My all time favorite gluten-free brownies recipe is here! I experimented with a brownie based on almond flour, and the result is delightful. I might even prefer these over regular brownies they’re so good. Very simple to make, you just need a bowl and a whisk. If you use a lactose-free chocolate bar then you can even make them completely lactose free as well.
Gluten-free brownies made with almond meal
As I mentioned, I made the brownies with almond flour. The taste of almond perfectly complements the chocolate and vanilla. Plus, it’s also convenient because almond flour is readily available, unlike other special gluten-free flour types.
An easy recipe
This gluten-free brownies recipe is also easy and quick to make. You only need 6 ingredients and optionally some vanilla and a pinch of salt. First, melt the butter, chopped chocolate, and a pinch of salt in a saucepan over low heat until smooth. While that cools, whisk the eggs and sugar briefly together in a separate bowl. Then, add almond flour and cocoa powder, and finally, mix in the chocolate mixture.
After that, your gluten-free brownie is ready to go into the oven! And when they’re done, you can eat them right away, but they’re even tastier after they’ve had some time to settle. So if you can be patient, wait a few hours! 🙂
And if you like your brownie extra gooey and chewy, try putting them in the fridge!
Let’s get started.
Gluten-Free Brownies Recipe
Ingredients
- 50 grams almond flour
- 15 grams cocoa powder
- 100 grams butter (or margarine for a lactose-free version)
- 80 grams dark chocolate (optionally lactose-free)
- 125 grams white caster sugar
- 2 eggs
- 2 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 180 degrees Celsius. Chop the chocolate into pieces.
- Place the butter/margarine, chocolate, and a pinch of salt in a saucepan on a small gas stove over low heat. Stir gently until everything melts into a smooth
mass, then let it cool briefly. - In a separate bowl, briefly whisk the eggs and sugar together with a whisk.
- Add the almond flour and cocoa, and mix everything briefly with the whisk. Fold in the chocolate mixture and add the vanilla extract.
- Prepare your baking tin with a layer of parchment paper. With the parchment paper, you can easily lift the brownies out of the baking tin. Pour the brownie batter into the tin and bake the brownies for about 22 minutes at 180 degrees Celsius.
- Remove the brownies from the oven and let them cool completely in the baking tin before cutting them.
Notes
Also needed: a baking tin. A square one works best.
Simple, but full of flavor. Try my Salted Caramel Toffee Sauce on top to really take them to the next level.
Are these the best gluten-free brownies?
If you ask me, absolutely! But before I started this blog, I had a food blog in my native language (Dutch), and this gluten-free brownies recipe was extremely popular there too. When I ended that blog, my DMs kept filling up with requests for the recipe. So yes, I can confidently say that these brownies are extremely delicious. 😉
