33+ Delicious Gluten-Free Brownie Recipes You Need to Try

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Brownies are the ultimate comfort food—rich, indulgent, and absolutely irresistible.

But if you’re following a gluten-free diet, you might think that you have to miss out on this delicious treat.

Fortunately, that’s not the case! There are countless ways to make gluten-free brownies that are just as decadent and satisfying as their traditional counterparts.

In this blog post, we’ve compiled a list of 33+ gluten-free brownie recipes that are sure to please your taste buds and satisfy your sweet tooth.

Whether you’re in the mood for classic fudgy brownies, fruit-infused options, or creative twists with unique ingredients, there’s something for everyone.

Get ready to discover a whole new world of gluten-free brownie delights!

33+ Delicious Gluten-Free Brownie Recipes You Need to Try

From rich and fudgy to light and fruity, these 33+ gluten-free brownie recipes offer a delightful variety of flavors and textures for every type of brownie lover.

Whether you’re baking for a special occasion, a family gathering, or just because you’re craving a sweet treat, you’ll find the perfect gluten-free brownie recipe in this list.

Remember, gluten-free baking doesn’t mean compromising on flavor or texture—these brownies are proof that you can enjoy the indulgence without the gluten.

Decadent Flourless Chocolate Brownies

Rich, fudgy, and irresistibly chocolatey, these flourless brownies are a dream for anyone avoiding gluten.

Made with simple ingredients and packed with deep cocoa flavor, they offer a perfect balance of chewy edges and a gooey center.

Whether you’re serving them at a party or indulging in a personal treat, these brownies are sure to satisfy any sweet tooth.

Ingredients:

½ cup unsalted butter
1 cup semi-sweet chocolate chips
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
½ teaspoon salt

Instructions:

Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
Melt the butter and chocolate chips in a microwave-safe bowl, stirring until smooth. Let it cool slightly.
Whisk in the sugar, eggs, and vanilla extract until combined.
Sift in the cocoa powder and salt, then fold gently until no lumps remain.
Pour the batter into the prepared pan and bake for 20–25 minutes, or until the center is set.
Let the brownies cool before slicing.

These flourless chocolate brownies are incredibly rich and decadent, with an intense chocolate flavor that will leave you craving more.

Serve them warm with a scoop of vanilla ice cream or drizzle with melted chocolate for an extra

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Almond Flour Brownies

Soft, chewy, and packed with chocolatey goodness, these almond flour brownies are a perfect gluten-free alternative to traditional brownies.

Almond flour gives them a rich, nutty flavor while keeping them moist and tender.

Whether you’re baking for yourself or sharing with friends, these brownies are sure to be a hit.

Ingredients:

½ cup unsalted butter, melted
¾ cup coconut sugar or brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup almond flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a mixing bowl, whisk together melted butter and sugar until smooth.
Add the eggs and vanilla extract, mixing until well combined.
Stir in the almond flour, cocoa powder, baking soda, and salt.
Fold in the chocolate chips and pour the batter into the prepared pan.
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These almond flour brownies are delightfully fudgy and flavorful, offering a satisfying chew with every bite. Enjoy them as they are, or add chopped nuts for extra crunch.

Coconut Flour Brownies

These coconut flour brownies are light, yet decadently rich in chocolate flavor.

Coconut flour absorbs moisture differently than traditional flours, resulting in a slightly cakier texture while still maintaining a soft, fudgy center.

They are naturally gluten-free and a great option for those looking to add more fiber to their desserts.

Ingredients:

¼ cup coconut flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup melted coconut oil or butter
¾ cup honey or maple syrup
3 large eggs
1 teaspoon vanilla extract
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
In a bowl, whisk together the coconut flour, cocoa powder, baking soda, and salt.
In another bowl, combine the melted coconut oil, honey, eggs, and vanilla extract. Mix well.
Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated.
Fold in the chocolate chips, then pour the batter into the prepared pan.
Bake for 20–22 minutes, or until a toothpick inserted in the center comes out mostly clean.
Allow the brownies to cool before slicing.

Coconut flour brownies have a wonderful texture and a naturally sweet flavor that pairs perfectly with dark chocolate.

Serve them with fresh berries or a dollop of whipped cream for an elegant dessert.

Oat Flour Brownies

These oat flour brownies are a wholesome take on the classic treat.

They are moist, chocolatey, and have a slightly chewy texture, making them a great alternative for those avoiding gluten.

Oat flour adds a subtle nutty flavor while keeping the brownies light yet fudgy.

Ingredients:

¾ cup oat flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, melted
¾ cup coconut sugar or brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a bowl, whisk together oat flour, cocoa powder, baking powder, and salt.
In a separate bowl, whisk the melted butter and sugar until smooth.
Add the eggs and vanilla extract, mixing well.
Gradually stir in the dry ingredients until just combined.
Fold in the chocolate chips and pour the batter into the prepared pan.
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool before slicing.

Oat flour brownies have a deliciously rich flavor and a slightly chewy texture that makes them stand out.

Pair them with a glass of milk or enjoy them as an afternoon snack for a guilt-free treat.

Peanut Butter Flourless Brownies

These peanut butter flourless brownies are a delectable fusion of chocolate and peanut butter.

They’re soft, rich, and naturally gluten-free, with a perfect balance of sweetness and a slight saltiness from the peanut butter.

These brownies are ideal for peanut butter lovers looking for a decadent, gluten-free dessert.

Ingredients:

½ cup creamy peanut butter
¼ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
½ cup chocolate chips (optional)

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, mix together the peanut butter, melted butter, and sugar until smooth.
Add the eggs and vanilla extract, beating until fully combined.
Stir in the cocoa powder, baking powder, and salt until the batter is smooth.
Fold in chocolate chips, if using, and pour the batter into the prepared pan.
Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
Let the brownies cool before slicing.

These peanut butter flourless brownies are irresistibly rich and moist with the perfect peanut butter kick.

They pair wonderfully with a glass of cold milk or a scoop of vanilla ice cream for an indulgent treat.

Pumpkin Spice Brownies

Perfect for fall, these pumpkin spice brownies are a warm, spiced treat that is both gluten-free and deliciously moist.

The addition of pumpkin puree adds a richness to the texture, while the warm spices elevate the flavor.

These brownies are perfect for cozy gatherings or just enjoying on a cool autumn day.

Ingredients:

½ cup unsalted butter, melted
1 cup pumpkin puree
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups gluten-free all-purpose flour
1 teaspoon pumpkin pie spice
½ teaspoon baking powder
¼ teaspoon salt
½ cup dark chocolate chips

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, whisk together melted butter, pumpkin puree, and sugar until smooth.
Add the eggs and vanilla extract, mixing well to combine.
Stir in the gluten-free flour, pumpkin pie spice, baking powder, and salt.
Fold in the chocolate chips and pour the batter into the prepared pan.
Bake for 25–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These pumpkin spice brownies have a soft, velvety texture and a delightful blend of spices that complement the chocolate chips perfectly.

Serve them with a dollop of whipped cream or a drizzle of caramel for an extra touch of indulgence.

Zucchini Brownies

These zucchini brownies are a healthy yet indulgent gluten-free treat. Packed with the goodness of zucchini, they remain moist and fudgy without compromising on flavor.

The zucchini adds a subtle tenderness, and the rich cocoa ensures these brownies are just as satisfying as any traditional version.

Ingredients:

1 ½ cups grated zucchini (about 1 medium zucchini)
½ cup unsalted butter, melted
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup gluten-free all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
½ cup chocolate chips

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
Squeeze out excess moisture from the grated zucchini using a paper towel or cheesecloth.
In a large bowl, combine melted butter, sugar, eggs, and vanilla extract.
Add the grated zucchini, mixing well.
Stir in the gluten-free flour, cocoa powder, baking powder, and salt until combined.
Fold in chocolate chips, then pour the batter into the prepared pan.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These zucchini brownies are incredibly moist with a rich chocolate flavor, and you’d never guess they contain a vegetable!

They’re a great way to sneak in some extra nutrients while enjoying a delicious, guilt-free treat.

Avocado Brownies

These avocado brownies are a healthy, gluten-free treat that’s creamy, fudgy, and full of rich chocolate flavor.

The creamy avocado replaces some of the fat in traditional brownies, making them a healthier option while still providing the perfect texture and richness.

With just the right amount of sweetness, these brownies are a guilt-free indulgence.

Ingredients:

1 ripe avocado, mashed
½ cup unsweetened cocoa powder
¾ cup coconut sugar
2 large eggs
1 teaspoon vanilla extract
½ cup almond flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup dark chocolate chips

Instructions:

Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a large bowl, mash the avocado until smooth.
Add cocoa powder, coconut sugar, eggs, and vanilla extract. Mix until well combined.
Stir in almond flour, baking powder, and salt until the batter is smooth.
Fold in the chocolate chips, then pour the batter into the prepared pan.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These avocado brownies have a creamy texture and a deep, chocolatey flavor that’s hard to resist. They’re a great way to enjoy a healthier version of a classic treat without sacrificing taste.

Maple Pecan Brownies

Maple pecan brownies are a delightful gluten-free dessert with a rich, nutty flavor.

The combination of maple syrup and toasted pecans creates a warm, comforting treat, while the chocolate provides the perfect balance.

These brownies are perfect for those who enjoy the crunch of nuts and the sweetness of maple syrup in their desserts.

Ingredients:

¼ cup unsalted butter, melted
½ cup maple syrup
2 large eggs
1 teaspoon vanilla extract
¾ cup gluten-free all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
½ cup chopped pecans
½ cup semi-sweet chocolate chips

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a bowl, whisk together the melted butter and maple syrup until smooth.
Add eggs and vanilla extract, mixing until well combined.
Stir in the gluten-free flour, cocoa powder, baking powder, and salt until smooth.
Fold in chopped pecans and chocolate chips, then pour the batter into the prepared pan.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These maple pecan brownies are rich and flavorful, with the perfect balance of sweetness from the maple syrup and a satisfying crunch from the toasted pecans.

Enjoy them as a special treat for any occasion.

Chia Seed Brownies

Chia seed brownies are a unique gluten-free treat that offers a boost of nutrition along with delicious chocolate flavor.

The chia seeds provide an extra crunch and a source of fiber, omega-3 fatty acids, and antioxidants, making these brownies a healthier choice without compromising on taste.

Ingredients:

½ cup unsalted butter, melted
¾ cup coconut sugar
2 large eggs
1 teaspoon vanilla extract
1 cup gluten-free all-purpose flour
½ cup unsweetened cocoa powder
1 tablespoon chia seeds
½ teaspoon baking powder
¼ teaspoon salt
½ cup dark chocolate chips

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, combine melted butter and coconut sugar, whisking until smooth.
Add the eggs and vanilla extract, mixing well.
Stir in the gluten-free flour, cocoa powder, chia seeds, baking powder, and salt.
Fold in the chocolate chips, then pour the batter into the prepared pan.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These chia seed brownies are deliciously fudgy with a subtle crunch from the chia seeds.

They’re a perfect option for anyone looking to enjoy a tasty dessert that also packs some nutritional benefits.

Carrot Cake Brownies

These carrot cake brownies combine the warm flavors of carrot cake with the rich, indulgent texture of brownies.

Moist and flavorful, these gluten-free brownies are loaded with shredded carrots, cinnamon, and a hint of nutmeg.

The addition of cream cheese frosting takes them over the top, making them the perfect treat for any occasion.

Ingredients:

1 ½ cups shredded carrots (about 2 medium carrots)
½ cup unsalted butter, melted
¾ cup coconut sugar or brown sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups gluten-free all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon baking powder
¼ teaspoon salt
½ cup chopped walnuts (optional)

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, combine melted butter, sugar, eggs, and vanilla extract, whisking until smooth.
Stir in the shredded carrots, cinnamon, nutmeg, and salt.
Add the gluten-free flour and baking powder, mixing until just combined.
Fold in the chopped walnuts if using, then pour the batter into the prepared pan.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Let the brownies cool completely before frosting.

For the cream cheese frosting, mix 4 oz. cream cheese, 2 tablespoons melted butter, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth. Spread on top of the cooled brownies and enjoy!

These carrot cake brownies are a flavorful twist on a classic dessert, with the soft, spiced texture of carrot cake combined with the fudgy richness of brownies.

The cream cheese frosting adds a touch of decadence, making these brownies a perfect treat for gatherings or a special dessert.

Raspberry Swirl Brownies

Raspberry swirl brownies are a delightful, gluten-free treat with a fruity twist.

The tartness of the fresh raspberries pairs beautifully with the rich, chocolatey base, creating a harmonious blend of flavors.

These brownies are as visually appealing as they are delicious, with a vibrant raspberry swirl that adds both beauty and flavor.

Ingredients:

½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
1 cup gluten-free all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup dark chocolate chips
¾ cup fresh raspberries (or raspberry jam)

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, whisk together melted butter and sugar until smooth.
Add the eggs and vanilla extract, beating until fully combined.
Stir in cocoa powder, gluten-free flour, baking powder, and salt until smooth.
Fold in the chocolate chips and pour the batter into the prepared pan.
In a separate bowl, mash the raspberries (or mix raspberry jam) until smooth.
Drop spoonfuls of raspberry puree over the brownie batter, then use a toothpick or knife to swirl the raspberry mixture into the batter.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These raspberry swirl brownies offer the perfect balance of tangy and sweet with each bite.

The raspberry swirl adds an elegant touch and a burst of flavor that makes these brownies stand out. They’re perfect for a special dessert or to impress guests at a gathering.

Chocolate Mint Brownies

Chocolate mint brownies are a refreshing and indulgent gluten-free dessert that combines the richness of chocolate with the cool, fresh flavor of mint.

The minty frosting on top adds a delightful contrast to the fudgy brownie base, making these brownies a treat for chocolate and mint lovers alike.

Ingredients:

½ cup unsalted butter, melted
¾ cup coconut sugar or brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
1 cup gluten-free all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup dark chocolate chips

For the mint frosting:

1 ½ cups powdered sugar
2 tablespoons unsalted butter, softened
1 ½ teaspoons peppermint extract
2 tablespoons milk

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, whisk together melted butter and sugar until smooth.
Add the eggs and vanilla extract, mixing until fully combined.
Stir in cocoa powder, gluten-free flour, baking powder, and salt until smooth.
Fold in the chocolate chips and pour the batter into the prepared pan.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool completely before frosting.

For the mint frosting:

Beat the powdered sugar, softened butter, peppermint extract, and milk together until smooth.
Spread the frosting over the cooled brownies and refrigerate for 30 minutes to set the frosting.

These chocolate mint brownies are a perfect treat for anyone who loves the combination of rich chocolate and refreshing mint.

The creamy mint frosting adds a lovely, cooling effect to each bite, making these brownies a crowd-pleaser for any occasion.

Salted Caramel Brownies

These salted caramel brownies offer a perfect blend of sweet and salty flavors, making them an irresistible gluten-free treat.

With a fudgy chocolate base, a gooey salted caramel center, and a sprinkle of sea salt on top, these brownies are sure to satisfy your cravings for both chocolate and caramel.

Ingredients:

½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
1 cup gluten-free all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup dark chocolate chips

For the salted caramel:

½ cup brown sugar
¼ cup heavy cream
4 tablespoons unsalted butter
½ teaspoon vanilla extract
¼ teaspoon sea salt

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, whisk together melted butter, sugar, eggs, and vanilla extract until smooth.
Stir in cocoa powder, gluten-free flour, baking powder, and salt until combined.
Fold in the chocolate chips and pour the batter into the prepared pan.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
While the brownies are baking, make the salted caramel. In a small saucepan, melt the brown sugar, butter, and heavy cream over medium heat. Stir constantly until the caramel is smooth.
Remove from heat and stir in vanilla extract and sea salt. Let the caramel cool slightly.
Once the brownies are done, pour the salted caramel over the top and allow the brownies to cool completely before slicing.

These salted caramel brownies are decadently rich and satisfying, with layers of gooey caramel and chocolate that will leave you wanting more.

A sprinkle of sea salt adds the perfect finishing touch, balancing the sweetness and adding a touch of sophistication.

Cherry Almond Brownies

Cherry almond brownies offer a fruity, nutty twist on the classic brownie.

The tartness of fresh cherries combined with the subtle sweetness of almond flour and the richness of chocolate makes these brownies an unforgettable gluten-free treat.

They are perfect for a spring or summer dessert, and the combination of flavors makes them stand out from traditional brownies.

Ingredients:

½ cup unsalted butter, melted
¾ cup granulated sugar
2 large eggs
1 teaspoon almond extract
½ cup unsweetened cocoa powder
1 cup almond flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup fresh cherries, pitted and chopped
½ cup dark chocolate chips

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, whisk together melted butter and sugar until smooth.
Add the eggs and almond extract, mixing until fully combined.
Stir in cocoa powder, almond flour, baking powder, and salt.
Gently fold in the chopped cherries and chocolate chips.
Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These cherry almond brownies have a wonderful combination of flavors—tart, juicy cherries paired with the rich taste of almond flour and dark chocolate.

The result is a deliciously moist and chewy brownie that feels indulgent but is made with wholesome ingredients.

Coffee Infused Brownies

For coffee lovers, these coffee-infused brownies are a must-try!

The addition of strong coffee enhances the rich chocolate flavor, creating a deep, satisfying taste that pairs perfectly with the fudgy texture.

These gluten-free brownies are ideal for anyone who enjoys the combination of coffee and chocolate in their desserts.

Ingredients:

½ cup unsalted butter, melted
¾ cup coconut sugar or brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
1 cup gluten-free all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 tablespoon instant coffee granules
½ cup dark chocolate chips

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, whisk together melted butter and sugar until smooth.
Add the eggs and vanilla extract, mixing until well combined.
In a small bowl, dissolve the instant coffee granules in 1 tablespoon of hot water and add it to the mixture.
Stir in cocoa powder, gluten-free flour, baking powder, and salt until smooth.
Fold in the chocolate chips and pour the batter into the prepared pan.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These coffee-infused brownies have a rich, deep chocolate flavor with a subtle coffee kick.

The result is a decadent, slightly bitter brownie that pairs perfectly with a cup of coffee or a glass of milk for a perfect afternoon treat.

Coconut Flour Brownies

These coconut flour brownies are a great gluten-free option for those looking for a lighter, yet still indulgent dessert.

Coconut flour provides a dense and slightly nutty texture, making these brownies soft and moist. Paired with the richness of chocolate and a hint of vanilla, they make for an irresistible treat.

Ingredients:

½ cup coconut flour
¼ cup unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
½ cup coconut sugar or brown sugar
4 large eggs
½ cup unsalted butter, melted
1 teaspoon vanilla extract
½ cup dark chocolate chips

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a medium bowl, whisk together coconut flour, cocoa powder, baking powder, and salt.
In a separate bowl, beat the eggs, then add melted butter, coconut sugar, and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
Fold in the chocolate chips and pour the batter into the prepared pan.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These coconut flour brownies are moist, decadent, and full of rich chocolate flavor, with the perfect balance of sweetness.

The coconut flour lends them a satisfying, slightly dense texture that’s sure to please those who prefer a more filling dessert.

Peach Brownies

Peach brownies are a fruity, summery twist on the classic chocolate brownie. The sweet and juicy peaches add a refreshing touch to the rich, fudgy brownie base.

These gluten-free brownies are perfect for warm weather gatherings or when you’re craving something both fruity and indulgent.

Ingredients:

½ cup unsalted butter, melted
¾ cup coconut sugar or granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
1 cup gluten-free all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup fresh peaches, peeled and chopped
½ cup dark chocolate chips

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, whisk together melted butter and sugar until smooth.
Add eggs and vanilla extract, mixing until combined.
Stir in cocoa powder, gluten-free flour, baking powder, and salt until the batter is smooth.
Gently fold in the chopped peaches and chocolate chips.
Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These peach brownies offer a delightful blend of rich chocolate and the natural sweetness of fresh peaches.

They’re the perfect dessert for any peach lover, with a tender, fudgy texture and a burst of fruity goodness in every bite.

Hazelnut Brownies

Hazelnut brownies bring a luxurious nutty flavor to the rich, decadent brownie base.

The combination of hazelnuts and chocolate is a classic, and when combined in a gluten-free brownie, it makes for a deeply satisfying dessert.

Whether you’re a nut lover or just looking to try something new, these brownies will impress.

Ingredients:

½ cup unsalted butter, melted
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
1 cup gluten-free all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup chopped hazelnuts
½ cup dark chocolate chips

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, whisk together melted butter and sugar until smooth.
Add eggs and vanilla extract, mixing until combined.
Stir in cocoa powder, gluten-free flour, baking powder, and salt until the batter is smooth.
Gently fold in the chopped hazelnuts and chocolate chips.
Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These hazelnut brownies are perfectly rich, with a delicate nutty flavor that complements the chocolate beautifully.

The crunch of the hazelnuts adds texture and a hint of sophistication to these gluten-free brownies, making them a special treat for any occasion.

Zucchini Brownies

Zucchini brownies are a surprisingly delicious gluten-free treat that incorporates the moisture of zucchini for a fudgy, rich texture.

These brownies are a great way to sneak in some veggies while indulging in a decadent dessert.

The subtle flavor of zucchini blends beautifully with the chocolate, making these brownies perfect for a healthy yet satisfying treat.

Ingredients:

1 ½ cups grated zucchini (about 2 medium zucchinis)
½ cup unsalted butter, melted
¾ cup coconut sugar or brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
1 cup gluten-free all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup dark chocolate chips

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, whisk together melted butter, sugar, eggs, and vanilla extract until smooth.
Add the grated zucchini, mixing until well combined.
Stir in cocoa powder, gluten-free flour, baking powder, and salt until the batter is smooth.
Fold in the chocolate chips and pour the batter into the prepared pan.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These zucchini brownies are incredibly moist, with a fudgy texture and the perfect balance of chocolate and sweetness.

They’re a great way to use up extra zucchini and enjoy a nutritious dessert without sacrificing flavor.

Matcha Green Tea Brownies

Matcha green tea brownies offer a unique twist on traditional brownies with the earthy flavor of matcha combined with rich, fudgy chocolate.

The subtle bitterness of the matcha pairs wonderfully with the sweetness of the brownies, making this gluten-free dessert perfect for those who love the flavor of green tea.

Ingredients:

½ cup unsalted butter, melted
¾ cup coconut sugar or brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
1 tablespoon matcha green tea powder
1 cup gluten-free all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup white chocolate chips

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, whisk together melted butter, sugar, eggs, and vanilla extract until smooth.
Stir in cocoa powder, matcha powder, gluten-free flour, baking powder, and salt until the batter is smooth.
Fold in the white chocolate chips and pour the batter into the prepared pan.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These matcha green tea brownies are a perfect balance of earthy and sweet flavors.

The combination of matcha and white chocolate provides a unique and sophisticated flavor profile that’s perfect for those looking to try something new and exciting in their gluten-free baking.

Pumpkin Brownies

Pumpkin brownies are a seasonal favorite, especially in the fall, but they can be enjoyed year-round.

The addition of pumpkin puree makes these brownies incredibly moist while adding a subtle, earthy flavor that complements the rich chocolate.

These gluten-free brownies are perfect for a cozy treat or for sharing during a fall gathering.

Ingredients:

1 cup pumpkin puree
½ cup unsalted butter, melted
¾ cup coconut sugar or brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
1 cup gluten-free all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
½ cup dark chocolate chips

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, whisk together pumpkin puree, melted butter, sugar, eggs, and vanilla extract until smooth.
Stir in cocoa powder, gluten-free flour, baking powder, salt, and cinnamon until the batter is smooth.
Fold in the chocolate chips and pour the batter into the prepared pan.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These pumpkin brownies are rich, moist, and packed with warm spices that make them perfect for autumn.

The combination of chocolate and pumpkin creates a deliciously comforting dessert that’s both seasonal and indulgent, and the chocolate chips provide a touch of sweetness in every bite.

Avocado Brownies

Avocado brownies are a deliciously creamy and rich gluten-free treat that’s surprisingly healthy! Avocados replace the butter or oil traditionally used in brownies, adding healthy fats while keeping the brownies moist and fudgy.

The avocado flavor is subtle, allowing the chocolate to shine through, making these brownies a perfect guilt-free indulgence.

Ingredients:

1 ripe avocado, mashed
½ cup coconut sugar or brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
1 cup gluten-free all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup dark chocolate chips

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, mash the avocado until smooth.
Add the sugar, eggs, and vanilla extract to the avocado and mix until smooth.
Stir in the cocoa powder, gluten-free flour, baking powder, and salt until the batter is fully combined.
Fold in the chocolate chips and pour the batter into the prepared pan.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These avocado brownies are a healthier version of your classic fudgy brownies, and they deliver the same rich, chocolatey taste with the added benefits of healthy fats.

The avocado makes them moist, creamy, and indulgent, without sacrificing flavor or texture.

Chia Seed Brownies

Chia seed brownies are an excellent gluten-free option for those looking to add some extra nutrition to their dessert.

Chia seeds are packed with fiber, protein, and omega-3s, making these brownies a slightly healthier, yet still indulgent, treat.

The chia seeds add a slight crunch and a unique texture to the rich chocolate brownie base.

Ingredients:

½ cup unsalted butter, melted
¾ cup coconut sugar or brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
1 cup gluten-free all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons chia seeds
½ cup dark chocolate chips

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, whisk together melted butter and sugar until smooth.
Add eggs and vanilla extract, mixing until well combined.
Stir in cocoa powder, gluten-free flour, baking powder, and salt until smooth.
Fold in the chia seeds and chocolate chips.
Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These chia seed brownies offer a delightful balance of rich chocolate flavor and a slight crunch from the chia seeds.

They’re packed with nutrients, making them a perfect way to enjoy a sweet treat while boosting your health.

S’mores Brownies

S’mores brownies bring the nostalgic flavors of a campfire treat into a delicious, gooey gluten-free dessert.

With a fudgy chocolate base, a layer of graham cracker crumbs, gooey marshmallows, and chocolate pieces, these brownies are an irresistible combination of flavors that will satisfy all your cravings.

Ingredients:

½ cup unsalted butter, melted
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
1 cup gluten-free all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup mini marshmallows
1 cup graham cracker crumbs (make sure they’re gluten-free)
½ cup chocolate chips

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, whisk together melted butter and sugar until smooth.
Add eggs and vanilla extract, mixing until fully combined.
Stir in cocoa powder, gluten-free flour, baking powder, and salt until the batter is smooth.
Fold in half of the chocolate chips and pour the batter into the prepared pan.
In a separate bowl, combine graham cracker crumbs and remaining chocolate chips, then sprinkle over the brownie batter.
Top with mini marshmallows and bake for 20–25 minutes, or until the brownies are set and a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These s’mores brownies offer the perfect mix of gooey, chocolatey, and crunchy textures, with marshmallows and graham crackers taking them to the next level.

They’re the ultimate gluten-free dessert for anyone who loves the classic taste of s’mores.

Carrot Cake Brownies

Carrot cake brownies are a unique and delicious twist on the classic carrot cake, made gluten-free and perfect for dessert lovers who enjoy a touch of spice in their treats.

The blend of sweet carrots, cinnamon, and nutmeg makes these brownies comforting and flavorful, while the rich, fudgy texture of the brownie base adds a satisfying indulgence.

Ingredients:

1 cup grated carrots (about 2 medium carrots)
½ cup unsalted butter, melted
¾ cup coconut sugar or brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
1 cup gluten-free all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup chopped walnuts (optional)
½ cup dark chocolate chips

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, whisk together melted butter and sugar until smooth.
Add the eggs and vanilla extract, mixing until fully combined.
Stir in the grated carrots, cocoa powder, gluten-free flour, baking powder, salt, cinnamon, and nutmeg until the batter is smooth.
Fold in walnuts and chocolate chips if using.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These carrot cake brownies are a fantastic hybrid of two classic desserts: the spiced flavors of carrot cake combined with the indulgence of brownies.

The added walnuts and chocolate chips bring extra texture and richness, making them an unforgettable gluten-free treat.

Blueberry Muffin Brownies

Blueberry muffin brownies bring the best of both worlds—a moist, fudgy brownie combined with the sweetness of fresh blueberries, creating a unique and delightful dessert.

These gluten-free brownies are perfect for breakfast or dessert, with a burst of juicy blueberries and a tender, melt-in-your-mouth texture.

Ingredients:

½ cup unsalted butter, melted
¾ cup coconut sugar or brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
1 cup gluten-free all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
1 ½ cups fresh blueberries
½ cup white chocolate chips (optional)

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, whisk together melted butter and sugar until smooth.
Add eggs and vanilla extract, mixing until fully combined.
Stir in cocoa powder, gluten-free flour, baking powder, salt, and cinnamon until smooth.
Gently fold in the fresh blueberries and white chocolate chips, if using.
Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These blueberry muffin brownies are a delicious fusion of two beloved desserts.

The blueberries add a burst of fruity sweetness, while the chocolate chips and cinnamon enhance the flavor, making these gluten-free brownies perfect for any occasion.

Cinnamon Roll Brownies

Cinnamon roll brownies are an irresistible treat that combines the rich, gooey texture of brownies with the sweet, spicy flavors of cinnamon rolls.

The swirl of cinnamon sugar in the middle adds an extra layer of flavor, while the soft, fudgy brownie base ensures these are indulgent and satisfying.

These gluten-free brownies are perfect for anyone who loves cinnamon rolls but wants something even more decadent.

Ingredients:

½ cup unsalted butter, melted
¾ cup coconut sugar or brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
1 cup gluten-free all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon

For the cinnamon swirl:

3 tablespoons coconut sugar or brown sugar
1 teaspoon ground cinnamon

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, whisk together melted butter and sugar until smooth.
Add eggs and vanilla extract, mixing until fully combined.
Stir in cocoa powder, gluten-free flour, baking powder, salt, and cinnamon until smooth.
In a small bowl, combine coconut sugar and cinnamon for the swirl.
Pour half of the brownie batter into the prepared pan and spread evenly. Sprinkle half of the cinnamon sugar mixture over the batter.
Pour the remaining brownie batter over the cinnamon sugar layer and swirl gently with a knife to create a marble effect.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These cinnamon roll brownies are a perfect fusion of two beloved desserts.

The cinnamon swirl in the middle creates a beautiful marbled effect, adding a sweet, spiced flavor that complements the rich, chocolatey brownie base. It’s a gluten-free treat that’s sure to be a crowd-pleaser!