The ultimate chocolate gluten free brownies... rich, fudgy and totally delicious! This one-bowl recipe takes less than 10 minutes to prepare & is a chocoholics dream!
You know how much I love my brownies, right?? From my favourite 5 minute brownies to my Baileys brownies, 60 second microwave brownies to jersey caramel brownies and soooo many more... if there's a yummy baked brownie, I'm there!
What You Need
These simple brownies are made from just a few basic ingredients:
- dark chocolate - I recommend using a good quality dark cooking chocolate for this recipe.
- butter - I generally use unsalted butter. If you use salted butter, simply omit the extra pinch of salt from the ingredients list.
- vanilla extract
- pinch of salt - omit if using salted butter
- almond meal - also known as ground almonds. This can be bought from the baking section of any supermarket or grocer.
- eggs
- brown sugar - regular light brown sugar or dark brown sugar are both fine to use. Dark brown sugar will result in a more dense and chewy brownie.
- cocoa powder
Note: Scroll to the recipe card at the bottom for ingredient quantities and the full method.
The 2 Must-Have Ingredients
What makes these fudgy Chocolate Gluten Free Brownies so darn good?
They're made with dark chocolate (a higher quality chocolate will result in a better brownie) and almond meal.
The almond meal keeps these brownies amazingly dense and delicious... while still giving them that gorgeous flakey top.
One Bowl & 2 Step Brownie Recipe
These gluten free brownies are the easiest things ever to make. All you need is 1 bowl, 10 minutes and your prep is totally done! The hardest part of cooking these brownies is waiting for them to come out of the oven.
Step 1 - Melt the chocolate and butter
Step 2 - Stir through the vanilla extract, salt, almond meal, eggs, brown sugar and cocoa powder and mix together
Storing Brownies
Once they're cooked and cooled, you can store the brownies in an airtight container for up to 5 days (they sooooo won't last anywhere near that long!).
Serving Suggestions
You can serve them these brownies on their own (my favourite way), with a little shake of icing sugar, some fresh berries and cream, or a big scoop of ice-cream. All are totally delicious options!
Freezing
These brownies can be frozen in an airtight container for up to 3 months.
Recipe FAQ & Tips
What's the best type of dark chocolate to use?
The better the quality chocolate, the better your brownies will be! Use good quality dark cooking chocolate in this recipe.
Equipment
You can use either a microwave, Thermomix or stove-top to melt the butter and chocolate.
What is almond meal?
Almond meal is the same as ground almonds. You can either buy almond meal from the supermarket or make your own by finely crushing almonds in a Thermomix or food processor.
Is almond meal the same as almond flour?
Almond flour has a finer texture than almond meal. Almond meal is made from raw unpeeled almonds, whereas almond flour is made from peeled and blanched almonds. Almond meal is preferable to use in this recipe.
Baking
Don't be tempted to over-bake the brownies... a deliciously dense brownie is what we want! The brownie is cooked when the top is flakey and a skewer inserted into the middle comes up with a few dense crumbs/smudges on it.
Most Popular Gluten-Free Recipes
If you love gluten-free cakes and desserts, here's a few more of my fave recipes:
- Gluten- Free Flourless Orange and Almond Cake
- Flourless Lemon Cake
- Gluten-Free Lemon, Ricotta & Almond Cake
- 3 Ingredient Flourless Chocolate Cake
- Gluten-Free Almond & Coconut Cake
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Chocolate Gluten Free Brownies
Ingredients
- 125 g dark chocolate see notes
- 125 g butter unsalted
- 1 tsp vanilla extract
- pinch of salt
- 110 g almond meal see notes
- 3 eggs
- 250 g (1 ½ cups) brown sugar
- 30 g (¼ cup) cocoa powder
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 20cm square baking tin with baking paper and set aside.
- Melt the dark chocolate and butter in a microwave-safe bowl on 50% power, 3-4 minutes (stirring every 30 seconds) or until melted.
- Add the vanilla extract, salt, almond meal, eggs, brown sugar and cocoa powder and mix together until well combined.
- Pour into the prepared baking tin and bake for 30-35 minutes or until a crust has formed on the top and the brownie feels slightly firm (do not overcook).
- Allow to cool completely in the tin before turning out and cutting into slices.
- Store in an airtight container at room temperature for up to 5 days (or freeze for up to 3 months).
Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 20cm square baking tin with baking paper and set aside.
- Melt the dark chocolate and butter in the Thermomix for 3 minutes, Speed 2, 80 degrees.
- Add the vanilla extract, salt, almond meal, eggs, brown sugar and cocoa powder and mix together on Speed 5, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.
- Pour into the prepared baking tin and bake for 30-35 minutes or until a crust has formed on the top and the brownie feels slightly firm (do not overcook).
- Allow to cool completely in the tin before turning out and cutting into slices.
- Store in an airtight container at room temperature for up to 5 days (or freeze for up to 3 months).
Peta says
They were so yummy fudgy, everyone loved them
Julie McClelland says
Is it possible to add gf baking powder to these brownies to make them rise a bit because they are quite flat compared to other brownies. Would this work?
Lucy says
Hi Julie, brownies should be very flat and dense (they shouldn't rise). However, if you'd prefer a cakier texture than brownies, you could add baking powder.