Chewy, fudgy, gluten free brownies sprinkled with sea salt, what could be better than that??? Easy, fool-proof recipe that is also dairy free.
There are 2 types of people in this world: Cake brownie fans and Chewy brownie fans.
I love a good cake, but when it comes to brownies I’m all about the chewy, fudgy, dense and chocolate filled kind. I love the crispy edges and the ooey-gooey centers. These gluten free brownies are perfectly chewy, fudgy, and decadent.
I have many great memories of food from my childhood (thanks for raising a foodie Mom!) My mom was known for her homemade bread, pizza, and (my personal favorite) brownies, which were made just the way I like them. When we started eating gluten free 7 years ago due to a food allergy diagnosis, I knew we had to recreate my Mom’s recipe.
Many of you are fully aware that recipes don’t always readily convert to a gluten free version by simply switching out the flour. It can throw off the balance of things a little and some adjustments need to be made.
This recipe for gluten free brownies was no exception and I have tweaked it over the years until it is the perfect chewy, fudgy, and chocolate-packed brownie you see here. You will notice these are very dark, this is because I used half regular cocoa and half dark cocoa. You can do the same, or feel free to use all regular cocoa for a lighter taste and color.
The rich chocolate in these brownies is perfectly offset by the addition of sea salt. These gluten free brownies are perfect on their own, or with a scoop of your favorite gluten free and/or dairy free ice cream. We served it up with Breyer’s gluten free Mint Chocolate Chip ice cream. The combo of cool mint, rich fudgy chocolate, and sea salt was absolute perfection.
Do you love gluten free brownies as much as we do??? Try our Flourless Tahini Brownies!
This recipe can easily by doubled and made in a 9×13″ pan. Be aware that these brownies are rich and a small piece will satisfy that chocolate craving, so making a square pan to feed our family of 6 is just right.
For this photo op I made a large pan and we shared with family and friends. If the brownies are wrapped to protect from drying out, they will stay nice and chewy for up to 3 days after baking. My kids loved packing them in their lunch boxes!
A few notes on brownie baking:
- I say this every time but it bares repeating: Flour matters! Use a high quality gluten free flour. I have used Cup4Cup, gfJules, Better Batter, and Grandpa’s Kitchen with great results. If you try another, please come back and comment letting us know which you used and how it turned out!
- ALWAYS bake brownies until they’re almost done. If you want to ruin brownies, overbake them. I like them nice and fudgy so I pull them out when there are lots of moist (sorry!) crumbs and it looks almost battery. They will cook a little more as they cool.
- Speaking of cooling, let these bad boys cool completely before you cut them. I know, I know, waiting has never been so hard since you became an adult. But they’ll slice so much easier if you wait, trust me 😉
MAKING THIS RECIPE??? Snap a photo and tag @LifeAfterWheat on social media – we love seeing what you make!
- 1/2 cup butter (coconut oil if dairy free)
- 1/4 cup neutral oil (I used avocado)
- 3/4 cup cocoa powder
- 1 1/3 cups sugar
- 2 large eggs
- 2 teaspoons vanilla
- 3/4 cup high quality gluten free flour (see notes)
- 1/4 teaspoon salt + additional for sprinkling on top
- In a large saucepan over medium-low heat, melt butter or coconut oil.
- As soon as it is melted, add oil and cocoa powder and whisk until smooth.
- Add sugar and stir until fully combined. Remove from heat.
- Add eggs and beat with a spoon until smooth and eggs are fully combined with the cocoa/sugar.
- Add vanilla.
- Add gluten free flour and salt and stir until smooth.
- Spread into a greased square cake pan. Sprinkle with sea salt if you want.
- Bake at 325 for 20-25 minutes, until a toothpick inserted in center comes out with very fudgy crumbs. Mine were done right at 20.
- Be careful not to overbake! You should take the brownies out of the oven just before they seem to be done, they will cook a little more as they cool.
Be careful not to overbake!
I recommend using Cup4Cup, gfJules, or Better Batter flour in brownies.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 356Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 68mgSodium: 156mgCarbohydrates: 44gFiber: 2gSugar: 30gProtein: 4g