These Gluten-Free Brownies are easy to make and totally delicious. These fudge brownies are made using almond flour and a handful of simple ingredients that you can purchase at any store.
You can use regular chocolate chips, sugar-free chocolate chips or dairy-free chocolate chips if you want to make them also dairy free brownies.
Chocolate Brownies are one of the best baked desserts but only when cooked correctly. They are always a bit tricky as you can under cook them and also over cook them. So trying to come up with a gluten-free version that is also fudgy involved quite a bit of testing
Happy to report that my testing has paid off and these chocolate fudge brownies are a winner!!!
WHY YOU WILL LOVE THIS RECIPE
- Who doesn’t love brownies!
- There are fudgy in the middle.
- You can make them dairy-free by using dairy-free chocolate chips instead of regular chocolate chips.
- They are really easy to make…like super easy!
INGREDIENTS YOU NEED
- Coconut oil
- Maple syrup or you can use rice malt syrup or honey
- Vanilla extract or vanilla paste
- Eggs – make sure they are room temperature, so great to take them out of the fridge a bit before you make these brownies.
- Almond meal or almond flour
- Cacao powder
- Baking powder
- Sea salt
- Chocolate chips – you can pick whichever chocolate chips you fancy and what suits your dietary requirements. There are so many choices, regular, sugar free, dairy free, carob, cacao nibs)
If you want the brownies soft then cook for 30 minutes, if you want them a bit firmer, then cook for 35 minutes.
Make sure the eggs have been kept at room temperature before using and are not cold. The mixture will mix more evenly and you will get more volume. If you are ever wondering why your baked desserts look flat then this could be the reason.
When the brownies are super warm they may break apart easily. So I recommend allowing them to cool in the tin for at least 10 minutes and then on a wire rack for a further 25-30 minutes.
You can store in your fridge for 4-5 days or in your freezer for 3 months when stored correctly.
Looking for other brownie recipes? Try these:
Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Gluten Free Brownies
- 1/2 cup coconut oil melted
- 1 cup chocolate chips you can use regular, dairy fee, sugar free, carob, cacao nibs
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 eggs large, room temperature preferably
- 1 cup almond flour or almond meal
- 1/2 cup cacao powder
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- Pre-heat. Pre-heat the oven to 175C/350F.
- Add wet ingredients. Add the eggs, maple syrup and vanilla extract to a medium sized bowl, whisking well to combine.
- Add dry ingredients. Add the almond flour, cacao powder, baking powder and salt to the bowl and mix well to combine.
- Add the chocolate chips. Melt the chocolate chips and coconut oil in a microwave safe bowl for 30 seconds at a time until melted, stirring each time between goes. Fold into the brownie batter.
- Bake. Pour the batter into a lined square baking pan (approximately 20x20cm). Bake in the oven for approximately 30-35 minutes depending on how soft you want the brownie to be.
- Cool. Allow to cool in the baking tin in for 15 minutes, before allowing it cool further on a wire rack.