The perfect gluten free brownies.
These fudgy, rich brownies are what dreams are made of.
Oh, and did I mention they’re gluten free?
There are a few baking recipes everyone should have in their arsenal. Whether that’s an amazing pie crust, your favorite Saturday morning pancakes or a dynamite chocolate chip cookie, there are a few recipes that make you feel like home.
I’ve been playing around with gluten free brownie recipes for the better part of three years now and this last month, though many delicious trial runs, my final recipe has hit the perfect brownie sweet spot. Here’s the secret…
I don’t know exactly why, but almond flour has produced the BEST brownies for me! They take on that fudgy texture I love so much, and I like knowing that I’m adding ground almonds to my brownies. Protein and whatnot. A little coarse sea salt on the top and my dreams are coming true.
The best part about this recipe is that I feel like it’s for sure! The technique of whisking the sugar and eggs together until they get lighter in color, and the combination of melted chocolate and other delicious ingredients make for such a great texture and remarkably consistent results. I hope you love these perfect gluten free brownies as much as I do!
NOTES ON THE RECIPE:
Sweetness. So, I may be using almond flour (which is higher in protein and healthy fats than regular flour), but I did use organic cane sugar for this recipe. I tried using syrup or honey and I never got quite the same results. If you’re avoiding refined sugar, you can use maple sugar or coconut sugar in this recipe. I prefer maple sugar to coconut sugar (coconut sugar lends its own flavor), but you can use what you like.
Almond flour. I tried this recipe with a few different almond flours (you know, for science) and they more or less all worked! Bob’s Red Mill brand is the most widely available and generally has the best price point for almond flour. You can try making your own if that works better for you.
Chocolate. Again, the better quality chocolate you use, the better your end result will be. We like Enjoy Life chocolate chips (which are allergy-friendly) or Guittard Semisweet or Guittard Extra Dark chocolate chips for this recipe.
Options. You can use your favorite cooking fat for this recipe. Avocado oil won’t add any flavor to the recipe (allowing the other flavors to shine through). Coconut oil and mild olive oil are also delicious, but do add a subtle flavor to the recipe. You can easily use butter or ghee.
Like this recipe? You might also like:
- Peppermint Truffle Brownies (gluten free, dairy free)
- Almond Poppy Seed Pancakes (paleo, gluten free, dairy free)
- How to Make Your Own Nut Flours – Healthy Maven
- ⅔ cup chocolate chips or chopped chocolate
- 5 Tbsp avocado oil, olive oil, butter, or coconut oil
- ⅔ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ⅔ cup almond flour
- 2 Tbsp cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅔ cup chocolate chips or chopped chocolate (can sub nuts)
- Preheat oven to 350 degrees.
- In a small saucepan, melt the chocolate chips and oil/butter over low heat until smooth and glossy. Remove from heat and set aside to cool slightly.
- In a small bowl, whisk together sugar and eggs until lighter in color and a little frothy. Stir in vanilla.
- Working slowly, whisk the melted chocolate mixture into the egg/sugar mixture, just a little at a time. (Working a little bit at a time will prevent the heat from the chocolate from curdling the eggs). Whisk until smooth.
- In a separate bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Stir wet ingredients into the dry ingredients and stir until just combined. Fold in the additional ⅔ cup chocolate chips (or nuts, if using)
- Line an 8x8" baking dish with parchment paper (or spray with nonstick spray). Pour batter into the pan and smooth the surface.
- Bake at 350 degrees for 20-25 minutes, or until the edges are set and the center is still every so slightly underdone. (The remaining heat should set the center as it cools).