If you’ve been on the lookout for a rich, fudgy treat that doesn’t compromise on flavor or texture, let me introduce you to my all-time favorite Flourless Chocolate Brownies (Gluten-Free) Recipe. These brownies deliver an indulgent chocolate punch with a perfectly gooey center and just enough crumbly edges—all without a single grain of wheat flour. Whether you’re gluten-intolerant, adventurous in the kitchen, or simply craving something decadently chewy, this recipe is a game changer that will quickly become your go-to dessert staple.
Ingredients You’ll Need
This Flourless Chocolate Brownies (Gluten-Free) Recipe relies on a handful of straightforward ingredients, each chosen to bring out the best in taste, texture, and that classic brownie richness. From melting smooth chocolate to using almond meal for structure, every element plays its part beautifully.
- Dark chocolate chips or melts (1 cup): Provides the deep, luscious chocolate flavor that is essential for these brownies.
- Unsalted butter (85 g / 6 tbsp, cubed): Adds richness and helps create a tender crumb with a silky mouthfeel.
- Cooking or kosher salt (1/4 tsp): Enhances the chocolate flavor and balances the sweetness perfectly.
- Brown sugar (3/4 cup): Adds humidity and a subtle caramel undertone—feel free to substitute with white sugar if you prefer.
- Vanilla extract (1 tsp): Elevates the flavor, giving those brownies a warm, inviting aroma.
- Large eggs (2): Offer structure and moisture, binding the ingredients to perfection.
- Almond meal (2/3 cup): Acts as the gluten-free base, providing a slightly nutty flavor and tender texture.
- Rice flour (1/3 cup): Lightens the batter to keep brownies from being too dense while keeping them naturally gluten-free.
How to Make Flourless Chocolate Brownies (Gluten-Free) Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 180°C (325°F), or 160°C (320°F) if you’re using a fan-forced oven. Place your oven rack in the lower third to ensure even, gentle heat that prevents over-browning. Then, grease and line an 8-inch square pan with baking parchment, allowing enough overhang so you can lift the brownies out easily once baked.
Step 2: Melt Butter and Chocolate
Pop the chocolate, butter cubes, and salt into a heatproof bowl. Melt the mixture in bursts of 30 seconds in the microwave, stirring well between each session. If you prefer, melt the combination gently over simmering water until smooth and velvety. This step is key to forming that glossy, molten chocolate base for the brownies.
Step 3: Cool Slightly
Allow your melted chocolate and butter mixture to rest for 5 minutes so it cools just a bit. This prevents the eggs you’ll add next from scrambling and ensures a silky batter.
Step 4: Mix in Vanilla, Sugar, and Eggs
Stir in the vanilla extract and brown sugar until they’re fully incorporated, then crack in the eggs one at a time. Beat well until the mixture is smooth, rich, and glossy. The batter will thicken slightly, signaling you’re on the right track.
Step 5: Add the Almond Meal and Rice Flour
Now for the gluten-free magic: fold in the almond meal and rice flour, mixing thoroughly until you achieve a thick, cohesive batter. This combination adds the perfect texture and keeps these brownies moist yet structured.
Step 6: Bake and Cool
Pour your batter evenly into the prepared pan, smoothing the surface with a spatula. Bake for 25 minutes or until the brownies appear puffed, and a toothpick inserted near the center comes out with just a few moist crumbs—don’t overbake! After baking, cool the brownies in the pan for at least 30 minutes. Then, safely lift them out using the parchment overhang and cool completely on a wire rack before slicing into luscious squares.
How to Serve Flourless Chocolate Brownies (Gluten-Free) Recipe
Garnishes
Dress up these decadent brownies with a light dusting of powdered sugar for a simple finish or sprinkle some chopped toasted nuts on top before baking for added crunch. To amp up the presentation, a dollop of whipped cream or a scoop of vanilla bean ice cream alongside these brownies is an absolute dream come true.
Side Dishes
Pair these Flourless Chocolate Brownies (Gluten-Free) Recipe gems with fresh berries for a pop of tartness that balances their deep chocolate richness. For grown-up gatherings, a glass of robust red wine or a smooth coffee complements the richness beautifully.
Creative Ways to Present
Why not turn these brownies into an elegant dessert platter? Cut them into bite-sized squares and arrange them alongside a drizzle of raspberry coulis or salted caramel sauce. Layer them between sheets of parchment for thoughtful gifting, or sandwich with peanut butter or marshmallow fluff for an irresistible homemade treat.
Make Ahead and Storage
Storing Leftovers
You can store these Flourless Chocolate Brownies (Gluten-Free) Recipe leftovers in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigeration helps preserve their texture and flavor without making them too hard.
Freezing
These brownies freeze exceptionally well! Wrap individual squares tightly in plastic wrap, then place them inside a freezer-safe bag. They’ll keep for up to 3 months and thaw beautifully when needed, perfect for those moments when you want a quick chocolate fix.
Reheating
To warm the brownies, pop them in the microwave for 15-20 seconds or briefly into a preheated oven at low heat. This will revive that fudgy texture and melt-in-your-mouth sensation, almost like freshly baked.
FAQs
Can I use a different type of flour in this recipe?
This recipe specifically uses almond meal and rice flour to maintain the gluten-free quality and texture. Substituting with other flours might affect the texture and could introduce gluten. For the best results, stick to the recommended flours.
Are these brownies dairy-free?
They are not dairy-free as the recipe calls for unsalted butter and chocolate, which typically contains dairy. However, you could try replacing butter with a vegan alternative and using dairy-free chocolate to make a vegan-friendly version.
How fudgy are these brownies?
These Flourless Chocolate Brownies (Gluten-Free) Recipe produces brownies that are decadently fudgy yet just set enough to hold together, giving you the perfect bite with moist centers and slightly crisp edges.
Can I double this recipe?
Absolutely! Just double all the ingredients and bake in a larger pan or two pans. Adjust the baking time accordingly and keep an eye on that toothpick test to ensure perfect doneness.
Is this recipe suitable for beginners?
Definitely! The steps are straightforward, and the ingredients are simple. Plus, there’s no flour to measure precisely, so it’s very forgiving. This Flourless Chocolate Brownies (Gluten-Free) Recipe is a great start for anyone venturing into gluten-free baking.
Final Thoughts
I genuinely hope you give this Flourless Chocolate Brownies (Gluten-Free) Recipe a try—because nothing beats the joy of biting into a brownie that’s simultaneously rich, fudgy, and utterly gluten-free. Whether for a special occasion or a comforting everyday treat, this recipe is sure to bring smiles and satisfaction to every chocolate lover’s table. Enjoy baking and even more, enjoying every delicious bite!
Print
Flourless Chocolate Brownies (Gluten-Free) Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 pieces
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Flourless Chocolate Brownies are a decadent, gluten-free treat made with rich dark chocolate, almond meal, and rice flour. Perfectly moist and fudgy, they offer an indulgent dessert option without any flour, ideal for gluten-sensitive diets or anyone seeking a rich chocolate delight.
Ingredients
Wet Ingredients
- 1 cup dark chocolate chips or melts (semi-sweet chocolate)
- 85 g / 6 tbsp unsalted butter, cut into 1 cm / 1/2″ cubes
- 1 tsp vanilla extract
- 2 large eggs (55-60g / 2 oz each)
Dry Ingredients
- 3/4 cup brown sugar (can substitute white sugar)
- 1/4 tsp cooking/kosher salt
- 2/3 cup almond meal / ground almonds (or almond flour)
- 1/3 cup rice flour
Instructions
- Preheat Oven: Preheat your oven to 180°C / 325°F (160°C fan-forced) and position a rack in the lower third of the oven.
- Prepare Pan: Grease and line a 20cm / 8″ square baking pan with parchment paper, leaving an overhang to make removing the brownies easier after baking.
- Melt Chocolate and Butter: Place the dark chocolate chips, butter cubes, and salt into a heatproof bowl. Microwave on high in 3 bursts of 30 seconds each, stirring between bursts until completely melted and smooth. Alternatively, melt over simmering water on the stovetop.
- Cool Mixture: Stir the melted chocolate and butter together thoroughly and let it cool for 5 minutes to prevent cooking the eggs in the next step.
- Add Vanilla, Sugar, and Eggs: Mix in the vanilla extract and brown sugar. Crack the eggs directly into the bowl and stir until the batter is fully combined and smooth.
- Add Dry Ingredients: Fold in the almond meal and rice flour, mixing very well until the batter is uniform and free of lumps.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes or until the brownies puff slightly and a toothpick inserted in the center comes out moist but without raw batter.
- Cool and Cut: Allow the brownies to cool in the pan for at least 30 minutes. Using the parchment paper overhang, lift the brownies out onto a wire rack to cool completely before slicing into squares. For portion sizes, cut 3×3 for large squares or 4×4 for regular sized pieces.
Notes
- Note 1: Dark chocolate chips can be semi-sweet or bittersweet according to preference for richness.
- Note 2: Almond meal or almond flour is used to keep this recipe flourless and gluten-free.
- Note 3: Rice flour helps balance texture without gluten, making brownies fudgy but structured.
- Note 4: Cooling fully before cutting helps the brownies set for cleaner slices.
