Name: Fudgy Gluten-Free 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 incredibly comforting about a rich chocolate treat that melts in your mouth, and this Fudgy Gluten-Free Brownies Recipe is exactly that. It’s the kind of brownie that has a crackly top, a dense middle, and a glow-in-the-dark chocolate punch that’s worth every bite.

A stack of four thick, dark brown brownies sits at the center of a white plate with a thin black rim, placed on a white marbled surface. Each brownie is moist with a rich, slightly melted chocolate texture visible on the sides, and the tops have a shiny, cracked surface sprinkled with a few grains of salt. Around the plate are scattered chocolate chips and small crumbs. The background is soft and white, creating a clean look. 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 Fudgy Gluten-Free Brownies Recipe
Top Tip
How to Serve Fudgy Gluten-Free Brownies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Fudgy Gluten-Free Brownies Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve made these brownies when friends come over, and they’re shocked when I tell them they’re gluten-free and grain-free! This recipe feels indulgent and decadent, yet it’s surprisingly simple and uses wholesome ingredients that work together beautifully.

Rich and Fudgy Texture: Thanks to coconut oil and almond flour, you get moist, dense brownies that are seriously chocolatey.
Gluten-Free but Foolproof: The taste and texture rival any classic brownie, so nobody will miss the gluten.
Simple Ingredients: You probably already have everything in your pantry, and substitutions are easy to make.
No Weird Aftertaste: Unlike some gluten-free treats, these brownies taste like the real deal, with a subtle nutty background from almond flour.

The image shows a close-up top view of a tray of brownies cut into 16 squares arranged in a 4x4 grid. Each brownie has a rich dark brown color with a slightly cracked surface and a few shiny chocolate chips embedded in the top layer. Small white flakes of sea salt are scattered unevenly on top, adding texture contrast to the brownies' smooth and dense look. The edges of the brownies show slight crumbly details, while the middle parts appear moist and thick. The surface beneath the tray is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this fudgy gluten-free brownies recipe is chosen for a reason. They provide that perfect balance of fudginess, structure, and sweetness without relying on gluten or grains. When buying almond flour, I always pick blanched and finely ground for the smoothest crumb.

Flat lay of a small mound of semi-sweet dark chocolate chips, a few tablespoons of golden coconut oil in a small white ceramic bowl, a small white ceramic bowl filled with coarse coconut sugar crystals, two large whole brown eggs with clean shells, a small white ceramic bowl of amber vanilla extract, a neat pile of finely ground blanched almond flour, a small white ceramic bowl of rich unsweetened cocoa powder, a small white ceramic bowl containing fine baking powder, a tiny heap of kosher salt grains, and a small white ceramic bowl with flaky sea salt crystals, all arranged with perfect symmetry and balanced 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: Using good quality chocolate really makes a difference here, and I often choose dairy-free if needed for friends.
Coconut oil: This adds moisture and helps keep the brownies fudgy; I’ve also swapped in butter or vegan butter with great results.
Coconut sugar: It gives a subtle caramel flavor and helps the batter get that glossy, crackly top.
Eggs: Key for structure and richness—they create the fudgy, chewy texture that feels indulgent without eggs tasting overpowering.
Vanilla extract: Just a touch enhances the chocolate depth.
Blanched almond flour: This is the gluten-free base that keeps the brownies tender and moist, unlike some gritty flours.
Unsweetened cocoa powder: Gives that deep chocolate flavor and extra richness.
Baking powder: Just enough lift to prevent them from feeling too dense or heavy.
Kosher salt: Balances the sweetness and elevates the chocolate notes—don’t skip it!
Mix-ins (extra chocolate chips or chopped chocolate): These add delightful molten pockets of melty chocolate throughout the 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 the fun things about this Fudgy Gluten-Free Brownies Recipe is how easy it is to tweak it to your preferences. I often swap in chopped pecans or walnuts for extra crunch, or add a pinch of cinnamon for a cozy twist during the holidays.

Nut-Free Variation: I’ve made these with pumpkin seeds or sunflower seeds instead of nuts with great texture and flavor, perfect if you avoid nuts.
Extra Fudgy: For an ultra-intense chocolate fix, add a tablespoon of espresso powder or double the chocolate chips inside.
Lower Sugar: I’ve experimented with reducing the sugar slightly, and while it’s less sweet, the fudge factor is still there.
Vegan Version: Replace eggs with flax eggs and use vegan butter or coconut oil — it takes a bit more care with baking time but is doable!

Step-by-Step: How I Make Fudgy Gluten-Free Brownies Recipe

Step 1: Preheat the Oven and Prepare Your Pan

Start by heating your oven to 350°F and line an 8x8-inch metal square pan with parchment paper, allowing the sides to hang over for easy removal later. I find using metal pans gives a better bake since they conduct heat evenly, helping those edges crisp up just right.

Step 2: Gently Melt Chocolate and Coconut Oil

In a small saucepan over very low heat, melt the chocolate chips with coconut oil, stirring often until it’s silky smooth. Be patient here—if the heat is too high, the chocolate can seize or burn. Once melted, take it off the heat to cool slightly while you prep the next step.

Step 3: Whisk Eggs and Sugar Until Glossy

In a large bowl, beat the eggs with the coconut sugar for 2-3 minutes until it lightens in color and passes the “ribbon test.” This means when you lift the whisk, the batter drips in thick ribbons that briefly hold on the surface—a sign that you’ve incorporated enough air for that wonderful crackly top. Rushing this step is a common mistake, so take your time.

Step 4: Combine Dry Ingredients Separately

Whisk together the almond flour, unsweetened cocoa powder, baking powder, and salt in a medium bowl. Mixing these dry ingredients thoroughly before adding them helps avoid clumps and ensures an even chocolate flavor throughout.

Step 5: Fold Everything Together Smoothly

Pour the slightly cooled chocolate mixture into the beaten eggs and sugar, stirring gently until smooth. Stir in vanilla extract, then fold in the dry ingredients carefully—just until combined. Overmixing can lead to tough brownies, so gentle folding is key!

Step 6: Add Mix-Ins and Transfer to Pan

Finally, fold in the extra chocolate chips or chopped chocolate, reserving a few to sprinkle on top. Pour the batter into your prepared pan and smooth the surface with a spatula. Add the reserved chips on top for a pretty, melty finish.

Step 7: Bake Until Edges Are Set and Center Is Slightly Underdone

Bake at 350°F for 18-20 minutes. The edges should look firm while the center stays a bit soft. Remember, the brownies will continue to cook from residual heat after you take them out, so don’t overbake or risk drying them out. A toothpick should come out with a few moist crumbs, never clean or gooey batter.

Step 8: Cool and Garnish

Sprinkle the warm brownies with flaky sea salt if you like that salty-sweet contrast—it’s one of my favorite touches! Let cool on a wire rack before slicing. For the neatest slices, chilling in the fridge for about an hour really helps firm them up without losing any of the fudgy texture.

Top Tip

In my experience, the best results come from paying extra attention to the egg and sugar step and the baking time. This small but important detail is what gives these brownies their classic crackly top and gooey interior, so don’t skip it!

The Ribbon Test Matters: Whisk eggs and sugar well until you see ribbons—this little test can change the final texture dramatically.
Low and Slow Chocolate Melting: Keep your heat low to prevent burning the chocolate, which can give a bitter taste.
Don’t Overbake: Check a few minutes before the timer—when edges set but center wiggles slightly, it’s done.
Crisp Edges with Glistening Top: Use a metal pan and parchment paper to get even baking and easy removal.

How to Serve Fudgy Gluten-Free Brownies Recipe

Fudgy Gluten-Free Brownies - Serving Suggestion

Garnishes

I love sprinkling flaky sea salt on warm brownies—it balances the sweetness and intensifies the chocolate flavor. A little dollop of whipped coconut cream or a scoop of vanilla ice cream on the side instantly turns it into a showstopper dessert.

Side Dishes

These brownies pair wonderfully with fresh berries or a simple raspberry coulis to cut through the richness. For a cozy night in, I like serving them alongside a steaming mug of coffee or chai tea—it’s pure comfort food.

Creative Ways to Present

For parties, I’ve arranged the brownies on a wooden board with chopped nuts and edible flowers sprinkled around. Another idea is to cut them into bite-sized squares and skewer them with marshmallows and strawberries for a fun chocolate fondue platter.

Make Ahead and Storage

Storing Leftovers

Leftovers keep best in an airtight container at room temperature for 1-2 days. If you want them to last longer, I store them in the refrigerator wrapped tightly—this keeps them moist for up to four days without drying out.

Freezing

I often freeze leftover brownies by wrapping them individually in plastic wrap and placing them in a freezer bag. They thaw beautifully at room temperature in about an hour, tasting just as rich as freshly baked.

Reheating

To enjoy warm brownies after storage, I pop a square in the microwave for 15-20 seconds. This revives that gooey, melty texture I adore without making them tough or dry.

Frequently Asked Questions:

Can I use a different flour instead of almond flour?

Almond flour is key in this recipe to give that moist, tender texture. Using other gluten-free flours might change the consistency—if you try a substitute, expect a different texture and possibly tweak baking times.

Can I make these brownies vegan?

Yes! Replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg) and use coconut oil or vegan butter. The texture will be slightly different but still delicious if you don’t overbake.

Why do my brownies come out dry sometimes?

Dry brownies usually mean they’ve been baked too long or the batter was overmixed. Keep a close eye near the end of baking and remove them when the center is still slightly underdone for that perfect fudgy texture.

Can I substitute sugar in this recipe?

You can substitute coconut sugar with brown or white sugar, although that slightly changes the flavor and texture. Coconut sugar adds a subtle caramel note that I love, but plain sugar works fine in a pinch.

Final Thoughts

Honestly, these fudgy gluten-free brownies have become my go-to comfort dessert and a favorite for potlucks and family gatherings. I love that they’re approachable, reliably delicious, and leave everyone wondering how they’re gluten-free! Give it a try—you might discover your new favorite chocolate fix that you can share confidently with friends and family.