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Gluten Free Brownies

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 brownies
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Method Video Notes

Ingredients
  

  • ½ cup 115g unsalted butter
  • 1 cup 200g granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup 50g cocoa powder
  • ½ cup 60g almond flour or gluten-free all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder gluten-free
  • Optional: ½ cup chocolate chips or chopped nuts

Method
 

  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
  2. Melt the butter in a saucepan or microwave, then stir in the sugar until combined. Let it cool slightly.
  3. Beat in eggs one at a time, then mix in vanilla extract.
  4. Sift together cocoa powder, almond flour, salt, and baking powder in a separate bowl.
  5. Gradually fold the dry ingredients into the wet mixture until just combined. Don’t overmix. It keeps the brownies fudgy.
  6. Fold in chocolate chips or nuts if using.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 25–30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  9. 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.