Name: Best Gluten-Free Fudge Brownies Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2/3 cup semi-sweet or dark chocolate chips (dairy-free, if needed); 5 Tablespoons coconut oil (can substitute butter, avocado oil, or vegan butter); 2/3 cup coconut sugar (can substitute white or brown sugar); 2 large eggs; 1 teaspoon vanilla extract; 2/3 cup finely ground blanched almond flour; 2 Tablespoons unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon kosher salt; 2/3 cup additional chocolate chips or chopped chocolate (can substitute nuts); Optional: flaky sea salt to sprinkle on top (like Maldon)

There’s something deeply satisfying about biting into a moist, fudgy brownie that’s also gluten-free. This Best Gluten-Free Fudge Brownies Recipe has been my go-to for when I want that rich chocolate hit without any of the usual gluten worries—plus, it’s simple enough to whip up on a weeknight and totally crowd-pleasing.

A stack of four thick, dark brown brownies sits on a white plate with a thin black rim, each brownie showing a moist, dense texture with melted chocolate chips embedded inside. The edges are slightly crisp and cracked, while the center looks soft and gooey, with pools of melted chocolate visible. Small flakes of sea salt are sprinkled on top of the brownies, and several whole chocolate chips surround the plate on a white marbled surface. The background features soft, white fabric that adds a light contrast to the rich, dark brownies. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Best Gluten-Free Fudge Brownies Recipe
Top Tip
How to Serve Best Gluten-Free Fudge Brownies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Best Gluten-Free Fudge Brownies Recipe

Why You'll Love This Recipe

I can’t tell you how many trial-and-error runs I did before landing on this fudge brownie that nails the perfect balance of chewy, moist, and melt-in-your-mouth chocolate goodness. Sharing this feels like sharing a little treasure because it truly hits that nostalgic brownie vibe but fits perfectly into gluten-free lifestyles.

Unbelievably fudgy texture: The almond flour and cocoa powder combo delivers that rich, dense bite that makes these brownies stand out.
Simple ingredients you can find anywhere: I love how this recipe uses pantry staples and dairy-free options if you want.
Crackly, glossy top: That delicate sheen and crackly surface isn’t just beautiful—it’s a sign you did it right (and it tastes amazing).
Flexible & customizable: Whether you want to toss in nuts or extra chocolate chips, this recipe adapts easily to your favorite flavors.

A grid of sixteen square chocolate brownies with a cracked, slightly rough texture on top, each piece filled with melted chocolate chips visible within and sprinkled evenly with small flakes of sea salt that shine white against the dark brown. The brownies have a rich, dense look with a slightly moist surface. The whole image is captured from above on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Best Gluten-Free Fudge Brownies Recipe is in the balance of simple, wholesome ingredients that come together effortlessly. Almond flour gives you that soft crumb but also keeps it gluten-free and naturally flavorful. Coconut sugar adds a subtle caramel hint without over-sweetening, while coconut oil helps achieve that luscious fudgy texture. And the chocolate? Oh, it’s the superstar.

Flat lay of semi-sweet chocolate chips scattered beside a small white ceramic bowl of melted coconut oil, a small white bowl filled with coconut sugar, two large whole brown eggs with clean shells, a small white bowl containing vanilla extract, a small white bowl piled with finely ground blanched almond flour, a small white bowl of unsweetened cocoa powder, a small white bowl holding baking powder, a small white bowl with kosher salt, and a few flakes of sea salt delicately placed on the surface, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Semi-sweet or dark chocolate chips: I like to use dairy-free chips if you’re avoiding dairy, but whichever you pick, make sure they’re good quality—it really impacts the final flavor.
Coconut oil: This keeps the brownies tender and moist; you can swap in butter or even avocado oil if you prefer a different fat flavor.
Coconut sugar: It’s less processed, adds more depth than white sugar, and complements the chocolate beautifully.
Eggs: They bind everything together and help create that glossy, crackly top we all love.
Vanilla extract: Just a splash to lift the chocolate and round out the flavors.
Almond flour: Finely ground and blanched, this is the gluten-free base that makes the crumb soft but sturdy.
Unsweetened cocoa powder: Use natural cocoa here to get that deep dark color and the classic fudge flavor.
Baking powder: Just a touch to help balance the density with a tiny bit of lift.
Kosher salt: Enhances all the chocolate and sweet notes, don’t skip it!
Extra chocolate chips or chopped chocolate: Folded in for pockets of melty richness in every bite.
Optional flaky sea salt: Sprinkling some on top at the end adds the perfect contrast to the sweet and fudgy brownies.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts about this Best Gluten-Free Fudge Brownies Recipe is how easy it is to tweak. Want to jazz it up or keep it purely classic? The recipe handles either with ease, so don’t be shy about making it your own.

Variation: I often fold in toasted walnuts or pecans for a bit of crunch, especially when serving to nut lovers. It adds a lovely contrast to the fudge.
Dietary swaps: For a dairy-free twist, just use dairy-free chocolate and coconut oil. If you want it vegan, though I haven’t tested this fully, swapping eggs for flax eggs could work with some texture adjustments.
Seasonal touch: Around the holidays, a pinch of cinnamon or a teaspoon of espresso powder amps up the flavor beautifully.

Step-by-Step: How I Make Best Gluten-Free Fudge Brownies Recipe

Step 1: Preheat & Prepare Your Pan

Start by preheating your oven to 350°F. I like to line an 8x8-inch metal baking pan with parchment paper for easy lifting later. If you don’t have parchment, a generous spray of nonstick spray will do the trick. Getting your pan ready early saves you scrambling when the batter’s done!

Step 2: Gently Melt Chocolate and Oil

In a small saucepan over low heat, melt your chocolate chips and coconut oil together. Stir often so the chocolate doesn’t scorch. Once smooth and glossy, remove from heat—let it cool just a little so it’s not too hot when combined with eggs later; you don’t want scrambled eggs!

Step 3: Beat Eggs and Sugar to Glossy Perfection

This is a critical step for that signature crackly, shiny brownie top. Whisk together the coconut sugar and eggs for about 2-3 minutes, until the mixture is lighter in color and flows in ribbons when you lift your whisk. Don’t rush! This takes patience but makes all the difference.

Step 4: Combine Dry Ingredients

Whisk almond flour, cocoa powder, baking powder, and salt together in a separate bowl. This helps distribute everything evenly, so no clumps sneak into your batter.

Step 5: Mix It All Together

Pour your cooled chocolate mixture into the egg-sugar mix and stir gently but thoroughly until smooth. Then add vanilla, and fold in the dry ingredients—just enough to blend, no overmixing here. Toss in your extra chocolate chips, saving a few for topping.

Step 6: Bake to Fudgy Perfection

Pour batter into your prepared pan and smooth the top. Scatter reserved chocolate chips and optionally sprinkle flaky sea salt. Bake for 18–20 minutes until the edges feel set but the center is a little soft—this ensures fudgy brownies, not dry. A toothpick should come out with a few moist crumbs.

Step 7: Cool, Slice, and Enjoy

Let your brownies cool fully on a wire rack. For the cleanest slices, I like to pop them in the fridge for about 20 minutes before cutting. That chill firms them up without drying them out, making every square look as good as it tastes.

Top Tip

From lots of brownie baking (and maybe a few flops), I’ve learned a few tricks that really elevate this Best Gluten-Free Fudge Brownies Recipe. These small details can transform your baking experience and make your brownies stand out.

Egg Whisking Patience: Don’t skimp on beating the eggs and sugar. The glossy, lightened mix is essential for texture and that alluring crackly top.
Melting Chocolate Slowly: I always melt chocolate over low heat and remove it as soon as it’s smooth. High heat can cause seizing or burning, and that bitter taste is a nightmare.
Don’t Overbake: The center will look slightly undercooked—that’s perfect! It finishes setting as it cools, keeping that fudgy, chewy bite.
Chill Before Cutting: It seems small, but cooling the brownies fully (or chilling briefly) helps get nice clean slices that aren’t crumbly.

How to Serve Best Gluten-Free Fudge Brownies Recipe

gluten-free brownies - Serving Suggestion

Garnishes

I love sprinkling flaky sea salt on top right after baking—it contrasts stunningly with the rich chocolate and intensifies every bite. Sometimes, I add a light dusting of powdered sugar or a drizzle of caramel sauce for extra indulgence, especially when serving to guests.

Side Dishes

Pair these brownies with a scoop of vanilla ice cream or a dollop of whipped coconut cream for a classic combo. Fresh berries on the side also brighten things up. If you want drinks, a cup of strong coffee or a glass of cold milk works wonders.

Creative Ways to Present

For birthdays or special occasions, I’ve served these brownies stacked with layers of fresh berries and whipped cream in a trifle dish—people loved it! You can also cut them into small squares, skewer them with marshmallows and strawberries for a fun dessert kabob, or give them a drizzle of melted peanut butter for an extra twist.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store my brownies in an airtight container at room temperature if I plan to eat them within a day or two. For longer storage, the fridge keeps them fresh for 3-4 days—but I recommend bringing them back to room temp before digging in to regain that soft texture.

Freezing

These fudge brownies freeze beautifully! I slice them beforehand, wrap individual squares in plastic wrap, then pack in a freezer-safe container. When I want a treat, I just thaw a piece at room temperature or warm it gently in the microwave for a few seconds.

Reheating

I usually reheat leftover brownies in the microwave for 10–15 seconds, just until warmed but still moist. Alternatively, a low-temp oven (about 300°F) for 5–7 minutes works well if you’re heating several servings at once.

Frequently Asked Questions:

Can I substitute almond flour with another gluten-free flour?

Almond flour brings a unique moisture and flavor that’s crucial to these brownies’ texture and taste, so if you swap it, expect differences. You could try a blend of gluten-free flours, but I recommend sticking to almond flour for the best fudgy results.

How do I ensure the brownies have that glossy, crackly top?

The key is properly whisking the eggs and sugar until light and ribbon-like before combining with the chocolate. Also, avoid overbaking and use slightly cooled melted chocolate to preserve the texture.

Is this recipe suitable for dairy-free diets?

Yes! Just be sure to use dairy-free chocolate chips and coconut oil (instead of butter). This recipe comes out dairy-free and still rich and satisfying.

How long do these brownies stay fresh?

Stored in an airtight container, these brownies stay fresh at room temperature for 1-2 days, up to 4 days refrigerated, and can be frozen for up to 2 months.

Final Thoughts

This Best Gluten-Free Fudge Brownies Recipe truly holds a special spot in my baking repertoire. It’s that warm, reliable chocolate fix that you can trust to turn out perfectly—even when accommodating gluten-free needs. I hope you try this recipe soon and feel as proud as I did sharing these luscious squares with friends and family. Happy baking!