Gluten-Free Fudgy Chocolate Brownies

If you've never baked gluten-free before, we highly recommend using Bob's Red Mill 1:1 Gluten Free Baking Flour Blend for this recipe.

If you're using a different blend, double check the ingredients. If it doesn’t contain xanthan gum (or another binding ingredient like guar gum or psyllium husks), we recommend adding 1/2 teaspoon of xanthan gum to ensure success.

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Cooling Time: 2 hours time:
  • Yield: 16 small, 2-inch square brownies

Ingredients

  • 3 tablespoons ground flax
  • 1 cup (148 grams) gluten-free flour blend, like Bob's Red Mill
  • 1/2 cup (40 grams) dairy-free cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup coconut oil at room temperature, plus more for the pan
  • 5 ounces (140g) bittersweet dairy-free chocolate, chopped
  • 1 1/2 cups (300 grams) sugar
  • 1 tablespoon pure vanilla extract

Method

1 Heat the oven to 350°F and prepare the pan: Line an 8×8 square baking pan with parchment paper, and grease the parchment paper and pan with a little coconut oil.

2 Prepare the flax "egg": Combine the flax with 8 tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken. (This will be used as an egg replacer in this recipe.)

3 Whisk dry ingredients: In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.

4 Melt the coconut oil and chocolate: In a small saucepan over low heat, warm the coconut oil and chopped chocolate, stirring until the chocolate is completely melted, about 2 minutes.

5 Add the sugar and vanilla: Whisk the sugar and vanilla into the chocolate mixture, stirring vigorously until combined. The mixture will be a little grainy at this point, which is perfectly okay.

6 Make the batter: Pour the chocolate mixture into a large mixing bowl, scraping everything from the pan. Fold in the flax eggs.

Add the dry ingredients and stir well with a wooden spoon or rubber spatula until well combined. The batter will be quite thick and will gather into a ball—it won’t be loose and thin like many traditional brownie batters.

7 Scoop the batter into the prepared pan, and use a rubber spatula or the palm of your hand to press it into the pan in an even layer.

8 Bake the brownies for 30 to 35 minutes, or until the edges are set and no longer jiggly. The tops of the brownies will still feel very soft and may even be bubbling a little; they’ll firm up as they cool.

9 Cool: Let the brownies cool completely before slicing, 2 to 3 hours. Because these are so fudgy, they really will slice best if you allow them to fully cool.

10 Slice, serve, and store: Using the parchment paper as a handle, lift the cooled brownies up out of the pan and onto a cutting board. Slice into a 4x4 grid (making 16 small squares). Leftover brownies can be stored in an airtight container at room temperature for up to 5 days.

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Comments

  • Lulu

    I haven’t tasted them yet. Letting them cool. They look delicious. I used The neategg vegan & gluten free egg replacer instead of the flax egg. I also used mostly sucanat & coconut sugar as well as a little reg. sugar as I ran short. Can’t wait to try them.

  • Natalie

    By far, the best brownies I have made in the last 5 years of being gluten/dairy/egg free! I don’t really remember what a ‘regular’ brownie tastes like, but everyone agrees (non vegans included) that these are seriously tasty! They are crisp on the outside, slightly fudgy inside. I halved the sugar added marshmallows and chocolate chips to mine, doubled the recipe and put it in a 9×13. They came out perfect after 40 min. Thank you so much for the perfect brownie recipe!!!

    xxxxxyyyyy

  • Rob

    These came out tasting really well. The only thing is that they are oily on the bottom. What could I have done wrong? The only change I made is that I used Cooks Illustrated’s flour mix, rather than Bob’s.

    xxxxxyyyyy

  • Laura

    This recipe is awesome! These are the first gluten and vegan brownies that I have made that my husband will actually eat Thanks!

    xxxxxyyyyy

  • Rose

    So for this recipe, I would use 3 regular eggs instead of 3 tablespoons of ground flax?

    • Emma Christensen

      Hi, Rose! Emma here, managing editor for Simply Recipes. And yes, subbing three eggs for the flax egg would be correct. Note, however, that we haven’t tested this recipe with regular eggs, so I can’t 100% guarantee the results!

  • Antri C.

    I love chocolates and whatever contains choco and your recipes rock it! Healthy and Choco! xoxo

  • Pupupupu

    Hi there how many eggs can you use to replace the flax seeds?

    • Megan Gordon

      Hi, there! Thanks for your interest in the recipe. You use flax eggs as a substitute for chicken eggs in a 1:1 ratio, so if you’re wanting to use eggs instead in this recipe of the 3 flax eggs called for, you’d use 3 regular eggs. Enjoy!

      • Pupupupu

        Thank you so much !! Gonna try to make them!!!

  • Clea

    These are SO good. I reduced sugar to 1 cup and used psyllium instead of xanthan gum. Perfect crunchy edges and gooey middle. We made brownie sundaes for hubby’s birthday!

    xxxxxyyyyy

  • Louise - Cooking with kids

    These look delicious! I’ve never heard of flax eggs, thank you for posting this