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Rich and fudgy Gluten Free Brownies are the ultimate chocolate treat. Stir them together in under 15 minutes, then just try to wait for them to bake and cool. Using almond flour makes these super easy and extra delicious with that perfect crackly top.
Easy Gluten Free Brownies
If you are a chocolate lover, then there really is no better dessert than a brownie. There isn’t much argument around this fact, but there is certainly plenty of debate about cakey versus fudgy brownies. And whether it’s the end pieces or the middle pieces that are the best.
I am firmly on Team Fudgy. Since I’ve been gluten free, it’s been a mission of mine to find the most perfectly chewy gluten free brownies. It’s been hard, you know, testing different ingredients and techniques. But I took one for the team and sampled each and every chocolaty bite. And here I’ve found the perfect way to make the best gluten free brownies that are rich and fudgy with that perfectly crackled shiny top everyone loves.
Seriously, it’s so easy that you’ll be making these all the time. I know that it’s my go-to recipe from now on.
By the way, I’ll take one of the corner pieces. A bit of the edge, a bit of the middle – it’s the best of all worlds!
What do Gluten Free Brownies taste like?
In a word, chocolate!
First of all, this brownie recipe uses chocolate chips and cocoa powder, unlike some that just use cocoa. And, there is no flour. So there is no weird flavor or aftertaste that you can occasionally get with some gluten free flours. It also really allows for intense chocolaty goodness.
Now, these brownies aren’t technically flourless. They are actually almond flour brownies, but the hint of nutty flavor doesn’t overpower and really does enhance the chocolaty flavor. And it adds to the richness of this classic dessert.
What Makes This Recipe Work
These are not only gluten free brownies, but this brownie recipe produces a fudgy texture and that shiny, crackly top everyone loves.
It’s the chocolate chips that are used in addition to the cocoa powder that gives these that intense chocolaty flavor, perfect chewiness, and help give the brownies that glossy top.
Using almond flour is another factor that makes them so tasty, and it is this higher fat ratio and lack of baking powder or soda that makes them fudgy instead of cakelike.
And the final step in achieving that crackled top is the technique of beating the eggs and sugar together long enough to start to dissolve the sugar crystals, then adding that warm melted butter and chocolate mixture to make sure it is fully dissolved. This is key to a crackly, shiny crust on your brownies.
The other advantage to this recipe is that you can make thin brownies in a 13×9 inch pan or super thick ones in an 8-inch square pan. But no matter how thin or thick you make them, they still turn out chewy and rich.
It’s pretty amazing how common ingredients from your pantry and fridge come together in just a few minutes to produce such a simple but truly epic treat.
- Unsalted butter: Just one stick that you’ll start off by melting.
- Chocolate chips: Your favorite brand of basic semisweet morsels will do.
- Eggs: Let these come to room temperature.
- Granulated sugar: Gotta make them sweet.
- Cocoa powder: For an extra dose of chocolate.
- Almond flour: This is different from almond meal as it is more finely ground. Technically almond meal does work in this recipe, but almond flour gives a better texture to your brownies.
- Salt: It’s essential because a little bit always enhances the sweetness of any dessert recipe.
- Vanilla extract: Yes, vanilla makes chocolate taste even more chocolaty. Make sure the brand you use is gluten free.
How to Make Gluten Free Brownies
Start by preheating your oven to 350°F and lining your baking pan with parchment paper. Remember, you can use an 8-inch square pan or a 9×13-inch rectangular pan.
Using a double boiler or a glass or metal bowl set over a saucepan of simmering water, melt the butter, then add the chocolate chips and stir until melted. Set aside. Then in another bowl, whisk the eggs and sugar together for about two minutes until they are slightly thickened and pale yellow, and the sugar is nearly dissolved.
While whisking constantly, slowly pour the melted chocolate mixture into the egg mixture. Then whisk in the cocoa powder, almond flour, salt, and vanilla extract. If you want to add some chocolate chips or walnuts, now’s the time.
Pour the batter into the prepared pan and bake at 350°F. You’ll need about 30-35 minutes for the square pan or 20-25 minutes for the rectangular one. The brownies should be just set in the middle.
Let them cool completely in the pan before cutting them. The easiest way to cut the gluten free brownies is to lift the brownies out of the pan with the parchment paper and cut them on a cutting board using a serrated knife. Because they are so fudgy, you’ll likely want to wipe the knife blade clean between each cut.
How to Store Homemade Brownies
Store your brownies in an airtight container or wrapped tightly with plastic wrap. You can keep them at room temperature for up to 2 days, and about a week in the fridge. They may get slightly more dry the longer you keep them, but they will still be chewy and delicious.
If you want to keep some extra gluten free brownies on hand for any time a chocolate craving strikes, you can freeze them. Place them in an airtight container that you either wrap in plastic wrap or place in a plastic freezer storage bag and squeeze the air out. You can also individually wrap them in plastic and place them in a sealed container or plastic zip top bag. For the best quality, enjoy them within two months.
Tips for Success
While this is an easy recipe, there are a few tips that will make sure you achieve brownie perfection every time.
Be Careful With Temperature
For melting the butter and chocolate, you want to use a double boiler and make sure the water is just at a simmer so that you don’t scorch the chocolate. Also, let the chocolate mixture cool just a bit. You can do this while you are beating the eggs and sugar. Then when you add it to the egg mixture, do so slowly while whisking constantly to avoid scrambling the eggs.
Beat the Eggs Long Enough
While we aren’t trying to achieve cakey brownies here, there is no baking powder, baking soda, or another leavening in this recipe. So in order to get just a bit of lift, you want to beat them for a couple of minutes to make it slightly thick and pale yellow. This ensures that the sugar is fully dissolved so you get that shiny top.
Line the Pan with Parchment Paper
This step is definitely worth it to keep these uber-fudgy gluten free brownies from sticking to the pan. It also allows you to pull the brownies right out of the pan and cut them on a cutting board to get perfect squares instead of a mangled mess.
Try stirring in a cup of chocolate chips, or even white chocolate chips or peanut butter chips before baking. You can also add toasted walnuts or pecans. Make frosted brownies with either homemade vanilla frosting or chocolate frosting.
Or turn it into something epic like one of these recipes that starts with this basic gluten free brownie recipe.
Of course, all you need to enjoy rich gluten free brownies is a glass of milk. But you can turn your brownies into an even more indulgent dessert.
- Serve them a la mode: Add a scoop of your favorite ice cream, like this simple but spectacular No-Churn Cheesecake Ice Cream.
- Make a sundae: In addition to the ice cream, you can add Hot Fudge Sauce, whipped cream, and a cherry.
- Add a sauce: A fruit sauce is a great pairing with the chocolate, like a drizzle of Raspberry Sauce.
Things You’ll Need
- Sheets of parchment paper make it easy to line the pans.
- I like having a set of glass bowls in various sizes.
- Bob’s Red Mill Almond Flour is what I used to make them.
- For the best flavor and to know it is gluten free, I love Nielsen-Massey Vanilla.
Fudgy Gluten Free Brownies
- 1/2 cup unsalted butter (one stick)
- 1 cup semisweet chocolate chips
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1/2 cup almond flour
- 1/2 tsp salt
- 2 tsp pure vanilla extract
- optional 1 cup of chocolate chips or walnuts
- Preheat your oven to 350°F and line an 8-inch square pan or a 13×9 inch pan with parchment paper.
- In a double boiler or a bowl set over a simmering pan of water, melt the butter, then add the chocolate chips, stirring until melted. Set aside to cool slightly.
- In a large bowl, whisk together the eggs and sugar for about two minutes until it is thickened slightly and pale yellow.
- While whisking constantly, slowly add melted chocolate mixture a little at a time until it has all been incorporated.
- Whisk in the cocoa powder, almond flour, salt, and vanilla. Stir in the additional chocolaytechips or walnuts, if you are using them.
- Pour the batter into the prepared pan and spread evenly.
- Bake at 350°F until just set in the middle. This will take 30-35 minutes for the 8-inch square pan or 20-25 minutes for the 13×9-inch pan.
- Cool completely in the pan before cutting into squares. The easiest way to do this is to lift the brownies out of the pan with the parchment paper and cut them on a cutting board using a serrated knife that you wipe clean between each cut.