The Best Gluten-Free Brownies Recipe

Gluten-free fudge brownies with chewy, gooey centres, crispy sides, and crinkle topping are the greatest. This wonderful gluten-free brownie recipe would surprise you! 

– 1 cup (240g) unsalted butter (2 sticks), melted – 2 Tbsp (30ml) avocado oil* – 1 cup (200g) granulated cane sugar – 1 cup (200g) light brown sugar, tightly packed – 1 Tbsp (15ml) pure vanilla extract – 4 large eggs at room temperature – 1 cup (120g) gluten-free all-purpose flour – 1 cup (100g) raw cacao powder – 2 Tbsp instant coffee or espresso powder – ½ tsp sea salt to taste – 1 cup (170g) semi-sweet chocolate chips or chopped chocolate bar



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Pre-heat the oven to 350°F and line a 13" x 9" baking sheet with parchment. Use cooking spray or butter to grease the pan. 

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Place melted butter, avocado oil, granulated cane sugar, brown sugar, and pure vanilla essence in a large bowl. Mix ingredients well. Normal. Grease-like mixture. 

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Beat eggs in a small bowl until well-beaten. Mix the beaten eggs with the butter and sugar mixture until completely mixed. 

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Add the gluten-free all-purpose flour, cocoa powder, instant coffee granules, and sea salt to a separate bowl and mix well. 

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Mix the dry ingredients with the wet components until a thick batter forms. Mix in chocolate chips. 

Evenly distribute brownie batter in pan.For fudgy brownies, bake on the centre rack in a preheated oven for 25–30 minutes, or 35–40 minutes for tougher brownies. 

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Note that baking time depends on elevation and flour brand.Slice and serve brownies after 15 minutes of cooling.

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