Description
These perfect gluten-free brownies are fudgy, rich, and made with almond flour and dairy-free chocolate. They deliver a glossy, crackly top and a moist, slightly underdone center for luscious texture. Ideal for anyone craving classic brownies without gluten or dairy.
Ingredients
Scale
Main 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
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
Additional Mix-ins
- 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 your oven to 350 degrees Fahrenheit. Line an 8x8-inch metal square 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 the mixture is smooth and glossy. Remove from heat and allow to cool slightly.
- Beat Eggs & Sugar: In a large bowl, whisk the coconut sugar and eggs vigorously for 2 to 3 minutes until the mixture lightens in color and passes the ribbon test, which means it streams down evenly when lifting the whisk. This step ensures a glossy, crackly brownie top.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, and kosher salt until evenly blended.
- Mix Wet and Dry Ingredients: Pour the melted chocolate mixture into the egg and sugar mixture and stir until smooth. Add vanilla extract and combine thoroughly. Gently fold the dry ingredient mixture into the wet ingredients until just combined to avoid overmixing.
- Add Mix-Ins: Fold in the additional chocolate chips or chopped chocolate, reserving a few to sprinkle on top for a decorative finish.
- Bake the Brownies: Pour the batter into the prepared pan, smoothing the surface evenly. Sprinkle the reserved chocolate chips on top. Bake for 20 minutes, or until the edges are set and the center remains slightly underdone. A toothpick inserted should come out with a few moist crumbs.
- Garnish & Cool: Optionally, sprinkle flaky sea salt over the brownies. Let them cool on a wire rack before slicing. For cleaner slices, consider chilling the brownies first.
- Storage Tips: Store any leftovers in an airtight container at room temperature for 1 to 2 days, refrigerate for 3 to 4 days, or freeze for up to 2 months.
Notes
- These brownies are fudgy and moist with a crackly top and slightly underdone center for perfect texture.
- Almond flour provides a gluten-free, grain-free alternative that keeps these brownies tender.
- You can substitute coconut oil with butter, avocado oil, or vegan butter depending on dietary preferences.
- Use dairy-free chocolate chips to make the recipe both gluten- and dairy-free.
- For neat slices, chill the brownies after baking before cutting.
- Flaky sea salt on top enhances the rich chocolate flavor and adds a pleasant crunch.
- The recipe yields 16 brownies when cut into 2-inch squares.
Nutrition
- Serving Size: 1 square
- 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
