The Perfect Gluten Free Brownies
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
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!
- 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
- 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.
*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
Keywords: brownies, paleo brownies, gluten-free brownies, dairy-free brownies, almond flour brownies
I work in a small hospital in the kitchen. These are wonderful for our gluten free staff and patients! I am always looking for new recipes for them! Thank you for this simple and delicious recipe. The recipients are very pleased!!
Kimberly – You completely and totally made my day. THANK YOU for sharing this with me! I’m so happy to know that people who could really use a good treat are enjoying these brownies!
These are really tasty and moist. Will definitely make them again.
I’m so glad you loved them!
Absolutely amazing. I made these with Trader Joe’s almond meal and they came out perfect just in case anyone was wondering.
So good to know. Thank you for sharing Christine!
Would this work in a mini cupcake pan?
I’ve never tried it, but I’d love to know how it goes if you give it a try!
Thank you for the great recipe! I added toasted pecans and home made caramel prior to baking. Gluten free is always tricky with baking time… At 24min my 8×8 batch was still liquid in the middle… Ended up baking for 15 more minutes. Finally took them out with still a little wiggle in middle. Hoping they are done and still a little not done!
Ok, I tried them and wow. Hands down one of the best brownie recipes I have ever made, gluten free and gluten! Everyone loved them! One of my friends said there is no way they can be tasty if they are gluten free and then she tried them and kept eating more! She loved them! Wow! Fantastic recipe! I’m making them again today for my work! A million thank yous again!
I made these with flax eggs and they didn’t come out. They tasted great but they were so liquidy I baked them for a lot longer and then we’re hard and sticky when they cooled. Is there a way to make these with an egg substitute?
Jessie – I’ve never made them with an egg substitute. I’m sorry!
This recipe could not be more perfect. Fantastic creation!
Thank you so much for taking the time to leave a review–they’re my favorite!
Can I use a glass pan instead of a normal one?
Annie – I recommend a metal pan for the best shape and texture.
My brownie batter is grainy, what should I do?
I can’t be sure (since I can’t see it), but it sounds like you either didn’t dissolve the coconut sugar properly in the eggs, or that you used coarse almond flour instead of finely ground. I recommend making sure you dissolve the coconut sugar in the eggs as directed (whisking so there’s no grit), and use finely ground blanched almond flour.
I am not one to comment on recipes but I absolutely had to provide a review for this recipe. IT IS THE BEST BROWNIE RECIPE YOU WILL EVER MAKE! It does not matter if you are gluten, dairy or grain free – no one will know the difference. I personally am gluten/dairy/grain free and have tried numerous brownie recipes over the years. I love to bake and have made some good brownies over the years. I decided to try this recipe and I made these for a large event/crowd. They were gone in seconds, with people ranting and raving about them. Do not hesitate to make these – in fact, I strongly encourage you to make them because you will never try another brownie recipe again – this is the best one out there. Thank you for such an amazing recipe. It’s 10 stars!
Dianna!!! You completely and totally made my day. This is such an amazing review! Thank you so much for taking the time to leave such a thoughtful, sweet comment. I really *really* love them, too. Happy holidays!
This is the first review I have ever made for a recipe (a girl tries out a lotttt of recipes). Oh my GOSH these are absolutely incredible. Best brownies I have ever had. I used Bobs red mill all purpose GF flour instead as well as substituting cacao powder for the cocoa. They are insanely good, even my boyfriend who was a pastry cook for a while at many great restaurants in San Francisco and knows good food absolutely loves them. The only brownies I will ever want from here on out!!! Thank you!!! ❤️
Kristen – YAAAAAY! I am SO glad you loved them! Thank you for taking the time to leave a review—I appreciate it so much!
Made these brownies and they were quite delicious. Did not have coconut oil, so used 1T butter and 3 T canola oil. Still moist even though oil was cut back a little. Also cut back sugar to 1/2 c as the Hersheys special dark chocolate chips were sweet. Added an extra t pea spoon of Ghirardelli cocoa powder. Cooked on middle rack of countertop oven. Came out with dry edges and moist. Yum!
I’m so glad they worked with your swaps! Thank you so much for leaving a review–I appreciate it so much!
I have been looking for a fudgy gluten free brownie recipe for over 10 years. This is it! This is the one, and who would have known it would involve almond flour. I used butter and brown sugar in my version and it turned out great. My non-gluten free husband loved them too. Can’t wait to make this my new go-to when I’m craving homemade brownies.
Emily!!! You’re the best–thank you for taking the time to leave such a kind review!
These are the only gluten free brownies I’ve made so far since being diagnosed with celiac, but I don’t ever have to look any further. These are absolutely fantastic. I halved the recipe perfectly (love when there’s an even # of eggs!) to fit my 1 person mini pyrex. Made a tray of 4 perfect brownies. Yum!
Oh GOOD! I’m so glad you loved them!!!
These are SCRUMPTIOUS!! While I normally make vegan gluten-free baked goods, I decided to give these a try and I’m so glad I did! The whole family loves them! I choose to use olive oil, and also used the maple syrup instead of sugar option. I believe both of those choices are the reason the brownies took an extra four minutes to cook, but they came out perfect! Thank you so much for sharing this recipe!
YAY! I’m so glad they were such a win for you. Thank you so much for sharing!