Gluten-Free Brownies in Easy Steps at Home
I started making these gluten-free brownies after a friend couldn’t eat regular flour, and I didn’t want them to miss out on dessert. Over time, I discovered that using almond or oat flour kept them fudgy without being crumbly. These brownies are rich, chocolatey, and satisfyingly dense, the kind you'd want to eat warm with a glass of milk or a scoop of ice cream.
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
- Melt the butter in a saucepan or microwave, then stir in the sugar until combined. Let it cool slightly.
- Beat in eggs one at a time, then mix in vanilla extract.
- Sift together cocoa powder, almond flour, salt, and baking powder in a separate bowl.
- Gradually fold the dry ingredients into the wet mixture until just combined. Don’t overmix. It keeps the brownies fudgy.
- Fold in chocolate chips or nuts if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let cool completely before slicing into 12 squares.
Video
Notes
- Use high-quality cocoa powder for the richest chocolate flavor.
- Let brownies cool fully; they will firm up better and slice cleanly.
- Almond flour gives it a slightly nutty flavor; oat flour makes it chewier.
Seasonal Variations
- Winter: Sprinkle cinnamon or a pinch of cayenne for warmth.
- Autumn: Fold in chopped roasted pumpkin seeds or pecans.
- Summer: Serve with fresh berries or a scoop of vanilla ice cream.
- Holiday: Add peppermint extract or crushed candy canes for a festive touch.
Serving Suggestions
- Serve warm, topped with a dollop of whipped cream, a scoop of vanilla ice cream, or both.
- Lightly dust the cooled brownies with powdered sugar using a fine sieve or sifter for an even, elegant finish.
- Enjoy each brownie alongside a warm cup of coffee, hot chocolate, or a glass of cold milk to complement the chocolatey richness.
- Perfect for gifting: wrap each brownie individually in parchment paper or wax paper, then place them in a small box or tin for friends and family.
Tips & Tricks
- Don’t overbake; gluten-free brownies can dry out quickly.
- Use room-temperature eggs to help the batter mix smoothly.
- For extra fudginess, slightly underbake for 2–3 minutes and let rest in the pan.
- Store in an airtight container at room temperature for up to 3 days.
For more on gluten-free flours and baking tips, check out:
Which gluten-free flour should I use? — King Arthur Baking
Nutrition (per brownie, approx.)
- Calories: 190 kcal
- Fat: 11 g
- Saturated Fat: 5 g
- Carbohydrates: 22 g
- Sugar: 17 g
- Protein: 3 g
- Sodium: 50 mg
