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Gluten-Free Brownies with Ganache

Chocolate lovers unite! Enjoy these thick and super chocolatey gluten-free brownies after just 30 minutes in the oven! A handful of simple ingredients create the most delicious brownie treat smothered with a ganache glaze. 

gluten-free brownies with ganache icing on top sprinkled with chopped nuts and chocolate chips, all cut into squares

Why I Love This Recipe for Gluten-Free Brownies with Ganache

These gluten-free brownies are the perfect gooey and chewy brownies, and you can make them from scratch with super simple ingredients! 

The brownies themselves are pretty moist and fudgy, but the addition of the silky smooth chocolate ganache on top takes these brownies to the next level. Any chocolate lover will come running if you have these brownies in your house!

Key Ingredients for Gluten-Free Brownies

gluten free brownies with ganache ingredients- gluten free flour, salt, vanilla, honey, olive oil, cocoa powder, brown sugar, butter, chocolate, heavy cream, and eggs.

GF Brownie Ingredients:

  • Gluten-Free Flour: Choose a blend with xantham gum (otherwise it won’t work)
  • Cocoa Powder: Unsweetened
  • Unsalted Butter: Melted
  • Light Brown Sugar
  • Honey
  • Eggs: Room temperature
  • Olive Oil: Light
  • Vanilla Extract
  • Salt

Gluten-Free Ganache Icing:

  • Heavy Cream
  • Dark Chocolate: Milk chocolate will be good too.

Optional ingredient additions include toppings! You can use chopped nuts, chocolate chips, sprinkles, or even gluten-free marshmallows as decoration. 

Find the full printable recipe with specific measurements below.

How to Make GF Brownies and Ganache Icing

Step 1: Preheat and Prep

Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.

Step 2: Mix Ingredients

Add the melted butter, light brown sugar, and sifted cocoa powder to a large mixing bowl and beat everything together until it’s smooth. Add the eggs, oil, honey, salt, and vanilla extract, and mix until everything is fully incorporated.

mixing brownie batter in a bowl with a hand mixer.

Step 3: Add Gluten-Free Blend

Add the gluten-free blend and mix until it’s combined in the batter using a silicone spatula.

mixing the flour into the brownie batter with a silicone spatula.

Step 4: Bake

Pour the batter into the prepared pan, smooth it with a spatula, and bake for 30 minutes. Let it completely cool before making the ganache.

brownie batter in a parchment lined baking dish.
cooked gluten free brownies in the baking pan.

Step 5: Make Ganach

Place the chopped chocolate in a medium bowl. In a separate microwave-safe bowl, heat the heavy cream in the microwave for 1-2 minutes, or until it comes to a simmer. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate. Microwave the mixture for 15 seconds at a time, stirring after each interval until the chocolate has melted and the mixture is smooth. Be sure not to overheat.

chocolate ganache in a bowl.

Step 6: Add Ganache and Toppings

Spread the ganache evenly over the cooled brownies, and then sprinkle with chocolate chips and chopped nuts. Place the brownies in the fridge for a few hours to set the ganache. Once set, cut the brownies and serve.

sheet of gluten free brownies on a wire rack with ganache smeared on top and chocolate chips and peanuts sprinkled on top.

Slice into squares to serve.

cut squares of gluten free brownies with ganache and toppings

Recipe FAQs

What makes a brownie fudgy?

The fat-to-flour ratio. You need the butter, chocolate, and olive oil to balance out the GF flour. 

Why do my eggs need to be at room temperature?

Unless a recipe specifically calls for cold eggs, you’re always going to want to use room-temperature eggs – especially while baking. Room-temperature eggs are easier to mix into a batter than cold eggs, so be sure to take them out of the refrigerator at least 30 minutes before using them. 

Do I need to line the brownie pan with parchment paper?

Yes! This is crucial in making sure your brownies cook evenly and don’t burn. The Parchment paper will disperse the heat much better than greasing the pan would. 

How long will these brownies last?

Store them in an airtight container in the refrigerator (because of the ganache) for about 3 days.

close up of two gf brownies with ganache stacked on top of each other with a bite taken out of the top one

More Gluten-Free Dessert Recipes to Try

If you tried this Gluten-Free Brownies with Ganache or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

gluten free brownies with ganache and peanuts on top.

Gluten-Free Brownies with Ganache

5 from 2 votes
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Course: Dessert
Cuisine: American
Diet: Gluten Free
Allergy: Gluten Free
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

Gluten-Free Brownies

  • 3/4 cup Gluten-Free Blend (with xantham gum)
  • 3/4 cup Unsweetened cocoa powder
  • 1/2 cup Unsalted Butter, melted
  • 1 cup Light brown sugar
  • 1 tbsp Honey
  • 2 Eggs (large; room temperature)
  • 4 tbsp Olive oil
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt

Ganache

  • 1/2 cup Heavy cream
  • 8 oz Dark chocolate (chopped)

Optional

  • Chocolate chips
  • Chopped nuts
  • Sprinkles
  • Gluten-free marshmallows

Instructions

  • Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
  • Add the melted butter, light brown sugar, and sifted cocoa powder to a large mixing bowl and, using a hand mixer, beat until smooth. Add the eggs, oil, honey, salt and vanilla extract, and mix until everything is fully incorporated.
    3/4 cup Unsweetened cocoa powder, 1/2 cup Unsalted Butter, melted, 1 cup Light brown sugar, 1 tbsp Honey, 2 Eggs (large; room temperature), 4 tbsp Olive oil, 1/4 tsp Salt, 1 tsp Vanilla extract
    batter for gluten free brownies in a white bowl with hand mixers.
  • Add gluten-free blend and mix until combined using silicone spatula.
    3/4 cup Gluten-Free Blend (with xantham gum)
    mixing the flour into the brownie batter with a silicone spatula.
  • Pour the batter into the prepared pan, smooth it with a spatula and bake for 30 minutes. Let it completely cool before making the ganache.
    brownie batter in a parchment lined baking dish.

Ganache

  • Place the chopped chocolate in a medium bowl. In a separate microwave-safe bowl, heat the heavy cream in the microwave for 1-2 minutes, or until it comes to a simmer. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate. Microwave the mixture for 15 seconds at a time, stirring after each interval until the chocolate has melted and the mixture is smooth. Be sure not to overheat.
    8 oz Dark chocolate (chopped), 1/2 cup Heavy cream
    chocolate ganache in a bowl.
  • Spread the ganache evenly over the cooled brownies, and then sprinkle with chocolate chips and chopped nuts. Place the brownies in the fridge for a few hours. Once the ganache is set, cut the brownies and serve.
    Chocolate chips, Chopped nuts
    sheet of gluten free brownies on a wire rack with ganache smeared on top and chocolate chips and peanuts sprinkled on top.
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