Ciao! I’m Matteo Romano, a Tuscan-born chef turned U.S. transplant, and I can honestly say: these Gluten Free Fudge Brownies (DF Option) changed how I feel about dessert. Back in Florence, I never thought twice about wheat or dairy. I trained in classic pastry kitchens, where butter and flour were sacred. But after years of unexplained fatigue, I learned I was gluten-intolerant. That discovery didn’t just shift my diet it reshaped my career.
Fall is my favorite time to bake. The air cools down, the oven warms up the house, and the smell of chocolate fills the kitchen. These brownies are soft in the center, crisp at the edges, and unbelievably fudgy all without a trace of gluten. Plus, I’ve included a dairy-free option that tastes just as decadent. Whether you’re making a batch for family movie night or a cozy Friendsgiving, these brownies are guaranteed to disappear fast.
If you love seasonal sweets, you’ll also want to check out my Gluten-Free Cheesecake Bites or the fan-favorite Gluten-Free Marble Bundt Cake for another autumn-inspired treat.
Gluten Free Fudge Brownies (DF Option)
Equipment
- mixing bowl
- whisk or spoon
- 8×8-inch baking pan
- parchment paper
- sifter
- rubber spatula
Ingredients
- 3/4 cup gluten-free all-purpose flour (1:1 blend)
- 1/2 cup unsweetened cocoa powder (Dutch process recommended)
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 1/2 cup coconut oil or melted butter (DF option: coconut oil)
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips (use dairy-free chips if needed)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper and lightly grease it.
- In a large bowl, whisk together melted coconut oil, granulated sugar, brown sugar, eggs, and vanilla until glossy and smooth.
- Sift in the flour, cocoa powder, baking powder, and sea salt. Stir until just combined. Do not overmix.
- Fold in chocolate chips and optional nuts until evenly distributed.
- Pour batter into prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Cool in the pan for at least 15 minutes before slicing. Serve warm or store for later.
Notes
Nutrition
Ingredients You’ll Need
Here’s everything you need for rich, chocolatey Gluten Free Fudge Brownies (DF Option). These are pantry-friendly and beginner-proof.
Dry Ingredients
- ¾ cup gluten-free all-purpose flour (1:1 blend)
- ½ cup unsweetened cocoa powder (Dutch process for richer flavor)
- ¼ teaspoon sea salt
- ½ teaspoon baking powder
Wet Ingredients
- ½ cup coconut oil or melted butter (for DF option, stick to coconut oil)
- 1 cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
Mix-Ins
- ½ cup dark chocolate chips (use DF chips if needed)
- Optional: ½ cup chopped walnuts or pecans
Ingredient Notes
- Use a high-quality cocoa powder for the best flavor. I recommend Valrhona or Ghirardelli.
- For egg-free, use 2 flax eggs (2 tbsp flaxseed + 5 tbsp water, let sit 10 min).
- Want a crunchier top? Sprinkle coarse sugar or extra chips on top before baking.
Step by Step Instructions
Follow these easy steps to make perfect, bakery-style brownies with a gooey center and crackly top. No electric mixer needed!
1. Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch baking dish with parchment paper and lightly grease.
2. Mix Wet Ingredients
- In a large bowl, whisk together the melted coconut oil, sugar, brown sugar, eggs, and vanilla extract until glossy.
3. Sift in Dry Ingredients
- Sift in flour, cocoa powder, baking powder, and salt.
- Stir gently until just combined. Do not overmix.
4. Fold in Chocolate
- Add chocolate chips (and nuts if using). Fold until evenly distributed.
5. Bake
- Pour batter into your prepared pan.
- Bake for 28–32 minutes, until the top is set but the center is still slightly soft.
- A toothpick should come out with a few moist crumbs don’t overbake!
6. Cool & Slice
- Let cool in the pan for at least 15 minutes before slicing. Serve warm or chilled.
Try serving these alongside Frozen Greek Yogurt Bars for a fun dessert duo!
Tips for Fudgy, Not Cakey Brownies
- Don’t skip the brown sugar: Adds moisture and deep flavor.
- Whisk eggs well: This creates the signature shiny top.
- Underbake slightly: The center sets as it cools for perfect fudginess.
- Let them rest: Cooling helps structure and intensifies chocolate flavor.
For more foolproof ideas, visit my No-Fail Gluten-Free Brownies recipe next.
Variations to Try
Make this recipe your own with these easy twists:
Dairy-Free Delight
Use coconut oil and dairy-free chocolate chips. The result? A luscious, melty brownie that even dairy lovers won’t resist.
Swirl It Up
Add a swirl of almond butter, raspberry jam, or dairy-free cream cheese before baking.
Streusel Topping
Combine almond flour, cinnamon, and coconut sugar with a touch of oil. Crumble over batter before baking for a cozy twist.
Want more comforting options? My Gluten-Free Banana Bread Recipe is a must for chilly mornings.
How to Store & Freeze Brownies
These keep beautifully if you don’t eat them all on day one.
Room Temp: Store in an airtight container for up to 3 days.
Fridge: Lasts up to a week. Just warm in the microwave for 10–15 seconds before eating.
Freezer: Wrap individually and freeze for up to 2 months. Thaw overnight or microwave for 30 seconds.
Serve with a scoop of vanilla coconut ice cream or a drizzle of nut butter. For more snackable options, try my 5-Ingredient Gluten-Free Chocolate Chip Cookies.
FAQs
Are these brownies safe for celiac disease?
Yes use a certified gluten-free flour blend and make sure your other ingredients (like cocoa powder and chocolate chips) are also labeled gluten-free.
Can I make these vegan?
Yes! Replace eggs with flax eggs and use coconut oil + dairy-free chocolate. The texture stays fudgy and rich.
What if I only have almond flour?
Almond flour won’t work 1:1 here. Use a blend designed for baking. Try my Gluten-Free Hush Puppies if you want something with almond flour.
How do I get the shiny top on my brownies?
Whisk the eggs and sugar until thick and pale. This step helps create that crinkle-top magic!
Conclusion
These Gluten Free Fudge Brownies (DF Option) are the kind of treat that brings people together gluten-free or not. They’re rich, tender, and just sweet enough. Bake them for your next potluck, cozy evening in, or just because. You deserve it.
If you enjoyed this, browse more warm-and-fudgy recipes like my Gluten-Free Mozzarella Sticks or Mini Vegan Apple Muffins. Grazie mille for stopping by!