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. ❤
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Fudgy Gluten-Free Brownies
Fudgy gluten-free brownies with a crunchy, crackly top! Made with almond flour and other pantry staples! A few easy swaps make these dairy-free, too!
Ingredients
- 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
Instructions
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Prep: Preheat oven to 350 degrees. Spray a glass 8x8 baking dish with non-stick spray or line with parchment paper. Set aside.
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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.
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Sift the almond flour into a medium mixing bowl. Add the cocoa powder and salt, and whisk to combine. Set aside.
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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.
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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.
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Store: Store leftovers, covered tightly with foil, at room temp for up to 5 days or in the fridge for up to 7.
Recipe Notes
NOTE: To get the most clean-cut brownies, I recommend letting them cool to room temp, then covering the pan tightly with foil, and refrigerating the brownies overnight. They won't dry out in the fridge - and you'll get perfectly clean slices! If you don't care about clean slices, definitely dig in while they're still warm!
NOTE: There seems to be some debate regarding vanilla and it's place in gluten-free baked goods. If you truly cannot have gluten, I recommend leaving it out to be safe!
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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!