Name: Gluten-Free Chocolate Brownie 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 undeniably cozy about a rich, fudgy brownie. This Gluten-Free Chocolate Brownie Recipe captures that comforting magic while being naturally gluten-free and surprisingly simple to whip up. Perfect for a dessert that everyone can enjoy—without any gluten fuss.

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 Gluten-Free Chocolate Brownie Recipe
Top Tip
How to Serve Gluten-Free Chocolate Brownie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Chocolate Brownie Recipe

Why You'll Love This Recipe

Honestly, these brownies have become a staple whenever someone at the table can’t have gluten but still craves that classic brownie experience. I love that they're fudgy, chocolatey, and just the right amount of sweet. Plus, they’re easy enough for any home baker—even if gluten-free usually means complicated.

Fudgy texture: Thanks to almond flour and the perfect balance of wet ingredients, these brownies are moist and dense, never dry or crumbly.
Simple ingredients: You probably already have what’s needed in your pantry—no weird gluten-free starch blends involved.
Versatile additions: Whether you want extra chocolate chips or nuts, this recipe is ready to take your tweaks.
Gluten & dairy-free: Perfect for guests with sensitivities without sacrificing flavor or texture.

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

This Gluten-Free Chocolate Brownie Recipe uses ingredients that create that perfect fudgy bite while keeping things allergy-friendly and pantry-friendly. Here’s why each one plays a starring role in this recipe.

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: Melting these with the oil forms the rich chocolate base—and you can even swap for dairy-free chocolate if needed.
Coconut oil: It adds moisture and a subtle flavor, plus keeps the brownies tender. Butter or vegan butter works well too.
Coconut sugar: Adds sweetness with a mild caramel note and keeps the crumb soft compared to traditional white sugar.
Eggs: They provide structure and richness—beating them well with sugar is key for that shiny, crackly top.
Vanilla extract: Enhances the chocolate flavor and adds subtle warmth to the brownies.
Almond flour: This finely ground flour keeps the brownies moist and dense without any gluten. Blanched almond flour gives a smooth texture.
Unsweetened cocoa powder: Deepens chocolate flavor and intensifies the fudginess.
Baking powder: Just a pinch to give a slight lift so the brownies aren’t too dense.
Kosher salt: Balances sweetness and enhances the chocolate’s depth.
Additional chocolate chips or chopped chocolate: Stirred in and sprinkled on top for melty pockets of chocolate goodness. Nuts can be swapped in here for a crunchier bite.

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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

I like to switch things up depending on the occasion. Sometimes I toss in chopped pecans for some crunch, or sprinkle a bit of flaky sea salt on top right before baking—it totally elevates the flavors. Don’t hesitate to customize it to what you love.

Nut variation: Adding walnuts or pecans gives a wonderful texture contrast. My family swears by walnuts in theirs.
Sweetness level: I’ve experimented with less sugar for a more bittersweet result that pairs beautifully with fresh berries.
Dairy-free swap: Coconut oil and dairy-free chocolate chips make this recipe totally safe for dairy-sensitive friends.
Protein boost: Stir in some chia seeds or hemp hearts if you want a nutritional kick without compromising texture.

Step-by-Step: How I Make Gluten-Free Chocolate Brownie Recipe

Step 1: Preheat, Prep, and Line Your Pan

First things first, get your oven cozy at 350°F and line an 8x8 metal pan with parchment paper. This simple step saves you from scraping brownies off the pan later—trust me, it’s worth the extra bit of prep.

Step 2: Melt Chocolate and Oil Together

Gently melt your chocolate chips and coconut oil over low heat, stirring constantly to avoid burning. When it’s silky smooth and glossy, take it off the heat and let it cool slightly. This prevents cooking the eggs in the next step.

Step 3: Beat Sugar and Eggs Until Ribbon Stage

Whisk sugar and eggs vigorously for 2-3 minutes. You want the mixture to lighten and thicken just a bit so that when you lift your whisk, it falls in ribbons. This step ensures that shiny, crackly top that makes brownies irresistible.

Step 4: Mix Dry Ingredients Separately

In a separate bowl, whisk together almond flour, cocoa powder, baking powder, and salt. This ensures even distribution and avoids clumps when combined with the wet ingredients.

Step 5: Combine Everything Gently

Pour the melted chocolate mixture into your egg mix and stir until smooth. Add vanilla and blend. Then fold in the dry ingredients just until combined—overmixing can mess with texture, so be gentle here.

Step 6: Add Chocolate Chips and Pour Batter

Fold in most of your additional chocolate chips, reserving a handful to sprinkle on top. Smooth the batter evenly in the pan—this brownie batter is thick but spreads nicely.

Step 7: Bake and Cool

Bake for 18-20 minutes. You'll want the edges to be set but the center slightly underdone and fudgy—that's perfect. Insert a toothpick and look for a few moist crumbs. Let the brownies cool completely, preferably on a wire rack, for the best slice.

Top Tip

Through trial and error, I learned these critical tips make the difference between ‘meh’ and amazing gluten-free brownies. They’ll help you nail that perfect fudgy texture every time.

Don't rush the egg whipping: Whisk your eggs and sugar well until they pass the ribbon test—this creates a glossy, crackly top that feels like home-baked love.
Use parchment paper smartly: Line your pan so you can lift the whole brownie block out easily for neat slicing, avoiding crumbly edges stuck to the pan.
Watch baking time carefully: Over-baking leads to dry edges—better to pull out when center is still slightly soft and let residual heat do its magic.
Cool completely before slicing: Patience here ensures clean cuts and that classic fudgy bite everyone loves.

How to Serve Gluten-Free Chocolate Brownie Recipe

gluten-free chocolate brownies - Serving Suggestion

Garnishes

I adore sprinkling flaky sea salt like Maldon on top before baking—it adds just the right pop that complements the chocolate. Sometimes a light dusting of powdered sugar gives a pretty, snowy finish. Fresh berries on the side bring a refreshing contrast too.

Side Dishes

Pair these brownies with a scoop of vanilla bean ice cream or a dollop of coconut whipped cream to keep the gluten-free theme going. A hot cup of coffee or rich espresso makes a lovely companion, especially on cool afternoons.

Creative Ways to Present

For parties, I’ve served these brownies cut into bite-sized squares with a toothpick and layered neatly on a decorative platter. Another fun idea: drizzle melted chocolate or caramel on top and sprinkle with chopped nuts or edible gold flakes for a little glam.

Make Ahead and Storage

Storing Leftovers

Store your leftover brownies in an airtight container at room temperature for 1-2 days, or pop them in the fridge to keep fresh for up to 4 days. I usually wrap them tightly to prevent drying out—they keep beautifully.

Freezing

I’ve had great success freezing these brownies—either whole slab or cut—wrapped tightly in plastic wrap and then foil. Thaw overnight in the fridge, and they taste just as delicious as fresh.

Reheating

For that fresh-out-of-the-oven feel, reheat individual squares in the microwave in 15-second bursts or warm them in the oven at 300°F for about 5 minutes. This brings back ooey-gooey softness without drying them out.

Frequently Asked Questions:

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

Almond flour is key for the fudgy, moist texture in this recipe, so substituting it might change the brownies' structure. However, finely ground oat flour or a gluten-free baking blend might work, but be prepared for a slightly different texture.

Are these brownies dairy-free?

This recipe is naturally dairy-free if you use dairy-free chocolate chips and coconut oil, making it suitable for many dietary needs. If you prefer butter instead of coconut oil, they won't be dairy-free but still gluten-free.

How do I know when the brownies are done?

Look for set edges and a center that’s still a bit underdone. A toothpick inserted should come out with a few moist crumbs—this ensures fudgy brownies rather than cakey or dry ones.

Can I add nuts or other mix-ins?

Absolutely! Feel free to fold in chopped walnuts, pecans, or even dried fruit to give your brownies a personal twist. Just be mindful not to overfill the batter to keep the texture balanced.

Final Thoughts

These brownies have been a delightful find in my gluten-free baking journey. I love how they’re simple, reliably fudgy, and don’t feel like a compromise. I hope you’ll give this Gluten-Free Chocolate Brownie Recipe a try and find yourself reaching for it again and again. Trust me, once you taste them, this might just become your new go-to gluten-free treat.