Flourless 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 (4x4 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.
