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The ultimate chocolate gluten free brownies... totally rich & fudgy! This one-bowl wonder takes less than 10 minutes to prepare & is a chocoholics dream!

Chocolate Gluten Free Brownies

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!
5 from 45 votes
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Course: Brownies
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 16 slices
Calories: 217kcal

Equipment

  • Microwave, stove-top or Thermomix
  • Oven

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). 

Notes

RECIPE NOTES & TIPS
Type of chocolate - 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.
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.
Almond meal vs 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.
Storing - Once the brownies have cooked and cooled, you can store them in an airtight container for up to 5 days.
Freezing - These brownies can be frozen in an airtight container for up to 3 months.

Nutrition

Calories: 217kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 73mg | Potassium: 116mg | Fiber: 2g | Sugar: 17g | Vitamin A: 240IU | Calcium: 42mg | Iron: 1.7mg