You know, brownies have always been my comfort food. Back in the day, my grandma used to bake a fresh batch whenever I had a tough day at school.
That fudgy chocolate aroma wafting through the house felt like a warm hug. But when I found out I couldn’t tolerate gluten, I thought I’d never experience that again.
Boy, was I wrong. After a lot of experimenting (and a few flops), I nailed this gluten-free brownie recipe that’s just as chewy, rich, and comforting as the ones Grandma used to make. Let’s make some magic happen in your kitchen!
Chef’s Tips
- Extra Chewy? Add an extra egg yolk. The richness will blow your mind.
- Veggie Hack: Sneak in some zucchini or sweet potato puree for added nutrition. Trust me, no one will know!
- Low-Sugar Option: Swap half the sugar with a natural sweetener like monk fruit or erythritol.
Variations
- Nut-Free: Skip the nuts and replace them with sunflower or pumpkin seeds.
- Dairy-Free: Use coconut oil instead of butter and dairy-free chocolate chips.
- Peppermint Twist: Add ½ teaspoon peppermint extract for a holiday feel.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Want to impress? Dust the top with a little powdered sugar or drizzle melted chocolate over the brownies for a bakery-style finish.
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Chewy Gluten-Free Brownies
- Total Time: 40 minutes
- Yield: 9–12 brownies 1x
- Diet: Gluten Free
Description
Fudgy and decadent, these brownies are gluten-free, easy to make, and perfect for any occasion.
Ingredients
- ½ cup (1 stick) unsalted butter, melted (or coconut oil for dairy-free)
- 1 cup granulated sugar (or coconut sugar for a refined sugar-free option)
- ⅔ cup brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup almond flour
- ¼ cup tapioca flour
- ¼ cup cocoa powder (unsweetened)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup dark chocolate chips (or chunks)
- Optional: ½ cup chopped walnuts or pecans for a nutty crunch
Instructions
- Preheat and Prep:
Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting later. Grease the edges lightly. - Mix Wet Ingredients:
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy. Beat in the eggs, one at a time, followed by the vanilla extract. Mix until fully combined. - Combine Dry Ingredients:
In another bowl, sift together almond flour, tapioca flour, cocoa powder, baking powder, and salt. Sifting ensures you don’t get any lumps in your batter. - Make the Batter:
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula. Avoid overmixing. Stir in the chocolate chips (and nuts, if using). - Bake:
Pour the batter into the prepared pan, spreading it evenly with the back of a spoon or spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Don’t overbake – we want chewy, not cakey! - Cool and Slice:
Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Slice into 9–12 squares, depending on how big you want them.
Notes
Gluten-free brownies, chewy brownies, almond flour brownies, fudgy gluten-free dessert
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 15g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
