Gluten Free Brownies

A red circle with the letters GF

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These rich and fudgy gluten-free brownies are one of my favorite baked treats. They’re easy to make and extra chocolatey, with those perfect crackly tops! Mix up the batter in one bowl in just a few minutes.

The hardest part is waiting for your gluten-free brownies to cool down enough to eat. Luckily, these are delicious served warm with chocolate chip ice cream or no-churn dulce de leche ice cream for the ultimate brownie sundae!

a stack of three fudgy gluten free brownies on a pale pink plate
  • Cuisine Inspiration: American
  • Primary Cooking Method: Baking
  • Dietary Info: Gluten-free
  • Skill Level: Easy

Even with the age-old debate of cakey vs. fudgy brownies, crispy end pieces vs. soft middle pieces, I think we can all agree: homemade brownies are the best! Me? I’m firmly Team Fudgy Brownie. And since I’ve been gluten-free, I set out to create the perfectly chewy gluten-free chocolate brownies. After years of baking this recipe, I’ve found the ideal way to make the best gluten-free bars that are rich and fudgy with that perfectly crackled, shiny top everyone loves. Of course, that means I’m sharing it with you!

Why You’ll Love This Gluten-Free Brownies Recipe

  • Double the chocolate. First of all, this brownie recipe uses chocolate chips and cocoa powder, unlike some that just use cocoa. Why choose one or the other when you can have both? It’s the high-fat ratio and lack of leavening that make these brownies fudgy instead of cake-like.
  • Made with almond flour. These are almond flour brownies, but the hint of nutty flavor doesn’t overpower them. I find it actually enhances the flavor, without any of the weird aftertaste you occasionally get from some gluten-free flours.
  • Ridiculously easy. This gluten-free brownies recipe is so easy, don’t be surprised when you’re making these all the time. One bowl and a few minutes are all you need to mix the batter.
  • Versatile. Use this recipe as the base for the likes of rocky road brownies, Baileys fudge brownies, and gluten-free brookies! You can add nuts or chocolate chips, or top them with frosting. The sky’s the limit.
plastic spatula picking up one of the brownies in the parchment-lined baking pan

Recipe Ingredients

My gluten-free brownies are intensely chocolatey and chewy thanks to melted chocolate AND cocoa powder in the batter. Here are the simple ingredients you’ll need to make them. Scroll down to the recipe card after the post for the printable recipe with the full amounts and details.

  • Unsalted Butter – You can use salted butter instead if you like, but I would omit the extra salt in that case.
  • Chocolate Chips – Your favorite brand of semisweet chocolate chips will do. You can also make this recipe with dark chocolate or chopped chocolate bars.
  • Eggs – Let these come to room temperature.
  • Granulated Sugar – You could also use light brown sugar.
  • Cocoa Powder – This can be natural unsweetened cocoa powder or Dutch-processed cocoa powder. The batter with be darker and fudgier with Dutch-processed cocoa.
  • Almond Flour – This is different from almond meal as it’s more finely ground. Technically, almond meal does work in this recipe, but almond flour gives the brownies a better texture.
  • Salt
  • Vanilla Extract – My little secret to enhance the flavor. Make sure the brand you use is gluten-free.
bowls of chocolate chips, butter, sugar, salt, cocoa powder, vanilla extract, and almond flour plus four eggs on a napkin on a marble tabletop

How to Make Gluten-Free Brownies

You can make thinner brownies in a 9×13-inch pan, or big, thick brownies in an 8-inch square pan. I love that no matter how thin or thick you make them, these still turn out chewy and rich! Follow the steps below. You’ll find the printable instructions in the recipe card after the post.

  • Prepare. Start by preheating your oven to 350°F and lining your chosen baking pan with parchment paper.
  • Melt the butter and chocolate. Meanwhile, melt the butter and chocolate chips in a double boiler (or a glass or metal bowl set over a saucepan of simmering water). Stir until melted, then set aside.
  • Beat the eggs and sugar. 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.
  • Make the batter. 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.
  • Bake the brownies. Pour the batter into the prepared pan and bake at 350°F. You’ll need about 30-35 minutes for a square pan or 20-25 minutes for a rectangular one. The brownies should be just set in the middle when they come out of the oven.
  • Let them cool completely in the pan before cutting them. The easiest way to cut these 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.

Tips for Success

  • Be careful with the temperature. You’ll want to use a double boiler when melting the butter with the chocolate. 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. 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 other leavening agent in this recipe. To give the brownies lift, be sure to beat the eggs enough so that they’re slightly thick and pale yellow. This ensures that the sugar is fully dissolved for a glossy, crackly 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.
a pile of several gluten free brownies on a pink plate

Easy Variations

While these gluten-free brownies are guaranteed to cure even your strongest sugar cravings as they are, there are definitely ways to switch them up if you like. Try these ideas:

  • Add chocolate chips. Try stirring in a cup of chocolate chips, or even white chocolate chips or peanut butter chips, before baking.
  • Toss in some nuts. You can also add toasted walnuts or pecans.
  • Make frosted brownies. Use either homemade vanilla frosting or chocolate frosting. Or, for a delicious, tangy flavor, try cream cheese frosting.
  • Grab some Oreos. Or round up your favorite gluten-free chocolate sandwich cookies, stir them into the brownies, and make gluten-free Oreo frosting.
  • Combine the brownies with cookies. Make the ultimate dessert mash-up that is gluten-free brookies (linked above!).
13 by 9 inch baking pan with some of the brownies left in it

Serving Suggestions

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 if you like. 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!

Use Leftover Brownies
the crackly top of a brownie stacked on top of two others on a pink plate

How to Store

  • At room temperature. Store your gluten-free 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 become drier the longer you keep them, but they will still be chewy and delicious.
  • Freeze. Store the brownies in an airtight container and wrap the whole thing in plastic wrap, or place it in a plastic freezer storage bag, and squeeze the air out. You can also individually wrap the brownies in plastic and place them in a sealed container or zip-top bag. For the best quality, enjoy them within 2 months.
turquose baking pan lined with parchment with some of the cut brownies and a small knife in it

Tools You’ll Need

Brianne Recommends
  • 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.
a stack of three fudgy gluten free brownies on a pale pink plate
5 from 2 votes

Fudgy Gluten Free Brownies

These are the ultimate gluten-free chocolate brownies! The mix of almond flour, melted chocolate, and cocoa makes them super fudgy and chewy, complete with glossy, crackly tops.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 24 brownies

Ingredients

  • 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 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • optional 1 cup of chocolate chips or walnuts

Instructions

  • 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.

Notes

  • Nutrition facts do not include the optional mix-ins.
  • To Store: 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 become drier the longer you keep them, but they will still be chewy and delicious.
  • To Freeze: 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 2 months.
Nutrition Facts
Fudgy Gluten Free Brownies
Amount Per Serving (1 brownie)
Calories 140 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 42mg14%
Sodium 62mg3%
Potassium 83mg2%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 11g12%
Protein 2g4%
Vitamin A 167IU3%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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