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You know, nothing beats biting into a brownie that’s soft and fudgy on the inside but has that perfect crunch on top. It brings back memories of those after-school moments when I craved something sweet but still wanted something homemade, fresh, and… not packed with stuff I couldn’t pronounce.
These gluten-free crunch top brownies check all the boxes—rich chocolate flavor, a little crispy magic on top, and no gluten in sight.
Variations & Tips
- Nut-free? Skip the walnuts and add sunflower seeds or just leave them out.
- Extra chocolatey? Stir in 1/4 cup dark chocolate chunks into the batter before baking.
- Dairy-free? Use coconut oil instead of butter and make sure your chocolate chips are dairy-free.
- Serving suggestion: Top each brownie with a drizzle of melted chocolate and a sprinkle of sea salt for a fancy touch.
Gluten-Free Crunch Top Brownies
- Total Time: 50 minutes
- Yield: 12 brownies 1x
- Diet: Gluten Free
Description
Soft and fudgy gluten-free brownies with a crunchy top layer, packed with chocolate flavor and a crispy surprise!
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter (or coconut oil for dairy-free)
- 1 cup semi-sweet chocolate chips (use dairy-free if needed)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (adds moisture and a caramel touch)
- 3 large eggs (room temp)
- 1 tsp vanilla extract
- 1/2 cup almond flour
- 1/4 cup gluten-free all-purpose flour (I use Bob’s Red Mill)
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup chopped walnuts (optional, but gives extra crunch)
- 1/4 cup crispy rice cereal (yes, the secret crunch factor!)
Instructions
- Preheat & prep: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Melt the chocolate & butter: In a microwave-safe bowl, melt the butter and chocolate chips together in 20-second intervals, stirring in between until smooth. Let it cool slightly.
- Mix wet ingredients: Whisk in the sugars, then add the eggs one at a time, whisking well after each addition. Stir in the vanilla.
- Combine dry ingredients: In another bowl, sift together the almond flour, gluten-free flour, cocoa powder, salt, and baking powder. Slowly fold the dry mix into the wet ingredients until just combined—don’t overmix!
- Fold in the goodies: Gently stir in the walnuts and crispy rice cereal. This combo makes the brownies crunchy on top and irresistibly good.
- Bake: Pour the batter into the prepared pan and smooth out the top. Bake for 30-35 minutes, or until a toothpick inserted comes out with a few moist crumbs (not wet batter).
- Cool & serve: Let the brownies cool completely in the pan before lifting them out using the parchment overhang. Slice into squares and get ready for crunchy, chocolatey heaven.
Notes
Store in an airtight container for up to 5 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
