When my daughter was diagnosed with celiac disease, it flipped our family’s love for baking upside down. I’ll never forget the disappointment on her face when she tried a gluten-free brownie mix for the first time—it was chalky, crumbly, and just plain sad.
That’s when I rolled up my sleeves and promised her brownies that wouldn’t just be “okay for gluten-free” but would blow her mind. After years of trial and error, I nailed it.
These brownies are so fudgy and rich, no one ever believes they’re gluten-free. They’ve become a staple in our home, and I can’t wait to share them with you.
Tips for the Best Brownies
- For extra fudginess: Add 1 tablespoon of brewed coffee to the batter.
- Vegan version: Use flax eggs and dairy-free chocolate chips.
- Nut-free option: Swap almond flour for oat flour and skip the nuts.
- Presentation: Sprinkle flaky sea salt on top after baking for a gourmet touch.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- For a festive twist, dust the brownies with powdered sugar or cocoa powder and add fresh berries.
- These are fantastic paired with a glass of cold almond milk or a cup of coffee.
Better Than Boxed: The Ultimate Gluten-Free Brownies Everyone Will Beg You to Make Again
- Total Time: 45 minutes
- Yield: 16 brownies 1x
- Diet: Gluten Free
Description
These gluten-free brownies are fudgy, chocolatey, and made with wholesome, easy-to-find ingredients. Perfect for anyone craving a decadent treat without the gluten!
Ingredients
- 1 cup almond flour (or oat flour for nut-free)
- ½ cup cocoa powder (unsweetened)
- 1 cup coconut sugar (or brown sugar)
- ½ tsp salt
- 1 tsp baking powder
- 3 large eggs (or flax eggs for vegan: 1 tbsp ground flax + 2.5 tbsp water each)
- ½ cup melted coconut oil (or butter if preferred)
- 1 tsp vanilla extract
- ½ cup dark chocolate chips (gluten-free, dairy-free if needed)
- ¼ cup chopped walnuts or pecans (optional)
Instructions
- Prep the Pan:
Preheat your oven to 350°F. Line an 8×8-inch baking dish with parchment paper, letting the edges hang over for easy removal later. - Mix Dry Ingredients:
In a large bowl, whisk together the almond flour, cocoa powder, coconut sugar, salt, and baking powder. Make sure everything is well combined—no clumps of cocoa powder. - Add Wet Ingredients:
In a separate bowl, whisk the eggs, melted coconut oil, and vanilla extract until smooth. Slowly pour the wet mixture into the dry ingredients, stirring gently until no dry spots remain. - Fold in Chocolate and Nuts:
Stir in the chocolate chips and nuts if you’re using them. Save a few chips to sprinkle on top for extra chocolatey goodness. - Bake:
Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until the edges look set and a toothpick inserted into the center comes out with moist crumbs (not wet batter). - Cool and Slice:
Let the brownies cool completely in the pan—this part is hard, but trust me, they’re worth the wait. Use the parchment paper to lift them out, and slice into 16 squares.
Notes
- Use the freshest ingredients for the best flavor.
- Make sure your oats and chocolate are certified gluten-free if needed.
- Easily customizable for vegan or nut-free diets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/16 of the pan)
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
