Description
These perfect gluten-free brownies are fudgy, rich, and delicious, made with almond flour and dairy-free chocolate chips. They offer a crackly top and a soft, moist interior that's sure to please anyone craving a classic brownie, without gluten or grains.
Ingredients
Scale
Chocolate & Fat
- 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)
Sweets & Flavor
- 2/3 cup coconut sugar (can substitute white or brown sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2/3 cup finely ground blanched almond flour
- 2 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Mix-Ins & Toppings
- 2/3 cup additional chocolate chips or chopped chocolate (can substitute nuts)
- Optional: flaky sea salt to sprinkle on top (like Maldon)
Instructions
- Preheat Oven & Prep The Pan: Preheat the oven to 350 degrees F. Line an 8x8-inch metal square baking pan with parchment paper or spray it with nonstick spray to prevent sticking.
- Melt Chocolate: In a small saucepan over low heat, gently melt the chocolate chips and coconut oil together until smooth and glossy. Remove from heat and allow to cool slightly.
- Beat Eggs & Sugar: In a large bowl, whisk the eggs and coconut sugar together for 2 to 3 minutes until the mixture lightens in color and passes the ribbon test, meaning the mixture flows in streams when lifted with a whisk and feels smooth, not gritty.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, and kosher salt to evenly distribute all dry components.
- Combine Mixtures: Pour the melted chocolate and oil mixture into the beaten egg and sugar mixture. Stir until smooth, then add vanilla extract and mix. Fold in the dry ingredients until just combined to avoid overmixing.
- Add Mix-Ins: Fold in most of the additional chocolate chips or chopped chocolate, reserving a few to sprinkle on top of the batter before baking.
- Bake: Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining chocolate chips over the surface. Bake at 350 degrees F for 20 minutes or until the edges are set and the center remains slightly underdone. A toothpick inserted into the center should come out with a few moist crumbs.
- Garnish & Cool: Sprinkle flaky sea salt on top if desired. Allow the brownies to cool completely on a wire rack before slicing. For cleaner slices, chill the brownies in the refrigerator first.
- Storage: Store leftover brownies in an airtight container at room temperature for 1 to 2 days, in the refrigerator for 3 to 4 days, or freeze for up to 2 months.
Notes
- These brownies are gluten-free, dairy-free, and grain-free—perfect for various dietary needs.
- The ribbon test for the eggs and sugar is key to achieving a glossy, crackly brownie top.
- Coconut oil can be substituted with butter or vegan butter for different flavors or dietary preferences.
- Additional mix-ins like nuts can replace extra chocolate chips for texture variation.
- Chilling brownies before slicing yields neater pieces.
- Use parchment paper for easy removal and cleaner edges.
Nutrition
- Serving Size: 1 brownie
- Calories: 176 kcal
- Sugar: 18.7 g
- Sodium: 90.7 mg
- Fat: 10.3 g
- Saturated Fat: 7.1 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 20.5 g
- Fiber: 1.6 g
- Protein: 2.3 g
- Cholesterol: 23.3 mg
