The Best Gluten-Free Brownies

Fudgy and delicious, these are the best gluten-free brownies! They’re actually the best brownies ever, gluten-free or not! I’m so excited to share the recipe with you and hope you love them as much as I do! This is an older post that got a little photo refresh.. and we got to eat a ton of brownies.

gluten-free brownies

The Best Gluten-Free Brownies

gluten-free brownies reciep

Gluten-Free Brownie Recipe


Best Gluten-Free Brownies

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  • 2/3 cup brown rice flour mix (see below) OR 1/6 tapioca flour + 1/6 potato starch + 1/3 brown rice flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 2 oz. unsweetened chocolate
  • 4 oz semisweet chocolate
  • 1/2 cup unsalted butter (or vegan butter)
  • 1 1/4 cup granulated sugar
  • 2 teaspoon pure vanilla extract
  • 3 large eggs (can also use flax eggs)
  • 3/4 cup chopped toasted walnuts (optional)


  1. Pre-heat oven to 325. Position rack in lower-middle of oven.
  2. Line a 8 in square baking pan with foil and grease with cooking spray.
  3. Combine flour, salt, baking powder and xanthan gum in a small bowl and set aside.
  4. Melt chocolate and butter in a double boiler (or melt in the microwave for about 45 seconds, stirring every 15 seconds).
  5. Whisk in sugar, vanilla and eggs, one at a time. Continue to whisk until mixture is smooth and glossy.
  6. Add flour mixture and whisk until incorporated.
  7. Stir in nuts (if you wish to add them).
  8. Pour batter into prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out with wet crumbs.
  9. Cool in pan on rack for 5 minutes.
  10. Remove brownies from pan by lifting up foil and cool completely on rack.
  11. Cut into squares or triangles.

The quality of the chocolate makes the difference, so I picked these adorable Tcho baking critters. They’re almost too cute to melt!

Tcho baking critters

Check out this cute little hedgehog:

Tcho baking chocolate

After melting the chocolate in the microwave (for about 45 seconds, stirring every 15 seconds), I whisked in the sugar, butter, egg and vanilla until thoroughly combined and shiny.

Then I added the flour mix. I like to keep a gluten-free flour mix on hand (recipe below), but you could also wing it on the spot. I filled a 1/3 measuring cup halfway with potato starch and halfway with tapioca flour, then filled another 1/3 measuring cup with with brown rice flour.

gluten-free baking

Whisked it all together

gluten-free brownie mix

Then poured the batter into a greased baking dish.

gluten-free homemade brownies

There’s a trick you can try that will save you cleanup and help you cut your brownies better: Line the baking dish with aluminum foil and spray with cooking spray. When they’re done and have cooled for a bit, you pull the whole thing out – aluminum foil and all – let it cool, then cut it up.

Either way, you’ll have delicious, fudgy gluten-free brownies.

the best gluten-free brownies

These gluten-free brownies are especially delicious with a scoop of coconut milk ice cream on top. Your family might just go so nuts over these that there will be very little left to enjoy the next day.

Gluten-Free Brown Rice Flour Mix


Gluten-Free Brown Rice Flour Mix

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  • 2 C Brown rice flour
  • 2/3 C Potato Starch (not flour)
  • 1/3 C Tapioca Flour (also known as starch)


  1. Mix all ingredients together and store in an airtight container to use as needed.

Looking for a flourless brownie? Here’s a sweet potato brownie recipe to try!

If you’d like to satisfy your brownie craving in a less treat-like fashion, try these brownie batter protein bites.



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  1. Jen Correa on April 21, 2011 at 11:29 am

    I desperately need a brownie today. It has been the weekfrom hell at work. Plus I have my son with me at work all week because the schools are closed. And then his tee ball game conflicted with my favorite kick boxing class 🙁 I need chocolately goodness… pleaaaassseeee

  2. Meg McCarthy on April 21, 2011 at 11:33 am

    I need a brownie-I have to bring a dessert to the “future in-laws” for Easter…

  3. Sara on April 21, 2011 at 11:33 am

    I need a brownie today because I am in the process of writing a 15 page research paper due tomorrow!

  4. Anna on April 21, 2011 at 11:37 am

    I need a brownie because sweets are my drug of choice!!

  5. bonnie on April 21, 2011 at 11:41 am

    I need a brownie because the weekend is so close… yet so far!

  6. Julie (A Case of the Runs) on April 21, 2011 at 11:45 am

    I’d like one! I just did a new fitness class today and am soooooo sore.

  7. Sarah on April 21, 2011 at 11:47 am

    I need a brownie because it won’t.stop.rainingggg!

  8. Catherine on April 21, 2011 at 11:59 am

    I need a brownie because I’m meeting the boyfriend’s parents for the first time this weekend… eeeek!

  9. Erin W. on April 21, 2011 at 12:00 pm

    Oooh, I could use a healthy brownie! At a friends house I recently tried Ghiradelli brownies. I typically don’t eat things from boxes – but they were so good! Lets just say I got a little addicted and bought a few boxes of my own. I’m now trying to wean myself back off the boxed brownies. I think a gluten free version is just what I need to do the trick. 🙂

  10. Amanda M on April 21, 2011 at 12:17 pm

    Between a hectic work week and rainy weather, I could definitely use a brownie!

  11. Molly on April 21, 2011 at 12:40 pm

    I gave up baked goods for lent so this would be the perfect easter treat!!!

  12. Cristin on April 21, 2011 at 12:45 pm

    I need your amazing gluten free brownies to bring to my gluten0-intolerant, 89 year old grandfather for Easter!

  13. Jes on April 21, 2011 at 1:03 pm

    I need a brownie, been bummed all week. Trained for my first half-marathon. Got injured thursday night when a 115 gallon brick lined water heater got dropped on my leg and couldn’t run my half. Been in a funk ever since. cure = brownies.

  14. nicole coolman on April 21, 2011 at 1:38 pm

    My hubby and I *need* a brownie today to fuel for our long run! We’re training for a 1/2 marathon (his first!!) in Madison, WI. This week’s long run: 9 miles in the SNOW (yes snow!!??) let’s go! Thanks Gina – as always, love your blog =)

  15. Annie on April 21, 2011 at 3:11 pm

    I need a brownie today because… well, when do I *not* need a brownie?! Brownies are my all time favorite sweets!! 🙂

  16. meg on April 21, 2011 at 4:05 pm

    I need brownies because IT’S THE LONG WEEKEND…..and who doesn’t like to celebrate with brownies

  17. Sonia (the Mexigarian) on April 21, 2011 at 4:07 pm

    I need a brownie because I am planning an Easter dinner that has to suit carnivores, non red meat eaters, and a trying to be vegan. ^_^ It’s going to be big. that’s what she said. sorry. couldn’t help myself.

  18. Bry on April 21, 2011 at 6:51 pm

    I’m having ACL surgery tomorrow and am sure these brownies would speed up my recovery!

  19. Deborah on April 22, 2011 at 1:02 am

    I may need some self-medication in the form of a brownie as I’ve been working past midnight at the office every night this week.

  20. Mai on May 15, 2011 at 11:14 pm

    Do you think these would work with Bob’s Red Mill GF flour? Thats the only GF flour I have on hand and I want to make these!

    • Fitnessista on May 15, 2011 at 11:17 pm

      they should! let me know how it works out!

  21. Amie on September 29, 2013 at 6:57 pm

    Just made these brownies today . . . Sooooooo good!! Is this the flour blend your brother uses for all baking? Just curious if I can sub it in other recipes since it makes a big batch! TIA!!

  22. Amie on June 5, 2017 at 12:49 pm

    Anyone try making these with regular flour??

    • Fitnessista on June 5, 2017 at 7:46 pm

      please let me know if they work out!

      • Amie on June 6, 2017 at 12:43 pm

        I made these with regular flour (2/3 cup as stated in recipe) and I omitted the xanthan gum. Turned out great, almost identical to when I made them with the GF brown rice flour blend. The brownies did form a thick crust on top. They seemed like they were going to crumble apart but they didn’t. I think I could have cooked them about 5 minutes longer . . . the center pieces are prpeeeettttyyy goey, but thats ok. Thanks for the recipe. I’m not GF and this is a great recipe with GF or regular flour.

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