Fudgy Gluten-Free Brownies

Fudgy Gluten-Free Brownies

These Gluten-Free Brownies are rich, deeply flavored, with a fudgy center and crackly lid. 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.

Course Dessert

Cuisine Dessert

Keyword best fudgy brownies, gluten free brownies, fudgy gluten free brownies, easy gluten free dessert, best gluten free brownies

Prep Time 10

Cook Time 30

Total Time 40

Servings to 18 brownies

Calories 364kcal

Author Stephanie Simmons

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 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 9x9 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

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!

Nutrition