When I say perfect gluten free brownies, I mean PERFECT.
Gooey, rich-as-heck brownies will always be my go-to treat when chocolate cravings strike. After testing this recipe more than I’d like to admit, I’ve finally created the ULTIMATE gluten free brownie!
Rich and lush, the crinkled top and sea salt flakes make this brownie recipe one to hang on to. And it’s gluten free, paleo, and low carb.
How to make gluten free brownies from scratch
A few key things differentiate this kind of brownie work:
Multiple types of chocolate
This recipe uses both melted chocolate and cocoa powder — the combination of the two is what creates decadent flavor that I look for in my brownies. So if you want super rich chocolate too, you’re in the right place! Of course, I ALSO add chocolate chips to really take it over the edge. Triple chocolate brownies? Yes please.
Whipping the eggs and coconut sugar
Okay, this is KEY. You will NOT want to skip this step — the texture and even flavor of the brownies won’t turn out right. The very first step for this brownie recipe is to use a stand or hand mixer to cream and whip the eggs and coconut sugar together for 5+ minutes. That’s a long time, but it takes a while to whip up those eggs! The mixture will turn light and fluffy, almost resembling caramel.
I’ve tried skipping this step to see if it really made a difference, and let me tell you IT DOES. So please, don’t skip this step!
Without whipping the eggs and sugar, something is lost in these brownies. They’re a little too dense and they don’t form the delicate, paper-thin crinkled top that I didn’t even know I wanted in my brownies until perfecting this recipe. Seriously, don’t skip that step.
What makes fudgy brownies
Brownies come in all sorts of textures, from light and cakey to dense and fudgy. These gluten free brownies are definitely on the fudgy side of things!
Chewy brownies tend to have a bit more flour to hold the structure together and result in a rich, but slightly lighter, brownie.
On the other hand, cakey brownies will almost remind you of a slice of chocolate cake (hence the descriptor). Cakey brownies often use baking powder or soda for extra leavening, and I’ve seen many cakey brownie recipes that skip the melted chocolate and opt for extra cocoa powder intead.
These brownies are fudgy — dense and rich. They get that texture from the 9 tablespoons of melted butter/ghee and 4oz of melted chocolate. In other words, lots of fat!
So when you’re browsing the internet for new brownie recipes, keep those basics in mind if you have a preference between the different textures of brownie. Personally, this gluten free brownie recipe is everything I’ve ever wanted.
Ingredients for gluten free brownies
As mentioned above, these brownies feature 3 different kinds of chocolate, so it’s worth rounding up some of the ingredients you’ll need!
- cocoa powder
- bittersweet baking chocolate (I use Ghirardelli, but use the highest quality you can find!)
- coconut sugar
- almond flour
- coconut flour
- sea salt flakes
I also recommend using instant coffee, but that is the one ingredient that’s optional.
More gluten free dessert recipes to bookmark!
- Flourless Plantain Skillet Brownie
- Lemon Blueberry Cheesecake Bars (Paleo, No Bake)
- Mocha Avocado Cream Pie
- Sunbutter Sweet Potato Brownies
- Tahini Chocolate Chip Cookies
Did you try this recipe? I’d love to hear what you think! Comment below or tag me on Instagram.Print
Make sure you don’t skip the 2nd step for these gluten free brownies – it’s critical for the perfect texture and delicate crinkly top!
- 3 eggs, large
- 1 cup coconut sugar
- 1/3 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons cocoa powder
- 1/2 tablespoon instant coffee (optional)
- 1/2 teaspoon sea salt
- 4 oz bittersweet chocolate, chopped
- 9 tablespoons butter or ghee
- 1 teaspoon vanilla extract
- 1/3 cup bittersweet chocolate chips
- 2 teaspoons Maldon sea salt flakes
- Preheat the oven to 325 degrees F.
- In a large mixing bowl, add the eggs and coconut sugar. Beat on medium speed, gradually increasing to medium high speed, until the mixture light, almost frothy, and doubled in size. This will take up to 5 minutes.
- In a separate, microwave-safe bowl, combine the chopped chocolate and butter or ghee. Microwave in 20 second increments, stirring in between, until completely smooth. For me, this took about 50 seconds.
- Once the egg mixture is light and frothy, turn off the beaters. Add the almond flour, coconut flour, cocoa powder, instant coffee, and sea salt, stirring with a spatula until just combined. Add the melted chocolate mixture and thoroughly mix again. Finally, add the vanilla extract and chocolate chips, stirring just to incorporate.
- Pour the brownie batter in a greased 9×9 baking pan. Top with a sprinkling of sea salt flakes. Bake for 35 minutes or until the top of the brownies are crinkly and a toothpick inserted in the center comes out mostly clean. Cool completely before slicing.
Keywords: gluten free brownies