The PERFECT Gluten Free & Paleo Brownies – These are everything I’m looking for. They’re fudgy and rich, chocolatey and delicious, all without gluten, grains, or dairy! (Scroll down for a how-to VIDEO)
Gluten free, dairy free baking has been such an adventure. I’ve had to learn new techniques, combine different flours, and rework lots of my old favorite recipes. Whether it’s coming up with an amazing gluten free pie crust recipe, some seriously good chocolate cookies, or cobbling together a new vegan birthday frosting, it’s been a lot of delicious experimenting.
Some things have come together pretty easily, and others have been disastrous. These brownies were, thankfully, in the first group. They were everything I dreamed they could be–fudgy and rich with a crispy exterior and rich chocolatey interior. I absolutely love them. I’ve made them countless times in the last year, enjoying them plain or putting them into dairy free ice cream. They haven’t steered us wrong yet. My big secret?
It’s been better than any gluten free flour I’ve tried for brownies. They get that gorgeous fudgy texture I love so much (I’m not a cake-y brownie fan), and I love that the flour isn’t empty calories. Instead, it’s just ground almonds!
The technique isn’t fussy, but I have found that following a few ground rules really helps guarantee success. Here are my best notes after a year of making and enjoying the brownies…
Notes on the Recipe:
Baking Powder vs. Baking Soda – A really smart reader explained to me that baking powder helps puff while baking soda helps spread. The reason I used baking soda instead of powder was because it’s paleo friendly (many baking powders contain cornstarch with isn’t paleo approved). After trying it both ways, I totally agree with her! If you want more puff to your brownies, use the baking powder. If you’re paleo or avoiding corn, stick with baking soda. (The brownies in the photos used baking soda).
Whisking the eggs and sugar. I’ve learned that you really want to whisk the eggs and sugar until they pass the “ribbon test.” When you whisk them and lift up the whisk, the mixture should stream down pretty evenly in “ribbons” rather than in big lumpy clumps. If you’re not there yet, just keep whisking.
Try not to over-mix. When you’re mixing in the dry ingredients, you can give it a good mix, but you want to stop when the dry ingredients are incorporated. This is less important in gluten free baking, but I have over done it a few times and I feel like they ended up a little more dry.
Don’t over-bake. My trick for fudgy brownies is always to pull them out when the center is juuuust about set. They’ll finish setting as they cool and won’t end up too crispy or dried out.
Coarse Sea Salt. I LOVE adding a little coarse sea salt to the tops of these (I realize I didn’t do that in the photos, but it’s incredibly good. The tiny hint of salt wakes up the chocolate and provides a nice balance of flavors. If you’re not a salt-with-sweet fan, feel free to skip it!
Almond Flour: There are a LOT of different brands and blends of almond flour and most of them produce different results. I recommend using a very finely ground blanched almond flour rather than a coarse grind or almond meal which is made with skins-on almonds. I’ve had good luck with Bob’s Red Mill, Honeyville, Hughson, Trader Joe’s blanched almond flour, and even Target’s brand.
Substitutions: You can use just about any fat you like here–avocado oil, butter, ghee, vegan butter, coconut oil, etc. Choose your favorite and go from there. The recipe can take it.
Swap the Sugar. I’ve used coconut sugar which is lower on the glycemic index, but if you don’t have it or like it, feel free to substitute white sugar, brown sugar, or even something like maple sugar. It will all work.
Like these brownies? You might also love…
- ⅔ cup semi-sweet or dark chocolate chips (I use dairy free chocolate chips)
- 5 Tbsp coconut oil (can sub butter, avocado oil, vegan butter, ghee)
- ⅔ cup coconut sugar (can sub white, brown, or maple sugar)
- 2 eggs
- 1 tsp vanilla extract
- ⅔ cup blanched almond flour
- 2 Tbsp unsweetened cocoa powder
- ½ tsp baking soda (if paleo) or baking powder
- ¼ tsp salt
- ⅔ cup additional chocolate chips or chopped chocolate (can sub nuts)
- Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper or spray with nonstick spray.
- In a small saucepan, gently melt chocolate and oil 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 slightly lighter in color and until they pass the ribbon test (when you lift the whisk the mixture should stream down evenly in "ribbons"). Set aside.
- In a medium bowl, whisk together the dry ingredients--almond flour, cocoa, baking soda, and salt.
- Working slowly, whisk the egg/sugar mixture into the saucepan of melted chocolate. Whisk until smooth. Stir in vanilla and mix in.
- Stir in the dry ingredients and fold until just mixed.
- Fold in the additional chocolate chips.
- Pour batter into your prepared pan and smooth the surface.
- Bake at 350 degrees 20-24 minutes, or until edges are set and the center is still ever so slightly underdone. (The remaining heat should set the center as it cools)
- Sprinkle with coarse salt, if using, and allow brownies to cool before slicing.
Try not to over-mix. When you're mixing in the dry ingredients, you can give it a good mix, but you want to stop when the dry ingredients are incorporated. This is less important in gluten free baking, but I have over done it a few times and I feel like they ended up a little more dry.
Don't over-bake. My trick for fudgy brownies is always to pull them out when the center is juuuust about set. They'll finish setting as they cool and won't end up too crispy or dried out.
Coarse Sea Salt. I LOVE adding a little coarse sea salt to the tops of these (I realize I didn't do that in the photos, but it's incredibly good. The tiny hint of salt wakes up the chocolate and provides a nice balance of flavors. If you're not a salt-with-sweet fan, feel free to skip it!
Almond Flour: There are a LOT of different brands and blends of almond flour and most of them produce different results. I recommend using a very finely ground blanched almond flour rather than a coarse grind or almond meal which is made with skins-on almonds. I've had good luck with Bob's Red Mill, Honeyville, Hughson, Trader Joe's blanched almond flour, and even Target's brand.
Substitutions: You can use just about any fat you like here--avocado oil, butter, ghee, vegan butter, coconut oil, etc. Choose your favorite and go from there. The recipe can take it.
Swap the Sugar. I've used coconut sugar which is lower on the glycemic index, but if you don't have it or like it, feel free to substitute white sugar, brown sugar, or even something like maple sugar. It will all work.
The brownies look fabulous! And I already have all the ingredients to make them… I think I know what I’ll be doing tonight. Also, really jealous of your perfect brownie cutting skills.
Paige – Here’s my secret: I chill them first! They cut perfectly when chilled.
These look amazing! I’m always on the lookout for a great gf brownie 🙂 Do you think Trader Joe’s almond meal would work here, or would I need actual almond flour?
Natalie – When I tried it, it did work, though the texture was a bit more grainy with the coarser grind of nuts. But it still worked for me! You may want to add an extra Tablespoon of almond meal.
So excited to make these! If I try coconut sugar, do you recommend the same amount?
I do! If you add much more or less it will mess with the texture.
What would the serving size be? Also do you know how many carbs per serving?
Kathleen – I usually cut these into 16 squares. As for the carbs, I’m sorry I don’t have nutrition facts for each recipe yet, but you can plug this recipe into any online calculator to get a good idea. My favorite is MyFitnessPal (website or free app). You can import recipes from anywhere on the web!
Hi Emily–I’m wondering whether you think this recipe would turn out using “flax eggs” in place of the regular eggs? I am looking for a vegan and gluten free dessert option. If you have a favorite recipe that meets these dietary needs, I’d love to hear it! Happy Friday 🙂
Megan – I haven’t tried them with a flax egg, but I’d LOVE to know how they turn out for you if you try them this way!
Thank you. These look delicious.
Just as an FYI , coconut sugar does not have a lower glycemic index than any other sugar.
This was based on one sketchy study from the phillipines which has been proven wrong by other studies since. A lot on this on the internet.
Swerve is a sugar substitute which is safe and has a relatively low carb content.
Thank you!!
Thanks for the head’s up! I’ll have to look into that.
Hi there! I just made these exactly as listed. However, the sides raised up around the edge while the middle didnt rise at all. The top seemed a little crunchy while the inside wasn’t. I think it’s a win because they are much healthier, but thought the cooking was a bit weird, with the sides raising up so high. Wonder what happened?
Molly – Hm… My sides usually puff up a tiny bit, but not a lot. I wonder what happened? I’ll have to think about it!
I’m going to try it again and add baking powder as well, to make them raise more. I think it needs just a smidgen. Will let you know how it goes! I’m also going to reduce the oil to maybe 3.5 Tablespoons…will let you know! 🙂 I think this is a great base though, they are very fudgy and I dont mind the almond flour!
I hope your adjustments help! Thanks so much for your comments!
Hi! So I made these again today but instead used baking powder instead of soda and they turned out absolutely perfect! I checked a number of other brownie recipes and they all use baking powder (none of them use soda – soda spreads, powder puffs, which is what these need in a 8×8 pan). Maybe check it out, these are so perfect now! Thanks for the recipe!!!
Molly – THANK YOU for reporting back! Honestly, I’m wondering now if I made a typo. I’ll test it your way and update again!
LOVE love LOVED them!I have tried several different healthy brownie recipes and these are the BOMB!
Oh, I’m so glad to hear that! You made my day!!!
I’ve made these twice, and they are SOOOOO yummy!! My only problem is they come out of the oven with a thick crusty top, not moist, so the salt can’t stick… I have no idea why and what to do to prevent this… I just put the salt on after they’re sliced, so it falls between the cracks…
JustM – I’m glad you’re enjoying them! One thing you can do is pull them out about halfway through and add the salt on top them, then pop them back in to finish cooking. It sometimes helps the salt stick a little better to the tops. 🙂 Hope that helps!
Made them with baking powder instead of baking soda and added 1/4 tsp of Nutmeg and OH MY GOD these are the best things I’ve ever tasted!!! I have Celiacs and a dairy allergy so there are very few baked desserts that actually taste this good and don’t hurt my tummy at all! I also use dairy free chocolate chips and the coconut sugar. Cooking time is perfect, sprinkling the sea salt with 8-10 minutes left in cooking works beautifully. I think I am going to have to make another batch tomorrow… THANK YOU FOR SHARING THIS!!!!
YUM! The addition of nutmeg sounds incredible!!!
This is the best paleo baking recipe I’ve come across to date. The texture and flavor are spot on. I am always disappointed when baking paleo, but not this time! I had my mom make some too and she liked them a lot as well. Thanks for creating them!
What a sweet comment! I’m so glad you love them like we do!
I’m definitely going to make these, but can you tell me what size pan works best, or what size you use? Thanks!
Yes! I use an 8×8 square baking dish. You can use any 2 quart dish you like. I’ll make a note of that in the recipe!
These are AMAZING! As a Crohnie I have a hard time finding yummy baked goods that aren’t hard on my tummy! These are perfect! thanks so much for this!! Super grateful!!
I’m so glad to hear that! Wishing you well!
OK, these are GREAT. I am addicted! Thanks for sharing. Do you have an almond flour recipe for lemon bars?
Oooooh, not yet, but THAT sounds delicious! I’ll get to work! (So glad you enjoyed the brownies!)
I am in love with these brownies. My whole house smells of chocolate! I used baking powder instead of soda and they are fabulous. Future ideas: peppermint extract, cinnamon on top, and remembering to spray the sides of the pan as well as the bottom. Thanks!
Can I use bobs red milk 1:1 baking flour. Don’t have almond flour on hand.
Sadie – Typically almond flour and GF all purpose flour aren’t interchangeable. I haven’t tried it in this recipe, but I’d LOVE to know how it turns out if you try it!
I know my stevia package says cup for cup for sugar replacement.. have you had any experience with using stevia with this recipe? Trying to keep the carb count down
Heather – I wish I could help! I haven’t tried it with stevia. If you do, I’d LOVE to know how it turns out so I can share that with others in the future!
My daughter made these and it was the best brownies I have ever had. I have all the ingredients and I am definitely making them. Thank you!
I’m SO glad to hear that! Thank you for your comment!
Fabulous! Used butter and subbed baking powder for the soda after reading the comments. For sweetener, I used 1/3 cup Pyure and it was plenty. Best yet! Thank you!!
I just popped the brownies in the oven so cannot wait to see if these brownies are perfect!😁
I hope you love them as much as we do Gilda!