Totally decadent, our Gluten Free Brownies are so tasty, they are addictive! Super easy to make, these ooey gooey brownies are perfect for any occasion. Maybe even your go-to afternoon snack!
We promise you won’t even know these moist brownies are gluten free. The entire family will want a bite (or several) of this amazing and easy brownie recipe!
Fudge brownies are rich and gooey. They are made for all of us real chocoholics. The structure of fudge brownies is based on chocolate and butter and, unlike the cakey variety, they might seem not completely baked when served. And that is what we love most about them!
Ingredients for Gluten Free Fudge Brownies
- 6 oz dark chocolate
- 1/3 cup butter
- 2 eggs
- 2/3 cup dark brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon of cocoa powder
- 1/3 cup coconut flour
- 1 1/3 cup chocolate chips
How to Make Fudge Brownies
- Preheat oven to 350 degrees F.
- Line a 9 x 7-inch baking tin with a sheet of parchment paper, and grease very well.
- Melt butter and chocolate in a double boiler (in a heatproof bowl placed over a pan of gently simmering water). Stir continuously until both products are combined.
- Transfer the mixture into a large mixing bowl and allow to cool for 10 minutes.
- Add brown sugar and whisk vigorously with a hand whisk for 1-2 minutes.
- Add eggs and vanilla and whisk until well combined.
- Add cocoa powder and coconut flour and stir gently until absorbed. At the end fold in the chocolate chips.
- Transfer the batter into the prepared pan.
- Bake for about 30 minutes or until the top is set and a toothpick inserted in the center comes out with only a few crumbs.
- Allow the brownies to cool in the pan. Use a sharp knife to cut them into squares.
The secret tips to making the very best gluten free chocolate brownies:
- We recommend baking with a good quality coconut flour. It will make all the difference in the world. You want a nice smooth coconut flour mix.
- Use a good quantity of melted chocolate and butter combined with just a little bit of cocoa powder and flour
- Add chocolate chips for extra richness
- You need to prepare a thick batter and to bake it just until set
- The brownies are ready when a toothpick, inserted in the center, comes out with few crumbs (not with liquid batter).
- Once I made the mistake to over-bake my fudge brownies and I can tell you – even though the taste was still great, they were definitely missing the richness of the texture.
Is coconut flour gluten free?
Coconut flour is naturally gluten free. Coconut flour is also a bit lighter than almond flour, which makes it perfect for baking. I have a personal preference for coconut flour, as it gives the brownies a very light but wonderful coconut flavor and at the same time makes them soft and indulgent.
Coconut flour is great for a variety of desserts and often is used in combination with other flours. In this recipe, just enough quantity is used in order to create the structure of these fantastic brownies.
Why are these the best brownies in the world, gluten freestyle?
The taste of fudge brownies is unforgettable! The experience is a mixture between a chocolate truffle, fudge, and moist cake. This is exactly the kind of brownies you can’t stop eating!
Making Gluten Free Chocolate Brownies is unbelievably easy. No mixer is needed, just a hand whisk and a big bowl: as simple as it sounds. In less than an hour total time, you can have a fantastic decadent and delicious dessert for true chocoholics!
Our favorite gooey brownies recipes:
Want more gluten free recipes?
- Gluten Free Donuts with Cinnamon Sugar
- Gluten Free Oatmeal Raisin Cookies
- Gluten Free Blondies
- Best Gluten Free Cinnamon Rolls
- Gluten Free Oatmeal Raisin Cookie
📌 Pin Gluten Free Fudge Brownies to save for later!
Gluten Free Fudge Brownies
🥘 Ingredients
- 6 oz dark chocolate
- 1/3 cup butter
- 2 eggs
- 2/3 cup dark brown sugar
- 2 teaspoons vanilla extract
- 1 tbs cocoa powder
- 1/3 cup coconut flour 40 grams
- 1 1/3 cup chocolate chips
🔪 Instructions
- Preheat oven to 350 degrees F. Line a 9 x 7 inch baking tin with a sheet of parchment paper, and grease very well.
- Melt butter and chocolate in a double boiler (in a heatproof bowl placed over a pan of gently simmering water). Stir continuously until both products are combined. Transfer the mixture into a large mixing bowl and allow to cool for 10 minutes.
- Add brown sugar and whisk vigorously with a hand whisk for 1-2 minutes. Add eggs and vanilla and whisk until well combined. Add cocoa powder and coconut flour and stir gently until absorbed. At the end fold in the chocolate chips.
- Transfer the batter into the prepared pan and bake for about 30 minutes or until the top is set and a toothpick inserted in the centre comes out with only few crumbs.
- Allow the brownies to cool in the pan. Use a sharp knife to cut them into squares.
Video
Notes
- We recommend baking with a good quality coconut flour. It will make all the difference in the world. You want a nice smooth coconut flour mix.
- Use a good quantity of melted chocolate and butter combined with just a little bit of cocoa powder and flour
- Add chocolate chips for extra richness
- You need to prepare a thick batter and to bake it just until set
- The brownies are ready when a toothpick, inserted in the center, comes out with few crumbs (not with liquid batter).
Ghislaine says
2/5 cup of coconut flour? Are there 1/5 cup measures somewhere that I have never run across? I would love to try this recipe. I just need to figure out how to measure the coconut flour first.
Marion Myers says
Hi Ghislaine,
Sorry for the confusion. The weight in grams should be 40g of coconut flour. That measurement to cups should be 1/3 cup. I apologize for the mistake.