Gluten Free Cocoa Brownies
This gluten free cocoa brownies recipe delivers fudgy, rich chocolate perfection in under 30 minutes with simple ingredients you already have.
You know that moment when you’re craving something deeply chocolatey, but you don’t want to spend hours in the kitchen? That’s exactly how I felt last Tuesday afternoon when my daughter’s friends were coming over.
I needed something quick, impressive, and totally safe for everyone—including our newest gluten-free friend.
Well… these gluten free cocoa brownies became my answer. They’re ridiculously simple, made with everyday ingredients, and honestly taste better than most traditional brownie recipes I’ve tried. No weird textures, no bean flours, just pure chocolate bliss.
The best part? This gluten free brownie recipe easy enough that my ten-year-old can make them solo. Whether you’re new to recipes with gluten free flour or you’ve been baking without gluten for years, these brownies deliver that perfect crackly top with a fudgy center every single time.
Table of Contents
Gluten Free Cocoa Brownies
Equipment
- 20cm (8-inch) square baking pan
- Parchment paper
- Medium mixing bowl
- Whisk
- Spatula
- Sifter
Ingredients
- ½ cup butter, melted 115 g, can substitute with coconut oil
- ½ cup brown sugar, packed 100 g
- ½ cup caster sugar 100 g, or granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ⅓ cup unsweetened cocoa powder 40 g
- ½ cup gluten-free all-purpose flour 75 g
- ¼ teaspoon salt
- ½ teaspoon instant coffee powder optional, helps enhance cocoa flavor
Instructions
- Preheat your oven to 180°C fan-forced (350°F). Grease and line a 20cm (8-inch) square baking pan with parchment paper, leaving some overhang on two sides for easy lifting.
- In a medium bowl, whisk together the melted butter with both sugars until they’re beautifully combined and slightly glossy. Add your eggs and vanilla extract, then whisk vigorously for about 30 seconds—you want everything smooth and emulsified.
- Sift the cocoa powder, gluten-free flour, and salt directly into your wet mixture. If you’re using the instant coffee powder, add it now. Fold everything together gently until just combined—you’ll still see a few tiny streaks of flour, and that’s perfect.
- Pour the thick, luscious batter into your prepared pan and use a spatula to smooth the top into an even layer. Bake for 20-25 minutes, starting your check at the 20-minute mark. You’ll know they’re ready when the top looks set with a slight crackle and a toothpick inserted in the center comes out with moist crumbs clinging to it.
- Allow the brownies to cool completely in the pan before slicing. Once cooled, lift them out using the parchment overhang and cut into 9 or 16 squares.
Notes
Ingredients
| Ingredient | Measurement | Notes |
|---|---|---|
| Butter, melted | ½ cup (115 g) | Can substitute with coconut oil |
| Brown sugar, packed | ½ cup (100 g) | Adds moisture and chewiness |
| Caster sugar | ½ cup (100 g) | Or use granulated sugar |
| Eggs | 2 large | Room temperature works best |
| Vanilla extract | 2 teaspoons | Pure vanilla recommended |
| Unsweetened cocoa powder | ⅓ cup (40 g) | Dutch-process or natural |
| Gluten-free all-purpose flour | ½ cup (75 g) | Use a 1:1 blend |
| Salt | ¼ teaspoon | Enhances chocolate flavor |
| Instant coffee powder (optional) | ½ teaspoon | Secret ingredient for deeper flavor |
Instructions
Step 1: Preheat your oven to 180°C fan-forced (350°F). Grease and line a 20cm (8-inch) square baking pan with parchment paper, leaving some overhang on two sides for easy lifting. This simple trick makes removing your gluten free brownies from scratch so much easier.
Step 2: In a medium bowl, whisk together the melted butter with both sugars until they’re beautifully combined and slightly glossy. Add your eggs and vanilla extract, then whisk vigorously for about 30 seconds—you want everything smooth and emulsified, creating that signature shiny brownie top.
Step 3: Sift the cocoa powder, gluten-free flour, and salt directly into your wet mixture. If you’re using the instant coffee powder (trust me, you should), add it now. Fold everything together gently until just combined—you’ll still see a few tiny streaks of flour, and that’s perfect. Overmixing leads to cakey brownies instead of fudgy ones.
Step 4: Pour the thick, luscious batter into your prepared pan and use a spatula to smooth the top into an even layer. The batter should spread like thick frosting. Bake for 20-25 minutes, starting your check at the 20-minute mark. You’ll know they’re ready when the top looks set with a slight crackle and a toothpick inserted in the center comes out with moist crumbs clinging to it—not wet batter, but definitely not dry.
Step 5: Allow the brownies to cool completely in the pan before slicing. I know this is the hardest part, but warm brownies will crumble apart. Once cooled, lift them out using the parchment overhang and cut into 9 or 16 squares, depending on how generous you’re feeling. Store any leftovers in an airtight container (if they last that long).
Substitutions & Dietary Adjustments
Dairy-Free Option: Replace the butter with melted coconut oil or your favorite dairy-free baking stick in equal amounts. The texture stays perfectly fudgy, though you might notice a subtle coconut hint if using unrefined coconut oil. For more dairy-free dessert inspiration, check out our easy dairy-free chocolate treats collection.
Sugar Alternatives: You can swap the caster sugar for coconut sugar to create a deeper, caramel-like flavor in your gluten free brownie recipe easy version. The brownies will be slightly less sweet and have a darker color, but many people prefer this earthier taste.
Flour Blends: Most 1:1 gluten-free flour blends work beautifully in this recipe. I’ve tested it with Bob’s Red Mill, King Arthur Measure for Measure, and store brands—all produce fantastic results. Just make sure your blend contains xanthan gum or add ¼ teaspoon if it doesn’t.
Egg-Free Version: Try using two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, left to gel for 5 minutes). The texture becomes slightly more dense but still delicious. According to research on alternative baking ingredients, flax eggs add beneficial omega-3 fatty acids too.
Troubleshooting Tips
Brownies Turn Out Cakey: You’ve likely overbaked them or overmixed the batter. Remember, when making gluten free brownies from scratch, less mixing is more. Stop folding as soon as you can’t see dry flour anymore.
Crumbly Texture: This usually means your gluten-free flour blend lacks binding agents. Add ¼ teaspoon xanthan gum next time, or try a different flour blend that includes it. Also, make sure you’re measuring flour correctly—spoon it into the measuring cup rather than scooping directly.
Brownies Stick to Pan: Always line your pan with parchment paper, not just grease it. Gluten-free batters can be stickier than traditional ones. The parchment acts as insurance, letting you lift the entire brownie slab out effortlessly.
Too Dry: Check your oven temperature with an oven thermometer—many home ovens run hot. Also, don’t bake past the 25-minute mark. The toothpick should have moist crumbs, not come out completely clean.
Storage & Meal Prep
Store your gluten free cocoa brownies in an airtight container at room temperature for up to 4 days. Layer parchment paper between stacked brownies to prevent sticking. They actually taste even better on day two when the flavors have melded together.
For longer storage, freeze individual brownies wrapped in plastic wrap, then placed in a freezer bag for up to 3 months. Thaw at room temperature for about an hour, or warm in the microwave for 15-20 seconds for that fresh-baked experience. Man, oh man—pulling a homemade brownie from the freezer on a stressful Wednesday feels like a warm hug.
Serving Suggestions
Serve these brownies slightly warm with a scoop of vanilla ice cream melting over the top—it’s the classic combination for good reason. The contrast between warm, fudgy chocolate and cold, creamy vanilla is absolutely heavenly. Dust with powdered sugar for an elegant presentation at dinner parties or potlucks.
Pair your gluten free brownie recipe easy creation with a hot cup of coffee or cold glass of milk for the ultimate afternoon treat. They’re also perfect for packing in lunchboxes, bringing to bake sales, or serving at birthday parties—no one will ever guess they’re gluten-free. Try serving alongside our soft gluten-free dinner rolls for a complete holiday dessert spread.
Delicious Variations
Chocolate Chip Overload: Fold in ½ cup of gluten-free chocolate chips or chunks into the batter before baking. The melted pockets of extra chocolate make these recipes with gluten free flour even more irresistible. Use dark, milk, or white chocolate depending on your preference.
Peppermint Brownies: Add ½ teaspoon peppermint extract along with the vanilla, and top with crushed candy canes before baking. These are phenomenal during the Christmas season and disappear within minutes at holiday gatherings.
Nutty Brownies: Stir in ½ cup of chopped walnuts, pecans, or almonds for added crunch and nutrition. Toast the nuts first for five minutes in a 350°F oven to bring out their flavor. Check out expert advice on nut nutrition benefits for more reasons to add them.
Salted Caramel Swirl: Drizzle 2-3 tablespoons of salted caramel sauce over the batter before baking, then swirl with a knife. Sprinkle with flaky sea salt for a sweet-salty combination that elevates your gluten free brownies from scratch to bakery-level.
Kid-Friendly Sprinkle Brownies: Top the batter with colorful gluten-free sprinkles before baking. Kids absolutely love decorating these themselves, making it a fun weekend baking project. Try it for your next birthday celebration—they’re always a hit with the younger crowd.
Gluten Free Cocoa Brownies FAQs
Can I use regular cocoa powder instead of Dutch-process?
Yes, either natural or Dutch-process cocoa powder works perfectly in this gluten free cocoa brownies recipe. Dutch-process gives a slightly smoother, more mellow chocolate flavor, while natural cocoa tastes a bit more intense and fruity. Use whatever you have in your pantry.
How do I know when my brownies are done?
Insert a toothpick into the center at the 20-minute mark. You want it to come out with moist, fudgy crumbs attached—not wet batter, but definitely not clean. The top should look set with a slight sheen and possibly some attractive cracks.
What’s the best gluten-free flour for brownies?
Any quality 1:1 gluten-free baking blend works beautifully for recipes with gluten free flour. I’ve had success with Bob’s Red Mill, King Arthur Measure for Measure, and even Trader Joe’s brand. Just verify it contains xanthan gum or add ¼ teaspoon yourself.
Can I make these brownies ahead of time?
Absolutely—these gluten free brownie recipe easy treats stay moist for several days when stored properly. Bake them up to 3 days before your event and store in an airtight container. They’re also one of those magical desserts that taste even better after sitting overnight.
Why add coffee to brownies?
The small amount of instant coffee powder doesn’t make your brownies taste like coffee—it actually enhances and deepens the chocolate flavor. It’s a secret ingredient professional bakers use. If you’re sensitive to caffeine, feel free to skip it, though you’ll miss that extra flavor dimension.
How can I make these brownies more fudgy?
For ultra-fudgy gluten free brownies from scratch, reduce baking time by 2-3 minutes and underbake slightly. They’ll firm up as they cool. Also, avoid overmixing the batter and don’t skip the resting time—cutting into warm brownies creates a messier, less fudgy texture.
Final Thoughts
This gluten free cocoa brownies recipe proves you don’t need complicated ingredients or fancy techniques to create something truly special. With just a handful of pantry staples and about 30 minutes total, you’ll have the fudgiest, most chocolatey brownies that everyone—gluten-free or not—will absolutely love.
Whether you’re baking for a crowd, satisfying a sudden chocolate craving, or introducing someone to the world of gluten-free baking, these brownies deliver every time. For more beginner-friendly baking inspiration, explore our complete gluten-free dessert guide with seasonal favorites.
Happy baking, and remember—the secret to perfect brownies is slightly underbaking them. Those moist crumbs on your toothpick are your friend!
