Best Gluten-Free Brownies

If you’re looking for classic, chewy brownies with crinkly tops that are both dairy-free and gluten-free, then this is the recipe for you. 

What is your ultimate brownie?  Brownies like chocolate chip cookies are a very personal preference but generally you’re likely to fall into one of three camps: camp fudgy, camp chewy, or camp cakey.  And while I think each has its merits these gluten-free brownies are in the chewy camp.

These are like the ones you probably ate as a kid, with a shiny, crackly top, soft, chewy middle and crisp edges.  They’re rich, but not overly so, with a deep chocolate flavor more complex than anything out of a box.  In fact I’d say they’re what you wish boxed brownies tasted like but somehow never quite manage to.  Luckily these gluten and dairy-free brownies are just as easy to make from scratch at home.

What ingredients do you need for brownies?

This recipe calls for both cocoa and dark chocolate to achieve the signature flavor and texture of chewy brownies.

You’ll also need:

• Coconut oil (this keeps the brownies soft)
• Coconut sugar (this gives the brownies a rich caramel note)
• Vanilla
• Eggs
• A pinch of salt (to balance out the sweetness)
• Baking soda (to add lightness to the batter)
• Almond flour
• And chocolate chunks

How to make chewy brownies:

The method is as quick and straightforward as can be, requiring only one bowl and a few minutes time.

1. You start by melting together the chocolate and oil.
2. Into that you’ll mix your coconut sugar, vanilla and eggs until well blended.  You’ll want to beat the batter until it’s shiny and pulls away from the sides of the bowl.
3. Then you’ll stir in your baking soda, almond flour. 
4. Finally fold in your chocolate chunks.  That’s it, your batter is ready to be poured into a pan and go in the oven!

Tips:

• When done, the brownies will appear set around the edge but still soft in the middle.  Err on the side of caution and take them out a minute or two before you think you should since they will continue to bake as they cool.
• As for cooling, resist the urge to cut into them too soon or your brownies won’t hold their shape.  You’ll want to leave them for a few hours until completely cool before cutting.
• Store your brownies in an airtight container at room temperature for about 5 days to a week (if they last that long).

How to serve:

Brownies need no accompaniment, but if you’re feeling extra decadent serve them a la mode with a scoop of ice cream and a drizzle of chocolate syrup , or make a brownie triffle!

More brownie recipes:

Prefer a fudgy brownie? These flourless brownies are for you.

Like your brownies bite-sized?  Try these mini brownie bites.

Enjoy!

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Yield: 16 squares

Best Gluten-Free Brownies

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

If you’re looking for classic, chewy brownies with crinkly tops that are both dairy-free and gluten-free, then this is the recipe for you. 

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Ingredients

• ¼ cup/60ml coconut oil
• 8 ounces/226g chopped dark chocolate (or use chocolate chunks)
• ⅔ cup coconut sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 Tablespoons/10g cocoa powder
• ½ teaspoon baking soda
• ⅛ teaspoon fine sea salt
• ½ cup/56g almond flour
• ½ cup/70g chocolate chunks

Instructions

1. Preheat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper.
2. Place coconut oil and chopped chocolate in a large heatproof bowl set over a pan of simmering water. Stir until melted.
3. Remove from heat. Whisk in coconut sugar, then add eggs one at a time, (beating well after each) until batter is glossy and starts to pull away from the sides of the bowl.
4. Stir in vanilla, cocoa powder, baking soda, and salt until well incorporated. Fold in almond flour and chocolate chunks.
5. Pour batter into prepared pan. Bake for 20-22 minutes, until puffed (brownies will deflate as they cool) and set around the edges. Let cool completely on a wire rack. Cut into squares and serve.  Store brownies in an airtight container at room temperature for 5-7 days.

Notes

Tips:

When done, the brownies will appear set around the edge but
soft in the middle.  Err on the side of
caution and take them out a minute or two before you think you should since
they will continue to bake as they cool.

As for cooling, resist the urge to cut into them too soon or
your brownies won’t hold their shape. 
You’ll want to leave them for a few hours until completely cool before
cutting.

Store your brownies in an airtight container at room
temperature for about 5 days to a week (if they last that long).

How to serve:

Brownies need no accompaniment, but if you’re feeling extra
decadent serve them a la mode with a scoop of ice cream and a drizzle of chocolate syrup, or make a brownie triffle!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Enjoy Life Semi Sweet Chocolate Mega Chunks - 10 oz. - 2 Pack
• 
  Wholesome Sweetners, Coconut Sugar, 1 lb

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 197Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 71mgCarbohydrates: 21gFiber: 2gSugar: 17gProtein: 3g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.