Introduction
There’s a moment when the oven door opens and a warm, chocolatey breeze drifts through the kitchen — that’s the magic of these gluten free brownies. Imagine a tender, slightly fudgy center with a crackly top, the dark cocoa aroma unfolding as you break a square and the first bite melting into notes of rich chocolate and toasted almond. These brownies are comfort in edible form: nostalgic yet modern, indulgent without being heavy.
Whether you’re easing into a cozy weekend morning with coffee, bringing a batch to a potluck, or craving a quick after-dinner treat, these brownies answer both cravings and dietary needs with style. If you love exploring more gluten-free treats for gatherings, check out this chewy favorite for another crowd-pleasing dessert: gluten-free chocolate chip cookies.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Servings: 9 squares
- Difficulty Level: Easy — perfect for beginner bakers and busy hosts
Dietary Insights
Nutrition per serving (1 of 9 squares). These values are estimates derived from ingredient nutrient profiles in the USDA FoodData Central database and rounded for clarity. For broader dietary guidance, consult resources such as the Mayo Clinic or CDC.
- Calories: ~201 kcal
- Protein: ~5.5 g
- Carbohydrates: ~17.6 g
- Dietary Fiber: ~3.3 g
- Sugars: ~12 g (mostly from maple syrup)
- Fat: ~14.1 g
- Saturated Fat: ~7.5 g (primarily from coconut oil or butter)
- Sodium: ~75 mg (from added salt and baking soda)
Notes on the numbers:
- These brownies rely on almond flour and eggs for protein and healthy fats; maple syrup contributes the bulk of the carbohydrates as natural sugar.
- If you swap coconut oil for butter or use honey instead of maple syrup, nutritional values will shift slightly.
- For personalized nutrition advice or if you track macros strictly, use a nutrition calculator with the exact brands you use.
Why You’ll Love It
There are three winning reasons to make these brownies right now:
- Flavor & Texture: The almond flour and unsweetened cocoa deliver a deep chocolate flavor and a slightly nutty, fudgy crumb that contrasts beautifully with a delicate crackle on top.
- Ease & Speed: This recipe comes together in under 10 minutes of prep and bakes in about 20–25 minutes — ideal for last-minute dessert plans or busy weeknights.
- Inclusive Comfort: Naturally gluten free, these brownies let people with gluten sensitivity share dessert without compromise. They also adapt well to small swaps (see Variations).
Step-by-Step Instructions
Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup (or honey)
- 1/4 cup coconut oil (or butter)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Optional add-ins / substitutions
- 1/2 cup dark chocolate chips or chopped nuts (walnuts, pecans)
- Swap maple syrup for honey (1:1) or for less sugar, use 1/3 cup maple syrup + 2 tablespoons unsweetened applesauce (may slightly change texture).
- For a dairy-free version, use coconut oil (keeps it vegan-friendly if eggs are replaced — see Variations).
- Replace almond flour with a certified gluten-free all-purpose flour blend 1:1 (texture will be more cake-like).
Directions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, melt the coconut oil (or butter) and then stir in the maple syrup (or honey) and vanilla extract.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the almond flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until combined. Fold in optional chocolate chips or nuts now if using.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake for 20–25 minutes until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are ideal for fudgy brownies).
- Let cool completely in the pan before lifting out the parchment and cutting into squares.
Practical tips:
- Avoid overmixing once the dry ingredients go in — overworked batter can create a drier crumb.
- Check at 18 minutes if your oven runs hot; underbaking slightly yields a fudgier texture.
- Let the brownies cool fully to set the interior; warm brownies can be tempting but may be too soft to cut neatly.
Best Pairings
- Simple: Serve plain with a dusting of powdered sugar or a light smear of softened butter for ultra-simple comfort.
- With beverages: Perfect alongside a rich espresso, mocha, or a comforting mug of chai tea. For a lighter match, pair with green tea to cut through the sweetness.
- Fancy: Warm and serve with a scoop of vanilla ice cream and a drizzle of salted caramel or warmed chocolate sauce for an elevated dessert.
- Snack ideas: Cut into bite-size squares, skewer with fruit for party platters, or crumble atop yogurt or ice cream for texture contrast. For a similar fudgy experience, you might also enjoy this classic fudgy recipe: fudgy chocolate brownies.
How to Store
- Room temperature: Store in an airtight container for up to 2 days. Keep away from heat and direct sunlight.
- Refrigeration: 5–7 days in an airtight container. To soften, bring to room temperature or warm briefly in slices.
- Freezer: Freeze wrapped tightly (plastic wrap + foil or an airtight container) for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
Insider Secrets
- Almond flour quality matters: Use finely ground blanched almond flour (not almond meal) for the smoothest, fudgiest crumb.
- Cocoa choice: Use high-quality unsweetened cocoa powder (Dutch-processed if you prefer mellower acidity) to intensify chocolate notes without added sugar.
- Texture control: For cakier brownies, add an extra egg white or use a gluten-free all-purpose flour blend. For denser fudginess, bake a minute or two less and cool fully.
- Make-ahead hack: Bake in the morning and leave to cool; flavors deepen over 24 hours, improving chocolate intensity and texture.
- Doneness cue: The top should form a thin, crackly skin. If the center jiggles noticeably when you shake the pan, it needs more time.
Creative Twists
- Vegan & Egg-Free: Replace 3 eggs with a flax egg mixture (3 tablespoons ground flaxseed + 9 tablespoons water, chilled until gelled) and use melted coconut oil. Expect a slightly denser, more cake-like crumb.
- Coffee-Infused Brownies: Dissolve 1 tablespoon instant espresso powder in the melted oil mixture to boost chocolate depth and add a mocha accent.
- Orange-Chocolate: Add 1 teaspoon orange zest and swap half the chocolate chips for chopped candied orange peel for a bright citrus-chocolate contrast.
- Nut-Free Version: Substitute almond flour with an equal amount of oat flour (certified gluten-free) and add an extra tablespoon of coconut oil to maintain moisture.
- Salted Caramel Swirl: Dollop 1/3 cup softened caramel (or caramel sauce) in blobs on top of batter and swirl gently before baking for sweet-salty pockets.
Frequently Asked Questions
Q: Can I use regular wheat flour instead of almond flour?
A: Yes — you can use a 1:1 gluten-free all-purpose flour blend for similar results. Regular wheat flour will change the texture and make them not gluten free.
Q: My brownies came out crumbly and dry. How do I fix that next time?
A: Try reducing bake time by a minute or two, ensure you have enough fat (don’t skimp on oil/butter), and avoid overmixing. Fudgier texture comes from slightly less bake time and accurately measured almond flour (don’t pack the cup).
Q: Can I reduce the sugar?
A: You can reduce maple syrup by up to 25% (use about 1/3 cup + 2 tbsp) but note the texture and chewiness will change. Consider adding 1–2 tablespoons of applesauce to preserve moisture if cutting sweetener.
Q: Is there a way to make them more fudgy after baking?
A: Store them airtight so they retain moisture. Reheating a slice briefly (10–12 seconds) in the microwave with a tiny dab of butter or olive oil can restore a gooey mouthfeel.
Q: Are these safe for people with nut allergies?
A: No — almond flour contains tree nuts. Use oat or a nut-free gluten-free flour blend in the variations section to make them nut-free.
Conclusion
These gluten free brownies are a reliable, flavorful treat that balances convenience and comfort — perfect for sharing, gifting, or simply taking a quiet moment with a square and a warm drink. If you want to compare techniques or explore other gluten-free chocolate recipes, check out this tried-and-true option: The Best Gluten-Free Brownie Recipe (Ultimate Fudgy …), and for another approachable variation that gluten-free bakers love, see Gluten-Free Brownies – Mama Knows Gluten Free.
Give the recipe a try, leave a note about how you served them, and share photos — I love seeing your kitchen wins and subtle twists. Happy baking!
Print
Gluten Free Brownies
- Total Time: 35 minutes
- Yield: 9 squares 1x
- Diet: Gluten Free
Description
Delicious and fudgy gluten free brownies with a crackly top, perfect for any occasion.
Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup (or honey)
- 1/4 cup coconut oil (or butter)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips or chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, melt the coconut oil (or butter) and then stir in the maple syrup (or honey) and vanilla extract.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the almond flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until combined. Fold in optional chocolate chips or nuts now if using.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake for 20–25 minutes until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are ideal for fudgy brownies).
- Let cool completely in the pan before lifting out the parchment and cutting into squares.
Notes
For a vegan version, replace eggs with a flax egg mixture. Store in an airtight container at room temperature for up to 2 days or refrigerate for 5–7 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 201
- Sugar: 12g
- Sodium: 75mg
- Fat: 14.1g
- Saturated Fat: 7.5g
- Unsaturated Fat: 6.6g
- Trans Fat: 0g
- Carbohydrates: 17.6g
- Fiber: 3.3g
- Protein: 5.5g
- Cholesterol: 0mg
