Go Back
Gluten free brownies - Image 3

Ultimate Fudgy Gluten-Free Brownies

These intensely chocolatey, fudgy gluten-free brownies have a perfect crackly top and a rich, moist center. Made with almond flour, they are simple to prepare and satisfy any brownie craving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cups Unsalted butter or dairy-free alternative like Miyoko's or Country Crock Plant Butter, melted and cooled slightly
  • 2 cups cups Granulated sugar
  • 4 large Eggs at room temperature
  • 2 tsp tsp Pure vanilla extract
  • 1 cup cup Unsweetened cocoa powder Dutch-process or natural, sifted (I prefer Rodelle or Ghirardelli)
  • 1 1/2 cups cups Blanched almond flour finely ground (like Bob's Red Mill or King Arthur)
  • 1/2 tsp tsp Fine sea salt
  • 1 cup cup Chocolate chips or chunks semi-sweet or dark, ensure gluten-free

Equipment

  • 8x8-inch metal baking pan
  • Parchment paper
  • Large mixing bowl
  • Whisk and spatula
  • Wire cooling rack
  • Fine-mesh sieve (for sifting)

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch metal baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. Lightly grease any exposed pan.
  2. In a large mixing bowl, whisk together the melted, slightly cooled butter and granulated sugar for about 1 minute until well combined. It won't be fluffy, but the sugar should be mostly dissolved. Add the room-temperature eggs one at a time, whisking vigorously after each addition until the mixture is smooth and slightly thickened. Stir in the vanilla extract.
  3. Sift the cocoa powder directly into the wet ingredients. This is crucial to avoid lumps. Add the almond flour and salt. Use a spatula to fold everything together until just combined and no dry streaks remain. The batter will be thick and glossy. Fold in the chocolate chips.
  4. Transfer the batter to your prepared pan, spreading it into an even layer with your spatula. For that classic crackly top, trust me and give the pan a firm tap on the counter a few times to release air bubbles.
  5. Bake for 30-35 minutes. Start checking at 30 minutes. The brownies are done when the top is set and shiny with a crackly surface, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Do not overbake.
  6. Let the brownies cool completely in the pan set on a wire rack. This is the hardest part, but it's essential for clean cuts and perfect texture. Once cool, use the parchment paper to lift the entire slab out. Slice into 16 squares with a sharp knife wiped clean between cuts.

Notes

Chef's Tips:
• For super clean cuts, chill the cooled brownies for 20 minutes before slicing.
• The most common mistake is overbaking. Remember, a few crumbs on the toothpick is perfect.
• Serve slightly warm with a scoop of vanilla ice cream for the ultimate dessert.
Food Safety:
• Use pasteurized eggs if concerned about consuming raw batter.
• Store cooled brownies in an airtight container at room temperature for up to 3 days.