Gluten-Free Brownies

Fudgy, chewy, and easy to make; These Gluten-Free Brownies are out of these world. So decadent, chocolaty and rich, they are just so addicting. Simple to make and only call for a few ingredients.

Gluten-Free Brownies

If you are looking to satisfy your sweet tooth or you are a chocoholic like me, then you have come to the right place. These Gluten-Free Brownies will satisfy your cravings for something sweet and chocolaty. These brownies are fudgy, chewy and so delicious. So easy and simple to make and only call for a few ingredients. These gluten-free brownies are rich, decadent and no-one will ever know they are made with gluten-free flours.

Ingredients needed to make Gluten-Free Brownies:

• Dark Chocolate Chips– Or any good quality dark chocolate.
• Unsalted Butter– You want to use unsalted butter when baking.
• Coconut Sugar– Can substitute for maple sugar.
• Eggs– Binding agent.
• Vanilla Extract– Enhances flavor.
• Espresso Powder– Adds richness and depth to brownies.
• Pink Sea Salt– Elevates flavor.
• Baking Powder– Helps brownies rise.
• Cocoa Powder– Cacao powder works too. You may just want to add a bit more sugar.
• Gluten-Free Flours– I use a blend of blanched almond flour and tapioca flour.

Equipment needed to make Gluten-Free Brownies:

• 8×8 inch baking pan– Make sure your pan is this size.
• Parchment Paper– To line baking pan.
• Small Bowl– To melt butter and chocolate chips.
• Large Mixing Bowl– For mixing all ingredients in.
• Whisk– To whisk your batter.

How to make Gluten-Free Brownies:

• Step 1– Preheat oven at 350 degrees Fahrenheit. Line a 8×8 baking pan with parchment paper  (enough to leave ends of paper out of pan). Set aside. 
• Step 2– Place butter and 1/2 cup chocolate chips is a small bowl. Place in the microwave and melt in increments of 30 seconds until completely melted. Mix together and transfer to a large mixing bowl.

• Step 3– Sprinkle in coconut sugar into bowl and whisk together until well combined and sugar has melted into butter and chocolate mixture. Crack eggs into mixture and continue whisking until well combined. 

•  Step 4– Add in espresso powder, pink sea salt, baking powder, unsweetened cocoa powder, and vanilla extract. Whisk until well incorporated into batter. Add in blanched almond flour and tapioca flour. Whisk once again making sure there aren’t any traces of flour left. Fold in remaining chocolate chips. 

• Step 5– Pour batter into prepped baking pan. Use a spatula to evenly spread batter throughout the pan. Make sure you get into those corners. Place brownie batter in preheated oven and bake for 25 minutes. 

• Step 6– Remove brownies from the oven and place on a cooling rack. Allow brownies to cool-down for 30 minutes to finish setting.
• Step 7– Using the sides of parchment paper sticking out of the pan, pull brownies out of the pan. Place on a flat surface and cut into 9 even squares. Do this by cutting down 3 times and then across 3 times again. 
• Step 8– Serve brownies and enjoy!

Tips and Substitutions:

1. If you don’t have a microwave– Use a small pan and fill up with about 2 inches of water. Place a heat resistant bowl over it and add chocolate chips and butter into it. Turn heat on low to melt chocolate. Stir frequently to prevent it from burning.
2. Line baking pan with a piece of parchment paper that is long enough that some of it sticks out of the sides-This will make it easier to take the brownies out of the pan once they have baked and cooled-down.
3. Spray or dab pan with a bit of oil- This will help keep the parchment paper in place. 
4. Substitute for Butter- Use unrefined coconut oil or avocado oil. 
5. Substitute for coconut sugar- Use maple sugar.
6. For more fudgy brownies– Lower the baking time. Bake the brownies for 20-25 minutes instead. Allow them to cool down in the pan over a cooling-rack.
7. Substitute for cocoa powder– Cacao powder is a great substitute and is rich in anti-oxidants making these brownies healthier.

Gluten-Free Brownies FAQ’s:

What do Gluten-Free Brownies taste like?

Gluten-Free Brownies are rich and furgy. They don’t taste any different from regular brownies. In fact, you would never know these brownies are gluten-free.

What is the best type of pan to bake Gluten-Free Brownies in?

You can use any kind of pan to make these gluten-free brownies. Glass or metal both work and distribute heat evenly making sure brownies are baked evenly. Just make sure it’s an 8×8 inch pan.

Can I add any mix-ins to these Gluten-Free Brownie mix?

Yes. If you are the type of person who likes nuts in their brownies, walnuts are always a great idea. They add some crunch to the brownies. Nut butters such as peanut butter or almond butter are great add-ins too and add some protein to these brownies. Protein powder can also be added to make these protein rich brownies.

How to store Gluten-Free Brownies:

Place gluten-free brownies in an airtight container. Keep brownies refrigerated for up to 4-5 days.

Can you freeze Gluten-Free Brownies?

You certainly can freeze gluten-free brownies. I like to wrap each individual brownie in parchment paper. Then I place them in a gallon freezer bag and place them in the freezer. Keep brownies frozen for 2-3 months.

Did you like this Gluten-Free Brownies recipe? You may also like these other baked goods recipes:

• Tahini Brownies
• White Bean Tahini Blondies
• Best Homemade Banana Bread
• Almond Flour Chocolate Chip Cookies
• Chocolate Chip Skillet Cookie
• Hot Cocoa Cookies

Print

Gluten-Free Brownies

The best Gluten-Free Brownies you will ever have. Rich, fudgy and chewy brownies made with simple ingredients. Gluten-Free flours, dark chocolate chips, cocoa powder, espresso powder, and coconut sugar. So easy to make, resulting in a chocolaty goodness. 

Course Baked Good, Dessert

Cuisine American

Keyword Gluten-Free Brownies

Prep Time 10 minutes

Cook Time 25 minutes

Rest Time 15 minutes

Total Time 50 minutes

Servings 9 brownies

Calories 368 kcal

Author Angelica Arias

Ingredients

• 1 cup dark chocolate chips or good quality chocolate bar
• 1/2 cup unsalted butter
• 3/4 cup coconut sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp espresso powder
• 1/4 tsp pink sea salt
• 1 tsp baking powder
• 1/4 cup cocoa powder
• 1 1/3 cup blanched almond flour
• 1/4 cup tapioca flour

Instructions

1. Preheat oven at 350 degrees Fahrenheit. Line a 8×8 baking pan with parchment paper (enough to leave ends of paper out of pan). Set aside.

2. Place butter and 1/2 cup chocolate chips is a small bowl. Place in the microwave and melt in increments of 30 seconds until completely melted. Mix together and transfer to a large mixing bowl.

3. Sprinkle in coconut sugar into bowl and whisk together until well combined and sugar has melted into butter and chocolate mixture. Crack eggs into mixture and continue whisking until well combined.

4. Add in espresso powder, pink sea salt, baking powder, unsweetened cocoa powder, and vanilla extract. Whisk until well incorporated into batter. Add in blanched almond flour and tapioca flour. Whisk once again making sure there aren't any traces of flour left. Fold in remaining chocolate chips.

5. Pour batter into prepped baking pan. Use a spatula to evenly spread batter throughout the pan. Make sure you get into those corners. Place brownie batter in preheated oven and bake for 25 minutes.

6. Remove brownies from the oven and place on a cooling rack. Allow brownies to cool-down for 30 minutes to finish setting.

7. Using the sides of parchment paper sticking out of the pan, pull brownies out of the pan. Place on a flat surface and cut into 9 even squares. Do this by cutting down 3 times and then across 3 times again.

8. Serve brownies and enjoy!

Recipe Notes

Tips and Substitutions:

1. 1. If you don’t have a microwave– Use a small pan and fill up with about 2 inches of water. Place a heat resistant bowl over it and add chocolate chips and butter into it. Turn heat on low to melt chocolate. Stir frequently to prevent it from burning.
   2. Line baking pan with a piece of parchment paper that is long enough that some of it sticks out of the sides-This will make it easier to take the brownies out of the pan once they have baked and cooled-down.
   3. Spray or dab pan with a bit of oil- This will help keep the parchment paper in place. 
   4. Substitute for Butter- Use unrefined coconut oil or avocado oil.
   5. Substitute for coconut sugar- Use maple sugar.
   6. For more fudgy brownies– Lower the baking time. Bake the brownies for 20-25 minutes instead. Allow them to cool down in the pan over a cooling-rack.
   7. Substitute for cocoa powder– Cacao powder is a great substitute and is rich in anti-oxidants making these brownies healthier.

1.  

1.  

1.  

1.  

1.  

Nutrition Facts

Gluten-Free Brownies

Amount per Serving

Calories

368

% Daily Value*

Fat

 

26

g

40

%

Saturated Fat

 

13

g

81

%

Trans Fat

 

0.4

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

64

mg

21

%

Sodium

 

175

mg

8

%

Potassium

 

185

mg

5

%

Carbohydrates

 

31

g

10

%

Fiber

 

3

g

13

%

Sugar

 

16

g

18

%

Protein

 

7

g

14

%

Vitamin A

 

370

IU

7

%

Vitamin C

 

0.1

mg

0

%

Calcium

 

133

mg

13

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.