Fudgy Gluten-Free Brownies
These Gluten-Free Brownies are rich and fudgy with a crinkly 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.
Servings: 9 to 18 brownies
Ingredients
- 3/4 cup salted butter, melted 12 tbsp, or 170 grams. You can sub oil for dairy-free.
- 2 cups semi-sweet chocolate 12 ounces or 365 grams (use dairy free if needed - chips or baking bars are both fine!)
- 1/2 cup cocoa powder 60 grams. See note below
- 4 large eggs, at room temperature
- 1 cup + 1 tbsp granulated sugar 228 grams
- 1 and 1/2 cups powdered sugar 173 grams
- 1 tsp vanilla extract See note below
- 1 cup almond flour 84 grams
- 1/4 tsp salt
- 1 cup chocolate chips, optional 183 grams
Instructions
- Prep: Preheat oven to 350° F. Spray a metal 9x9 baking dish with non-stick spray and 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. Whisk in the cocoa powder. Set aside to cool a bit.3/4 cup salted butter, melted, 2 cups semi-sweet chocolate , 1/2 cup cocoa powder
- Finish the Batter: Add the eggs and granulated sugar to a large mixing bowl. Whisk for about 1-2 minutes, until the sugar is dissolved. You'll be able to feel this by rubbing a bit of mixture between your fingers - it should feel completely smooth. Whisk in the powdered sugar and vanilla. Then, pour the chocolate mixture into the bowl of eggs & sugar and whisk to combine. Stir in the almond flour and salt, folding in until just combined. Stir in 1/2 cup of chocolate chips, if desired.4 large eggs, at room temperature , 1 cup + 1 tbsp granulated sugar, 1 and 1/2 cups powdered sugar , 1 tsp vanilla extract , 1 cup almond flour, 1/4 tsp salt, 1 cup chocolate chips, optional
- Bake: Pour batter into your prepared pan and bake for 36 to 41 minutes. A toothpick inserted in the center should have thick batter (a mix of thick batter & moist crumbs is ideal). It shouldn't have all wet batter. A toothpick inserted in the edge will be almost clean. Don't over bake! The brownies will set up to the perfect fudgy consistency as they cool. Note: I know some folks are concerned about underbaked or raw brownies - If you're concerned, check the center with an instant read food thermometer - as long as the brownies are past 160℉, they're safe to consume as that's the temp at which raw eggs are cooked & safe to eat! Therefore, fudgy brownies are not "raw".
- Serve + Store: Let brownies cool in the pan for 1 hour before removing and slicing. Store cooled leftovers in an airtight container at room temp for 4-5 days.
Notes
Cocoa Powder Types: Use natural cocoa for a classic taste, or black cocoa powder for an oreo taste (that's the type they use in oreos!). You can also use dutch process cocoa powder for a more dark chocolate flavor.
Slicing Neat Brownies: 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!
Vanilla: 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!
Nutrition: Nutrition info includes the optional chocolate chips.
Nutrition
Serving: 1slice | Calories: 738kcal | Carbohydrates: 81g | Protein: 9g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 223mg | Potassium: 387mg | Fiber: 6g | Sugar: 68g | Vitamin A: 612IU | Calcium: 88mg | Iron: 4mg