Gluten free brownies with a moist texture and a deep chocolate flavor with melted chocolate chips in every bite. These 6 ingredient brownies take just 30 minutes to make.
These gluten free brownies are both fudgy and cakey, and have an intense chocolate flavor thanks to both cocoa and melted chocolate chips. Eat them plain or top with a rich frosting.
These delicious brownies are egg free, using applesauce instead which works as a binder thanks to pectin. The combination of butter and applesauce creates a firm but moist texture which isn't typical of gluten free baking which can sometimes be dry. Delicious brownies you can wash down with a tall glass of homemade oat milk or my pear lemonade.
Why You'll Love These
An easy one bowl recipe. This brownie recipe is as simple as the classic recipe, with wet ingredients being mixed first, then the dry ingredients added.
Unusual moist texture for a gluten free brownie. The reason for the delicious texture is because of the first step which is to melt chocolate chips and mix it with butter. This adds a level of fudginess that is divine.
Fits all diets. Yes, these brownies are specifically gluten free because of the gluten free flour, but they are already egg free and can easily be made dairy free and vegan if you use vegan butter, and choose a chocolate chip brand that is dairy free.
Chocolate Chips - the quality of this chocolate influences the flavor and texture of the brownie so choose wisely.
Butter - I used vegan butter to make the brownies vegan as well as gluten free.
Sugars - I used a mix of brown sugar and organic cane sugar.
Applesauce. Use unsweetened.
Cocoa Powder - I use dutch processed cocoa to keep the color dark for drama.
Flour - To make these gluten-free, I used gluten free baking flour by Bob's Red Mill brand, the blue bag.
See the recipe card at the bottom for full information on ingredients and quantities.
Steps to Make
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
- Melt chocolate chips and butter in microwave for one minute.
- Whip the applesauce and sugars until fluffy.
- Fold in the melted chocolate mixture in with wet ingredients
- Add dry ingredients to wet ingredients through a strainer or sieve.
- Transfer brownie batter into a loaf pan. No eggs but still don't lick batter because of risk of raw flour.
- Bake at 350 F for about 25 minutes.
- Allow the brownies to cool in the pan at room temperature.
- Frost or not.
Make sure the chocolate chips are fully melted in the first step. Microwave them for 1 minute, stir and repeat for 15 seconds if chips remain unmelted.
Make sure the butter is at room temperature otherwise it will seize the chocolate.
Make sure you measure your flour exactly - use the fluff and level method. Fluff the flour in the bag, spoon it into measuring cups, and use a knife to level off the top.
How to Store
Cool brownies 30 minutes at room temperature before removing from pan.
Store them in an air-tight container at room temperature for 2 days. After that, refrigerate for a week, freeze after that.
To know if brownies are gluten-free, you'll need to know the ingredients. My recipe is gluten-free because I use gluten free baking flour instead of a wheat flour. I also made sure none of my ingredients were processed in a facility that also processes gluten products.
If your recipes has eggs, instead use ¼ cup applesauce for each egg.
In general you want to remove gooey brownies from the oven about 10 minutes sooner than you will remove cake-like brownies.
I sprinkled the batter with chocolate chips, and add frosting rosettes to baked brownies.
More Chocolate Desserts
If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Best Gluten Free Brownies
- Line loaf pan with parchment paper or foil so it hangs over two long sides. Measure out ingredients.
- Melt chocolate and butter in microwave for 1 minute½ cup chocolate chips, ⅓ cup butter
- In a large bowl, mix together the sugars and applesauce and vanilla until well combined, and add the chocolate/butter mixture to that.½ cups cane sugar, ½ cup brown sugar, ⅓ cup applesauce, ½ teaspoon vanilla
- Set a strainer over the mixing bowl, and add to it the flour and cocoa powder, baking powder and salt. Press it through and mix up the batter.1 cup gluten free baking flour, 1 teaspoon baking powder, ½ cup cocoa powder, pinch salt
- Add the batter into pan. Sprinkle with chocolate chips.2 tablespoon chocolate chips, to sprinkle on top
- Bake for 25 minutes. Test with toothpick, it should come out dry not wet.
- To get clean slices, let it cool 10 minutes before removing from pan.
- OR frost while still in pan, and then chill in refrigerator.
- Store at room temperature for 2 days in a sealed container. Or refrigerate for a week. Or freeze for three months.