This one bowl gluten free brownies recipe is a delicious classic! Easy to make with only 8 ingredients. Double chocolate for the best flavor.
The perfect brownie is thick, chewy, has crispy edges, and is easy to make in one bowl. This brownie recipe is all those things PLUS it’s gluten free! And with one simple swap you can even make it dairy free. This brownie recipe is a keeper for sure.
Soft, fudgy, and with a little melt in your mouth flavor, these brownies are made with two types of chocolate to deepen the chocolate flavor. The secret is the double dutch cocoa powder which adds not only the beautiful dark color, but also the rich bold flavor.
In only 45 minutes you’ll have the best gluten free brownies ever!
Free From: wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
One of the best parts about this recipe is that it only requires 8 simple ingredients!
The star of the show is the double chocolate coming from both a chocolate bar and the double dutch dark cocoa powder. If you can’t find double dutch cocoa powder, don’t worry. Any kind of cocoa powder will work in this recipe.
Here are all the things you’ll need to make these!
- Butter (see allergy variations for a non-dairy version)
- Chocolate Bar
- Double Dutch Cocoa Powder
- White Sugar
- Vanilla Extract
- Gluten Free Flour
- Baking Powder
Best Gluten Free Flour
I’ve found that this recipe works with a lot of different gluten free flours. Try to find one that isn’t heavy on nuts or potato flours as they can be too heavy and won’t get the chewy texture that brownies should have.
My favorite flours to use in this recipe are:
To make this recipe dairy free, replace the dairy butter with an equal amount of your favorite non-dairy butter. My personal favorite is the soy free Earth Balance.
While I haven’t made this recipe egg free (yet!) you could try replacing 2 eggs with 2 flax seed eggs.
The best brownies are made when you don’t open the oven door while baking. You want as much moisture in the oven as possible while baking so no matter how tempting, don’t peek! Let the brownies bake for at least 30 minutes before opening the oven door.
How to Store
Brownies will keep on the countertop in a container for up to 5 days. They can be frozen after baking when well wrapped in an airtight container for up to 3 months. Allow to come to room temperature before serving from frozen.
Other Brownie Recipes
- mixing bowl
- medium pot for the stove
- heat proof spoons for mixing
- measuring cups
- measuring spoons
- baking tray
- parchment paper (optional)
- ½ cup butter of choice
- 2 oz chocolate bar
- 1 ½ cups white sugar
- 3 whole eggs
- 1 tsp vanilla
- ½ cup cocoa powder
- 1 tsp baking powder
- ¾ cup gluten free flour
- Preheat the oven to 350°F and set the rack to the middle of the oven. Line an 8×8 or 8×10 or 9×9 glass or metal pan with parchment paper for easy removal. Set aside.
- On the stove top over medium heat, in a medium sized pot, melt the butter of choice and chocolate bar together until just melted. Remove from the heat.
- Allow the butter and chocolate to cool slightly. Stir in the dutch cocoa powder and the sugar. Mix until well combined.
- Add eggs one at a time, making sure to blend well after each addition. Add the vanilla.
- Finally, add the flour and baking powder. Mix until just combined, making sure to scrape the sides of the pot so that all the ingredients are incorporated.
- Pour into the prepared baking tray and bake for 35-40 minutes.
- Remove from the oven. Brownies are done when a toothpick comes out just slightly stained with chocolate. Let cool completely before slicing and serving. Enjoy!