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Gluten-Free Brownies Recipe

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4 from 37 reviews

Deliciously rich and fudgy gluten-free brownies made with almond butter, dark chocolate, and cocoa powder, perfect for a satisfying treat without the gluten. These brownies are easy to prepare and offer a delightful balance of flavors with the option to customize with your favorite non-dairy milk and a sprinkle of sea salt.

Ingredients

Wet Ingredients

  • 2 room temperature eggs or 2 flax eggs (see notes)
  • 3/4 cup (4 ounces) dark chocolate baking bar or chocolate chips, melted
  • ⅔ to 3/4 cup (150 to 160g) smooth creamy almond butter
  • 1/2 cup fine raw sugar or sugar substitute (see notes)
  • 1/3 to 1/2 cup non-dairy milk (see notes)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1/2 cup (70 grams) gluten free 1:1 baking flour
  • 4 tablespoons Dutch cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt

Additional Ingredients

  • 1/3 to 1/2 cup dark chocolate chips
  • Optional topping – sea salt flakes

Instructions

  1. Preheat and prepare baking dish: Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 inch baking dish with parchment paper and set aside to ensure easy removal of the brownies after baking.
  2. Combine wet ingredients: In a medium bowl, whisk together the eggs or flax eggs, melted dark chocolate, almond butter, sugar or substitute, non-dairy milk, and vanilla extract until the mixture is smooth and well incorporated.
  3. Mix dry ingredients and combine: In a separate bowl, whisk together the gluten free baking flour, Dutch cocoa powder, baking powder, and kosher salt. Gradually add these dry ingredients to the wet mixture, stirring until fully combined and smooth. Then gently fold in the dark chocolate chips.
  4. Transfer batter and add topping: Pour the batter evenly into the prepared baking dish, smoothing the surface with a spatula. If desired, sprinkle sea salt flakes evenly over the top to enhance flavor.
  5. Bake: Bake at 350°F (175°C) for 22 to 26 minutes or until a toothpick inserted into the center comes out with a few moist crumbs and the edges are set. Avoid overbaking to maintain fudginess.
  6. Cool and store: Allow the brownies to cool completely in the baking dish. Store at room temperature in an airtight container for up to 4 days to maintain freshness and texture.

Notes

  • You can substitute eggs with flax eggs for a vegan-friendly version: mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg, and let it sit until gelled.
  • Use a sugar substitute if desired to reduce sugar content or accommodate dietary needs.
  • Any non-dairy milk such as almond, soy, or oat milk can be used based on preference.
  • Check doneness by inserting a toothpick; it should come out almost clean with some moist crumbs for fudgy brownies.
  • For best texture and flavor, do not overbake as this can dry out the brownies.

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