Easy Gluten-Free Brownie Recipe – Fudgy and Wheat-Free
These gluten-free brownies are rich, fudgy, and made with almond meal for a perfectly moist texture. Easy to make and naturally wheat-free, they’re a perfect treat for any chocolate lover!
Servings: 9 servings
Calories: 319kcal
Ingredients
- 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
Instructions
- 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.
Notes
- Almond Meal vs. Almond Flour: For this recipe, it’s best to use almond meal. Almond meal gives the brownies a denser, moister texture compared to almond flour, which would make them lighter and fluffier.
- Baking Time: For fudgier brownies, bake for slightly less time. If you prefer a cakier texture, increase the baking time by a few minutes.
- Cooling: Let the brownies cool completely before cutting, or refrigerate them for 30 minutes for sharper edges.
- Storage: Brownies will stay fresh in an airtight container in the fridge for up to 5 days or can be frozen for up to 3 months.
Nutrition
Calories: 319kcal | Carbohydrates: 32g | Protein: 15g | Fat: 19g | Sodium: 7mg | Fiber: 2g | Sugar: 24g
