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Best Gluten Free Brownies Recipe

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4 from 34 reviews

These Best Gluten Free Brownies are rich, fudgy, and packed with chocolatey goodness. Made with almond flour and dark chocolate chips, this recipe is perfect for anyone seeking a delicious gluten-free dessert that doesn’t compromise on flavor. Ready in just 25 minutes, these brownies combine the natural sweetness of maple syrup and light brown sugar with crunchy walnuts for a delightful texture contrast.

Ingredients

Dry Ingredients

  • 2/3 cups fine almond flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup dark chocolate chips
  • 1/2 cup walnuts, chopped

Wet Ingredients

  • 1/3 cup extra-virgin olive oil (or avocado oil)
  • 2 eggs
  • 1/3 cup pure maple syrup
  • 1/3 cup light brown sugar
  • 1 1/2 teaspoons pure vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the brownies.
  2. Prepare Pan: Line an 8-inch square baking pan with two pieces of parchment paper or foil and lightly brush oil on the paper to prevent sticking.
  3. Mix Dry Ingredients: In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt until well combined.
  4. Melt Chocolate: Melt half of the dark chocolate chips in a bowl or pot over a saucepan of simmering water, stirring until smooth.
  5. Add Oil: Remove melted chocolate from heat and whisk in the extra-virgin olive oil until fully incorporated.
  6. Mix Eggs and Vanilla: Crack the eggs into the chocolate mixture and whisk well; then add the vanilla extract, continuing to whisk until smooth.
  7. Combine Mixtures: While whisking, slowly pour in the melted chocolate mixture and blend to a smooth consistency.
  8. Add Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and beat for 30–60 seconds, stirring until well blended. Then fold in the remaining chocolate chips and chopped walnuts.
  9. Transfer to Pan: Using a spatula, scoop the brownie batter into the prepared baking pan and spread evenly.
  10. Optional Toppings: Sprinkle additional chopped walnuts and chocolate chips on top for extra texture and flavor.
  11. Bake: Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with some moist batter attached. Avoid overbaking to maintain fudgy texture.
  12. Cool and Serve: Allow the brownies to cool to room temperature, then lift them out using the parchment paper edges. Transfer to a cutting board and cut into 16 square pieces with a sharp knife.

Notes

  • To ensure fudgy brownies, do not overbake; the toothpick should come out with moist batter.
  • You can substitute olive oil with avocado oil for a milder flavor.
  • For a nut-free version, omit the walnuts or replace with seeds like pumpkin or sunflower.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • For extra gooey chocolate, add more chocolate chips inside or on top before baking.

Find it online: https://justsosavory.com/best-gluten-free-brownies-recipe/