Gluten-Free Frosted Brownies
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This Gluten-Free Frosted Brownies recipe combines a fudgy, chewy brownie base with creamy chocolate frosting for an indulgent, nostalgic treat you’re going to LOVE.
I feel like I should start this out with a disclosure: These frosted gluten-free brownies are RICH!
Fudgy gluten-free brownies topped with chocolate frosting = one indulgent dessert, but one well worth it in our opinion! With a double-dose of chocolate goodness, these are the BEST brownies for chocolate lovers!
For the base, we’re starting with our favorite brownie recipe–the same base we’ve used for our Gluten-Free Oreo Brownies and Peppermint Crunch Brownies. It’s the perfect blend of fudgy and chewy, and it works beautifully with the creamy chocolate frosting we spread on top. Every bite is a chocolate lover’s dream!
Not only are the SUPER DUPER chocolatey, they’re also remarkably easy to make, thanks to a simple ingredients list. Ready to make a batch? Let’s dive in!
Simple Ingredients To Get Started
One thing I love about homemade brownies is that the main ingredients are all simple and straightforward. We’re looking at simple staples, like:
- Butter. These moist brownies start with melted butter. I often use salted butter for brownies, but you can absolutely use unsalted butter here. Use what you have!
- Chocolate Chips. You’ll need some for the brownie batter itself, then you’ll stir in a few more at the end.
- Sugar. Granulated sugar works to sweeten, add moisture, and improve the texture of these brownies.
- Eggs & An Egg Yolk. Adding one extra egg yolk gives these brownies the BEST texture.
- Vanilla Extract. Always.
- Gluten-Free Flour. We recommend King Arthur Measure-For-Measure gluten-free flour for these brownies. If you use another brand (like Bob’s Red Mill), be sure it contains xanthan gum for the best results! (Coconut flour, almond flour, and oat flour will NOT work in this recipe.)
- Cocoa Powder. I recommend a natural cocoa powder here (like Hershey or Ghirardelli) since I think the flavor complements the dulce de leche better, but if you prefer a darker flavor & color, you can use Dutch process cocoa powder.
- Salt. To balance the flavors.
- Chocolate Frosting. Then, it’s time for the frosting! We’re, in essence, making a half batch of our Easy Chocolate Frosting recipe. It’s made from pantry staples like butter, powdered sugar, cocoa powder, vanilla, salt and milk or heavy cream.
Baking Tips To Help You:
- 3 Ways To Separate Egg Yolks & Egg Whites
- How To Measure Flour Correctly (Scoop & Level Method)
- How To Measure Butter (Sticks, Tablespoons & More!)
- Our Favorite Baking Pans For Every Project
How To Make Frosted Gluten-Free Brownies, Step By Step
As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.
Mix Up The Brownie Batter
- Preheat Oven to 325 degrees F. Line a metal 8×8 square pan with parchment paper & set aside.
- Melt Chocolate & Better. In a small saucepan on the stove, melt butter and 2/3 cup chocolate chips over low heat until smooth and glossy. Set aside to cool slightly.
- Whip Sugar & Eggs. In a large mixing bowl, combine sugar, brown sugar, eggs, and egg yolk. Use a hand mixer to beat the eggs and sugar together 2-3 minutes, or until the mixture is lighter in color and the sugar is fully dissolved. (You shouldn’t feel any grit when you rub the mixture between your fingers.) Do NOT skip this step or your brownies won’t have a shiny, glossy top.
- Add Chocolate Mixture. Slowly, mix the melted chocolate mixture into your whipped egg mixture, until smooth. Mix in the vanilla extract.
- Add Dry Ingredients. Next, add gluten-free flour, cocoa powder, and salt. Gently stir until almost combined, with just a few dry spots left. Add the remaining 2/3 cup chocolate chips and gently fold in until well distributed.
- Bake & Cool Brownies. Spread the brownie batter into the prepared pan and bake 25-30 minutes (mine are usually done at the 27-28 minute mark). Cool brownies COMPLETELY on a wire rack before frosting (otherwise the frosting will melt).
Next, Make The Frosting
- Start With The Butter. Add softened butter to the bowl of your stand mixer (or a large bowl). Using the paddle attachment (or a handheld electric mixer), beat the butter on medium-high speed for 2-3 minutes, or until very smooth and light in texture. It should look significantly lighter in color & have increased in volume.
- Add Most Of Your Ingredients. Scrape down the sides of the bowl and add cocoa powder, powdered sugar, vanilla, salt, and 2 Tablespoons of heavy cream to the mixer.
- Mix on LOW first. On LOW speed, pulse the mixer a few times so the powdered sugar and cocoa doesn’t poof out the sides of the bowl. (You can also add the dry ingredients in small amounts if you prefer to avoid messes)
- Increase The Speed. Once it’s just mixed together, add 1/2-1 tablespoon more of cream, along with the corn syrup (if using). Increase the speed of the mixer to medium and mix for another 1-2 minutes, or until the buttercream is light and smooth. Ideally, you want it smooth and light without a lot of extra air bubbles.
- Finish The Frosting. Use a flexible spatula to scrape down the sides of the bowl and press out any extra air bubbles, for best results At this point, the frosting should have a smooth, creamy texture and be easy to spread. It should hold its shape on a spatula if you rotate it around.
- Spread with an offset spatula or pipe frosting with a piping bag and piping tip onto the cooled brownies, as desired.
- Serve & Store. Enjoy right away or store leftover brownies in an airtight container in the fridge 3-4 days. Or, freeze brownies in a freezer bag up to 2 months.
FAQ + Tips For The Best Frosted Gluten-Free Brownies
A Trick For Glossy Frosting. To give this frosting more of a shine, you can add 1 tablespoon of corn syrup. It adds a gorgeous, rich-looking, glossy look that makes these brownies look even more decadent. 100% optional, but fun when you want to make them look over the top.
Cut Them Small! These brownies are R-I-C-H. Super, super rich. Small slices work better than big ones.
Can I Make Them Dairy-Free Brownies? Though I haven’t tested it, this frosted gluten-free brownie recipe should work with a dairy-free butter like Earth Balance buttery sticks. Then, you’ll just need to use dairy-free chocolate in the brownies (like Guittard or Enjoy Life).
Dress Them Up With Sprinkles! For a fun touch, you can absolutely add some sprinkles on top of the frosting! Try classic jimmies or quins any time, or use seasonal sprinkles to celebrate a holiday or special occasion. (Learn all about the different types of sprinkles in our Sprinkles 101 post!)
Recipe Card
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Frosted Gluten-Free Brownies
- Total Time: 53 minutes
- Yield: 12–20 brownies 1x
- Diet: Gluten Free
Description
Fudgy, chewy gluten-free brownies topped with a simple chocolate buttercream? YES PLEASE! These frosted brownies are a delicious, nostalgic treat!
Ingredients
For The Brownies:
- 1/2 cup butter (8 Tablespoons/1 stick)
- 2/3 cup chocolate chips (4 oz/113 grams)
- 1 cup granulated sugar (200 grams)
- 2 large eggs + 1 large egg yolk (save extra white for another use)
- 2 teaspoons vanilla extract
- 3/4 cup gluten-free measure-for-measure flour (90 grams)
- 1/4 cup unsweetened cocoa powder (28 grams)
- 1/2 teaspoon kosher salt
- 2/3 cup (4 oz/113 grams) semi-sweet chocolate chips
For The Chocolate Frosting:
- 1/2 cup butter (8 Tablespoons/1 stick)
- 1 1/2 cups powdered sugar (180 grams)
- 1/3 cup unsweetened cocoa powder (28 grams)
- 2–3 Tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- pinch salt (1/8 teaspoon)
- Optional: 1 Tablespoon corn syrup (to make the frosting more glossy)
Instructions
First, Make The Brownies:
- Preheat Oven to 350 degrees F. Line an 8×8 metal baking pan with parchment paper & set aside.
- Melt Chocolate & Better. In a small saucepan on the stove, melt butter and 2/3 cup chocolate chips over low heat until smooth and glossy. Set aside to cool slightly.
- Whip Sugar & Eggs. In a large bowl, combine sugar, brown sugar, eggs, and egg yolk. Use a hand mixer to beat the eggs and sugar together 2-3 minutes, or until the mixture is lighter in color and the sugar is fully dissolved. (You shouldn’t feel any grit when you rub the mixture between your fingers.) Do NOT skip this step or your brownies won’t have a shiny, glossy top.
- Add Chocolate Mixture. Slowly, mix the melted chocolate mixture into your whipped egg mixture, until smooth. Mix in the vanilla extract.
- Add Dry Ingredients. Next, add gluten-free flour, cocoa powder, and salt. Gently stir until almost combined, with just a few dry spots left. Add the remaining 2/3 cup chocolate chips and gently fold in until well distributed.
- Bake & Cool Brownies. Spread the brownie batter into the prepared pan and bake 25-30 minutes (mine are usually done at the 27-28 minute mark). Cool brownies COMPLETELY before frosting (otherwise the frosting will melt).
Next, Make The Frosting:
- Start With The Butter. Add softened butter to the bowl of a stand mixer (or a large bowl). Using the paddle attachment (or a handheld electric mixer), beat the butter on medium-high speed for 2-3 minutes, or until very smooth and light in texture. It should look significantly lighter in color & have increased in volume.
- Add Most Of Your Ingredients. Scrape down the sides of the bowl and add cocoa powder, powdered sugar, vanilla, salt, and 2 Tablespoons of heavy cream to the mixer.
- Mix on LOW first. On LOW speed, pulse the mixer a few times so the powdered sugar and cocoa doesn’t poof out the sides of the bowl. (You can also add the dry ingredients in small amounts if you prefer to avoid messes)
- Increase The Speed. Once it’s just mixed together, add 1/2-1 tablespoon more of cream, along with the corn syrup (if using). Increase the speed of the mixer to medium and mix for another 1-2 minutes, or until the buttercream is light and smooth. Ideally, you want it smooth and light without a lot of extra air bubbles.
- Finish The Frosting. Use a flexible spatula to scrape down the sides of the bowl and press out any extra air bubbles, for best results At this point, the frosting should have a smooth, creamy texture and be easy to spread. It should hold its shape on a spatula if you rotate it around.
- Spread with an offset spatula or pipe frosting with a piping bag and piping tip onto the cooled brownies, as desired.
- Serve & Store. Enjoy right away or store leftover brownies in an airtight container in the fridge 3-4 days. Or, freeze brownies in a freezer bag up to 2 months.
Notes
- Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Baking Flour for these brownies. If you use another brand, make sure it contains xanthan gum, and measure carefully using a kitchen scale (best) or the scoop and level method to avoid packing extra flour into the measuring cup.
- Cocoa Powder. I recommend a natural cocoa powder here (like Hershey or Ghirardelli) since I think the flavor suits the recipe better, but if you prefer a darker flavor & color, you can use Dutch process cocoa powder.
- Use A Metal Pan. For best results, we only recommend baking these brownies in a metal pan. (Ideally light-colored aluminum). They’ll bake more evenly, and will rise equally. Brownies baked in ceramic or glass pans tend to “climb” the sides and take longer to bake.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Would love to try this recipe, but it isn’t complete. The last thing it shows is the GF flour and then 1/ and that’s it. Hope it gets fixed soon! 😊
Hi, Sabrina! Sorry about that! There was a display error. It’s all fixed and you should be able to see everything properly! Please let me know if you have any other problems.
Hi! I made these today and followed the recipe exactly. I have a question — the blog post talks about using a combo of granulated sugar and brown sugar but both the picture of the ingredients and the recipe card only mention/show granulated sugar. I used all granulated sugar as noted in the recipe card but wondered what the ratio would be of brown to granulated for next time. Thank you!
Hi, Susan! SO sorry for the confusion. I really do use all granulated sugar in this recipe and have updated that comment in the post. If you do want to try it with some brown sugar, you can use 2/3 cup granulated sugar and 1/3 cup brown sugar.
I have made this recipe countless time in 2025. These are my go-to brownies and they are the best I’ve ever had. I have made them dairy free using Country Crock plant-based butter w/ olive oil and there is no difference. They are delicious. People are shocked when I tell them they are gluten-free. Thank you so much!
That’s so wonderful to hear Susan!!! Thanks so much for sharing!
I love plain brownies a whole lot, but sometimes you just need to add a little extra something! And boy oh boy did these brownies deliver. The frosting was perfect.