What is the best gluten-free flour for brownies?

A 1-to-1 (cup-for-cup) gluten-free flour blend that contains xanthan gum works best and swaps straight in for regular flour. Because brownies use so little flour and lots of cocoa and chocolate, they're one of the easiest things to make gluten-free with great results.

Are gluten-free brownies as good as regular ones?

Yes - brownies are naturally low in flour and high in chocolate, so the gluten-free version is nearly indistinguishable from the original. With a good 1-to-1 blend, they're just as fudgy with the same shiny, crackly top. Most people can't tell the difference.

Can I make these brownies without any flour?

You can make naturally flourless brownies that rely on extra eggs and chocolate for structure, but they're more delicate and cakey-fudgy. This recipe with a 1-to-1 blend gives a sturdier, classic brownie texture that cuts cleanly into squares.

Fudgy Gluten-Free Brownies (No One Will Know)

Name: Fudgy Gluten-Free Brownies
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 16 brownies
Cuisine: American
Ingredients: 1/2 cup (115 g) butter, melted; 1 cup (200 g) granulated sugar; 2 large eggs; 2 tsp vanilla extract; 1/2 cup (45 g) unsweetened cocoa powder; 1/2 cup (65 g) 1-to-1 gluten-free flour blend (with xanthan gum); 1/4 tsp salt; 1/2 cup (85 g) chocolate chips

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Fudgy gluten-free brownies cut into squares with shiny crackly tops.

Jump to Recipe

Gluten-free brownies are one of the easiest bakes to convert — brownies use so little flour and so much chocolate that a 1-to-1 gluten-free blend swaps straight in. These come out rich and fudgy with the same shiny, crackly top, from one bowl with no mixer. No one will guess they’re gluten-free.

The Quick Version

Use a 1-to-1 GF blend with xanthan gum — it swaps in directly.

Crackly top: whisk the eggs and sugar a full minute until glossy.

One bowl, no mixer, just like regular brownies.

Cool completely for the fudgiest texture and clean cuts.

How to make them

Heat oven to 350°F (175°C); line an 8×8 pan. Whisk ½ cup melted butter with 1 cup sugar, then 2 eggs and vanilla for a full minute until glossy.
Stir in cocoa, ½ cup 1-to-1 GF flour and salt, then fold in ½ cup chocolate chips.
Spread into the pan.
Bake 25–30 minutes until a toothpick shows moist crumbs. Cool completely before cutting.

Foolproof tip: gluten-free brownies can look underdone in the center even when ready — trust the moist-crumb toothpick test, not the wobble, and let them set as they cool.

Frequently asked questions

What’s the best gluten-free flour for brownies?

A 1-to-1 blend with xanthan gum. Brownies use little flour, so they’re one of the easiest bakes to make gluten-free.

Are they as good as regular brownies?

Yes — brownies are low in flour and high in chocolate, so the GF version is nearly indistinguishable, with the same fudgy, crackly top.

Can I make them flourless?

You can, but flourless brownies are more delicate. A 1-to-1 blend gives a sturdier, classic texture that cuts cleanly.