Fudgey Gluten Free Brownies

Name: Fudgey Gluten Free Brownies
Prep time: PT-443626H45M36S
Cook time: PT-443626H45M36S
Total time: 30 min
Cuisine: brownies
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

July 8, 2020 // 6 Comments » //★★★★★ 5 from 1 reviews

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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.

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

How to make fudgey brownies:

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!
Whisk together the melted chocolate, coconut sugar, agave nectar, eggs, and vanilla. This will make for a deliciously silky smooth dreamy chocolate mixture.
Whisk in the dry ingredients – blanched almond flour, cocoa powder, and salt.
Bada bing. Bada Bam. Your brownie batter is done.
Line an 8×8 square pan with parchment paper and pour in the batter.
Use a rubber spatula to smooth the batter into the edges and sides of the pan.
Bake!
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.
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.
Sprinkle with flaked sea salt if you’re feeling fancy!