February 22, 2025

Gluten Free Brownies Recipe

Who doesn’t love a good, fudgy brownie? And for those with gluten sensitivities or anyone looking to cut back on gluten, finding a brownie that’s rich, decadent, and delicious can sometimes feel like a challenge.

This Gluten Free Brownie Recipe—a surefire way to enjoy all the indulgence of classic brownies without any gluten.

I love this recipe for its simplicity and the fact that it yields a moist, dense, and fudgy texture every time.

Whether you’re gluten-intolerant or simply want a naturally flourless dessert, this is the perfect go-to recipe.

With fall and winter being peak comfort food seasons, these brownies are a must-have for cozy nights in, family gatherings, or holiday desserts.

Even if you’re not following a gluten-free diet, you and your guests won’t be able to tell the difference between these brownies and traditional ones.

Gluten Free Brownies Recipe Overview

These Fudgy Gluten-Free Brownies are everything you want in a brownie: rich, chocolaty, and wonderfully fudgy in texture.

The key ingredient is almond flour, which gives the brownies a moist and dense texture without compromising on flavor. The recipe also calls for high-quality cocoa powder and chocolate chips for extra depth.

Best of all, this recipe is quick and easy, making it perfect for both beginner and experienced bakers.

Print Recipe

Gluten Free Brownies

Servings: 16

Author: Margaret

Ingredients

For the Brownies:

½ cup unsalted butter or coconut oil for a dairy-free option
1 cup granulated sugar
¾ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 cup almond flour or any gluten-free flour blend
½ cup semi-sweet chocolate chips optional, for extra fudginess

Optional Toppings:

¼ cup chopped nuts walnuts, pecans, etc.
Powdered sugar for dusting
Flaky sea salt for garnish

Instructions

Preheat and Prepare Your Pan
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal after baking. Lightly grease the parchment paper with butter or a non-stick spray to prevent sticking.
Melt the Butter
In a small saucepan or microwave-safe bowl, melt the butter (or coconut oil) over medium heat. Once melted, let it cool slightly so it doesn’t cook the eggs in the next step.
Mix the Wet Ingredients
In a medium-sized mixing bowl, whisk together the melted butter and sugar until combined. Add in the eggs, one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
Combine Dry Ingredients
In a separate bowl, whisk together the cocoa powder, almond flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this could lead to a denser brownie.
Fold in Chocolate Chips
If you're using chocolate chips, fold them into the batter for extra richness. You can also add chopped nuts for a bit of texture.
Bake the Brownies
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. The brownies should be slightly underbaked for that perfect fudgy texture.
Cool and Serve
Allow the brownies to cool completely in the pan before slicing. Once cooled, lift the brownies out using the parchment overhang and cut into squares. For an extra indulgent touch, sprinkle some flaky sea salt or dust with powdered sugar before serving.