These one-bowl fudgy gluten free brownies are easy to make from scratch. They turn out thick, chewy, and deeply chocolatey — a simple crowd-pleasing dessert using pantry staples.
These brownies are seriously addictive. After years of testing to recreate the flavor and texture of boxed Ghirardelli brownies, I landed on this one-bowl gluten free version that’s fudgy, moist, and perfectly chocolate-forward.
The texture is soft and chewy with a moist, fudgy center and a crackly top. This recipe works well on its own and also serves as a base for variations like peanut butter-topped brownies, coconut-frosted brownies, or chocolate-covered strawberry brownies.
Pro Tips and Secrets for Better-than-Box Gluten Free Brownies
Here are a few simple tips that make a big difference:
- Use cold water and cold eggs. Unlike many baking recipes that call for room-temperature ingredients, cold eggs and water help prevent the brownies from rising too fast and then sinking, producing a tender, fudgy interior.
- Add a tablespoon of cornstarch to improve tenderness and give the brownies a softer bite.
- A small amount of water adds moisture without making the brownies greasy. Extra oil or butter can weigh them down; water keeps the texture light and moist.
How to Make These Gluten Free Brownies in 6 Simple Steps
Start by gathering ingredients, preheating the oven, and lining a 9×9 metal baking pan with parchment paper.
If you made this recipe, please leave a star rating and a note in the comments — it helps other gluten free bakers!
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One-Bowl Fudgy Gluten Free Brownies
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Ingredients
- 1 1/4 C sugar
- 3/4 C cocoa powder
- 1/2 C all-purpose gluten free flour
- 1/4 tsp xanthan gum
- 1/8 tsp baking soda
- 1/4 tsp sea salt
- 1 Tbsp cornstarch
- 2 large eggs cold
- 4 Tbsp butter melted
- 1/3 C avocado oil or canola oil
- 1 1/2 tsp vanilla extract
- 2 Tbsp water cold
Instructions
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Preheat oven to 325°F (163°C) and line a 9×9 inch metal baking pan with parchment paper.
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In a large bowl, whisk together the sugar, cocoa powder, gluten free flour, xanthan gum, baking soda, salt, and cornstarch.
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Make a well in the center and add the cold eggs. Beat the eggs, then mix in the melted butter, oil, vanilla, and cold water. Stir until combined.
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Transfer the batter to the prepared pan and bake at 325°F for 22–25 minutes. Cool completely in the pan before cutting.
Notes
- For dairy-free brownies, substitute melted vegan butter for regular butter.
- If you prefer firmer brownies, bake a little longer; for softer, slightly underbaked brownies, remove earlier.
- Chill the brownies 30 minutes before slicing for cleaner cuts.
To double this recipe:
Use a metal 9×13 pan and double all ingredients. Extra brownies freeze well — see storage tips below.
Storing and Freezing
Storing: Keep brownies in an airtight container at room temperature for 2–3 days.
Freezing: Freeze brownies on a baking sheet on wax paper for 2–3 hours, then wrap individually in plastic wrap and store in a freezer bag. Thaw a couple hours before serving.
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Nutrition Information
Disclaimers
Nutrition facts are estimates. Consult a nutritionist for specific dietary needs.
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