The most perfect, rich, deeply flavored brownies with a fudgy center and crackly lid – and they happen to be GLUTEN FREE! All you need are basic pantry staples and some almond flour to make these little bites of heaven a reality!
(This post was originally published in January 31st of 2018, but I just updated it with fresh photos!)
I never set out to master the art of the gluten-free brownie – but people – I think I have done it. It only took a few super nasty batches along the way for me to get it right. RIP to all the butter and chocolate that was sacrificed on the way to these most perfect fudgy gluten-free brownies!
One of the first batches of gluten-free brownies I made – er, attempted – tasted EXACTLY LIKE SAWDUST. No thank you.
I am happy to announce that the days of sawdust brownies are over! These are deeply flavored, incredibly fudgy and gooey in the middle, and they have that lovely crunchy, crackly top.
I’ve learned that getting that crackly-top on brownies is best achieved with a three-bowl brownie method. Yes, I’m sorry friends, this is not a one-bowl recipe, but that doesn’t mean it isn’t doable or easy, or worth a little extra mess – because it most definitely is.
It’s important to beat the eggs and sugar together, in their own bowl. It’s important to sift together the dry ingredients in their own bowl. And, finally, It’s important to melt the chocolate and butter together, in their own bowl.
With this recipe, it’s important to FOLD the dry ingredients into the wet ingredients, if brownie perfection is what you’re after. And, that is, in fact, what we’re after here.
The depth of flavor in these brownies is achieved by using cocoa powder AND a melted chocolate and butter mixture. I never was one to skimp where chocolate is concerned. (You’re welcome ?)
You’ll be happy to know that there IS flexibility with the type of chocolate you use here. I’ve used Nestle, Ghirardelli and the store-brand Aldi chocolate chips in this recipe – and these brownies have been fabulous each time. I recommend semi-sweet, regardless of the brand you choose.
So, go! Dig through your pantry – give some life to that sad little half-full bag of chocolate chips sitting in the far back corner.
A fudgy gluten-free brownie recipe that is chocolate-flexible and only requires one “special” ingredient? I’m in!
Oh, and if you have an aversion to nuts – never fear. My nut-hating husband loved these regardless of them being 1) gluten-free and 2) containing almond flour. There’s absolutely no almond taste at all!
Even if you aren’t gluten-free, make these brownies. I’m not gluten-free but I cannot stop making (or eating) these! And, if you are gluten-free, rejoice! This is a relatively simple, and totally delicious recipe for the most fudgy gluten-free brownies.
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 love them more than regular brownies. ❤
Did you make this recipe? Snap a photo and leave a comment!
Fudgy Gluten-Free Brownies
- 6 tbsp salted butter can sub melted coconut oil
- 1 cup semisweet chocolate chips use dairy free if needed
- 1/2 cup almond flour
- pinch of salt
- 1/4 cup cocoa powder
- 2 eggs
- 1 cup cane or granulated sugar
- 1/4 tsp vanilla see note
- Prep: Preheat oven to 350 degrees. Spray a glass 8x8 baking dish with non-stick spray or line with parchment paper. Set aside.
- 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, whisk until they have melted and the mixture is smooth. Set aside.
- Sift the almond flour into a medium mixing bowl. Add the cocoa powder and salt, and whisk to combine. Set aside.
- In a third, large mixing bowl, add the sugar and eggs. Beat with an electric mixer until just combined. 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, add the dry ingredient mixture into the bowl with the wet ingredients, and fold in gently with a spatula until all ingredients are combined - batter will be very thick.
- Bake: Pour into the prepared baking dish and bake for 32-35 minutes. A toothpick inserted in the center may have some crumbs on it but it shouldn't have liquid on it. They might seem not quite done, but they'll set up more while they cool.
- Store: Store leftovers, covered tightly with foil, at room temp for up to 5 days or in the fridge for up to 7.
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