Description
These perfect gluten-free brownies are fudgy, rich, and decadent, made with almond flour and dairy-free chocolate. They have a glossy, crackly top and a moist center, ideal for anyone looking for a delicious gluten-free, dairy-free, and grain-free treat.
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
Mix-Ins and Garnish
- 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 F. Line an 8x8 metal square pan with parchment paper or spray it with nonstick spray to prevent sticking.
- Melt Chocolate: Gently melt the chocolate chips and coconut oil together in a small saucepan over low heat until the mixture is smooth and glossy. Remove from heat and allow it to cool slightly.
- Beat Eggs & Sugar: In a large bowl, whisk together the coconut sugar and eggs for 2-3 minutes until the mixture lightens in color and passes the ribbon test, which means it should stream down evenly when lifted with a whisk and feel smooth between your fingers.
- Combine Dry Ingredients: In a separate bowl, whisk together almond flour, cocoa powder, baking powder, and kosher salt until evenly mixed.
- Combine Mixtures: Pour the melted chocolate mixture into the egg mixture and stir until smooth. Add the vanilla extract and stir to combine. Then fold in the dry ingredients gently until just mixed.
- Add Mix-Ins: Fold in the additional chocolate chips or chopped chocolate, reserving a few to sprinkle on top of the batter in the pan.
- Pour Batter & Bake: Pour the batter into the prepared pan and smooth the surface. Sprinkle reserved chocolate chips on top. Bake at 350 degrees F for 20 minutes or until the edges are set and the center is slightly underdone. A toothpick inserted should come out with a few moist crumbs.
- Garnish & Cool: Optionally sprinkle flaky sea salt on top. Let the brownies cool completely on a wire rack before slicing. For the cleanest slices, chill the brownies before cutting.
- Storage Tips: Store leftover brownies in an airtight container at room temperature for 1-2 days, refrigerate for 3-4 days, or freeze up to 2 months.
Notes
- These brownies are fudgy and moist with a gluten-free, dairy-free, and grain-free recipe that nobody will suspect.
- Do not rush the egg and sugar beating step to achieve the characteristic glossy, crackly top.
- Use parchment paper for easy removal and cleaner edges.
- Chilling the brownies after baking helps in slicing clean squares.
- Substitute chocolate chips with nuts if preferred.
- Flaky sea salt topping enhances the chocolate flavor with a salty crunch.
Nutrition
- Serving Size: 1 brownie (approx. 2x2 inch 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
