The Perfect Gluten Free Brownies
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The PERFECT Gluten-Free Brownies – These almond flour brownies are everything I’m looking for. They’re fudgy and rich, chocolatey and delicious, all without gluten, grains, or dairy! (Paleo-friendly)
Post updated Jan 2023. Originally posted March 2015.
It’s hard to believe we’ve been gluten-free for almost EIGHT years! Back when we were getting started, gluten-free dairy-free baking felt a bit like the wild west since there weren’t a ton of gluten-free blogs out there. (Yes, I feel 9,000 years old typing that.) At the beginning, gluten-free baking involved a lot of experimenting, a lot of mistakes, and some pretty serious flops.
That’s part of what made these gluten-free brownies feel so magical all those years ago. They were one of the first gluten-free baking recipes we just NAILED. They taste INCREDIBLE.
They were everything I was missing and craving in a traditional brownie–fudgy and rich with gorgeous crackly tops and decadently chocolatey insides. I absolutely love them. I’ve made them countless times over our gluten-free years, enjoying them plain, dressing them up for the holidays with peppermint, tossing them into homemade ice cream, building epic sundaes with dairy-free hot fudge sauce…they’re the brownies I come back to over and over again.
They’re the almond flour brownies that just won’t let you down. Here’s what you’ll need to get started…
Here’s What Goes Into Our Perfect Gluten-Free Brownies Recipe:
- ALMOND FLOUR. Finely ground, blanched almond flour (not almond meal), is better than any other 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!
- UNSWEETENED COCOA POWDER. To punch up that seriously chocolate flavor we’re looking for, I add a few tablespoons of unsweetened cocoa powder. It works wonders! I’ve made these with both traditional unsweetened cocoa powder and Dutch-processed/dark cocoa powder. Both will work!
- BAKING POWDER + SALT. A little salt helps balance those lovely flavors–don’t skip it! Then, to get that lovely puff, I add some baking powder. If you’re strictly paleo, you’ll need to use paleo-approved baking powder (that doesn’t contain cornstarch)
- CHOCOLATE CHIPS. Most of the chocolate flavor and quite a bit of the structure of these gluten-free brownies comes from melting chocolate chips. I use allergy-friendly semi-sweet or dark chocolate chips like these or these, but you can use your favorite. These ones are naturally-sweetened and paleo-approved, but readers have also made them with stevia-sweetened chocolate chips and more!
- COCONUT OIL (OR BUTTER OR VEGAN BUTTER OR AVOCADO OIL!). For the fat (which helps you get that dense fudgy texture), you can make your gluten-free brownies with melted coconut oil, butter, vegan butter, or avocado oil. They will all work in this recipe!
- EGGS + COCONUT SUGAR. Another trick, which helps you get that gorgeous crackly top, is to whisk-whisk-whisk the eggs and coconut sugar together until they’re lighter in color and smooth. Don’t skimp here since it really helps with the texture! I’ve used coconut sugar in our gluten-free brownies, 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.
- VANILLA. To round off the wet ingredients, you’ll add some vanilla to the gluten-free brownie batter. It really punches up the chocolate flavor!
- MORE CHOCOLATE CHIPS. Lastly, I like folding in another 2/3 cup of chocolate chips. They’re DELIGHTFUL in the baked brownies, like little chocolatey surprises in every bite. If you prefer, you can use chopped nuts here instead.
5 Tricks For The Best Gluten-Free Brownies:
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 years of making and enjoying these almond flour brownies…
- LINE YOUR PAN WITH PARCHMENT. Lining the baking dish with parchment means your brownies will lift easily out of the pan. I highly recommend using it whenever possible so your brownies will cut neatly and won’t stick to the pan. (See the video if you need a visual)
- WHISK THE EGGS + SUGAR LONG ENOUGH. WHISKING THE EGGS & SUGAR. You really don’t want to rush or skip this step, since it’ll help you achieve that delightful crackly top and will give your gluten-free brownies a bit more structure. When you whisk them and lift up the whisk, the mixture should stream down pretty evenly in “ribbons” rather than in big lumpy clumps. Also, when you rub the mixture between clean fingers, you shouldn’t feel much grit from the sugar. If you’re not there yet, just keep whisking! You’ll whisk for 2-3 minutes, or until the mixture is *slightly* lighter in color, streams down from the whisk in a smooth line (i.e. passing the ribbon test), and doesn’t feel gritty when rubbed between your fingers.
- DO NOT SUBSTITUTE THE FLOUR. If you want to be sure your brownies turn out here, you MUST use almond flour. Substituting coconut flour, almond meal, or 1:1 gluten-free flour blend WILL NOT give you the same results. (Coconut flour without adjusting other ingredients = dry crumbly brownies. Gluten-free all-purpose flour will have more dry/cakey texture.)
- DO NOT OVER-BAKE. My trick for decadently fudgy brownies (instead of cakey 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. It’s the biggest secret for fudgy gluten free brownies!
- COOL THEM BEFORE CUTTING. Trust me, I know how tempting it is to cut into warm, gooey gluten-free brownies, but I pinky promise that they will cut better and be more set if you can wait till they cool. You’ll actually get the neatest cut if you chill them in the refrigerator, but letting them cool completely on the counter will also help a lot.
FAQ + Tips For The Best Gluten-Free Brownies:
BAKING POWDER VS. BAKING SODA. I’ve made batches of these gluten-free brownies with baking soda and some with baking powder. They are not typically interchangeable, so here’s what you should know:
- BAKING POWDER: helps puff and often yields a more even surface. It’s what I use most often! It’s not a great choice for paleo eaters, since most baking powder contains cornstarch. (You can make your own paleo baking powder if you want!) I find the brownies made with baking powder typically get that nice crackly top, and are *slightly* less dense in the middles.
- BAKING SODA. I originally used baking soda instead of baking powder in this almond flour brownie recipe because it’s paleo-friendly. When making the brownies with baking soda, you may notice that they puff quite a bit in the oven, then settle as they cool, leaving a delicious border around the edges. You also typically don’t see the same crackly top when you make them with baking soda.
COARSE SEA SALT. I LOVE adding a little coarse sea salt to the tops of my gluten-free brownies. 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.
Try Some Mix-Ins Or Toppings!
I love making these gluten-free brownies with chocolate chips mixed in, but you can also try any of these other yummy variations:
- CHOPPED NUTS (toast them first for extra flavor!). Almonds, walnuts, pecans… yum!
- TOFFEE BITS. If you’re not dairy-intolerant, toffee bits are delicious mixed into brownies!
- COARSE SEA SALT. My favorite way to finish these brownies is with a few sea salt flakes.
- MINI MARSHMALLOWS. Give these a bit of a s’mores vibe by adding mini marshmallows to the top of the baked brownies and broil for about 1 minute. Watch carefully to avoid scorching!
- BROWNED BUTTER. If you tolerate dairy, making these with browned butter instead of regular melted butter adds a gorgeous caramel-y note!
- WHITE CHOCOLATE CHIPS. Swap out the extra chocolate chips for some white chocolate chips (Extra yummy with crushed candy cane on top!)
More Yummy Ways To Satisfy Your Chocolate Craving:
- Gluten-Free Brown Butter Brownies (from our gluten-free baking blog!)
- Gluten-Free Peppermint Brownies
- The BEST Vegan Chocolate Pudding
- Dairy-Free Chocolate Fondue (Vegan + Paleo-Friendly)
- Dairy-Free Hot Fudge Sauce (Perfect for brownie sundaes!)
- The BEST Gluten-Free Chocolate Chip Cookies
- Healthy Chocolate Peanut Butter Bars (Vegan + Paleo-Friendly)
- Gluten-Free Chocolate Crinkle Cookies
SHOP OUR FAVORITE TOOLS + INGREDIENTS FOR GLUTEN-FREE BROWNIES HERE:
The PERFECT Gluten-Free Brownies
- Total Time: 30 minutes
- Yield: 16 brownies 1x
- Diet: Gluten Free
Description
These intensely fudgy almond flour brownies are SO GOOD no one will ever guess they’re also gluten, dairy AND grain free. They’re everything a brownie should be!
Ingredients
- 2/3 cup semi-sweet or dark chocolate chips (I use dairy free chocolate chips)
- 5 Tablespoons coconut oil (can sub butter, avocado oil, vegan butter, ghee)
- 2/3 cup coconut sugar (can sub white, brown, or maple sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup finely ground blanched almond flour
- 2 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder*
- 1/4 teaspoon kosher salt
To mix in:
- 2/3 cup additional chocolate chips or chopped chocolate (can sub nuts)
Optional: coarse sea salt to sprinkle on top
Instructions
- Preheat oven to 350 degrees. Line an 8×8 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 2-3 minutes, until the mixture is slightly lighter in color and until they pass the ribbon test (when you lift the whisk the mixture should stream down evenly in “ribbons.” If you rub the mixture between your fingers, it shouldn’t be gritty.) Set aside.
- In a medium bowl, whisk together the dry ingredients–almond flour, cocoa, baking powder, and salt.
- When the melted chocolate mixture has cooled slightly, stir in the egg/sugar mixture into the saucepan of melted chocolate. Stir in vanilla and mix until smooth.
- Stir in the dry ingredients and fold until just mixed.
- Fold in the additional chocolate chips, reserving a few to sprinkle on the top, if you like.
- 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.) A toothpick inserted in the center should only come out with a few moist crumbs.
- Sprinkle with coarse salt, if using, and allow brownies to cool before slicing.
Notes
*For paleo, use paleo-approved baking powder, or you can substitute baking soda. (It’s not a perfect substitution–brownies made with baking soda will spread and have edges that are slightly raised from the centers.)
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
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.
And…if you like to have them warm, cut brownies with a plastic knife!
Great suggestion! Thank you!
Could I use a cup for cup GF replacement flour? Thanks so much!
You *technically* can, but do know they won’t be as fudgey. They’ll puff a bit more and be a bit more cakelike. If you’re good with that, I say go for it!
Emily 🙂
I have tried many alternative gluten free healthy brownie recipes. Your recipe is unsurpassed delicious!
I like to also garnish the brownies while still cooling, with a natural chocolate glaze and atop it with halved walnuts.
Very pretty.
Can’t wait to try other “ONE LOVELY LIFE” recipes!
Cynthia Hadley
Oh my goodness. That chocolate glaze sounds amazing! I’m totally going to try that. (Thank you so much for sharing!!!)
Cynthia..whats your natural chocolate glaze…..
Best brownies ever period
Oh my GOSH! THANK YOU!!!
haven’t dug in yet, but the center of mine just sunk after i took them out of the oven! might be eating these with a spoon.
Oh dear! They do naturally settle a bit, but it sounds like they could possibly be underbaked?
If I could give this recipe 10 stars I would, in fact I’d give it 100 stars. I’m fairly new to Gluten and Dairy free eating and this brownie just saves the day ….every.single.time. it was the first gf brownie I tried and my search ends here 🙂
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.
Yes it does perfectly ❤️
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!
I made these and they were great but wouldn’t set. I used flax eggs. Everything else was the same. Not sure what happened but I ended up having to good them so long that all the edges burnt. Any other suggestions? I used baking powder instead of soda for less sodium.
Carrie – It could very well be the flax eggs and baking powder substitutions. (I haven’t made them with flax eggs, but someone else had a similar issue.) The brownies also tend to completely set as they cool, so if you kept testing them while hot, they’d probably continue to test gooey. I’m sorry that happened!
I just made these with ground chia seed eggs (3T water:1 T ground chia) and it turned out fine, not great. The batter hardly rose and made about 1/2″ thick brownies, whereas the original recipe makes a bit of a fluffier brownie. Taste-wise, about the same but I much prefer the “original recipe” posted here with the eggs. hope that helps anyone in the future!!
Thank you for chiming in with your results!
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.
Actually that is false, it is lower on glycemic index and I know because I have gestational diabetes and played around with sugars and monitored my glucose levels 4 times a day and after eating paleo chocolate chip cookies made with coconut sugar.
Thanks for following up with this for us!
I’m with Jenny on coconut sugar. I get yeast infections when I eat sugar, honey, or maple syrup. No problem with coconut sugar. That’s what I’m planning to use in this recipe.
Which I can’t rate yet but I’m psyched to try it! Just as soon as I get me some almond flour or meal. 😁
I hope you LOVE them. They’re our very favorite!!!
Your recipe is fantastic! Thank you for your research, and expertise!
Regarding “Swerve” sweetener: it sounded interesting, so I did a search for reviews and feedback from people who have tried it, or who have been using it. I see a lot of reservations expressed, and negative input, regarding the taste, after-taste, and concerns about the undisclosed processes Swerve employs in order to produce it. Personally, I want products that have not been messed around with since nature created them. I save a lot of money, and avoid a lot of disappointment, by perusing baking sites and blogs for feedback on new products. Plus, I always wonder about the potential for product placement plugs, used by people due to potential compensation.
Pamela – Thanks for your comment! Swerve isn’t for me either, but I have lots of friends who swear by it. To each her own!
Best brownies !
Very tender ! I used the darkest chocolate I could find and topped them with walnut halfs. Super!
Oh, I LOVE hearing this! Thank you so much for sharing Carol!!!
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!
Lower temp of oven a bit and add a couple minutes?
I tried these…. the center set up and the edges are still gooey… they didnt rise at all and its SUPER oily like soaked in oil. The only change i made was that i used bobs red mill egg replacer and no additional chocolate chips added.
They do taste really good…. i have to experiment more i guess.
Oh dear! I’m sorry that happened. I know that can be frustrating! I’m guessing the difference you’re seeing is because of the substitutions, but it sounds like maybe there was an ingredient missing or perhaps an accidental mix-up along the way. Mine have never been that oily. (Did you add the required water to the egg replacer?)
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!