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stack of fudgey gluten free brownies on white counter with white background

These Fudgey Gluten Free Brownies are intensely gooey, chewy, and chocolatey! They are super simple, made with melted chocolate and almond flour!

I love brownies. I’m also really specific about what makes a good brownie. It needs to be rich and chocolatey and fudgey and kinda gooey.

I tested this recipe a few times. Sometimes the gooiness was good but the chewiness was off. Sometimes the chewiness and gooiness were on point but the thickness was off.

Finally, I got it right.

fudgey gluten free brownies cut and pulled apart on white background

These brownies are:

  • easy to make
  • fudgey
  • rich
  • decadent
  • chocolatey
  • rich
  • chewy
  • made in one bowl
  • make with simple ingredients

Ingredients for gluten free brownies:

  • chocolate chips. I used semi-sweet, but use dark, or milk, whatever your favorite chocolate chip is!
  • coconut sugar. I haven’t tested this with any other granular sugar, so if you experiment at all, let me know how it goes!
  • eggs
  • agave nectar. Honey or maple syrup would probably be a fine sub!
  • vanilla
  • blanched almond flour. I wouldn’t sub any other flour here except maybe cashew flour. at flour may be a good option but I’d reduce the amount to about 3/4 cup.
  • cocoa powder
  • salt

hand holding a fudgey gluten free brownie with a bite taken out of it.

How to make fudgey brownies:

  1. Melt the chocolate. The melty chocolate is the base of the brownies and will provide a lot of the chocolatey flavor so make sure it’s a chocolate chip you really like! If your favorite is dark chocolate, milk chocolate, semi-sweet, etc. go for that!
  2. Whisk together the melted chocolate, coconut sugar, agave nectar, eggs, and vanilla. This will make for a deliciously silky smooth dreamy chocolate mixture.
  3. Whisk in the dry ingredients – blanched almond flour, cocoa powder, and salt.
  4. Bada bing. Bada Bam. Your brownie batter is done.
  5. Line an 8×8 square pan with parchment paper and pour in the batter.
  6. Use a rubber spatula to smooth the batter into the edges and sides of the pan.
  7. Bake!
  8. Allow to cool for at least 15 minutes. The first time I made these, I was an eager beaver and wayyy too excited to dive in. I mean, yes they were warm gooey amazingness. BUT! If you want brownies that hold together and are perfectly gooey. Have patience, young grasshopper.
  9. Hot tip: my mom always said that using a plastic knife to cut brownies makes for smooth lines that don’t have crumbles or pull away as you cut them (if that makes sense?). I found this to be true and definitely recommend the plastic knife trick.
  10. Sprinkle with flaked sea salt if you’re feeling fancy!

stack of fudgey gluten free brownie the top one with a bite taken out of it

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Fudgey Gluten Free Brownies

★★★★★ 5 from 4 reviews
  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 min + 15 min cooling
  • Cook Time: 17 - 20 min
  • Total Time: 30 min
  • Yield: 9 brownies 1x
  • Category: desserts
  • Method: baking
  • Cuisine: brownies
  • Diet: Gluten Free
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Description

These Fudgey Gluten Free Brownies are intensely gooey, chewy, and chocolatey! They are super simple, made with melted chocolate and almond flour!

Scale

Ingredients

  • 1 1/2 cup chocolate chips
  • 1/2 cup coconut sugar
  • 4 tablespoons agave nectar (honey or maple syrup also works!)
  • 2 eggs + 1 egg yolk
  • 1 teaspoon vanilla
  • 1 cup blanched almond flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon salt
  • flaked sea salt for sprinkling

Instructions

  1. Preheat the oven to 350F.
  2. Melt the chocolate in a large microwave safe bowl, stirring every 30 seconds until smooth. I did this in the large mixing bowl I was planning on using for the brownies so I didn’t have to dirty a second bowl.
  3. Whisk together the melted chocolate, coconut sugar, agave nectar, eggs, and vanilla in the large bowl.
  4. Whisk in the dry ingredients – blanched almond flour, cocoa powder, and salt.
  5. Line an 8×8 square pan with parchment paper and transfer the batter.
  6. Use a rubber spatula to smooth the batter into the edges and sides of the pan.
  7. Bake for 17 – 20 minutes until the edges are puffed a bit and the center is set with you wiggle the pan.
  8. Allow the brownies to cool for at least 15 minutes. The first time I made these, I was wayyy too excited to dive in. If you want brownies that hold together and are perfectly gooey without falling apart, wait for the brownies to set.
  9. Hot tip: use a plastic knife to cut the brownies to make smooth lines as you cut them.
  10. Sprinkle with flaked sea salt if you’re feeling fancy!

Nutrition

  • Serving Size: 1 brownie
  • Calories: 225
  • Sugar: 30g
  • Sodium: 141mg
  • Fat: 8.9g
  • Saturated Fat: 4.7g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 35.9g
  • Fiber: 2.8g
  • Protein: 2.3g
  • Cholesterol: 0mg

Enjoy!! xo

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