Super easy fudgy brownies from scratch using minimal ingredients you already have in your pantry. These super rich, super dense gluten free fudge brownies so good you will be licking the bowl.
This post is sponsored in partnership with Eagle Brand and as always all opinions expressed are my own. Thank you for helping to make Peanut Butter Plus Chocolate possible.
What you need to make these gluten free fudge brownies
We made these brownies using minimal ingredients like Eagle Brand sweetened condensed milk for the ultimate fudge factor.
First we melted the butter and sweetened condensed milk together and then add it in with the dry ingredients. Once it was all mixed up, we transferred the batter to the pan and baked the brownies to perfection.
So here’s what you need to get started…
- Eagle Brand Sweetened Condensed Milk
- butter
- vanilla extract
- gluten free baking flour 1:1
- coconut sugar
- unsweetened cocoa powder
- salt
- baking soda
- chocolate chips
That’s it!
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Happy Baking!
Gluten Free Fudge Brownies
Ingredients
- 1 can Eagle Brand Sweetened Condensed Milk
- 1/2 cup butter
- 1 tsp vanilla
- 1 cup gluten free baking flour
- 1/2 cup coconut sugar or granulated sweetener of choice
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 3/4 cup chocolate chips
- flaky sea salt for topping
Instructions
- Preheat the oven to 350 F and prepare an 8×8 inch pan with parchment paper for easy removal.
- Place the butter and sweetened condensed milk into a pot over low heat and stir until melted and smooth. Add in the vanilla and stir until combined.
- In another bowl, whisk together the flour, cocoa powder, coconut sugar, salt, baking soda and chocolate chips until well combined and chocolate chips are evenly coated. Add the wet ingredients to the dry and mix until a batter forms. Transfer the batter to the prepared pan and bake the brownies 24-25 minutes. Don't over bake. Let the brownies cool before cutting into squares and serving.
Just tried baking this brownies and they are BOMB! I was scared at first whether it will be undercooked , yet they came out perfect!
Hi Nat,
YAY! I am so happy to hear it. I always undercook my brownies and cookies just a tad and it always makes them so fudgy and perfect. Letting them set is key. Thanks for taking the time to tell me about how your brownies turned out!
Those look so good!! Can I use regular flour instead of gluten free?
HI! Yes, I haven’t tried it but I absolutely think it would work well!
Thank you!!
I finally made them last night with regular flour!! They are amazingly delicious! Thanks so much!
Can I use regular white sugar (not powdered) in place of coconut sugar?
Hi, Yes absolutely. That sounds delicious!
[…] Gluten Free Fudge Brownies […]
Can I use almond flour instead?
I don’t think just almond flour would work. You would need a combination of almond flour and maybe some tapioca flour. I would try half and half. Let me know how it goes.
Hey.!! They are amazing can’t wait to try them.
I have a question that do we have to mix dry ingredients to liquid while its hot .??
hi! Yes, it will still be a little hot. Remove the butter and condensed milk from the heat once it’s all melted.
Can I use oat flour instead of gluten free baking flour?
Hi, I haven’t tried it with oat flour so I can’t give you a straight answer. My guess is that it would work but the texture wouldn’t be the same. Let me know how it goes!
These Gluten Free Fudge Brownies are delicious!! I was looking for a recipe to use some sweetened condensed milk up before it “expired” (probably not an emergency..). So glad I found your recipe – I will make these again – yum! Thank You!!
Hi Sarah! I’m so happy to hear you enjoyed these! Thank you for taking the time to tell me how they turned out! You are the best!
These look amazing! If I’m unable to find sweetened condensed milk, what would I use instead? Milk, vegan whipping cream, coffee creamer??? Thank you!
Hi, unfortunately I haven’t tried this recipe without the sweetened condensed milk so I can’t be sure what will work. I have lots of other brownie recipes that on the blog that don’t use that ingredient though!
I make this all the time but create my own condensed milk using coconut milk powder, coconut sugar and boiling water and stick of butter. I also use carob as I’m allergic to chocolate. It is my go to recipe, my grandson 3 loves to mix it up as he says “It’s delicious!”
So I made these with almond flour instead of gluten free. 1 1/2 cups almond flour, no extra sugar. Cooked for an additional 11 minutes,. Came out great., soft, gooey and sweet.