There's something undeniably comforting about biting into a rich, fudgy brownie, and this Chewy Gluten-Free Chocolate Brownies Recipe delivers exactly that with a twist—it’s completely gluten-free but incredibly indulgent. I’m excited to share this one because it’s a game-changer for anyone avoiding gluten yet craving that classic brownie vibe.

A stack of four thick, dark brown brownies sits at the center of a white plate with a thin black rim, placed on a white marbled surface. Each brownie is moist with a rich, slightly melted chocolate texture visible on the sides, and the tops have a shiny, cracked surface sprinkled with a few grains of salt. Around the plate are scattered chocolate chips and small crumbs. The background is soft and white, creating a clean look. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chewy Gluten-Free Chocolate Brownies Recipe
Top Tip
How to Serve Chewy Gluten-Free Chocolate Brownies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chewy Gluten-Free Chocolate Brownies Recipe

Why You'll Love This Recipe

This Chewy Gluten-Free Chocolate Brownies Recipe really stands out because it balances fudgy richness with that irresistible chewy texture I know you’re after. I’ve made these countless times, and the response is always the same—everyone’s surprised they’re gluten-free!

Perfect Texture: Achieving chewy brownies without gluten is tricky, but this recipe nails it every single time.
Simple Ingredients: You probably have these pantry staples on hand, making it easy to whip up anytime.
Versatile Flavor: You can switch up chocolate chips or add nuts for a personal touch without losing that classic brownie taste.
Great for Special Diets: Gluten-free, dairy-free options included—no one has to miss out on dessert!

The image shows a close-up top view of a tray of brownies cut into 16 squares arranged in a 4x4 grid. Each brownie has a rich dark brown color with a slightly cracked surface and a few shiny chocolate chips embedded in the top layer. Small white flakes of sea salt are scattered unevenly on top, adding texture contrast to the brownies' smooth and dense look. The edges of the brownies show slight crumbly details, while the middle parts appear moist and thick. The surface beneath the tray is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in these chewy gluten-free brownies comes from a blend of wholesome ingredients that complement each other perfectly. Almond flour adds moisture and richness while keeping it gluten-free, and coconut sugar lends a subtle caramel note that brown sugar lovers won’t mind swapping in if needed.

Flat lay of a small mound of semi-sweet dark chocolate chips, a few tablespoons of golden coconut oil in a small white ceramic bowl, a small white ceramic bowl filled with coarse coconut sugar crystals, two large whole brown eggs with clean shells, a small white ceramic bowl of amber vanilla extract, a neat pile of finely ground blanched almond flour, a small white ceramic bowl of rich unsweetened cocoa powder, a small white ceramic bowl containing fine baking powder, a tiny heap of kosher salt grains, and a small white ceramic bowl with flaky sea salt crystals, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Semi-sweet or dark chocolate chips: Melts smoothly to give that decadent chocolate base—dairy-free options work just as well.
Coconut oil: Adds moisture and a silky texture; butter or avocado oil work great if you prefer.
Coconut sugar: Provides a slight caramel flavor and helps with that chewy texture; you can swap brown or white sugar.
Eggs: Essential for structure and that glistening, crackly top I always look for in brownies.
Vanilla extract: Enhances the chocolate flavor with a warm, inviting note.
Blanched almond flour: The gluten-free base here—finely ground for a smooth batter and tender crumb.
Unsweetened cocoa powder: Delivers that deep chocolate flavor and helps with the fudgy density.
Baking powder: Just enough to lighten without drying out—keeps brownies soft and chewy.
Kosher salt: Balances sweetness and intensifies chocolate flavors beautifully.
Additional chocolate chips or chopped chocolate: Folded in for melty pockets of gooey goodness or swap in nuts if you prefer some crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Chewy Gluten-Free Chocolate Brownies Recipe is how easy it is to personalize. Whether you’re craving extra chocolate melty bites or a nutty crunch, the base is so adaptable I like to switch it up depending on mood and occasion.

Variation: I often add chopped walnuts or pecans for a bit of texture—plus, they pair wonderfully with the fudgy bite.
Flavor Boost: A splash of espresso powder really enhances that chocolate depth if you want a more intense flavor.
Sweetener Swap: Using brown sugar instead of coconut sugar works just fine, especially if you want a more traditional taste.
Dairy-Free Option: I always recommend dairy-free chocolate chips and coconut oil instead of butter if you or guests are sensitive.

Step-by-Step: How I Make Chewy Gluten-Free Chocolate Brownies Recipe

Step 1: Preheat and Prep Your Pan

First things first, set your oven to 350°F. Line an 8x8 metal baking pan with parchment paper or spray it lightly with nonstick spray. This step saves you so much hassle later—I’ve learned the hard way that without parchment, these brownies tend to stick despite their moisture.

Step 2: Melt Chocolate and Coconut Oil

Gently melt the chocolate chips and coconut oil together in a small saucepan over low heat. Stir constantly until smooth and glossy. Don’t rush this or use high heat; burnt chocolate is no fun. Remove from heat and let it cool slightly while you prep the next steps.

Step 3: Whisk Eggs and Sugar Until Glossy

In a large bowl, whisk together the eggs and coconut sugar for 2-3 minutes until the mixture lightens in color and passes the “ribbon test.” This means when you lift the whisk, the batter streams down in thick ribbons. This helps create that shiny, crackly top typical of amazing brownies. I’ve learned that rushing this step flattens the texture, so take the time—it pays off!

Step 4: Combine Dry Ingredients

Whisk together almond flour, cocoa powder, baking powder, and kosher salt in a separate bowl to ensure even distribution. This step helps prevent clumps of cocoa or uneven rising in your brownies.

Step 5: Mix It All Together

Pour the cooled chocolate mixture into the egg and sugar mix, stirring gently until smooth. Then add the vanilla extract, followed by the dry ingredients, folding everything together carefully. Overmixing can lead to dry brownies, so fold just until you see no streaks of flour.

Step 6: Add Extra Goodies and Bake

Fold in most of the additional chocolate chips or chopped chocolate, reserving some to sprinkle on top. Spread the batter evenly into your pan and smooth the surface. Pop it into the oven and bake for 18-20 minutes. You want the edges set, but the center should still jiggle slightly when you nudge the pan—that underdone center bakes as it cools, keeping the brownies chewy.

Step 7: Cool and Slice with Care

Once out of the oven, sprinkle with flaky sea salt if you’re using it—that touch of salt contrasts beautifully with the rich sweetness. Let them cool fully on a wire rack for the best texture. If you want neat slices, pop them in the fridge for 30 minutes before cutting—trust me, it makes a difference.

Top Tip

Over the years, I’ve learned a few tricks that keep these chewy gluten-free brownies perfect every time. If you’re trying this for the first time, here’s what I want you to remember:

Don’t skip the ribbon test: This is the secret to that iconic crackly, shiny surface and chewy texture I always look for.
Cool completely before slicing: Patience here ensures clean cuts and helps the brownies set perfectly without crumbling.
Use parchment paper: It makes removing brownies a breeze and keeps the edges intact.
Watch your bake time: The center should be slightly underdone to stay chewy — overbaking dries them out.

How to Serve Chewy Gluten-Free Chocolate Brownies Recipe

gluten-free chocolate brownies - Serving Suggestion

Garnishes

I love sprinkling flaky sea salt like Maldon on top—it cuts through the richness and amps up the chocolate’s complexity. Sometimes I add a dusting of powdered sugar or a few extra chocolate chips just for show. If you’re serving these for guests, a dollop of coconut whipped cream is dreamy too.

Side Dishes

Pairing these brownies with a scoop of vanilla ice cream (dairy or vegan) is classic and heavenly. Fresh berries or a tangy raspberry coulis can lighten the richness and add bright flavor, making your dessert feel elevated and festive.

Creative Ways to Present

For birthdays or special occasions, I’ve layered these brownies with whipped coconut cream and fresh strawberries for an easy “brownie trifle.” Another idea is cutting them into bite-size pieces, skewering with fresh fruit for a fun dessert platter—that’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Leftover brownies keep well stored in an airtight container at room temperature for 1-2 days, which is usually how long they last in my house! For longer storage, refrigeration extends their life to about 3-4 days without drying them out too much.

Freezing

These brownies freeze beautifully—wrap individual squares tightly in plastic wrap and place them in a freezer-safe container. They’ll stay fresh for up to two months. When you’re ready, thaw them overnight in the fridge or unwrap and microwave for a quick treat.

Reheating

To revive that just-baked feel, I like to give brownies a few seconds under the microwave or warm them in a low oven (about 300°F) for 10 minutes. This softens the texture without drying them, bringing back that lovely chewiness.

Frequently Asked Questions:

Can I substitute almond flour with another gluten-free flour?

Almond flour gives these brownies their moist, chewy texture thanks to its natural oils and fine grind. Swapping in other gluten-free flours like rice or oat flour may yield drier results. If you want to experiment, consider using a blend designed for baking and maybe add a tablespoon of oil to maintain moisture.

Why do my brownies turn out crumbly?

Crumbly brownies often mean the batter was overmixed or the brownies overbaked. Also, not whisking eggs and sugar until light and glossy can affect texture. Stick to the folding method and watch bake time carefully to keep them chewy and avoid dryness.

Can I make these dairy-free?

Absolutely! Use dairy-free chocolate chips and swap butter for coconut oil or vegan butter as suggested in the recipe. These substitutions maintain flavor and texture perfectly without compromising the chewiness.

How do I know when the brownies are done?

Look for set edges and a center that still jiggles slightly when you shake the pan gently. A toothpick inserted should come out with a few moist crumbs, not wet batter. This ensures the brownies finish baking as they cool and stay deliciously chewy.

Final Thoughts

I honestly keep this Chewy Gluten-Free Chocolate Brownies Recipe close because it never fails me when I want rich, fudgy brownies without gluten or dairy getting in the way. It's a treat that's easy enough for a weekday but special enough for guests, and I hope you enjoy it just as much as I do. Give it a whirl—you might just find your new favorite brownie recipe.