gluten free brownies recipe
The Best gluten free brownies recipe
I also love that these brownies are surprisingly easy to make with ingredients you probably already have in your pantry, but they still turn out just as decadent as store-bought. No weird gluten-free substitutes that taste like cardboard, just a simple swap of almond flour for regular flour and a few extra steps to keep them moist. And the health perks? Well, they’re naturally lower in refined sugar if you use a mix of maple syrup and cocoa, and the almond flour adds a good dose of protein and healthy fats. It’s not a health food, but it’s not the worst thing you can eat either. Plus, they’re perfect for anytime—whether it’s a weekend brunch with the kids, a last-minute dessert for a friend’s birthday, or just a quiet afternoon snack when you need something comforting. No one ever notices they’re gluten-free, and that’s the best part.
Gluten-Free Fudgy Brownies
Rich, fudgy brownies made without gluten using almond flour and a blend of gluten-free baking powders for a moist and decadent treat. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 ½ cups almond flour
- ½ cup cocoa powder
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp gluten-free baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup chopped dark chocolate
- ¼ cup chopped walnuts
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper. -
2
In a large bowl, whisk together almond flour, cocoa powder, sugar, baking powder, baking soda, and salt. -
3
Add melted butter, eggs, and vanilla extract. Mix until smooth and well combined. -
4
Pour batter into the prepared pan and spread evenly. Sprinkle chopped dark chocolate and walnuts (if using) on top. -
5
Bake for 20-25 minutes, or until a toothpick inserted comes out with moist crumbs. Let cool completely before slicing.
🔧Equipment
- Mixing bowls
- Whisk
- Greased 8×8-inch baking pan
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add 2 tbsp of melted butter to the batter.
- Ensure all ingredients are certified gluten-free to avoid cross-contamination.
- Store in an airtight container at room temperature for up to 5 days or refrigerate for longer storage.
Watch Video Of How Gluten-Free Fudgy Brownies Works
❓ Frequently Asked Questions About Gluten-Free Fudgy Brownies
What is the main difference between this gluten-free brownie recipe and regular brownies?
This gluten-free brownie recipe uses a blend of almond flour, coconut flour, and psyllium husk to mimic the texture and structure of traditional brownies. Regular brownies rely on wheat flour for their chewy, fudgy consistency, while this version achieves a moist, dense texture without gluten. The psyllium husk helps bind the ingredients, and the almond flour adds richness, making them just as decadent but gluten-free.
How can I ensure these brownies stay soft and fudgy rather than crumbly?
To keep your gluten-free brownies soft and fudgy, follow these tips:
– Use equal parts melted butter or coconut oil (not solid) to maintain moisture.
– Bake at 350°F (175°C) for 18–22 minutes—overbaking will make them dry.
– Let them cool completely before slicing to prevent crumbling.
– Store them in an airtight container with a slice of bread or almond butter to absorb excess moisture.
Can I substitute any of the ingredients if I don’t have almond flour or coconut flour?
Yes, but results may vary:
– Almond flour can be replaced with oat flour (certified gluten-free) or a mix of ground nuts (cashews, walnuts).
– Coconut flour is tricky—it soaks up liquid quickly. If missing, use extra almond flour or a 1:1 ratio of oat flour (but add an extra egg for binding).
– Psyllium husk is key for structure—if unavailable, use 1 tbsp ground flaxseed + 3 tbsp water (let it gel) as a binder.
Why do these brownies have a slightly denser texture compared to regular wheat-based brownies?
The denser texture comes from the gluten-free ingredients’ natural properties:
– Almond flour and coconut flour absorb moisture differently than wheat flour, leading to a slightly firmer bite.
– Psyllium husk adds fiber but doesn’t stretch like gluten, so the brownie holds its shape more uniformly.
– The high fat content (butter/oil) keeps them moist, balancing the denser crumb. For a lighter texture, reduce the butter slightly or add 1 tsp baking powder.
How should I store these gluten-free brownies to prevent them from getting stale?
To keep your brownies fresh and soft:
– Room temperature: Store in an airtight container for up to 3 days (they’ll stay soft if not overbaked).
– Fridge: If storing longer than 3 days, transfer to the fridge and eat within 5 days. Reheat in a toaster or microwave for 10–15 seconds to restore fudginess.
– Freezer: Freeze for up to 1 month. Thaw overnight in the fridge before eating or reheat from frozen (add a splash of milk or butter to help soften).
– For extra freshness: Brush with melted butter or dust with powdered sugar before storing.
