Gluten-Free Brownie Mix
Just stir in 2 eggs, melted butter or vegetable oil, and water. Spoon into pan, bake, and enjoy.
Another benefit: we’ve worked hard to ensure that brownies made from our mix will stay fresher longer than brownies made from other mixes.
What you get
King Arthur Flour is proud to introduce the very best gluten-free brownie mix you’ll ever bake. 17-ounce mix makes sixteen 2”-square brownies.
- Certified Gluten-Free™ by the non-profit Gluten-Free Certification Organization (GFCO), a program of the Gluten Intolerance Group (GIG®).
Test kitchen tips
Note: you must use real eggs in this recipe; flax- or starch-based egg replacers don't work well.
Tips for success with your gluten-free brownie mix: Baking times can vary considerably, depending on the pan used.
- In darker pans, including our corrugated King Arthur Flour/USA pans, bake for 30 to 35 minutes.
- In lighter-colored pans, bake for 35 to 40 minutes.
- For glass pans, decrease the oven temperature to 325°F, and bake for 40 to 45 minutes.
When done, the brownies’ internal temperature should register 214°F to 218°F on an instant-read thermometer. A toothpick inserted in the center may come out with a few moist crumbs clinging to it; it doesn't have to be absolutely clean.
To make more cake-like brownies
Following the directions as written will yield a very fudgy brownie. If you prefer a less fudgy (yet still moist and tender) brownie, substitute 10 tablespoons melted butter + 3 large eggs for the butter or oil, water, and eggs called for. Mix and bake as directed.