Let's be honest, the internet does not need another brownie recipe… unless it's THIS ONE! These homemade gluten free brownies are the kind that disappear the moment you set them down on the table. They're rich, deeply chocolatey, and so moist and chewy it's nearly impossible to stop at just one (don't say I didn't warn you).
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What makes this recipe worth your time? For starters, it's made with simple, real-food ingredients. No refined sugar, no butter, and absolutely no fuss. Just classic brownie goodness with crisp edges, a shiny crackly top, and an ultra-fudgy center that tastes like something straight out of a bakery.
And here's the best part: these brownies don't just satisfy a chocolate craving, they crush it! The fudgy center melts on your tongue, the crackly top shatters just enough with each bite, and before you know it… the whole pan is gone. This is the kind of dessert people immediately ask you for the recipe, the one that turns a regular Tuesday into something special.
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Why You'll Love This Gluten Free Brownies Recipe
These brownies are seriously delicious! They get their ultra-rich texture from the melted chocolate and creamy eggs. Unlike the boxed Betty Crocker brownies, this recipe has wholesome ingredients that may already be stocked in your pantry, and can be whipped up from scratch.
If you love chocolate you should also try my healthy cookie dough bites and my flourless chocolate cake!
Best Gluten Free Brownies Ingredients
- Dark chocolate + cacao powder: The double-chocolate combo that gives you deep, fudgy flavor. Use a chopped bar (60-70% cacao) for melty pockets, and sift the cacao powder so it blends lump-free.
- Coconut oil: Keeps the brownies ultra-moist and glossy. Use refined coconut oil if you don't want any coconut aroma; unrefined adds a light coconut note.
- Coconut sugar: Naturally sweet with a hint of caramel, it helps create that chewy, brownie-in-the-middle texture without being overly sweet.
- Eggs: For structure and richness. Bring them to room temperature so they whisk in smoothly and help the batter emulsify.
- Vanilla extract: Rounds out the chocolate and makes everything taste a little warmer and more "bakery."
- Tapioca flour: The secret to fudgy-chewy brownies. It adds structure while keeping the center soft and moist. (Arrowroot works in a pinch.)
- Sea salt: Just a pinch sharpens all the chocolatey notes. Add a light sprinkle on top before baking if you love a sweet-salty finish.
See recipe card below for all ingredients and quantities.
Melt chocolate + oil
Add the dark chocolate and coconut oil to a large heatproof bowl.
Microwave: Heat in 20-30 second bursts, stirring between each, until smooth.
Stovetop: Set the bowl over a pan of gently simmering water (not touching the water) and stir until melted. Cool 2-3 minutes.
Whisk in wet ingredients
Add the coconut sugar, eggs, and vanilla to the warm chocolate-oil mixture. Whisk until glossy and slightly thickened.
Fold in dry ingredients
Sift cacao powder, tapioca flour, and sea salt right over the bowl. Fold gently with a spatula just until no dry spots remain (don't overmix). Fold in chocolate chips.
Bake
Pour brownie batter into 8x8-inch parchment lined pan and bake in 350°F hot oven for 22-26 minutes. Cool completely before slicing.
Gluten Free Brownies Recipe Substitutions
- Coconut oil: You can use ghee in place of coconut oil. I use virgin coconut oil (and I can't detect any coconut flavor) but you could use refined coconut oil to ensure no coconut flavor.
- Chocolate chips: These can easily be swapped for chocolate chunks or a chopped chocolate bar.
- Tapioca flour: This can be replaced with arrowroot flour without changing the consistency of the fudgy batter.
How to Store Leftover Gluten Free Dairy Free Brownies
Room temperature: If you happen to have leftover brownies, store them in an airtight container at room temperature for 2-3 days. I think they peak the day after they're made!
Refrigerator (extra fudgy): Chill in an airtight container for up to 5 days. The cold firms the centers for an ultra-fudgy bite.
Serving Tip: Warm your brownie in the microwave for about 15 seconds and then place a scoop of ice cream on top 😋
Gluten-Free Brownies FAQs
Turn the timer on for 22 minutes as soon as you pop them in the oven. When ready, stick a toothpick in the center, if it has wet batter then it needs more time. These fudgy brownies are ready when there are a few moist crumbs on the toothpick.
Tapioca flour is a fine white, slightly sweet flour made from the starch of the cassava root. This gluten free flour helps to maintain a moist texture and keeps baked goods a little chewy.
More Fudgy Recipes You'll Love
📖 Recipe
Gluten-Free Brownies
Equipment
- 1 8-inch baking dish lined with parchment paper
Ingredients
- 1 cup (180 grams) dark chocolate chips or chunks
- ½ cup (109 grams) unrefined coconut oil or ghee
- ¾ cup (120 grams) coconut sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- ¼ cup (30 grams) tapioca flour
- 3 tablespoons cocoa powder
- ¼ teaspoon fine sea salt
- ½ cup (90 grams) dark chocolate chips
- flaky sea salt to top (optional)
Instructions
- Preheat oven to 350° F. Line an 8x8-inch pan with parchment paper.
- In a microwave safe bowl, melt the coconut oil. Then, stir in 1 cup of chocolate chips or chunks. Mix until smooth. If needed, microwave the coconut oil and chocolate mixture in 10 second increments, to get the chocolate fully melted. Set aside to cool slightly.1 cup dark chocolate chips or chunks, ½ cup unrefined coconut oil or ghee
- In a stand mixer or large mixing bowl with electric hand mixer, add coconut sugar, eggs, and vanilla extract. Mix on high for 2 minutes, until light and frothy.¾ cup coconut sugar, 3 large eggs, 2 teaspoons vanilla extract
- Add melted chocolate mixture to stand mixer, and mix until combined.
- Stir in tapioca flour, cocoa powder, and sea salt.¼ cup tapioca flour, 3 tablespoons cocoa powder, ¼ teaspoon fine sea salt
- Fold in ½ cup of chocolate chips or chunks to the batter.½ cup dark chocolate chips
- Pour brownie batter into the lined pan and bake for 22-26 minutes.
- Cool brownies completely before slicing into squares.
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Ross McLane says
Holy cow! We had these for desert last night and they were delicious! So moist and fudgy it’s hard to believe they’re healthy too!
Jacqui Wilson says
Thank you for the great comment. I'm glad you enjoyed them!