Gluten-free brownies recipe

(694 ratings)

These gluten-free chocolate brownies are squidgy cubes of joy. The batter is really versatile - add your favourite nuts or fruits to create new flavours.

gluten free brownies
(Image credit: TI Media)
  • healthy
Preparation Time15 mins
Cooking Time45 mins
Total Time1 hours plus cooling
Cost RangeCheap
Nutrition Per PortionRDA
Calories202 Kcal10%
Fat12 g17%
Saturated Fat7 g35%

Gluten-free brownies made from gluten-free plain flour, plain chocolate, and a hint of vanilla extract.

Unlike our classic chocolate brownie recipe, these sweet moist brownies are completely gluten-free. This recipe makes 24 brownie squares at just 202 calories per portion. These gluten-free brownies take just 15 minutes to prepare.


  • 200g bar plain chocolate
  • 250g butter
  • 4 medium eggs
  • Few drops of vanilla extract
  • 300g caster sugar
  • 125g gluten-free plain flour, eg, Doves Farm
  • Icing sugar, for dusting

You will need:

  • 28x18cm (11x7in) oblong tin, lined with baking parchment




  1. Set the oven to 190°C/375°F/Gas Mark 5.
  2. Melt the chocolate and butter, either in a bowl in a microwave oven or over a pan of hot water. Lightly beat in the eggs and vanilla extract. Add the sugar and flour to the bowl and stir to combine all of the ingredients. Spoon the mixture into the lined cake tin and level the surface.
  3. Bake in the centre of the oven to 40-45 mins, until just set to the touch in the centre. Remove from the oven and leave to cool in the tin for 5-10 mins. Transfer to a wire rack and leave to cool completely.
  4. Dust brownie with icing sugar. Cut into 24 squares to serve.

Top tips for making gluten-free brownies

Try swapping the plain chocolate for milk or white chocolate instead.

You might also like…

Gluten-free cakes

Gluten-free recipes

Vegan brownies

Food & Recipes writer

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.