Fudge Brownies

Fudge Brownies

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The PERFECT Gluten-Free Brownies – These almond flour brownies are everything I’m looking for. They’re fudgy and rich, chocolatey and delicious, all without gluten, grains, or dairy! 

HERE’S WHAT GOES INTO OUR PERFECT GLUTEN-FREE BROWNIES:

  • ALMOND FLOUR. Finely ground, blanched almond flour (not almond meal), is better than any other gluten-free flour I’ve tried for brownies. They get that gorgeous fudgy texture I love so much (I’m not a cake-y brownie fan), and I love that the flour isn’t empty calories. Instead, it’s just ground almonds!
  • UNSWEETENED COCOA POWDER. To punch up that seriously chocolate flavor we’re looking for, I add a few tablespoons of unsweetened cocoa powder. It works wonders! I’ve made these with both traditional unsweetened cocoa powder and Dutch-processed/dark cocoa powder. Both will work!
  • BAKING POWDER + SALT. A little salt helps balance those lovely flavors–don’t skip it! Then, to get that lovely puff, I add some baking powder. If you’re strictly paleo, you’ll need to use paleo-approved baking powder (that doesn’t contain cornstarch)
  • CHOCOLATE CHIPS. Most of the chocolate flavor and quite a bit of the structure of these gluten-free brownies comes from melting chocolate chips. I use Luly’s semi-sweet or dark chocolate chips, but you can use your favorite. 
  • Almond Butter. For the fat and helps you get that dense fudgy texture.
  • Eggs and Maple Syrup. Another trick, which helps you get that gorgeous crackly top, is to whisk-whisk-whisk the eggs and maple syrup together until they’re lighter in color and smooth. Don’t skimp here since it really helps with the texture!
  • Vanilla Extract. To round off the wet ingredients, you’ll add some vanilla to the gluten-free brownie batter. It really punches up the chocolate flavor!
  • Chocolate Chips. Lastly, I like folding in another 1/3 cup to 2/3 of chocolate chips. They’re DELIGHTFUL in the baked brownies, like little chocolatey surprises in every bite. If you prefer, you can use chopped nuts here instead or use both.

TRICKS FOR THE BEST GLUTEN-FREE BROWNIES:

The technique isn’t fussy, but I have found that following a few ground rules really helps guarantee success. Here are my best notes after years of making and enjoying these almond flour brownies…

1. LINE YOUR PAN WITH PARCHMENT. Lining the pan with parchment means your brownies will lift easily out of the pan. I highly recommend using it whenever possible so your brownies will cut neatly and won’t stick to the pan.

2. DO NOT SUBSTITUTE THE FLOUR. If you want to be sure your brownies turn out here, you MUST use almond flour. Substituting may NOT give you the same results. BUT if you do want to substitute the flour make sure its 1:1 ratio and add another egg or oil.

3. DO NOT OVER-BAKE. My trick for decadently fudgy brownies (instead of cakey brownies) is always to pull them out when the center is just about set. They’ll finish setting as they cool and won’t end up too crispy or dried out.

4. COOL THEM BEFORE CUTTING. Trust me, I know how tempting it is to cut into warm, gooey gluten-free brownies, but I pinky promise that they will cut better and be more set if you can wait till they cool. You’ll actually get the neatest cut if you chill them in the refrigerator, but letting them cool completely on the counter will also help a lot.

Fudge Brownies

Recipe by Lucy ChesnaCourse: DessertCuisine: Gluten Free, Dairy Free, Low CarbDifficulty: Easy
Servings

10

servings
Prep time

12

minutes
Cooking time

35

minutes
Calories

157

kcal
Total time

45

minutes

The PERFECT Gluten-Free Brownies – These almond flour brownies are everything I’m looking for. They’re fudgy and rich, chocolatey and delicious, all without gluten, grains, or dairy!

Ingredients

  • 1 cup almond flour

  • 1 cups creamy almond butter

  • 1 teaspoon baking powder

  • 1 cup maple syrup

  • Pinch of salt

  • 1/2 cup cocoa powder

  • 1 teaspoon vanilla extract

  • 1 eggs

  • 1/4 cup Lily’s mini chocolate chips

Directions

  • Preheat oven 350 degrees and add parchment paper to a greased 8 x 8 baking pan
  • In a large bowl, whisk eggs and maple syrup together than add almond butter and vanilla extract.
  • mix well until you get a smooth texture
  • Incorporate the dry ingredients and mix until its all incorporated.
  • Ad the chocolate chips in the batter.
  • Our the batter in the 8 x 8 baking pan.
  • Add more chocolate chips on top but this optional
  • Bake for 35 minutes
  • Wait until they cook down before cutting and enjoy!

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