This is easily the best gluten-free brownie recipe ever. Crackly top, slightly chewy edges and soft moist middle. The recipe is so easy that you will have the most delicious brownies in no time. No need to check those ingredients on the box if they are gluten-free or not. You are in total control of what is in your brownies!
Soft, moist, delicious chocolate brownies are baking in my oven. I can't wait to have a slice once it has cooled down enough. The best part, this recipe is easy and is absolutely gluten-free.
Why should you make these brownies?
- These brownies are gluten-free
- They are made without baking powder
- EASY recipe. In fact, it is a great recipe to make with kids. Just help them with the chocolate melting part.
- Family and kids-friendly. Have you seen a child who doesn't like brownies? With ice cream?
- It is made with almond flour and provides vitamin E and manganese.
- Why should you make these brownies?
- Is this brownie recipe gluten-free?
- What do the gluten-free brownies taste like
- How to make perfect brownies
- How do I know my brownies are done?
- How to serve
- How to store
- How to freeze
- Frequently Asked Questions
- Easy Brownie Recipe (Gluten-Free)
Is this brownie recipe gluten-free?
Yes, like all recipes on my blog this recipe is gluten-free. To make these homemade brownies we only use almond meal and rice flour, which are both naturally gluten-free. We don't even use baking powder, which most of the time contains gluten. So please be careful when making other recipes, use gluten-free baking powder.
Only simple ingredients that are good for you
- Almond meal. I recommend using almond meal, not flour. It is slightly coarser and makes the brownies moister. The almond flour is fine and the brownies will be lighter and fluffier.
- Rice flour. Rice flour adds a bit of structure to the brownies and we only use a little. Your local Asian shop is the best place to get it. But nowadays you might also find rice flour in your local supermarket. Just white rice flour is fine.
- Butter. Unsalted organic or grass-fed butter is the best.
- Chocolate. You will need dark chocolate chips for baking or a really good quality dark chocolate block. Don't use milk chocolate bars. They usually have way too many ingredients and don't melt well. This recipe won't work.
- Vanilla essence or vanilla extract.
- Eggs at room temperature. I use organic or free-range eggs because they provide more nutrients.
- Brown sugar. You can use any sugar, by replacing it 1 to 1. However brown sugar will make fudgy brownies. It creates fewer air bubbles than white sugar. Using white sugar will result in cakier brownies. The choice is yours.
All measurements are in the recipe card below.
There is not much room for changing this simple recipe. We already have only a few ingredients. Saying that you can:
- Swap brown sugar for white sugar or coconut sugar, 1 to 1.
- Use coconut oil instead of butter. Do not use olive oil, the taste might be too prominent. And please do not use vegetable oil, such as canola oil, it is simply unhealthy.
What do the gluten-free brownies taste like
These gluten-free brownies taste just like the classic brownies. No one can ever tell the difference. Crackly top, slightly chewy edges and absolutely delicious, soft and moist middle. Cut them into squares and store them for a perfect yummy treat.
How to make perfect brownies
As I mentioned before making these brownies is easy.
Start by preheating your oven to 180'C (360'F)
Next prepare the baking tin, by lining it with parchment paper. I use a little bit of butter, to make the paper stick to the pan.
I do not recommend using aluminium foil for baking. There were a number of studies suggesting that constant use of aluminium foil in cooking leed to health risks, including Alzheimer's disease. I prefer to avoid unnecessary toxins in my food.
Back to our chocolate brownie recipe 😊
How to melt chocolate
There are three ways how to do it:
- The simplest way is to microwave them. Place a glass bowl with sugar, butter and chocolate and microwave a couple of times, for 30 seconds, until butter, sugar, and chocolate are completely melted.
- My favourite method is a double boiler. This is when you melt chocolate over boiling water. That will ensure that brownies have a crackly top. Put some water (1-2 inches) in a small saucepan and place a bowl slightly bigger than the saucepan on top of the pan. Bring water to a simmer and place butter, sugar and chocolate into the bowl. Let everything melt, stirring occasionally. Make sure the water doesn't boil, only simmers and does NOT touch the bowl.
- You can melt all ingredients in a saucepan without using a double boiler, but make sure your heat is very low and you stir the ingredients constantly to prevent burning.
Watch the video below to see how I did it.
Making gluten-free brownie dough
- Transfer melted chocolate, sugar and butter into a large mixing bowl and let it cool down a little, 3-4 minutes.
- Now add vanilla essence and eggs and mix well to combine.
- Add the remaining dry ingredients, almond meal and rice flour and mix to combine. You don't need a mixer, just a wooden spoon or a whisk is enough.
- The brownie dough will be nice and shiny when mixed well.
- Transfer the brownie dough into the prepared baking tin.
- Bake at 180'C (360'F) for 20 minutes.
- Take the brownie out of the oven and allow it to cool down completely before cutting it. This will ensure you have sharp-edged brownies.
What pan should I use?
This recipe is perfect for an 8-inch (20 cm) square pan. If you use a larger pan, the brownies will be thinner and dryer. A smaller pan might require a longer cooking time.
How do I know my brownies are done?
In general, if you are following the recipe, the brownies should be done in 20 minutes. However, you can make a toothpick test. Carefully take the brownies out of the oven. Take a toothpick and insert it gently into the middle of the brownie. If the toothpick came out dry with only a few crumbs stuck to it, the brownies are done.
Just on a side note. I would rather have my brownies a little under and have a fudgy texture, than dry and crumbly ones.
How to serve
The main tip here is to wait until brownies have cooled down completely before slicing them. They will fall apart if you cut them too soon. For the best result and fudgy texture refrigerate them for 30 minutes before cutting.
Otherwise, how to serve these delicious fudgy brownies is completely up to you. They are perfect for a dinner party. Just warm them up in the oven or microwave and serve with some vanilla or chocolate ice cream and some fresh berries. Your guests will be absolutely wowed.
They are also great as an afternoon snack with a cup of tea. Nice and easy 😉
How to store
These brownies will stay fresh in a fridge in an air-tight container for up to 5 days.
How to freeze
You can freeze these gluten-free brownies in a freezer-safe container or in a Ziploc for up to 3 months. Slice the brownies before freezing.
Some people will suggest wrapping each piece in aluminium foil or cling wrap. I found a small piece of baking paper in between the brownies is more than enough. The baking paper will prevent brownies from sticking to each other.
Simply defrost them naturally on the kitchen bench for 20-30 minutes. You can also defrost them in a microwave if using.
By the way, on a hot summer day, they taste delicious when frozen, straight out of the freezer.
Frequently Asked Questions
Please do not use a plastic bowl to melt chocolate. Plastic might release harmful elements into the chocolate.
Baking chocolate chips are the best for this recipe. Most of the chocolate blocks from the supermarket don't melt well. I do not recommend using them.
You didn't put enough chocolate and butter or you baked the brownies for too long.
It is also possible your baking tray was too big and the dough spread to thin resulting in dry brownies.
No, this recipe was developed for almond flour and won't work with all-purpose flour. These gluten-free brownies taste just like classic brownies so no need to swap flour. You won't be able to tell that they are gluten-free.
Easy Brownie Recipe (Gluten-Free)
- 90 g unsalted butter
- 1 cup dark chocolate chips
- ¾ cup brown sugar
- 2 eggs at room temperature
- ⅔ cup almond meal
- ¼ cup rice flour
- 1 teaspoon vanilla extract
- Preheat the oven to 180'C (360'F).
- Prepare the baking pan by lining it with baking paper. Grease the pan with a little bit of butter so that the baking paper sticks to the pan.
- Melt butter, chocolate and sugar in a double boiler or microwave for 30 seconds, a couple of times, until the ingredients have melted.
- Cool the chocolate mixture for a couple of minutes before adding eggs.
- Add vanilla extract and eggs and mix well to combine.
- Add the dry ingredients such as almond flour and rice flour and mix well.
- Pour the brownie dough into the prepared baking pan
- Bake for 20 minutes at 180'C (360'F).
- Cool down completely before cutting the brownie.
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Did you make this recipe? Please give me a star rating and leave a comment below. I would love to know how did you go. Happy baking!