Description
These PERFECT Gluten-Free Brownies are fudgy, rich, and luscious, made with almond flour and dairy-free chocolate. They deliver a glossy, crackly top and a moist, tender center that no one will guess is gluten-free or dairy-free.
Ingredients
Scale
Chocolate Mixture
- 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)
Wet Ingredients
- 2/3 cup coconut sugar (can substitute white or brown sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2/3 cup finely ground blanched almond flour
- 2 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Additional Mix-Ins
- 2/3 cup additional chocolate chips or chopped chocolate (can substitute nuts)
- Optional: flaky sea salt to sprinkle on top (like Maldon)
Instructions
- Preheat Oven & Prep The Pan: Preheat the oven to 350 degrees F. Line an 8x8-inch metal square pan with parchment paper or spray with nonstick spray to prevent sticking.
- Melt Chocolate: In a small saucepan over low heat, gently melt the chocolate chips together with the coconut oil until smooth and glossy. Remove from heat and let cool slightly.
- Beat Eggs & Sugar: In a large bowl, whisk the coconut sugar and eggs vigorously for 2-3 minutes until the mixture is lighter in color and forms ribbons when lifted with the whisk. This ensures a glossy, crackly top.
- Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, and kosher salt evenly.
- Combine Wet Mixtures: Pour the melted chocolate and oil mixture into the egg and sugar mixture and stir until smooth. Add the vanilla extract and mix to combine thoroughly.
- Fold Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients just until combined, being careful not to overmix to keep the brownies tender.
- Add Mix-Ins: Fold in the additional chocolate chips or chopped chocolate, reserving a few to sprinkle on top if desired for texture and appearance.
- Pour Batter & Bake: Pour the batter into the prepared pan, smoothing the surface evenly. Sprinkle the reserved chocolate chips across the top. Bake in the preheated oven for 20 minutes, or until the edges are set and the center is slightly underdone. A toothpick inserted should come out with a few moist crumbs.
- Garnish & Cool: If using, sprinkle flaky sea salt over the warm brownies. Allow the brownies to cool completely on a wire rack before slicing. For the cleanest slices, chill the brownies prior to cutting.
- Storage Tips: Store any leftovers 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 for maximum freshness.
Notes
- These brownies are gluten-free, dairy-free, and grain-free, yet deliver a classic fudgy texture and rich chocolate flavor.
- Use parchment paper for easy removal and cleaner edges when slicing.
- Do not rush beating the eggs and sugar; this step is crucial for the glossy, crackly top texture.
- Swapping coconut sugar for white or brown sugar will change the sweetness profile slightly but still works well.
- Chilling brownies after cooling helps achieve neat, clean slices especially for serving or gifting.
Nutrition
- Serving Size: 1 brownie
- Calories: 176 kcal
- Sugar: 18.7 g
- Sodium: 90.7 mg
- Fat: 10.3 g
- Saturated Fat: 7.1 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 20.5 g
- Fiber: 1.6 g
- Protein: 2.3 g
- Cholesterol: 23.3 mg
