Gluten Free Fudge Brownies - these easy to make and totally delicious gluten free brownies are made using almond meal and a handful of simple ingredients that you can purchase at any store.
You can use regular chocolate chips, sugar free chocoloate chips or dairy free chocolate chips if you are want to make these brownies dairy free.
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 easily. 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!!!
RECIPE FEATURES
- Who doesn't love chocolate brownies!
- There are fudgy in the middle.
- You can make them dairy free buy using dairy free chocolate chips instead of regular chocolate chips.
- They are really easy to make...like super easy!
INGREDIENTS YOU NEED
- Coconut oil
- Pure maple syrup
- Vanilla extract
- Eggs
- Almond meal
- Raw cacao powder
- Baking powder
- Sea salt
- Chocolate chips (you can pick which ever chocolate chips you fancy....regular, sugar free, dairy free, cacao nibs)
RECIPE TIPS & FAQS
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:
GLUTEN FREE RASPBERRY BROWNIES
CHOCOLATE MACADAMIA FUDGE BROWNIES
SWEET POTATO BROWNIES WITH CARAMEL SAUCE
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 Fudge Brownies
Gluten Free Fudge Brownies - these easy to make and totally delicious gluten free brownies are made using almond meal and a handful of simple ingredients that you can purchase at any store.
You can use regular chocolate chips, sugar free chocoloate chips or dairy free chocolate chips if you are want to make these brownies dairy free.
Ingredients
- ½ cup coconut oil, melted
- 1 cup dark choc chips (you can use regular, dairy fee, sugar free)
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature preferably)
- 1 cup almond meal
- ½ cup raw cacao powder
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
Instructions
- Pre-heat the oven to 175C/350F.
- Add the eggs, maple syrup and vanilla extract to a medium sized bowl, whisking well to combine.
- Add the almond meal, cacao powder, baking powder and salt to the bowl and mix well to combine.
- 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.
- 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.
- Allow to cool in the baking tin in for 15 minutes, before allowing it cool further on a wire rack.
- Store in the refrigerator for 4 days or in the freezer for up to 3 months.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 157Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 92mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 3g
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Delia Hab
Hi there Ness - I follow some of your interesting recipes and today decided to make the gluten free brownies.
Not sure what went wrong but very disappointed with my results!
Very flat ( no where near as high as your pic).
Followed recipe exactly and put in oven.
After about 20 minutes I could smell the brownies - even though the timer hadn’t gone off).
Took them out - there were cooked and a little bit ‘burnt’ on the 4 corners.
I could tell they had hardly risen but didn’t expect them to be as flat as they were.
I left in tin for about 1/2 an hour and then lifted out ( by the overhanging baking paper) and just placed on bench.
A few deep cracks and a bit crumbly on one side.
I’m almost scared to cut it as it looks like it might fall apart !
Can you tell me what I did wrong - can’t believe it is so flat looking.
Very very disappointed as I love all your recipes.
Vanessa Vickery
Sorry to hear that the brownies did not work out. I have made them heaps of time and never had any issues. So not sure what happened there. It does sound like it has something to do with the baking flour as you said the brownies did not rise. Maybe there was an issue with the product. Again, sorry to hear that it did not work out for you.
Vanessa Vickery
Another couple of questions - What was your oven setting? Did you cook on regular oven or fan-forced? Just saw this comment again and was thinking about it. I have made the brownies since your comment and I have not had an issues... So my thoughts are... oven temp not right or something wrong with one of the ingredients. Not sure what else.