Fudgy Gluten Free Brownies Recipe – Step by Step

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Fudgy Gluten Free Brownies Recipe – Step by Step:- Because these gluten-free brownies are so fudgy and opulent, it would be difficult to tell they are vegan. They bake with a paper-thin, glossy exterior and chocolate pockets that are molten throughout. Honestly, they taste incredibly similar to boxed mix (but considerably superior). This dish can be prepared with regular or dairy-free milk.

Fudgy Gluten Free Brownies Recipe – Step by Step

The texture of these gluten-free brownies is so decadent and fudgy, and they have a glossy top and a consistency that makes them melt in your mouth. They are not only simple to prepare, but they can also be made without the use of dairy.




Gluten Free Brownies

  • 1/4 cup (50g) unsalted butter, melted (regular or plant-based)
  • 1/4 cup (54g) vegetable or olive oil
  • 1/2 cup (50g) regular unsweetened cocoa powder
  • 3.5 oz dark chocolate, chopped or chips
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temp
  • 2 tsp vanilla extract
  • 1/4 cup (30g) tapioca flour (aka tapioca starch)
  • 1/2 tsp kosher salt
  • 3/4 cup (130g) semisweet or dark chocolate chips



Also Read:-Strawberry Filled Cupcakes Recipe- Step by Step Guide


  • Preheat the oven to 350 degrees Fahrenheit. Prepare a baking dish measuring 8 inches by 8 inches by spraying it with nonstick spray.
  • Line the bottom and two sides of the dish with a sheet of parchment paper, ensuring that some of the paper covers the sides of the dish.


  • A little bit more nonstick spray should be sprayed on the bottom, and then it should be set aside.
  • Butter should be melted in a saucepan over a heat setting of medium.


  • Add the oil and cocoa powder to the mixture when it has just begun to melt. Stir and bubble for approximately thirty seconds.
  • Take the mixture off the heat and stir in the chopped chocolate so that it can melt. Allow it to cool down on its own.


  • The sugar and eggs should be beaten together in a mixing bowl using either a whisk or an electric mixer until the mixture becomes creamy and a light pastel yellow appearance. Whisk the mixture vigorously for at least one minute.
  • Next, incorporate the vanilla, and then proceed to incorporate the butter and chocolate mixture.


  • The tapioca flour and salt should be added once the mixture has reached a smooth consistency.
  • To distribute the chocolate chips, simply dump them in and fold them in.


  • Pour the batter into the baking dish that has been prepared, and spread it out evenly.
  • After baking for twenty to twenty-five minutes, the brownies should be allowed to cool at room temperature for approximately thirty minutes before being chilled for one hour.


  • Take the brownies out of the pan once they have cooled, and then use a large knife to cut them into slices. To ensure clean cuts, first wipe the knife clean, and then grease it in between each slice.
  • If necessary, run the knife between the brownies and the paper (because brownies have a tendency to stick to sheets of paper).
  • Have fun!



Gluten Free Brownies FAQs

Could cornstarch be used instead of the tapioca flour?
The two are very much the same, so you can use cornstarch instead of tapioca flour in their place.

How do you make brownies that don’t have any dairy?
Just use plant-based butter and dairy-free chocolate in this recipe. I made these with and without dairy, and you couldn’t tell the difference.



Can vegan brownies be made that don’t have gluten?
This recipe hasn’t been tried with something other than eggs. I would use two flax eggs instead of the eggs if I were to try it.


Which cocoa powder is the best?
Dutch process cocoa powder can also be used if that’s what you’d rather use. Just make sure it’s not sweetened.



Would it be okay to add nuts to these brownies?
Sure! Half a cup of chopped walnuts is a good idea. To get the best flavor, toast the nuts for eight minutes at 350F in the oven before cutting them up and adding them.

Can I make twice as much of this and bake it in a 9×13 dish?
They are thin enough that I think it could work, but I haven’t tried it yet. I think you should add about 10 minutes to the baking time.


How do you keep brownies that don’t have gluten?
The brownies will last up to a week in the fridge or two days at room temperature if they are stored in a container that doesn’t let air in.

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