These Gluten-Free Brownies are rich, deeply flavored, with a fudgy center and a crackly top. You’d never know they’re gluten-free! All you need are a few basic ingredients and some almond flour to make these little bites of heaven a reality.
Whether you’re gluten-free or not, make these brownies. This is a relatively simple, and totally delicious recipe for the most fudgy gluten-free brownies! Plus, warm brownies with a big ‘ol scoop of mint chocolate ice cream on top?! Who can resist!
Why you’ll love this recipe:
- Fudgy Brownies – These are rich, fudgy, chewy brownies that are full of chocolate flavor – and you’d never know they are gluten-free!
- Easily Made Gluten-Free – This simple recipe is easily made gluten-free by using almond flour rather than all-purpose flour.
- Simple Ingredients – Even though this is a gluten-free recipe, it’s still made with basic ingredients that you likely have in your pantry already.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- Chocolate – Baking chocolate bars work best here, but you can also use semi-sweet chocolate chips in a pinch.
- Vanilla extract – Use real vanilla extract for best results.
- Cocoa Powder – Yes we’re using both cocoa powder and melted chocolate – I never was one to skimp where chocolate is concerned.
- Almond Flour – Almond flour keeps this recipe gluten-free! Use your favorite brand.
- Dairy-Free – Swap the butter for vegan butter or coconut oil, use dairy-free chocolate chips, and you’ve got yourself dairy-free brownies!
- Almond Flour – I think a cup for cup gluten-free flour blend would work in this recipe as well, but I’ve only tested it with almond flour.
How to Make this Recipe Step-by-Step:
Step 1: Make the Brownie Batter. Melt the chocolate and butter together in a small bowl. Beat the eggs and sugar in a medium or large bowl on high speed.
Step 2: Finish the Brownie Batter. Fold the chocolate mixture into the beaten eggs, then fold in the dry ingredients.
Step 3: Bake the Brownies. Spread the batter in your prepared 9×9 pan and bake as directed in the recipe card below.
As usual, I recommend serving anything warm and chocolatey with a heaping scoop of ice cream – mint chocolate chip pairs excellently with these! I think I may love them more than regular brownies.
Expert Success Tips:
- Don’t Over Bake – Brownies set up more as they cool so don’t over bake them.
- Pan Choice – Don’t use a glass pan, as they conduct heat poorly. Ceramic and metal pans are the best option (that goes for just about anything you bake!)
- Yield – You can slice these into smaller pieces to stretch the yield, since they are rich (but not too sweet!)
- Can I double or halve this recipe? Yes! You can halve this recipe and bake the brownies in a standard size loaf pan. Lessen your bake time to 18-20 minutes and add time as needed, checking for doneness as indicated in the recipe card. You can double and bake in a 9×13 pan, and the bake time should be similar to the original recipe.
- Can I make this recipe ahead? Yes! These can be made a day ahead, cooled at room temperature, then covered well with foil before slicing and serving the next day.
- Mix Ins – Feel free to have fun adding mix-ins to your almond flour brownies! Try dark chocolate chips or semi-sweet chocolate chips. You can even add chopped candy bars, or chopped pecans or walnuts. I recommend using about 3/4 cup of chocolate chips, nuts, or other mix-in. In my opinion, the perfect brownie always has a littleee extra somethin’.
Serving + Storing this Recipe:
Allow baked brownies to cool for 30 minutes to 1 hour before digging in (or as long as you can stand, haha!). These are amazing warm from the oven, but will cut neater slices when cooled. Store brownies in an airtight container at room temperature for 4-5 days or in the fridge 5-6.
- 9×9 Pan – A ceramic or metal 9×9 square pan is ideal for this recipe.
- Offset Spatula – An offset spatula makes spreading batter a breeze, and I use it for tons of things – especially when frosting cakes, bars, etc.
More of the Best Brownies to Love:
- Biscoff Stuffed Brownies
- 5-Ingredient Brownies
- Gooey S’mores Brownies
- Black Forest Brownies
- Fudgy Red Velvet Oreo Brownies
- Layered Mint Chocolate Brownies
- Fudgy Triple Chocolate Skillet Brownie
- Salted Caramel Pretzel Brownies
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Fudgy Gluten-Free Brownies
- 6 tbsp salted butter can sub melted coconut oil
- 1 cup semi-sweet chocolate chips use dairy free if needed
- 2 large eggs
- 1 cup cane or granulated sugar
- 1/4 tsp vanilla extract see note
- 1/2 cup almond flour
- pinch of salt
- 1/4 cup unsweetened cocoa powder
- Prep: Preheat oven to 350° F. Spray a ceramic or metal 9×9 baking dish with non-stick spray and/or line with parchment paper.
- Make the Brownie Batter: Melt the butter and chocolate in a small bowl in the microwave, in 30 second intervals, stirring between each. When there are some lumps left, stir until they have melted and the mixture is smooth. Set aside to cool a bit. Add the sugar and eggs to a large mixing bowl. Beat with an electric mixer until combined, then continue mixing for 1 minute on high speed. Add the vanilla and mix for a few seconds. Pour the mostly-cooled chocolate/butter mixture into the bowl with the eggs and sugar, and fold in gently with a spatula. Then, gently fold in the dry ingredients with a silicone spatula until everything is combined.
- Bake: Pour batter into your prepared pan and bake for 28-33 minutes. A toothpick inserted in the center may have some moist crumbs on it, but it shouldn't have liquid on it.
- Serve + Store: Let brownies cool about 1 hour before enjoying, or let cool completely if you want to cut neat squares. Store cooled leftovers in an airtight container at room temp for up to 5 days or in the fridge for up to 7.
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