If you’ve been searching for a decadent, gluten free treat that combines rich chocolate flavor with a superbly fudgy texture, look no further than this Flourless Chocolate Brownies (Gluten Free) Recipe. These brownies are a dream come true for anyone avoiding flour yet craving that intense, moist chocolate experience. Made with simple ingredients like almond meal and rice flour, these brownies come out perfectly gooey in the center and slightly crisp on the edges, creating an irresistible balance that feels both indulgent and wholesome. Trust me, once you try this recipe, it will quickly become your go-to dessert for celebrations or cozy nights in!
Ingredients You’ll Need
Gathering the ingredients for these Flourless Chocolate Brownies (Gluten Free) Recipe is delightfully simple, yet each item plays a crucial role in delivering the perfect bite. From the luscious chocolate to the nutty almond meal, every element contributes to the flavor, texture, and overall magic of the brownies.
- Dark chocolate chips or melts / semi-sweet chocolate (1 cup): Choose good-quality chocolate to ensure a deep, rich flavor that melts into creamy perfection.
- Unsalted butter (85 g / 6 tbsp), cut into cubes: Adds luscious richness and helps create that fudgy texture everyone loves.
- Cooking/kosher salt (1/4 tsp): Enhances the chocolate’s natural flavor and balances sweetness.
- Brown sugar (3/4 cup): Offers a subtle caramel undertone and helps keep the brownies moist and soft.
- Vanilla extract (1 tsp): Brings warmth and depth to the chocolate notes.
- Large eggs (2): Essential for binding ingredients and contributing to the brownies’ tender crumb.
- Almond meal / ground almonds (2/3 cup): Provides body and a delicate nuttiness while keeping the recipe gluten free.
- Rice flour (1/3 cup): Adds just enough structure so the brownies hold together without losing their melt-in-your-mouth quality.
How to Make Flourless Chocolate Brownies (Gluten Free) Recipe
Step 1: Preheat and Prepare
First things first: set your oven to 180°C (325°F) or 160°C if it’s fan-forced, and position the rack in the lower third of your oven. This setup ensures the brownies bake evenly without drying out. While it’s warming up, grease and line an 8-inch (20cm) square pan with baking paper, leaving extra on the sides. This little lift will be your best friend when it comes time to remove those perfectly baked brownies from the pan.
Step 2: Melt the Chocolate and Butter
In a heatproof bowl, combine the dark chocolate chips, cubed butter, and salt. Melt them together carefully, either by microwaving in short bursts of 30 seconds (stirring in between) or using a double boiler on the stove. The end goal is a smooth, glossy chocolate mixture that is silky to the touch. Set it aside to cool slightly for about five minutes — this prevents the eggs from cooking when added next.
Step 3: Mix in Vanilla, Sugar, and Eggs
Next, stir the vanilla extract and brown sugar into your chocolate mixture. Crack in the eggs directly, stirring continuously until everything is well combined. This mixture will look shiny and thick, signaling that you’re on the right path to fudgy perfection.
Step 4: Add Dry Ingredients
Now, gently fold in the almond meal and rice flour. Make sure to mix thoroughly so you have a consistent batter free of lumps. The almond meal adds a wonderful, slightly grainy texture, while the rice flour gives the brownies the structure they need without any gluten involved.
Step 5: Bake to Bliss
Pour your batter into the prepared pan and smooth the surface with a spatula. Pop it in the oven and bake for approximately 25 minutes. You’re aiming for a slightly puffed top and a toothpick that comes out moist but clean—this is the key sign it’s fudgy in the middle just like it should be. After baking, give the brownies at least 30 minutes to cool in the pan before attempting to slice.
How to Serve Flourless Chocolate Brownies (Gluten Free) Recipe
Garnishes
These brownies truly shine when paired with simple yet thoughtful garnishes. A light dusting of powdered sugar adds a pretty finish, while a sprinkle of flaky sea salt elevates the chocolate flavor beautifully. For a touch of freshness, top with sliced strawberries or a dollop of whipped cream to contrast the deep richness.
Side Dishes
Looking to serve these flourless chocolate brownies alongside something else? They pair perfectly with vanilla ice cream or a scoop of coconut cream for dairy-free fans. A small bowl of mixed berries or a fresh fruit salad also balances the indulgent texture nicely, making for an all-around satisfying dessert experience.
Creative Ways to Present
If you want to impress guests, try stacking the brownies and drizzling melted chocolate or caramel sauce over the top. Alternatively, create brownie parfaits by layering crumbled brownies with mascarpone or Greek yogurt and fresh berries in a glass. It’s a fun, elegant twist that keeps things interesting while honoring the classic fudgy brownie inside.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Flourless Chocolate Brownies (Gluten Free) Recipe in an airtight container at room temperature for up to five days. If you live in a warmer climate, pop them in the fridge to keep them fresh and prevent melting or sweating. Bring to room temperature before serving to revive that tender, fudgy texture.
Freezing
Freezing these brownies is a fantastic way to have a tasty treat ready whenever a chocolate craving hits. Wrap individual squares tightly in plastic wrap and then place them into a freezer-safe container. They will keep well for up to two months. Thaw overnight in the fridge or at room temperature before enjoying—no compromise on taste or texture.
Reheating
If you’d like to serve your brownies warm, gently reheat them in the microwave for 10 to 15 seconds or pop them into a preheated oven at 150°C (300°F) for about 5 minutes. This will soften them up and revive that gooey center, perfect for pairing with ice cream or a drizzle of chocolate sauce.
FAQs
Can I use almond flour instead of almond meal?
Yes, almond flour can be used as a substitute. It will give the brownies a slightly finer crumb since it’s made from blanched almonds without skins. The texture might be a bit more delicate but just as delicious!
Are these brownies truly gluten free?
Absolutely! This Flourless Chocolate Brownies (Gluten Free) Recipe uses almond meal and rice flour instead of wheat-based flours, making it safe for those avoiding gluten. Just be sure to check all ingredient labels to avoid cross-contamination.
Why do the brownies need to cool before cutting?
Because these brownies are fudgy and moist, cutting them while warm can make them crumbly and messy. Cooling—and even refrigerating—helps them firm up so you get neat, clean squares without sacrificing their gooey texture.
Can I make this recipe dairy-free?
You sure can! Swap the butter for a plant-based alternative like coconut oil or vegan butter. The texture may vary slightly, but the brownies will still deliver on flavor and fudginess.
How can I make the brownies more chocolatey?
To intensify the chocolate flavor, try using a higher cocoa content dark chocolate or adding a tablespoon of unsweetened cocoa powder to the dry ingredients. Just remember to adjust sugar slightly if you add more cocoa powder.
Final Thoughts
This Flourless Chocolate Brownies (Gluten Free) Recipe is a gem that combines simplicity and indulgence in every bite. Whether you’re gluten free by choice or necessity, these brownies offer a magical dessert experience that’s chewy, rich, and just irresistible. I can’t wait for you to try making them yourself—they’re the kind of treat that feels like a warm hug on a plate. So go ahead, dive in and share this joy with friends and family!
PrintFlourless Chocolate Brownies (Gluten Free) Recipe
These Flourless Chocolate Brownies are rich, fudgy, and naturally gluten-free, made with almond meal and rice flour for a perfect dense texture. Melted dark chocolate and butter combined with brown sugar and eggs create a luscious, indulgent treat that’s easy to prepare and baked to perfection in a single pan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 brownies (4×4 cut)
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Gluten Free
Ingredients
Chocolate Mixture
- 1 cup dark chocolate chips or melts / semi-sweet chocolate
- 85 g / 6 tbsp unsalted butter, cut into 1 cm / 1/2″ cubes
- 1/4 tsp cooking/kosher salt
Wet Ingredients
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 2 large eggs (55-60g / 2 oz each)
Dry Ingredients
- 2/3 cup almond meal / ground almonds (or almond flour)
- 1/3 cup rice flour
Instructions
- Preheat the Oven: Set your oven to 180°C / 325°F (160°C fan-forced) and place the rack in the lower third of the oven to ensure even baking.
- Prepare the Pan: Grease and line a 20cm / 8″ square baking pan with baking parchment leaving an overhang. This will help you lift out the brownies easily once baked.
- Melt Butter and Chocolate: In a heatproof bowl, combine the chocolate chips, butter cubes, and salt. Melt them using the microwave in three 30-second bursts on high, mixing between each interval until smooth and fully combined. Alternatively, melt over a simmering water bath on the stove.
- Cool Mixture: Stir well then set aside to cool for 5 minutes to avoid cooking the eggs in the next step.
- Add Vanilla, Sugar, and Eggs: Stir in the vanilla extract and brown sugar into the cooled chocolate mixture. Crack the eggs directly into the bowl, mixing thoroughly until a smooth batter forms.
- Add Dry Ingredients: Fold in the almond meal and rice flour, mixing very well until the batter is fully combined and smooth.
- Bake: Pour the batter into your prepared pan, smoothing the surface evenly. Bake for 25 minutes or until the brownies are puffed slightly and a toothpick inserted into the center comes out moist but without wet batter.
- Cool and Slice: Allow the brownies to cool in the pan for at least 30 minutes. Lift them out using the parchment overhang and cool completely on a wire rack. For clean slices, refrigerate until firm before cutting into squares (either 3×3 for large or 4×4 for standard sizes).
Notes
- Use baking chocolate chips rather than eating chocolate for best melting and taste.
- Almond meal is finely ground raw almonds; almond flour, made from blanched almonds, works as a substitute but may slightly change texture.
- Rice flour adds structure, with finer grinds preferred to avoid gritty texture.
- Cool brownies completely before slicing to avoid gooey, messy pieces; refrigerating before cutting helps achieve neat squares.
- To make more brownies, use multiple 20cm/8″ pans instead of one larger pan for even cooking.
- Store brownies in an airtight container for up to 5 days, refrigerating in warm climates and bringing to room temperature before serving.
