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Gluten-Free Fudge Brownies

Gluten-Free Fudge Brownies

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Celiacs will love this gluten-free version of fudge brownies. It's made of basic ingredients, and the flour mix is widely available in grocery stores.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C), and grease an 8x8 inch square baking dish.
  2. Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes. Scrape the batter into the prepared baking dish.
  3. Place a sheet of aluminum foil on the oven rack to prevent spills as the brownies rise, then fall during baking. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.
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When I read the part about the mix overflowing I should've taken that as a warning. This was no little dribble like you might expect with pies...this was significant. I'm sure the brownies taste good if more than half the mix doesn't run over the sides. Next time I'll try it with a slightly larger pan...and yes, I did measure everything.


I had been craving brownies since going gluten-free a couple of weeks ago. These are by far the best tasting I have tried, but they are a little sweet. I made these just like the recipe says and used the Bob's Red Mill Gluten-Free All-Purpose Baking Flour. They were great and didn't last the evening.


This would be a great recipe if the pan size is correct. Make sure you use a 9 x 12 at least. What a mess and heed the warning about the cookie sheet under the pan.