What flour is best for gluten-free chocolate brownies?

The best flour for gluten-free chocolate brownies is a high-quality all-purpose gluten-free blend. Look for one that contains rice flour, potato starch, and xanthan gum for structure. Popular brands like Bob’s Red Mill or King Arthur Measure-for-Measure Flour work well. You can also experiment with almond flour for a more moist, dense brownie, but always check the blend to make sure it’s truly gluten-free.

How do I keep gluten-free brownies from being dry?

To keep gluten-free brownies moist, use enough fat—like butter or oil—and don’t overbake them. Pull the brownies out of the oven when the center is still a little soft, as they’ll finish setting as they cool. Adding chocolate chips or chunks also boosts moisture and creates pockets of gooeyness. Finally, make sure to measure your gluten-free flour by spooning it into the measuring cup and leveling it off, rather than scooping, to avoid using too much.

Can I make gluten-free brownies dairy-free?

Yes, gluten-free chocolate brownies can easily be made dairy-free! Substitute the butter with coconut oil, vegan butter, or another neutral oil. Use dairy-free chocolate chips or chopped chocolate, and double-check all your ingredient labels for hidden sources of dairy. The result is just as rich and satisfying, with all the fudgy texture you love.

Why did my gluten-free brownies turn out crumbly?

Crumbly gluten-free brownies usually mean there wasn’t enough binding agent or moisture. Make sure your flour blend includes xanthan gum or add a small amount yourself. Don’t skip the eggs, as they help bind the batter together. Also, allow the brownies to cool fully before cutting—warm brownies break apart more easily.

Gluten-Free Chocolate Brownies: 5 Remarkable Tips for Fudgy,

Description

Ultra-fudgy, rich, and decadent, these gluten-free chocolate brownies will have everyone coming back for seconds—no one will guess they’re gluten-free! Inspired by family baking traditions, these brownies combine chewy, gooey texture with deep chocolate flavor, perfect for every occasion.

Ingredients

Scale

1/2 cup (113g) unsalted butter (or dairy-free substitute)
3/4 cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (60g) high-quality gluten-free flour blend (with xanthan gum)
1/3 cup (32g) unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup (90g) chocolate chips or chunks (dairy-free if needed)

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Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the cocoa powder until smooth and glossy.
Whisk in the sugar, eggs, and vanilla extract until fully blended and slightly glossy.
In a separate bowl, mix together gluten-free flour blend and salt.
Gently fold dry ingredients into the wet mixture until just combined—do not overmix.
Stir in chocolate chips or chunks.
Pour batter into prepared pan and smooth the top.
Bake for 22–26 minutes, until edges are set but center is slightly soft. Do not overbake.
Let cool completely in the pan for neat slices. Cut with a sharp knife, wiping clean between slices.

Notes

Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Brownies freeze beautifully—wrap tightly and freeze for up to 2 months. For dairy-free, use coconut oil or vegan butter and dairy-free chocolate chips. For extra-gooey brownies, underbake slightly and cool completely before slicing.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 135
Sugar: 11g
Sodium: 55mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg