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Decadent Gluten-Free Brownies: Moist Chocolate Fudge Recipe

This Gluten-Free Brownies Recipe is outstanding: deeply chocolatey, ultra-fudgy, and so tender they practically melt in your mouth.

Gluten-Free Brownies Recipe fresh from the oven, cut into squares and sprinkled with flaky sea salt.
chelsea

Author’s Notes

The Brownies No One Realized Were Gluten-Free

A few years ago I hosted dinner and one guest needed gluten-free dessert. I don’t usually bake gluten-free, but I wanted a treat that tasted indistinguishable from classic brownies. I tested this recipe until it had the texture and flavor I wanted. The result: rich, fudgy brownies packed with chocolate that everyone loved — and no one guessed they were gluten-free. My gluten-free guest called them one of the best desserts she’d had.

Ingredients prepped for easy assembly including chocolate chips, cornstarch, sugar, cocoa powder, salt, eggs, butter, and vanilla.

Gluten-Free Brownies Recipe Ingredients

Ingredient Notes
Semi-sweet chocolate chips Use a good-quality chocolate you enjoy eating on its own.
Butter, sugar & vanilla Let the melted chocolate cool slightly so the eggs incorporate without curdling.
Eggs Room-temperature eggs mix more smoothly and help create a fudgy texture.
Dutch-process cocoa powder, cornstarch & salt Dutch-process cocoa gives a deep, rich chocolate flavor and contributes to that fudgy crumb.
Mini chocolate chips Fold most into the batter and save a small amount to sprinkle on top before baking.
Butter and chocolate chips melted together before adding the sugar, eggs, and dry ingredients.

Chelsea’s Tips

My Top Recipe Tips

  • Don’t overbake: Remove the pan while the center still looks slightly underdone — it will finish setting as it cools.
  • Let them cool completely: Cooling allows the brownies to firm up and develop the ideal fudgy texture.
  • Use a metal pan: Brownies bake more evenly in metal pans compared with glass.
  • Cut cold: Chilled brownies slice more cleanly for neat squares.
  • Add flaky salt: A light sprinkle on top brightens and balances the chocolate flavor.
The batter spread into a pan to bake up.

Storage

Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap individual brownies and freeze for up to 3 months; thaw at room temperature or warm briefly in the microwave before serving.

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Gluten Free Brownies Recipe

These gluten-free brownies are intensely chocolatey, fudgy, and melt-in-your-mouth. Confirm that all packaged ingredients you use are certified gluten-free.
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 16 bars

Equipment

  • 8 x 8-inch baking pan plus parchment paper
  • Large bowl, whisk, and wooden spoon
  • Cooling rack

Ingredients

  • 2 cups semi-sweet chocolate chips, divided (about two 12-ounce bags)
  • 6 tablespoons unsalted butter, cut into tablespoon-sized pieces
  • 2/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
  • 1/4 cup Dutch-process cocoa powder
  • 1/3 cup cornstarch
  • 1/2 teaspoon fine sea salt
  • 3/4 cup mini chocolate chips, divided
  • Flaky sea salt, optional for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease an 8 x 8-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
  2. Place 1½ cups of the semi-sweet chocolate chips and the butter in a large microwave-safe bowl. Microwave in 20-second increments, stirring after each, until the chocolate and butter are melted and smooth (about 1 minute total). Do not overheat.
  3. Stir in the granulated sugar and vanilla until combined, using a wooden spoon.
  4. Switch to a whisk and add the eggs one at a time, whisking briskly after each addition until the mixture is smooth and glossy.
  5. In a separate bowl, whisk together the Dutch-process cocoa powder, cornstarch, and salt.
  6. Add the dry ingredients to the chocolate mixture. Using the wooden spoon, stir vigorously for 1–2 minutes until the batter is smooth, glossy, and begins to pull away from the sides of the bowl.
  7. Fold in the remaining 1/2 cup semi-sweet chocolate chips and 1/2 cup mini chocolate chips.
  8. Spread the batter evenly into the prepared pan and smooth the top. Sprinkle the remaining 1/4 cup mini chips over the surface and, if desired, finish with a light sprinkle of flaky sea salt.
  9. Bake for 33–37 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs or melted chocolate but no raw batter. Avoid overbaking to keep the brownies fudgy.
  10. Place the pan on a wire rack and allow the brownies to cool completely in the pan; they will be very gooey when hot and need time to set.
  11. Use the parchment overhang to lift the brownies from the pan. For clean slices, run a sharp knife under hot water, dry it, make one cut, and repeat between slices. Chill before slicing if you prefer firmer bars.

Recipe Notes

Note 1: Dutch-process cocoa powder intensifies chocolate flavor and contributes to a fudgier texture.

Storage: Store cooled brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week. Freeze individual bars for up to 3 months and thaw before serving.

Nutrition

Serving: 1 bar | Calories: 245 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 8 g | Sugar: 25 g

Nutrition information is an approximation and should be used as a guide only.