The Ultimate Gluten-Free Brownies – These almond flour brownies are exactly what I’ve been craving. They’re perfectly fudgy, rich, and packed with chocolatey goodness, all while being gluten-free, grain-free, and dairy-free! (Paleo-friendly)
INGREDIENTS
- 2/3 cup semi-sweet or dark chocolate chips (dairy-free if needed)
- 5 tablespoons coconut oil (can substitute with butter, avocado oil, or vegan butter)
- 2/3 cup coconut sugar (can substitute with white or brown sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup finely ground blanched almond flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2/3 cup additional chocolate chips or chopped chocolate (can substitute with nuts)
- Optional: flaky sea salt to sprinkle on top (like Maldon)
INSTRUCTIONS
- Preheat Oven & Prep The Pan: Preheat the oven to 350°F. Line an 8×8 square metal pan with parchment paper or spray it with nonstick spray.
- Melt Chocolate: In a small saucepan, melt the chocolate and coconut oil together over low heat until smooth and glossy. Remove from heat and set aside to cool slightly.
- Beat Eggs & Sugar: In a large bowl, whisk together the sugar and eggs for 2-3 minutes, until the mixture becomes slightly lighter in color. It should pass the “ribbon test,” meaning when you lift the whisk, the mixture should stream down in smooth ribbons. The mixture should not feel gritty between your fingers. Don’t rush this step, or your brownies won’t develop that glossy, crackly top!
- Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- Combine Wet & Dry Mixtures: Pour the melted chocolate mixture into the egg mixture, stirring until smooth. Add the vanilla and stir to combine. Gradually fold in the dry ingredients until just mixed.
- Add Mix-Ins: Gently fold in the additional chocolate chips or nuts, reserving a few to sprinkle on top.
- Bake: Pour the batter into the prepared pan and smooth the surface. Sprinkle the reserved chocolate chips on top. Bake at 350°F for 20-24 minutes, or until the edges are set and the center is slightly underdone. The center will firm up as it cools. A toothpick inserted into the center should come out with a few moist crumbs.
- Garnish & Cool: If desired, sprinkle with coarse sea salt. Allow the brownies to cool on a wire rack before slicing (for cleaner slices, chill them first).
- Storage Tips: Store leftover brownies in an airtight container at room temperature for 1-2 days, in the fridge for 3-4 days, or in the freezer for up to 2 months.
NOTES
- For a Paleo version, use Paleo-approved baking powder and dairy-free chocolate chips.
- Cocoa Powder: Natural cocoa powder (like Hershey’s or Ghirardelli) is typically used, but Dutch Process cocoa powder will give the brownies a darker, richer look.
- Don’t Over-Bake: The secret to fudgy brownies is to remove them when the center is just about set. They will firm up as they cool and won’t be too dry or crispy.
- Use a Metal Pan: For best results, bake these brownies in a metal pan. The brownies will bake more evenly and have a shinier crust. Glass or ceramic pans may increase the baking time and result in uneven baking.
- Sugar: While brown sugar or white sugar gives the brownies a glossy top, coconut sugar is a great alternative if you prefer to avoid refined sugar.
