Gluten Free Brownies – Moist, Chewy, and Fudgy
This is truly the BEST recipe for Gluten Free Brownies! Made with almond flour, these dairy free brownies are a bona fide crowd-pleaser. This healthier treat is fudgy, yet not too sweet, and features those chewy edges we all love.
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I LOVE chocolate treats! Like this recipe for Chocolate Crunch Cups or these Chocolate Chia Power Balls – there are so many ways to enjoy chocolate. Check out all of my Chocolate Recipes to satisfy your sweet tooth in a healthier way.
Today I am sharing the ultimate brownie recipe – gluten free. These gf brownies are dairy free meaning no butter. They are also refined sugar-free with coconut sugar as our sweetener.
Ingredients needed for this recipe:
Besides eggs, all of the ingredients are pantry staples for me. That means these healthy almond flour brownies get made pretty frequently.
My key to chewy, gooey gluten free brownies – almond flour! Brownies made with almond flour are neutral yet rich in flavour and the fudgy chocolatey goodness really shines through.
- almond flour
- coconut sugar – this gives you that chewiness you love from brownies
- cocoa powder
- eggs – room temperature
- melted coconut oil – melted but not hot
- vanilla
- baking soda
- sea salt
- chopped walnuts – optional but highly recommended
How do you make gluten free brownies from scratch?
Did I mention how easy this recipe is? They are very simple instructions.
First, add all of the ingredients to a mixing bowl.
Secondly, mix everything together. Give it a good stir to get rid of most of the lumps.
Next, spread the mixture evenly into a parchment-lined baking dish. This isn’t a brownie batter that you pour out. It is pretty thick. Use a spatula to get everything pushed evenly into the corners, etc.
I know foil is popular for gluten-free brownie recipes but I prefer parchment paper to avoid aluminum if I can.
Finally, top the batter with the rest of your chopped walnuts. For me, nuts are a must in brownies. I LOVE walnuts. They are the best gluten free brownie addition in my opinion.
You will bake for between 25-35 minutes. You want the edges to look dry. Do a toothpick check to see if it comes out clean.
If you like a gooey brownie take them out at the lower end of the time limit and if you prefer a more dense brownie leave them in for closer to the 35-minute mark.
As you can see, the oven works its usual magic. You are rewarded with these PERFECT chewy edges. Such great texture for gluten free dairy free brownies. You don’t even need to tell people that they are healthy gluten free brownies.
SERVING SUGGESTIONS AND SUBSTITUTIONS
- Make sure your eggs are room temperature. If they are cold from the fridge they will solidify the coconut oil again and change the texture.
- Watch for the edges to look dry before taking the brownies out of the oven. If you like a gooier brownie take them out once you see the dry edges. For a denser brownie wait for 30-35 minutes.
- For an even more fudgy gluten-free brownie add a handful of dark chocolate chips to the batter before baking and sprinkle a few on top for an extra chocolate flavor.
- An important tip is to wait at least an hour before slicing your brownies. Even though it is tempting to immediately just dive in, if you cut brownies too soon they will be goopy and the edges will be soft. They will fall apart easily so have patience and know that the end result will be worth the wait.
- Serve with ice cream, whipped cream and caramel sauce for an elaborate dessert.
- Substitute the almond flour for a gluten-free flour blend like King Arthur.
- You can use both dutch process cocoa or cacao powder also.
- Substitute the walnuts for pecans.
- Store in an airtight container in the refrigerator for up to a week or in the freezer for up to 2 months.
Do gluten free brownies taste good? There are a ton of gluten free brownie recipes out there and in my opinion, this recipe does not sacrifice taste. It’s not like cake though. They are not cakey brownies. They are fudgy and chewy.
More gluten-free baking recipes:
- Healthy Banana Cookies
- Gluten Free Strawberry Shortcake
- Gluten Free Angel Food Cake
- Coconut Flour Pancakes
- Gluten Free Banana Muffins
- Gluten Free Peanut Butter Cookies
**This recipe was originally posted on June 1, 2021, and updated on December 13, 2021 with recipe notes, writing, and photos.**
If you’ve tried a pan of these Gluten Free Chocolate Brownies, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Gluten Free Brownies – Moist, chewy, and fudgy!
Ingredients
- 1 cup almond flour
- 1 cup coconut sugar
- ⅓ cup cocoa powder
- 2 large eggs *room temperature
- 3 tbsp melted coconut oil
- 1 tsp vanilla
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup chopped walnuts *reserve half for sprinkling on top
Instructions
- Heat your oven to 350. Lightly spray or oil a 9 x 9 baking dish and line it parchment paper – the oil will help the paper from sliding around.
- In a large mixing bowl add all of the ingredients – except for half of the walnuts reserved for the top – and combine. Stir the batter well so there are no clumps or lumps. The batter will be thick.
- Using a spatula, spread the batter into the prepared baking dish. As noted above, the batter will be thick so you will need to spread in evenly into the corners. Sprinkle the top with the reserved walnuts.
- Bake for 25-30 minutes until the edges look dry. Cool for at least an hour or two before slicing and store covered in the fridge for up a to week.
- See notes below for added info.
Notes
SERVING SUGGESTIONS AND SUBSTITUTIONS
- Make sure your eggs are room temperature. If they are cold from the fridge they will solidify the coconut oil again and change the texture.
- Watch for the edges to look dry before taking the brownies out of the oven. If you like a gooier brownie take them out once you see the dry edges. For a denser brownie wait for 30-35 minutes.
- For an even more fudgy gluten-free brownie add a handful of dark chocolate chips to the batter before baking and sprinkle a few on top for an extra chocolate flavor.
- An important tip is to wait at least an hour before slicing your brownies. Even though it is tempting to immediately just dive in, if you cut brownies too soon they will be goopy and the edges will be soft. They will fall apart easily so have patience and know that the end result will be worth the wait.
- Serve with ice cream, whipped cream and caramel sauce for an elaborate dessert.
- Substitute the almond flour for a gluten-free flour blend like King Arthur.
- You can use both dutch process cocoa or cacao powder also.
- Substitute the walnuts for pecans.
- Store in an airtight container in the refrigerator for up to a week or in the freezer for up to 2 months.