Ready for crispy edges, fudgy middles, and a deep rich chocolate flavor? These thick, Fudgy Brownies are all that and more. Here is your new go-to brownie recipe.
You’ll enjoy this homemade recipe more than the box mixes, and these are as incredibly easy to make.
This will be the only brownie recipe you’ll ever need.
For years we’ve enjoyed a popular box mix recipe. Then they quietly updated their prepackaged brownie mix. After the recipe update we noticed their brownies suddenly weren’t as mouthwatering as before.
And we needed a homemade brownie recipe with all the same wonderful deep chocolate flavors, crispy edges, and thick fudgy middles everyone loves.
After trying out several different from scratch recipes we came across a fudgy brownie recipe from Rachel Ray, who, BTW, we absolutely love.
We made the needed substitutions to keep our recipe gluten, dairy, and soy free. Batch after batch we fell even more in love with this recipe.
Seriously– we will never purchase a brownie box mix again. Our homemade recipe tastes so much more rich, decadent and fudgy than any box mix. And it’s so easy to prepare the batter.
And check out how many ingredients you already have on hand.
fudgy brownie ingredients and utensils
- dairy free butter— our go-to is Earth Balance Buttery Sticks
- granulated sugar
- vanilla extract— here is the gluten free brand we use
- kosher salt
- gluten and dairy free Dutch processed cocoa— the original Rachel Ray recipe calls for unsweetened cocoa powder however we only use Dutch processed cocoa in this recipe. Keep scrolling for our recommendation and manufacturing statement. This is the star ingredient for truly the best tasting brownies.
- gluten free all-purpose flour— use the spoon and level method. We love using Bob’s Red Mill Gluten Free 1 to 1 Baking Mix in this recipe. It does contain xanthan gum in the blend. We purchase this baking mix in bulk here to save money.
- xanthan gum— omit this if your gluten free all-purpose flour contains this or guar gum
- optional add-ins— top the batter with Enjoy Life Mega Chocolate Chunks before baking or chocolate chips
- dairy free ice cream— we love topping our warm, out of the oven fudgy brownies with So Delicious Vanilla Bean Ice Cream or their peanut butter brownie flavor
- frosting option— these brownies taste amazing frosted with our vanilla buttercream frosting too
- non stick spray— we use grapeseed nonstick spray
- 8×8-inch square baking pan— we use this exact Pyrex baking dish with lid all the time in our kitchen for everything including dinner dishes and desserts
frequently asked questions
why Dutch process cocoa
We prefer the Dutch process cocoa over natural cocoa for several reasons. First, while the natural cocoa can at times taste bitter in recipes, we find the Dutch process cocoa flavor actually intensifies the chocolate taste you would expect in a recipe like this.
While treating the cocoa with an alkaline solution, the flavor of the Dutch process cocoa also darkens as the acidity is neutralized.
That’s why you notice how dark these brownies look, so rich and decadent-looking with a deep color versus the much lighter natural cocoa coloring.
We use and recommend the Dutch processed Rodelle Gourmet Baking Cocoa. You’ll almost always find a bag in our pantry.
And while the bag states it is processed in a facility which processes wheat, soy and milk, we’ve reached out to the company about this. Here is their reply:
“Rodelle takes great care to prevent cross-contamination by following an allergen control testing program. Upon completion of any allergen containing product, all equipment is cleaned and visibly checked for
cleanliness. The equipment is also swabbed using ATP technologies. All ATP swabs must measure “0” or
the equipment is re-cleaned. Periodically, equipment is tested with ELISA technology to validate cleaning
They are also a peanut and tree-nut free facility.
Or use your go-to Dutch processed cocoa.
However, if you need to replace the Dutch-processed cocoa powder in this recipe or another, use an equal amount of unsweetened cocoa powder. Then, knock back the acidity by adding 1/8 teaspoon of baking soda for every 3 tablespoons of cocoa powder used.
can these be baked ahead of time
Yes! These fudgy brownies can be baked a day or two ahead of serving. They don’t lose any of their delicious flavor.
can this recipe be doubled for a 9×13-inch baking pan
Absolutely. We serve this recipe doubled in our 9×13-inch pan often. Adjust the bake time.
more dessert recipes you will love
- oatmeal chocolate chip cookies— loaded with oats and semi-sweet chocolate chips, these cookies are absolute perfection
- no bake cookies— delicious bits of chocolate and peanut butter-covered oats formed into round shaped cookies that melt in your mouth
- classic apple crisp— sweet apples with a brown sugar cinnamon oat crumble topping with a scoop of dairy free vanilla ice cream. The result is irresistible.
- brownie cookies— here’s another delicious brownie recipe in a cookie form
- frozen hot chocolate— cool off with this refreshing slushy. It has wee little bits of chopped ice blended together with a mouthwatering cocoa mixture, then loaded with swirls of creamy whipped topping and chocolate shavings for a new favorite.
- s’mores pizza— this recipe is packed full of melted semi-sweet chocolate and toasted golden brown mini marshmallows over a chewy graham cracker crust. It’s so good.
- oreo brownie cookie— this copycat Crumbl cookie recipe is a legit must-try
- strawberry poke cake— imagine vanilla cake with poked holes throughout the top, then soaked with strawberry jello. Next a creamy, cold whipped topping is added with loads of fresh, sweet sliced strawberries.
- softest chocolate chip cookies— these mouthwatering chocolate chip cookies are amazing. We eat them right off the cookie sheet.
This recipe is loaded with moist, thick, fudgy chocolate brownies. They are an incredible indulgence you won’t believe is so easy to make in your own kitchen.
And this is a one-pot recipe– meaning your kitchen won’t be a disaster to clean up after popping this batter into the oven.
Serve these brownies as is or top with a scoop of ice cream, or buttercream frosting and sprinkles.
You’ll find recipes for every occasion and holiday on our website. Bonus– we are adding new recipes every week.
Stay in the gluten and dairy free know-how by following along on Facebook, Pinterest, and Instagram. That way you won’t miss anything.
Eat well and feel well,
- 1½ sticks dairy free butter suggestion in post
- 1¾ c granulated sugar
- 1½ tsp vanilla extract
- 3 eggs
- 1 c Dutch process cocoa powder see post for details
- ⅓ c gluten free all-purpose flour spoon and level method, suggestion in post
- ½ tsp xanthan gum omit if your gf all-purpose blend contains this or guar gum
- Preheat the oven to 350°F. Spray an 8×8-inch square baking pan with nonstick spray or line with parchment paper; set aside.
- This recipe moves along quite quickly, we suggest have ingredients premeasured and set aside.
- With a large saucepan over medium heat melt the butter. Remove from heat so the mixture does not become excessively hot.
- Then add in the sugar and vanilla and whisk until well blended, about 1 minute.
- Next add in the eggs one at a time; whisk in between each egg.
- Lastly add in the cocoa powder, flour, and xanthan gum if needed; stir until just blended.
- Transfer the brownies to the baking pan and bake for 40-45 minutes or a cake tester comes out clean.
- Allow brownies to cool on a wire rack.
- Cut and serve brownies.
- Cover any leftover brownies and keep on the counter up to a week.
- Optional– serve with a scoop of dairy free ice cream or frost with dairy free buttercream frosting and sprinkles.
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