Amazing Gluten Free Brownies – A Couple Cooks

This gluten free brownies recipe is everything: thick, chewy, rich, fudgy and absolutely irresistible! No one will guess they’re flourless.

We try to steer away from superlatives on this website. But this recipe deserves its moniker. These really are amazing gluten free brownies! They’re hefty and thick, with just the right chewy, fudgy texture. The rich chocolaty interior is absolutely irresistible, and studded with chocolate chips: it’s downright impossible not to take another bite. No one will know these are flourless: they please just about everyone.

Ingredients in gluten-free brownies

This gluten free brownies recipe is quick, simple and absolutely crowd pleasing. The idea came about as we were brainstorming ideas for a pizza party dessert that wasn’t full of more flour. The birthday girl loved brownies, so we created a flourless brownie to contrast all the gluten in our main course. After tinkering a bunch and taking some inspiration from our friend Tessa’s chewy brownies, we think we found the perfect combination. Here are the ingredients in this gluten free brownies recipe:

• Eggs 
• Granulated sugar
• Butter
• Vegetable oil
• Vanilla extract
• Cocoa powder
• Almond flour (not meal) or gluten free flour
• Baking soda
• Cornstarch
• Kosher salt
• Chocolate chips

The biggest key here? Using both butter and oil as the fat in this recipe leads to extra chewy, moist brownies. Want to make it dairy free? Use vegan butter as a stand in.

Almond flour vs meal: why it’s important

The only specialty ingredient you’ll need for this recipe? Almond flour. Make sure you don’t buy almond meal, because it’s a much different product. They’re both made of ground almonds, but the difference is in the raw material and the production method:

• Almond flour is made from blanched almonds, or almonds with their skins removed. It’s ground very finely, resulting in a fluffy texture in baked goods.
• Almond meal contains the skins, making it darker brown in color instead of off-white like almond flour. It has a coarser grind than almond flour and results in denser, chewy texture in baked goods.

Don’t have almond flour? If you’re baking for a gluten-free diet, you’re probably used to using this ingredient. But if you don’t have it on hand or can’t find it, you can substitute the same amount of gluten-free flour.

Tips for baking gluten-free brownies

This gluten-free brownies recipe is quick to whip up: it’s a matter of dump and stir! Here are some particulars around the baking process:

• A metal 9 x 9″ pan makes the most even bake. You can also use an 8 x 8 pan, but you’ll need to increase the bake time slightly.
• Grease the pan, then add parchment paper extending off of 2 sides. Cut it to length on the top and bottom, but let the left and right sides extend. This makes it easy to lift the brownies out of the pan after baking.
• Bake until a toothpick inserted has some clinging crumbs: and watch out for chocolate chips! When you insert a toothpick, it will likely hit a chocolate chip which may makes it look like the batter isn’t done yet. Try again or go with your gut! You won’t want to overbake these.

Storage info

These gluten-free brownies last well when stored: in fact, they get even moister and fudgier! Here’s how to store them:

• Room temperature: Store in a sealed container at room temperature for 3 to 4 days.
• Refrigerated: Store refrigerated for 1 week (allow to come to room temperature before enjoying). 

More brownie recipes

These gluten free brownies are our favorite brownie recipe…of all! Here are a few more you might enjoy:

This gluten-free brownies recipe is…

Vegetarian and gluten-free. For dairy-free, use vegan butter. For vegan, go to Vegan Brownies.

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Description

This gluten free brownies recipe is everything: thick, chewy, rich, fudgy and absolutely irresistible! No one will guess they’re flourless.

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• 3 eggs 
• 1 cup granulated sugar
• 4 tablespoons unsalted butter, melted*
• ⅓ cup vegetable oil or neutral oil
• 1 teaspoon vanilla extract
• ¾ cup cocoa powder
• ½ cup almond flour (not meal)
• ½ teaspoon baking soda
• 1 tablespoon cornstarch
• ¼ teaspoon kosher salt
• 1 cup semisweet chocolate chips

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1. Preheat the oven to 350 degrees Fahrenheit. Grease a metal 9-inch square baking pan. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan.
2. Whisk the eggs, then whisk in the sugar, melted butter, oil and vanilla extract. Use a spatula to stir in the cocoa powder. Then stir in the almond flour, baking soda, cornstarch, and kosher salt and stir to combine into a smooth batter.
3. Fold in the chocolate chips.
4. Pour the batter into the prepared pan and spread it into an even layer with a spatula. 
5. Bake for 28 to 30 minutes, until the center of the pan is set and a toothpick inserted has some clinging moist crumbs**. Allow to cool to room temperature before slicing into pieces, about 1 hour. Store in a sealed container at room temperature for 3 to 4 days, or refrigerated for 1 week (allow to come to room temperature before eating). 

Notes

*For dairy-free, substitute vegan butter.

**When you insert a toothpick, it will likely hit a chocolate chip which may makes it look like the batter isn’t done yet. Try again or go with your gut! You won’t want to overbake these.

• Category: Dessert
• Method: Baked
• Cuisine: Dessert
• Diet: Gluten Free

Keywords: Gluten free brownies, flourless brownies