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gluten free brownies recipe
- Total Time: 198 minutes
- Yield: 9 servings 1x
- Diet: Gluten-Free
Description
Our easy gluten free brownies recipe delivers incredible taste and satisfying simplicity, perfect for busy families and anyone navigating gluten sensitivities. You’ll get incredibly fudgy, rich brownies with that coveted crackly top (so good no one will guess they’re gluten-free).
Ingredients
- 226 g (1 cup) unsalted butter, melted
- 200 g (1.25 cups) granulated sugar
- 100 g (0.5 cup) packed light brown sugar
- 3 large eggs, at room temperature
- 10 ml (2 teaspoons) alcohol-free vanilla extract
- 80 g (0.75 cup) unsweetened cocoa powder, high quality
- 100 g (0.75 cup) gluten-free all-purpose flour blend (ensure it contains xanthan gum, or add 0.25 teaspoon separately)
- 5 g (1 teaspoon) baking powder
- 2 g (0.5 teaspoon) fine sea salt
- 170 g (1 cup) dark chocolate chips or chopped dark chocolate (minimum 70% cacao)
- 50 g (0.25 cup) unsalted butter, softened (for swirl)
- 60 g (0.5 cup) powdered sugar (for swirl)
- 15 ml (1 tablespoon) milk (dairy or non-dairy, for swirl)
- 10 g (1 tablespoon) unsweetened cocoa powder (for swirl)
- 2 g (1 teaspoon) chili powder (such as Ancho or a mild blend, for swirl)
- 0.5 g (0.25 teaspoon) cayenne pepper (optional, for swirl)
- 30 g (0.25 cup) raw pepitas (hulled pumpkin seeds, for garnish)
- 2 g (0.5 teaspoon) flaky sea salt (for garnish)
- 5 g (1 tablespoon) powdered sugar, for dusting (optional, for garnish)
Instructions
- Prepare Pan and Oven: Preheat your oven to 175 C (350 F). Grease an 20×20 cm (8×8 inch) baking pan with butter, then line it with parchment paper, allowing an overhang on two sides for easy lifting.
- Combine Wet Ingredients: In a large heatproof bowl, whisk together the 226 g (1 cup) melted butter, granulated sugar, and light brown sugar until smooth. Whisk in the eggs one at a time until fully incorporated and the mixture looks glossy. Stir in the alcohol-free vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the 80 g (0.75 cup) unsweetened cocoa powder, gluten-free all-purpose flour blend, baking powder, and fine sea salt until evenly distributed.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined (do not overmix). Gently fold in the dark chocolate chips until evenly distributed.
- Prepare Chili-Cocoa Swirl and Layer: In a small bowl, combine 50 g (0.25 cup) softened butter, 60 g (0.5 cup) powdered sugar, milk, 10 g (1 tablespoon) cocoa powder, chili powder, and cayenne pepper (if using). Mix until smooth and creamy. Pour half of the brownie batter into the prepared pan, spreading evenly. Dollop about half of the Dark Chili-Cocoa Swirl mixture randomly over the batter. Use a skewer or knife to gently swirl the chili mixture into the batter. Pour the remaining brownie batter over the swirled layer, spreading gently, then dollop the remaining chili swirl on top and repeat the swirling process.
- Bake to Perfection and Cool: Sprinkle the raw pepitas evenly over the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The top should look set and slightly crackled. Remove from oven and let cool completely in the pan on a wire rack for about 2-3 hours for ultimate fudgy texture and clean cuts.
Notes
For the fudgiest texture, always aim for moist crumbs on the toothpick test, not a completely clean toothpick. Cooling completely for 2-3 hours is crucial for texture and clean cuts. To minimize dishes, after melting butter in the main bowl, you can whisk in sugars and eggs directly. If brownies brown too quickly, loosely tent the pan with foil. For dairy-free, swap butter with coconut oil or plant-based butter. For refined sugar-free, experiment with coconut sugar (may alter texture/color).
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (approx. 60g)
- Calories: 400 calories
- Sugar: 38 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 80 mg