The Perfect Gluten-Free Chocolate Brownies Recipe
These PERFECT Gluten-Free Brownies are rich, fudgy, and made with almond flour for a grain-free twist. They have a shiny, crackly top and a moist, decadent interior, achieved by careful mixing and baking to just the right point. Using coconut sugar and coconut oil makes them suitable for those avoiding refined sugars and dairy-free options are easily accommodated by substituting chocolate chips and fats. These brownies are ideal for a delicious gluten-free treat that doesn’t compromise on classic brownie texture or flavor.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 30 minutes
- Yield: 9 servings (1 brownie per serving)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 2/3 cup semi-sweet or dark chocolate chips (dairy-free, if needed)
- 5 Tablespoons coconut oil (can substitute butter, avocado oil, or vegan butter)
- 2/3 cup coconut sugar (can substitute white or brown sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup finely ground blanched almond flour
- 2 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2/3 cup additional chocolate chips or chopped chocolate (can substitute nuts)
Optional
- Flaky sea salt for sprinkling on top, such as Maldon salt
Instructions
- Preheat Oven & Prep The Pan: Preheat your oven to 350 degrees F. Line an 8×8 inch metal square baking pan with parchment paper or spray it with nonstick spray to ensure easy removal of the brownies.
- Melt Chocolate: In a small saucepan over low heat, gently melt the chocolate chips and coconut oil, stirring until smooth and glossy. Remove from the heat and let cool slightly to avoid cooking the eggs when combined.
- Beat Eggs & Sugar: In a large bowl, whisk together the eggs and coconut sugar for 2-3 minutes until the mixture is lighter in color and passes the ribbon test (it should flow down in ribbons when lifted with a whisk). This step is crucial for the brownies’ signature glossy, crackly top.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, and kosher salt until evenly distributed.
- Combine Mixtures: Pour the slightly cooled melted chocolate and oil mixture into the egg and sugar mixture and stir until smooth. Add vanilla extract and mix to combine. Then fold in the dry ingredient mixture until just combined to avoid overmixing.
- Add Mix-Ins: Fold in the additional chocolate chips or chopped chocolate, reserving a few to sprinkle on top of the batter in the pan.
- Pour & Smooth Batter: Pour the batter into your prepared pan and smooth the surface evenly. Sprinkle the reserved chocolate chips on top for a visually appealing finish.
- Bake: Bake in the preheated oven for 18-20 minutes until the edges are set but the center remains slightly underdone. A toothpick inserted in the center should come out with a few moist crumbs; the brownies will finish setting as they cool.
- Garnish & Cool: If desired, sprinkle flaky sea salt on top while warm. Cool the brownies completely on a wire rack before slicing. For cleaner slices, chilling the brownies in the refrigerator is recommended.
- Storage Tips: Store leftover brownies in an airtight container at room temperature for 1-2 days, in the refrigerator for 3-4 days, or freeze for up to 2 months.
Notes
- For a Paleo version, use paleo-approved baking powder and dairy-free chocolate chips.
- Cocoa Powder: Use natural cocoa powder (like Hershey’s or Ghirardelli) for classic flavor, or Dutch process cocoa for a darker, richer color.
- Don’t Over-Bake: Remove brownies when the center is just set but still slightly moist to retain fudginess; they’ll finish cooking as they cool.
- Use A Metal Pan: Metal pans promote even baking and sharper crusts. Using glass or ceramic pans will increase bake time (20-24 minutes) and may yield uneven surfaces.
- Sugar: Brown or white sugar produces shinier tops, but coconut sugar works well if avoiding refined sugar.
