Dish Snapshot
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 35 minutes (including cooling)
Servings: 9 fudgy squares
Difficulty Level: Easy — perfect for bakers of all skill levels
Introduction
Imagine opening the oven and being greeted by a warm, chocolatey aroma that instantly hushes a busy afternoon. These gluten free fudgy brownies are dense and glossy on top, with a tender, almost melt-in-your-mouth center that yields to a chewy edge. A bite offers roasted almond notes from the almond flour, a deep bittersweet cocoa warmth, and a satisfying richness from coconut oil and chocolate chips. They’re the kind of brownies that make you pause mid-bite and grin.
Whether you’re craving a midday treat, bringing something to a potluck, or craving a cozy dessert after a cool evening walk, these brownies hit the mark. They’re especially welcome during holidays when someone at the table needs—or prefers—a gluten-free option. If you love comforting chocolate baked goods but want a recipe that’s straightforward and dependable, these brownies are for you. For more cozy gluten-free recipe ideas, check this creamy gluten-free potato soup that pairs well with simple winter suppers.
Nutrition Highlights
Nutrition per serving (recipe yields 9 squares). Estimates calculated using ingredient data sourced from USDA FoodData Central and cross-checked with general nutrition guidance from the Mayo Clinic. Values are approximate.
- Calories: ~238 kcal
- Protein: ~5.3 g
- Carbohydrates: ~24 g
- Sugars: ~16 g
- Fiber: ~3.5 g
- Fat: ~16 g
- Saturated fat: ~9 g
- Sodium: ~60 mg
Notes:
- These figures include the optional 1/2 cup chocolate chips. Omitting chocolate chips lowers calories, carbs, and sugar.
- Almond flour provides protein and fiber compared with typical wheat-based brownies, while coconut oil and eggs add richness and saturated fat; enjoy in moderation as part of a balanced diet. For authoritative general guidance on balancing fats and sugars, refer to resources from the CDC and Mayo Clinic.
Why You’ll Love It
This recipe shines for a few reasons:
- Comfort and nostalgia: The scent and texture deliver classic brownie satisfaction—rich, fudgy, and deceptively simple.
- Ease: Everything mixes in two bowls and bakes in 20–25 minutes. No tempering, no resting, no complicated equipment.
- Inclusive baking: Naturally gluten-free thanks to almond flour, it’s a reliable treat for guests with gluten intolerance (note: confirm that all ingredients, including chocolate chips, are certified gluten-free if sensitivity is high).
- Versatility: Make them as-is for a quick dessert or dress them up with ice cream and salted caramel for special occasions.
Step-by-Step Instructions
Ingredients:
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup or honey
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Optional ingredients and substitutions:
- Use 1/2 cup brown sugar + 1–2 tbsp milk as a maple syrup substitute if you prefer granulated sugar (note: changes texture).
- Substitute coconut oil with melted unsalted butter for a richer, less coconutty flavor.
- For a nut-free version, try a gluten-free oat flour blend (results will be slightly cakier, not as fudgy).
- Use dairy-free chocolate chips to keep the brownies dairy-free.
Directions:
- Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a large bowl, mix together almond flour, cocoa powder, and salt.
- In another bowl, whisk together the melted coconut oil, maple syrup (or honey), eggs, and vanilla extract.
- Combine the wet and dry ingredients until well mixed, then fold in chocolate chips if using.
- Pour the batter into the prepared baking pan, smoothing the top.
- Bake for 20–25 minutes or until a toothpick comes out mostly clean (a few moist crumbs indicate fudginess).
- Allow to cool before cutting into squares and serving.
Practical tips:
- Avoid overmixing after adding the dry ingredients—mix just until combined to keep brownies tender.
- Check doneness at 20 minutes; ovens vary. The center should appear set but still moist.
- Let brownies cool fully (or chill briefly) for neater slicing and a denser texture.
Best Pairings
- Plain: Enjoy a warmed square on its own—simple and irresistibly chocolatey.
- With spreads: A light smear of nut butter (almond or hazelnut) enhances the nutty almond flour base.
- With beverages: Serve with strong coffee, espresso, or a rich hot chocolate to heighten the cocoa notes.
- Dessert plate: Top with a scoop of vanilla ice cream and a drizzle of salted caramel for a show-stopping treat.
- Savory contrast: Pair a small brownie square with a sharp cheese board—dark chocolate and tangy cheeses make a sophisticated combo.
- If you want to serve a meal around these brownies, consider adding fresh bread or focaccia—this easy gluten-free focaccia is a great companion for gluten-free gatherings.
Storing Leftovers
- Room temperature: Store brownies in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for up to 5 days; bring to room temperature or warm briefly to restore tenderness.
- Freezer: Wrap individual squares tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator or warm gently.
Pro Tips & Tricks
- Almond flour selection: Use finely ground almond flour (not almond meal) for the best texture and denser fudginess.
- Cocoa quality matters: A high-quality unsweetened cocoa powder (Dutch-processed for a milder, deeper flavor or natural for a brighter chocolate note) makes a noticeable difference.
- Doneness cue: Because these are meant to be fudgy, a toothpick will not come out completely clean. Look for a thin, glossy crust on top and set edges.
- If batter seems too thin: Chill for 10–15 minutes—this tightens almond flour and helps create a fudgier final texture.
- To avoid cracked tops: Let the oven preheat fully and do not open the oven during the first 15 minutes of baking.
Switch It Up!
- Vegan & dairy-free: Replace eggs with two flax eggs (2 tbsp ground flaxseed + 6 tbsp water, chilled 10 minutes) and use maple syrup. Use dairy-free chocolate chips or chopped dark chocolate.
- Extra fudgy (higher chocolate intensity): Increase cocoa powder to 3/4 cup and add 2 tbsp melted dark chocolate to the wet mixture.
- Salted brownie bites: Stir in 1/2 cup chopped pecans and sprinkle flaky sea salt on top right after baking for a sweet-salty contrast.
- Spiced chocolate: Add 1/2 teaspoon cinnamon and a pinch of cayenne for warmth and a subtle kick.
- Lower-sugar option: Reduce maple syrup to 1/3 cup and add 2 tablespoons of a sugar alcohol like erythritol (optional) to retain sweetness while lowering sugar—note texture may change slightly.
Frequently Asked Questions
Q: Can I make these nut-free?
A: For nut-free brownies, swap almond flour with a gluten-free all-purpose blend or oat flour (certified gluten-free). Expect a slightly less fudgy, more cake-like texture.
Q: My brownies turned cakey—what went wrong?
A: Likely too much leavening (not relevant here) or overmixing. Also, substituting with flours that absorb more liquid (like oat flour) without adjusting wet ingredients can produce a cakier crumb.
Q: Can I use butter instead of coconut oil?
A: Yes—substitute equal parts melted unsalted butter for coconut oil for a richer, slightly different flavor profile.
Q: How can I reduce sugar without losing texture?
A: Reduce maple syrup to 1/3 cup and compensate with 1–2 tablespoons of unsweetened applesauce or use a low-calorie sweetener blend that measures like sugar. Texture will vary slightly, so test one batch first.
Conclusion
These gluten free fudgy brownies are a fast, comforting, and adaptable dessert that proves gluten-free baking can be indulgent and simple. If you’re looking for more inspiration or alternate takes on gluten-free brownies, check out this detailed take on Fudgy Gluten Free Brownies – Butternut Bakery and a helpful roundup at The Best Gluten-Free Brownie Recipe (Ultimate Fudgy…). Bake a batch, share a square, and tell us how you customized yours—we love seeing photos and notes from readers.
Print
Gluten Free Fudgy Brownies
- Total Time: 35 minutes
- Yield: 9 servings 1x
- Diet: Gluten Free
Description
These gluten-free fudgy brownies are rich, dense, and offer a melt-in-your-mouth texture, perfect for dessert or a midday treat.
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup or honey
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a large bowl, mix together almond flour, cocoa powder, and salt.
- In another bowl, whisk together the melted coconut oil, maple syrup (or honey), eggs, and vanilla extract.
- Combine the wet and dry ingredients until well mixed, then fold in chocolate chips if using.
- Pour the batter into the prepared baking pan, smoothing the top.
- Bake for 20–25 minutes or until a toothpick comes out mostly clean.
- Allow to cool before cutting into squares and serving.
Notes
For a nut-free version, try a gluten-free oat flour blend. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 238
- Sugar: 16g
- Sodium: 60mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3.5g
- Protein: 5.3g
- Cholesterol: 0mg
