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!