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These fudgy Gluten-Free Brownies are the best homemade brownies you’ll ever make! So much better than a box mix, a batch of almond flour brownies are perfect for any dessert-lover.
Attention, attention, please! If you’re looking for a dry, cakey brownie recipe, please “x” out and go find another blog. THIS gluten-free chocolate brownies recipe is for lovers of fudgy, intense chocolatey brownies only.
And I’m laying down the truth for you all right here and now. This will be the best brownie recipe you’ve ever made. Nobody will be able to tell they’re gluten-free. NOBODY!
Ingredient highlights
- Almond flour – almond flour and almond meal are interchangeable in this recipe.
- Eggs – this recipe has not been tested with egg replacer products.
- Coffee – you can sub in espresso powder for the coffee.
- Butter – to make these almond flour brownies dairy-free, sub in your favorite non-dairy fat (vegan butter, coconut oil, avocado oil, etc.)
Can You Substitute Gluten-Free Flour For Regular Flour?
These almond flour brownies have not been tested with other gluten-free flours. Any gluten-free flour substitutions may impact the outcome of the recipe. Most gluten-free cup-for-cup replacements will result in a cakey brownie. And cakey brownies are evil.
But, guess what? If you’re not gluten-free you can totally use all-purpose flour for this recipe. It’s true!
Pro Tips/Recipe Notes
- Allow the brownies to fully cool before cutting into them. Lift them out of the pan using the parchment overhang. These are fuuuuuudgy and are impossible to cut when warm.
- If you want perfect cuts (pro tip: get a hobby), chill brownies in the fridge for an hour, and use a plastic knife.
- All ovens are different, so start checking your brownies at 34 minutes. Brownies are done when a toothpick inserted into the middle comes out mostly clean with a few crumbs sticking to it.
Gluten-Free Brownies
Ingredients
- 3/4 cup unsalted butter {1.5 sticks}
- 3 oz chocolate {chopped, dark or semi-sweet}
- 1/2 cup almond flour
- 3/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 cup cocoa powder
- 1/4 cup sugar
- 1/4 cup brown sugar
- 3 eggs {room temperature}
- 2 tbsp coffee {room temperature}
- 1 tsp pure vanilla extract
- 3 oz chocolate chips {dark, semi-sweet, or milk chocolate}
Instructions
- Preheat oven to 350˚F.
- Melt the butter and chocolate in a microwave-safe bowl for 30 seconds. Wait 30 seconds, and then microwave for another 30 seconds. Stir, set aside, and let it cool for 5-10 minutes.3/4 cup unsalted butter, 3 oz chocolate
- Take an 8×8 glass or ceramic baking pan and place a piece of parchment in, with some excess hanging over the sides.
- While the chocolate/butter is cooling down, combine the almond flour, baking powder, salt, cocoa powder, and cinnamon in a separate bowl.1/2 cup almond flour, 3/4 tsp baking powder, 1/2 tsp salt, 1/4 cup cocoa powder, 1/2 tsp ground cinnamon
- Add the sugar to the butter/chocolate mixture. Stir.1/4 cup sugar, 1/4 cup brown sugar
- Add in the eggs, coffee, and vanilla. Stir.3 eggs, 2 tbsp coffee, 1 tsp pure vanilla extract
- Fold in the flour mixture until it is about 50% combined. Add in the chocolate chips and gently stir until just combined.3 oz chocolate chips
- Bake for 34-38 minutes. Every oven is different! The brownies are done when a toothpick inserted into the center comes out mostly clean with a few crumbs sticking to it.
Notes
- Make sure the eggs are at room temperature to avoid “scrambling” them when added to the butter mixture.
- If you use a ceramic baking dish, you may need to increase cooking time by 1-2 minutes. If you use metal, check the brownies at 33 minutes for “doneness”.
- If you want crinkly top brownies, use a hand or stand mixer and beat the sugar and butter mixture for 1 minute.
- Allow the brownies to fully cool before cutting into them. Lift them out of the pan using the parchment overhang.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for taking the time to post a gluten free brownie recipe that is getting great reviews. I have one question though, in the photo at the top, these brownies almost look undercooked. I think there is a fine line between under cooked and fudgy brownies as I prefer mine alittle more baked than shown in the photo (but still fudgy). Or because of the ingredients, is this how they are suppose to come out?
Thanks for any info you care to share.
Dianne, yes they ride that very fine line between undercooked and perfect. It all comes down to finding the right cooking time for your preference (and oven!).
The secret for me is allowing them to fully cool before cutting them. So even though they’re perfectly fudgy they won’t fall apart. You’ll see in the photo where my 10-year-old is reaching for one, they stay together and hold their shape. Gotta let them cool!
Yum! This may be my new go to brownie recipe! I made them for a special treat on Sunday night as the oven had been on from dinner. I figure you might as well get a bunch of use out of a hot oven well that and I like chocolate… They were delicious and easy enough to deal with even though I couldn’t wait to cut into them until they were cool. Warm brownies with ice cream are totally my jam. Ooh maybe next time my oven is hot I should make some to serve warm with ice cream and jam!
So glad you loved them Emily; they’re a favorite of ours! What kind of jam would you serve with them? I love to talk about all things jam. 🙂
Troy likes to take his brownie and microwave it for about 8 seconds before topping it with ice cream.
At the moment I’m swimming in rhubarb as that is our first local crop but that doesn’t sound quite right. Strawberries should be ripe in a few weeks. I am excited to try your low sugar strawberry jam recipe once the local strawberries ripen. That sounds like it would be perfect!
are you going to make strawberry rhubarb jam? Divine!!
“Flax eggs “ – ground flax seeds mixed with water – work as an egg replacer for anything but cookies. It turns slimy just like an egg.
My husband is allergic to eggs and I’ve refused to eat them since the age of 2. The sight and smell makes me gag. So we’re kinda like soul mates?
I’ve made flax and chia eggs before, but I haven’t tested them in this recipe.
The eggs are one of the key components to the fudginess of these brownies, so I don’t know how the texture will play out with changes.
And yes, you and your husband were meant to be!!
Oh these look so good!! The only brownies I’ve ever made are from a ghiradelli box 😉 I have the giant box from Costco sitting in my pantry right now.. every time I open it I want to make them. I’m definitely going to try this recipe though. The fudgyness looks like it would be so good with some vanilla ice cream!
My dad used to buy that mix from Costco. It does make really good brownies!
Yasssss these are amazing. And cakey brownies are for chumps. I always ask people whether they like cakey or fudgy brownies before I decide whether or not to make friends with them. Cakey folks get voted right off the island.
I refuse to make time for cakey brownie people.
These are amazing! The test batch disappeared at a family gathering in minutes. People didn’t believe they were gluten free and were blown away by the subtle almond flavor. I am so excited to make these again now that they are “official”!
Thank you for being the first ever test baker here on the blog!! Your feedback was super valuable. And hey, you got brownies out of it too, so yay!