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.
Ingredient Overview
- 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.
Ingredient Substitutions:
- 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!)
FAQs:
- 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.
Recipe Variations:
- 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.
Special Tools:
- 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
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
Fudgy Gluten-Free Brownies
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Priscilla says
These are SO delicious and so easy to make! My husband and I devoured half a pan and I froze the rest to try to control myself. Thank you for such a great recipe Stephanie!
Stephanie Simmons says
Hi Priscilla! So glad to hear that you loved these brownies! We always devour them so quickly too. 🙂
Kiley says
Love love love these brownies. Absolutely incredible, I’ve made a lot of gf brownie recipes over the last several years and none of them compare. The consistency and flavor is fantastic and the most similar I’ve ever gotten to normal gluten brownies, and honestly? My sisters that can eat gluten confirmed they were even better.
Stephanie Simmons says
Thanks so much for your rave review, Kiley! So glad you and your sisters loved these. Happy baking! 🙂
Mariam says
Seriously didn’t expect to actually get the shiny crackly top layer! And oh my how fudgey this turned out ? all 16 slices were devoured by the fam within an hour. I think everyone agreed they’re probably better than ‘normal brownies’. Definitely will be my go to recipe.. goodbye boxed brownies! Thanks Steph!
Stephanie Simmons says
Thank you for your kind comment Mariam! So glad you enjoyed these ❤️
Mav says
Hi! I’m wondering if I want to substitute AP flour for the almond flour, will the quantity remain the same? Thanks! Can’t wait to give it a try!
Stephanie Simmons says
Hi! I haven’t tried that but I’m pretty confident it would work! It sounds like they can be substituted for each other in the same quantity 🙂
kemala hayati says
can i use compound chocolate to replace choco chip?
Stephanie Simmons says
Hi Kemala! Sorry for my late reply – yes I think that would work!
Jordan says
I have been on a long, seemingly never-ending quest to find the perfect brownie. These look like they might be the one. Fudgy center. Crackly top. Heaven.
Stephanie Simmons says
Yes – they are like a little taste of Heaven! 🙂
April says
Your amazing looking desserts are gonna get me in trouble lol. I love sweets but I try to stay away from them. I don’t make a lot of desserts because I wouldn’t be able to stop eating them! if I do make them, I make sure to give them away asap. I wouldn’t get rid of this brownie though! It’s the best looking gluten free brownie I have ever seen.
Stephanie Simmons says
LOL they’re getting me in trouble too! I’m actually working on more recipes that are healthy (aka not dessert) and small-batch dessert recipes – so you don’t end up eating like, two dozen cookies! Stay tuned 🙂
Jayashree says
These looks so sinful delicious. I need them now. Lovely share.
Stephanie Simmons says
Thanks a bunch! 🙂
Alisa Infanti says
I am always looking for healthier versions of my favourite baked goods and I really like how you have used almond flour. I always have this at home. I am pinning this for later and making this for a valentines surprise for my kids. Maybe in the shape of a heart if i can manage!
Stephanie Simmons says
Ahh that’s fantastic!! I hope they love t! ❤️
Nicole Tingwall says
These look absolutely to die for!! I love when brownies get those little crinkles. So yummy!
Stephanie Simmons says
Thank you!! ❤️ the crinkly top is the best part!
Allison hanson says
YUM! I am going to make these for a GF friend. thanks for sharing!
Azlin Bloor says
They look really good, the inside is so incredibly moist. It’s always wonderful when you crack a recipe, whether you planned to do it or not! Amazing pics, too.
Nicole says
These look so decadent!!
Annie says
O my goodness these look and sound delicious! I need to make these! Thanks for sharing!
Stephanie Simmons says
Thanks so much! Hope you love them!