Quick Gluten-Free Brownies
Quick Gluten-Free Brownies deliver fudgy, rich chocolate perfection in 30 minutes. Simple pantry ingredients, foolproof recipe, and dairy-free options included!
You know that moment when chocolate cravings hit hard and you need something now? That’s exactly how these quick gluten-free brownies came into my life.
I was standing in my kitchen last winter, craving something rich and chocolatey after a particularly long day, and I realized I had everything I needed to whip up a batch of fudgy brownies without running to the store.
These brownies changed everything for me. They’re dense, intensely chocolatey, and perfectly fudgy—exactly what a brownie should be. Whether you’re new to gluten-free baking or you’ve been doing this for years, this recipe delivers consistent results every single time with simple ingredients you probably already have.
The best part? These quick gluten-free brownies come together in one bowl with minimal fuss. No complicated techniques, no fancy equipment—just straightforward mixing and baking that gives you restaurant-quality results right at home.
Table of Contents
Quick Gluten-Free Brownies Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 9 tbsp | Kerrygold works beautifully |
| White sugar | 1 1/4 cups | For that perfect crackly top |
| Eggs | 2 | Room temperature (about 70°F) |
| Vanilla extract | 1 tsp | Pure vanilla recommended |
| Unsweetened cocoa powder | 1 cup | Dutch-process or natural |
| All-purpose gluten-free flour mix | 1/3 cup | Your favorite blend |
| Xanthan gum | 1/8 tsp | Essential for texture |
| Cornstarch | 2 tbsp | Adds tenderness |
| Baking soda | 1/8 tsp | Just a pinch |
| Kosher salt | 1/4 tsp | Enhances chocolate flavor |
| Semi-sweet chocolate chips | 5 oz | Ghirardelli recommended |
Quick Gluten-Free Brownies Instructions
Step 1: Prepare the Baking Pan
Preheat your oven to 325°F and grab an 8-inch square cast aluminum baking pan. Line it with parchment paper or nonstick aluminum foil for easy removal later. If you’re using regular foil, give it a quick spray with nonstick cooking spray so your brownies don’t stick.
Step 2: Melt the Butter and Sugar
Combine the butter and sugar in a small saucepan over medium heat. Whisk occasionally as the mixture melts and begins to simmer—this creates that signature crackly top on your quick gluten-free brownies. Remove from heat and let it cool until it’s just warm to the touch; if you’re impatient like me, place the bottom of the pan in a bowl of cool water to speed things up without solidifying the butter.
Step 3: Combine Wet Ingredients
In a large bowl, whisk together the eggs and vanilla until they’re well-beaten and frothy. Slowly pour in the cooled butter-sugar mixture while whisking constantly—this prevents the eggs from scrambling. Add the cocoa powder and whisk until it’s fully absorbed and the mixture looks smooth and glossy, then use a handheld mixer to beat everything together until it’s beautifully combined.
Step 4: Incorporate Dry Ingredients and Chocolate Chips
Add your gluten-free flour blend, xanthan gum, cornstarch, baking soda, and salt to the bowl. Mix gently with a silicone spatula until just combined—you don’t want to overmix at this stage. Fold in about 4 ounces of chocolate chips until they’re evenly distributed throughout the thick, sticky batter that’s already smelling incredible.
Step 5: Prepare and Bake the Brownies
Transfer the batter to your prepared pan and use a slightly moistened offset spatula to spread it into an even layer. Scatter the remaining chocolate chips over the top and firmly bang the pan on the counter a few times—this helps the chips stick and releases any air bubbles. Bake in the center of your oven for about 30 minutes, until the brownies no longer look wet in the center but still have that perfect fudgy wobble.
Step 6: Cool, Slice, and Serve
Remove the pan from the oven and let your brownies cool at room temperature until the pan feels comfortable to touch. For those gorgeous clean-cut squares, pop the whole pan in the refrigerator for about an hour before slicing. Once chilled, lift the brownies out using the parchment paper, peel away the foil, and slice into 9 perfect squares that are ready to devour.
Substitutions
Dairy-Free Option
Swap the butter for vegan butter or coconut oil in equal amounts to make these easy gluten-free and dairy-free desserts. Choose dairy-free chocolate chips like Enjoy Life brand, and you’ll have a completely dairy-free treat that tastes just as rich and fudgy as the original.
Sugar Alternatives
If you’re watching your sugar intake, try using coconut sugar instead of white sugar for a lower glycemic option. The brownies will have a slightly deeper, almost caramel-like flavor that’s absolutely delicious. Just keep in mind they won’t develop quite as much of that signature crackly top.
Egg Replacements
Well… for egg-free quick gluten-free brownies, use two flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, left to gel for 5 minutes). The texture will be slightly denser but still wonderfully fudgy and satisfying for those with egg allergies.
Flour Mix Flexibility
Any quality all-purpose gluten-free flour blend works beautifully here—I’ve tested this with Bob’s Red Mill 1-to-1, King Arthur Measure for Measure, and homemade blends. Just make sure your blend already contains xanthan gum, or add the amount specified in the recipe if it doesn’t.
Troubleshooting
Brownies Are Too Cakey
Overbaking is usually the culprit when your quick gluten-free brownies turn out cakey instead of fudgy. Pull them from the oven when the center still has a slight wobble and looks just set—they’ll continue cooking as they cool. Remember, the toothpick test isn’t reliable for these brownies since they’re meant to be dense and fudgy.
Crumbly or Dry Texture
This typically happens when the flour is measured incorrectly or the brownies are overbaked. Use the spoon-and-level method for measuring flour rather than scooping directly from the bag. Make sure your eggs are at room temperature, as cold eggs can cause the batter to seize up and create a less tender texture.
Brownies Stuck to the Pan
Always line your pan with parchment paper or well-greased foil for foolproof removal. If you forgot and your brownies are stuck, let them cool completely and then try running a thin knife around the edges. For future batches, leaving some parchment overhang on two sides creates easy “handles” for lifting.
Uneven Baking
Man, oh man, oven hot spots can be frustrating! Make sure you’re baking in the center rack of your oven for even heat distribution. If you notice one side baking faster, rotate the pan 180 degrees halfway through baking time to ensure these gluten-free treat ideas bake evenly.
Storage and Meal Prep
Store your quick gluten-free brownies in an airtight container at room temperature for up to 4 days—they’ll stay perfectly fudgy and delicious. For longer storage, wrap individual brownies tightly in plastic wrap and freeze for up to 3 months; they thaw beautifully and taste just as fresh as the day you baked them.
For meal prep, these brownies are absolute lifesavers for busy families. Bake a batch on Sunday, slice them up, and you’ve got easy gf baked goods ready for lunchboxes, after-school snacks, or late-night chocolate emergencies all week long.
Serving Suggestions
Serve these brownies warm with a scoop of vanilla ice cream melting over the top for an indulgent dessert that’s perfect for family gatherings or birthday celebrations. The contrast between the warm, fudgy brownie and cold, creamy ice cream is absolutely magical—it’s my go-to move for Thanksgiving when everyone’s already stuffed but still wants something sweet.
For a more elegant presentation, dust the brownies with powdered sugar or drizzle with melted chocolate before serving. They pair beautifully with fresh berries and whipped cream, or serve them alongside your favorite coffee or cold glass of milk for a classic combination.
Variations
Peppermint Brownies
Add 1/2 teaspoon peppermint extract along with the vanilla and fold in crushed candy canes or peppermint chips for a festive twist. These are perfect for holiday gatherings and make wonderful homemade gifts when wrapped up pretty—just like the sweet vanilla glaze treats that are always a hit.
Espresso-Enhanced Brownies
Dissolve 1 tablespoon of instant espresso powder in the vanilla extract before adding it to the eggs. The coffee intensifies the chocolate flavor without making the brownies taste like coffee, creating a sophisticated depth that chocolate lovers will appreciate.
Nutty Brownies
Fold in 1/2 cup of chopped walnuts, pecans, or almonds along with the chocolate chips for added crunch and nutrition. Toasting the nuts first brings out their natural oils and creates an even richer flavor profile in these gluten-free treat ideas.
Brownie Bites
Pour the batter into a mini muffin tin instead of a square pan for perfectly portioned brownie bites. These kid-friendly portions bake in just 15-18 minutes and are ideal for lunchboxes or parties—similar to how baked pumpkin oatmeal cups make mornings easier.
Quick Gluten-Free Brownies FAQs
Can I use regular all-purpose flour instead of gluten-free flour?
Yes, you can substitute regular all-purpose flour if you’re not gluten-free, and you can skip the xanthan gum entirely. The brownies will have a slightly different texture but will still be delicious and fudgy.
How do I know when the brownies are done baking?
The center should look just set and no longer wet or jiggly when you gently shake the pan. Don’t rely on the toothpick test for these quick gluten-free brownies—it’ll come out wet even when they’re perfectly baked due to their fudgy nature.
What’s the best way to get clean slices?
Chilling the brownies completely in the refrigerator for at least an hour before slicing is the secret. Use a sharp knife wiped clean between each cut, and you’ll get those gorgeous, bakery-perfect squares every time.
Why do my brownies have a crackly top?
That beautiful crackly top comes from properly dissolving the sugar in the melted butter and beating the eggs well. According to authoritative baking science research, this creates the ideal structure for that signature shiny, paper-thin crust.
Can I double this recipe?
Absolutely! Double all ingredients and bake in a 9×13-inch pan for about 35-40 minutes. This makes these easy gf baked goods perfect for potlucks, bake sales, or feeding a crowd at family gatherings.
Are these brownies safe for celiac disease?
Yes, when made with certified gluten-free ingredients and prepared in a gluten-free kitchen, these quick gluten-free brownies are safe for those with celiac disease. Always check your ingredient labels, especially for chocolate chips and cocoa powder, to ensure they’re certified gluten-free and processed in a dedicated facility.
Final Thoughts
These quick gluten-free brownies have become my go-to recipe whenever I need a chocolate fix or a reliable dessert for entertaining. They’re proof that gluten-free baking doesn’t have to be complicated or require a pantry full of specialty ingredients—just a handful of basics and about 30 minutes from start to finish.
Whether you’re making these easy gluten-free and dairy-free desserts for yourself, your family, or bringing them to a gathering, they never disappoint. The recipe is forgiving, beginner-friendly, and delivers that perfect balance of fudgy interior and slightly crisp edges that makes brownies absolutely irresistible.
If you’re looking for more beginner-friendly gluten-free recipes to add to your collection, try working with simple gluten-free dough as a foundation for countless other treats. Once you master these quick gluten-free brownies, you’ll have the confidence to tackle any gluten-free baking project that comes your way—and trust me, you’ll be making these brownies on repeat!
Quick Gluten-Free Brownies
Equipment
- 8-inch square baking pan
- Small saucepan
- Large mixing bowl
- Whisk
- Handheld mixer
- Silicone spatula
- Offset spatula
- Parchment paper
Ingredients
- 9 tbsp unsalted butter Kerrygold recommended
- 1 ¼ cups white sugar
- 2 eggs room temperature, about 70°F
- 1 tsp vanilla extract
- 1 cup unsweetened cocoa powder
- ⅓ cup all-purpose gluten-free flour mix
- ⅛ tsp xanthan gum essential for texture
- 2 tbsp cornstarch
- ⅛ tsp baking soda
- ¼ tsp kosher salt
- 5 oz semi-sweet chocolate chips Ghirardelli recommended
Instructions
- Preheat your oven to 325°F and grab an 8-inch square cast aluminum baking pan. Line it with parchment paper or nonstick aluminum foil for easy removal later. If you’re using regular foil, give it a quick spray with nonstick cooking spray so your brownies don’t stick.
- Combine the butter and sugar in a small saucepan over medium heat. Whisk occasionally as the mixture melts and begins to simmer—this creates that signature crackly top on your quick gluten-free brownies. Remove from heat and let it cool until it’s just warm to the touch; if you’re impatient like me, place the bottom of the pan in a bowl of cool water to speed things up without solidifying the butter.
- In a large bowl, whisk together the eggs and vanilla until they’re well-beaten and frothy. Slowly pour in the cooled butter-sugar mixture while whisking constantly—this prevents the eggs from scrambling. Add the cocoa powder and whisk until it’s fully absorbed and the mixture looks smooth and glossy, then use a handheld mixer to beat everything together until it’s beautifully combined.
- Add your gluten-free flour blend, xanthan gum, cornstarch, baking soda, and salt to the bowl. Mix gently with a silicone spatula until just combined—you don’t want to overmix at this stage. Fold in about 4 ounces of chocolate chips until they’re evenly distributed throughout the thick, sticky batter that’s already smelling incredible.
- Transfer the batter to your prepared pan and use a slightly moistened offset spatula to spread it into an even layer. Scatter the remaining chocolate chips over the top and firmly bang the pan on the counter a few times—this helps the chips stick and releases any air bubbles. Bake in the center of your oven for about 30 minutes, until the brownies no longer look wet in the center but still have that perfect fudgy wobble.
- Remove the pan from the oven and let your brownies cool at room temperature until the pan feels comfortable to touch. For those gorgeous clean-cut squares, pop the whole pan in the refrigerator for about an hour before slicing. Once chilled, lift the brownies out using the parchment paper, peel away the foil, and slice into 9 perfect squares that are ready to devour.
