture. Which I feel makes for a delicious rich chewy brownie.
- Tip #2: 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 with the sugar. 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.
- Tip #3: The key is to not overbake the gluten free chocolate 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.
This gluten free brownie recipe is easily adapted to make it dairy free also. Just substitute the chocolate and butter with your preferred dairy-free brand to make your brownies gluten free and dairy free.
The gluten free 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 for up to a week when chilled.
These gluten free fudge brownies can be frozen in a freezer-safe container for up to 3 months. Defrost at room temperature.
💭 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 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.
🍫 More Gluten free Brownie Recipes
If you tried this Gluten free fudge brownie recipe. Please leave a star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page or tag me on Instagram.
Gluten free Fudge Brownie recipe
Nutritional information is meant as a guideline and all information is approximate.
- 8x8 baking tin
- Parchment paper
- 100 grams Chocolate (Dairy free if required)
- 100 grams Unsalted butter Use dairy free butter if required
- 130 grams Gluten free All-purpose flour (Gluten free Plain Flour)
- 30 grams Cocoa Powder
- 1 teaspoon Baking powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
- ¼ teaspoon Xanthan Gum
- ¼ teaspoon Salt
- 2 Large Eggs Room temperature
- 200 grams Sugar
- 120 ml Vegetable oil
- 1 teaspoon Vanilla extract
- Preheat oven to 175°C/325°F/Gas mark 3. Prepare an 8x8 baking tin with parchment paper.
- Gently melt chocolate with butter together in a bain-marie (by half filling a pan with hot water with a bowl on top) over low/medium heat until the chocolate and butter have melted.
- Mix together flour, cocoa powder, baking powder, xanthan gum, and salt then set aside.
- Whisk the eggs and sugar together in a bowl for at least 5 minutes until the egg and sugar mixture looks nice and frothy (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. (Do not overbake there will be some pieces of brownie on the skewer they are ready).
- Move the baking tray to a cooling rack leaving the gluten free brownie in the tin to cool. When the gluten free fudge brownie is almost cool cover it and place it in the refrigerator for 30 minutes.
- Once cooled cut evenly into your desired-sized squares.
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.