Get ready to make some of the best gluten-free brownies around! These almond flour brownies have glossy tops, fudgy centers, and delicious chocolate flavor in every bite. Even better: they’re gluten-free, dairy-free, AND grain-free!
When we went gluten-free in 2013(!!!), 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.
But these gluten-free brownies? They’ve been a win since day 1.
I’m not kidding when I say these almond flour brownies are some of THE BEST BROWNIES on the internet. With rave reviews from hundreds of chocolate lovers over the years (on the blog, Pinterest, FB, IG, and more!), I know it’s not just us!
They’re everything I love in a good brownie–shiny tops, fudgy middles, and delicious chocolate flavor in every bite. They delightfully easy to make and have made appearances at birthdays, parties, graduations, wedding proposals, baby showers, and more.
Whether you’re a gluten-free newbie looking for the best gluten-free brownie recipe around, or you’re a long-time pro with a chocolate craving, these easy gluten-free brownies are here to deliver.
Simple Ingredients To Start
Just like traditional brownies, the best part of this gluten-free brownie recipe is how simple the ingredients list is–no fussy ingredients in sight! Let’s take a look:
- ALMOND FLOUR. Finely ground, blanched almond flour is the base of these fudgy gluten-free brownies. Thanks to the moist texture of the almonds, these brownies get that gorgeous fudgy texture I love so much.
- 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.
Can I Use Another Flour Instead?
One of the most common questions I’ve gotten about these brownies over the years is “can I use another kind of flour?” Here are a few things to know about some of the most common gluten-free flour blends.
- Coconut Flour – NO. Coconut flour absorbs several times its own volume in liquid, so using coconut flour here would mean VERY dry, crumbly brownies instead of the gorgeous, fudgy brownies we’re going for. You cannot use it as a substitute here.
- Oat Flour – NO. I don’t recommend oat flour for these gluten-free brownies, since it tends to impact the texture.
- Gluten-Free All Purpose Flour – MAYBE. Several readers have made these brownies with gluten-free 1:1 flour blends. I don’t love it here (I prefer this recipe if I’m using a 1:1 gluten-free flour blend!), but if you HAVE to use a substitute, that’s probably your best option. Keep in mind, the brownies will be a little more dense and dry than if you use almond flour.
How To Make Gluten-Free Brownies, Step By Step
As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Preheat Oven & Prep The Pan. To start, preheat oven temperature to 350 degrees F. Line a metal 8×8 baking pan with parchment paper or spray with nonstick spray.
- Melt Chocolate. 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.
- Beat Eggs & Sugar. In a large bowl, whisk together sugar and eggs 2-3 minutes, until the mixture is lighter in color (This will be easier and faster if you use a handheld electric mixer!). If you rub the mixture between your fingers, it shouldn’t be gritty.) Set aside. Don’t rush this step, or your brownies won’t get that glossy, crackly top!
- Combine Dry Ingredients. In a medium bowl, whisk together the dry ingredients–almond flour, cocoa, baking powder, and salt.
- Combine. Pour the melted chocolate mixture into the egg mixture and stir until smooth. Add vanilla and stir to combine. Stir in the dry ingredients and fold until just mixed.
- Add Mix-Ins. Fold in the additional chocolate chips, reserving a few to sprinkle on the top, if you like.
- Pour batter into your prepared baking dish and smooth the surface. Sprinkle with reserved chocolate chips.
- Bake at 350 degrees 18-20 minutes, or until edges are set and the center is still 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.
- Garnish & Cool. Sprinkle with flaky sea salt, if using, and allow brownies to cool on a wire rack before slicing.
Variations & Mix-Ins To Try
Now that you’ve mastered our base recipe for gluten-free brownies, you can play with mix-ins! Depending on your dietary needs, you can mix and match from these options when you’re craving something different:
- Chocolate Chunks. Swap out the chocolate chips for chocolate chunks for a bigger impact!
- Nuts! Add some chopped nuts to the brownies! Toasted pecans, almonds, hazelnuts, and walnuts are all delicious.
- White Chocolate Chips. Fold in white chocolate chips at the end for a black & white effect!
- Candy Cane. We use peppermint extract & crushed candy canes in our Peppermint Brownies twist!
- Almond Extract. Try adding 1/4-1/2 teaspoon almond extract along with the vanilla for a more pronounced chocolate almond flavor. It’s delicious!
- Espresso Powder. If you’re a coffee fan, you can add 1 Tablespoon espresso powder with the dry ingredients!
FAQ + Tips And Tricks For The Best Gluten-Free Brownies
USE A METAL PAN! I used to make these brownies in a ceramic pan, but in recent years, I MUCH prefer using a metal pan (this square pan, specifically!) or a glass pan or ceramic pan, since the brownies will get a better rise and a shinier crust. (You can see a visual of brownies baked in glass vs metal pans here!)
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. We often buy Blue Diamond almond flour in bulk, but check your local Costco, since they regularly rotate in different brands!
MAKE A SUNDAE! I don’t want to tell you what to do, but I *will* say these brownies are incredible with a scoop of ice cream and a drizzle of our vegan hot fudge sauce or classic hot fudge sauce.
PS – LOOKING FOR A BOX MIX? These brownies are 100% worth the effort, but if you’re looking for the best gluten-free box mix brownies, we did a whole taste test a few years ago that’s worth a look!
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Almond Flour Gluten-Free Brownie recipe. I can’t wait to hear how it goes!
The PERFECT Gluten-Free Brownies
Ingredients
- 2/3 cup semi-sweet or dark chocolate chips (dairy-free, if needed)
- 5 Tablespoons coconut oil (can sub butter, avocado oil, vegan butter)
- 2/3 cup coconut sugar (can sub white or brown 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
- 2/3 cup additional chocolate chips or chopped chocolate can sub nuts
- Optional: flaky sea salt to sprinkle on top like Maldon
Instructions
- Preheat Oven & Prep The Pan. To start, preheat oven temperature to 350 degrees F. Line a metal 8×8 square pan with parchment paper or spray with nonstick spray.
- Melt Chocolate. 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.
- Beat Eggs & Sugar. In a large 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. Don’t rush this step, or your brownies won’t get that glossy, crackly top!
- Combine Dry Ingredients. In a medium bowl, whisk together the dry ingredients–almond flour, cocoa, baking powder, and salt.
- Combine. Pour the melted chocolate mixture into the egg mixture and stir until smooth. Add vanilla and stir to combine. Stir in the dry ingredients and fold until just mixed.
- Add Mix-Ins. 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. Sprinkle with reserved chocolate chips.
- Bake at 350 degrees 18-20 minutes, or until edges are set and the center is still 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.
- Garnish & Cool. Sprinkle with coarse salt, if using, and allow brownies to cool on a wire rack before slicing. (For the neatest slices, consider chilling the brownies first)
- Storage Tips. Store leftover brownies in an airtight container at room temperature 1-2 days, in the refrigerator 3-4 days, or in the freezer up to 2 months.
Notes
- For Paleo, use paleo-approved baking powder and dairy-free chocolate chips
- Cocoa Powder. I usually make these with natural cocoa powder (like Hershey’s or Ghirardelli), but you can use Dutch Process cocoa powder for a darker, richer look.
- 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.
- Use A Metal Pan. When possible, I recommend baking these brownies in a metal pan. The crust will get shinier, the brownies will bake more evenly, and consistently. Baking in glass or ceramic pans will increase the bake time (it’ll take 20-24 minutes) and the surface of your brownies will be more uneven.
- Sugar. Brown sugar or white sugar will give your brownies the glossiest, shiniest tops, but coconut sugar absolutely works if you’re avoiding refined sugar.
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/the-perfect-gluten-free-brownies/Recipe originally published March 2016. Fully updated in 2018, 2021, then updated and republished again February 2025.
They are in the oven for my sons birthday…. I make my own baking powder to keep the cornstarch out… 2 parts cream of tater to one part baking soda.
So great!
WOW! I have tried several Paleo/Gluten free brownies and FINALLY, I’ve found one that my family and I LOVE. I used avocado oil and added the 1/4 teaspoon of nutmeg and they turned out perfect.. Amazing treat for everyone.
Thanks so much.
Erica – you just made my weekend! Thank you so much for sharing this review! (And I’m TOTALLY doing the nutmeg next time!)
Um, I am not even paleo and these are the best brownies I have ever had. Thanks for sharing!
WOW! What an awesome review! Thank you so much for sharing this with me!!!
Just tried this the 2nd time. First time with almond meal as I didn’t have almond flour, 2nd time (today) with refined rice flour as I am living in the Dominican Republic now. Also used unrefined natural sugar which is coarse, however, they turned out wonderful and tasty! Very fluffy. If you want to respond to Gabriela living in Ecuador (lived there also), tell her to use “harina refinada de arroz” (refined rice flour) which GOYA makes and also Bisonó. While living in Ecuador, I found yucca flour but it was way too gummy for baking cakes – only good for yucca buns. This time I also tried baking “soda” instead of “powder” and actually liked it better. I have to use the products here so I found sweetened baking squares and cut them into small chunks, I’ve also used organic 100% cacao (unsweetened) 1st time, and they were less sweet, but still tasty. Lastly, tried sprinkling sea salt on them 7-10 minutes before done but it melted in – better to wait until it comes right out of the oven! Thank you for this wonderful recipe! This is a keeper!
Ruth – THANK YOU for all those helpful tips!!!
I used half almond flour because I didn’t have enough for recipe and used the other half gluten free flour.
They came out too cake like for me. The taste was great. I will try again when I get more almond flour.
Beth – I’m guessing that was the GF flour, like you thought. Bummer! I’d love to know what you think when you get a chance to try it with all almond flour!
I made these today. My husband has eaten 1/2 of them already. Excellent recipe. Thank You again Emily! I haven’t found a recipe that I don’t absolutely love.
Hugs 💗💗
Ha! I’m so glad he’s enjoying them. And so glad YOU are enjoying them. Have a wonderful weekend, Shelley!!!
I made these “perfect gluten free” brownies for my own birthday. My husband placed three candles on one decadent brownie with raw cream maple flavored icecream and sang Psalm67:7 over my life to me!
The brownie recipe is better than store bought Betty Crocker’s baking mix!
Thank you for your talent!!!!!!!
Warmly,
Cynthia Hadley
I’m so glad they could add to your celebration! Happy birthday, Cynthia!
These were AMAZING! Thank you! They curbed my PMS craving! 🙂
Ha ha ha! I’ve BEEN THERE!!!
Hi Emily,
I LOVE these brownies so much, make them ALL the time and have even converted some non-GF friends and coworkers onto almond flour!!! I just learned that I am intolerant to coconut and am wondering if you have recommendations for a sugar substitute? I use olive oil (love the flavor) in all my chocolate baking already. Do you think honey / maple syrup would work? If so, how much would you recommend using?
Thank you, thank you, thank you again for sharing this with all of us!!!
I’m so glad you liked them and so sorry about your coconut intolerance. That’s such a bummer! Hmm… I haven’t tested liquid sweeteners in this recipe yet. In general, you’d use 1/2 the amount of liquid sweetener, but I’m not sure for this if other adjustments would need to be made. For granulated sweeteners, raw cane sugar (turbinado), white or brown sugars would work, as would maple sugar (which is paleo friendly, but somewhat tricky to find). If you give them a go with 1/2 the amount of syrup or honey, I’d LOVE to know how they turn out!
Followed recipe but used baking powder. Very tasty! Nice top “crust”. Even better cold. Will make again. Only downside was dirtying up 3 bowls!
I LOVE them cold! So glad I’m not alone!
I substituted coconut flour because I could not find almond flour. The macros per brownie are
Cals 137.5
Fat 8g
Carbs 16g
Protein <1