Gluten-Free Chocolate Brownies

Finally, an amazing gluten-free brownie recipe that comes together in one bowl, no mixer required, and has only a few key ingredients! No need to mash up black beans or add baby food prunes to this recipe. No weird blend of various gluten-free flours either and that means no funky aftertaste. This recipe uses almond flour as its base and then a few other ingredients we all have in our pantry. If you have a really good quality dark cocoa powder then have that handy; the better the cocoa powder, the better the brownie - guaranteed!

Now be forewarned, the batter is really thick. In fact when I was mixing it I kept checking the source recipe to ensure I didn't omit any liquids by mistake but I didn't. Then I read the little note in the recipe that said "batter will be thick". They weren't joking. First you need to really stir the batter well to get everything incorporated. I just kept folding with a rubber spatula and that worked very well. Then you need to be careful when you add the batter to the prepared pan. It is hard to move it around once added because it is very sticky so I recommend dolloping scoopfuls evenly throughout the pan then smooth it all over on top with buttered fingertips.

These bake up in 40 minutes and you need to be careful not to overbake or they will get very crusty on the edges and dry out in the insides. Once a knife inserted in the center comes out relatively clean then they are done. Also, don't let them rest in the pan long because you want to stop the baking process once they are out of the oven. Just lift them out gently by holding onto the sides of the parchment paper and place them on a cooling rack. My last tip for you is this - don't cut them (or any brownie for that matter) until they are cool. The reason behind this is that cutting a brownie while warm and then letting it come to room temperature will result in very dry sides rather than that dense gooey texture we love in a brownie.

So if you are ready, let's get baking!

* adapted source recipe: Guilt-Free Brownies, Chatelaine Magazine


8" square baking pan lined with parchment paper so there is 2-3 inch overhang of paper on all 4 sides

2 1/2 cups icing (powdered) sugar
2 cups almond flour
2/3 cup unsweetened cocoa powder - I used Valrhona
1/8 tsp salt
4 egg whites
2 tsp pure vanilla extract


PREHEAT oven to 350F
IN LARGE BOWL, whisk together first 4 ingredients
ADD egg whites and vanilla extract
FOLD well to combine all ingredients
DOLLOP batter evenly into prepared pan and smooth top
BAKE 40 minutes
REMOVE from oven and immediately remove brownies; transfer to cooling rack
LET cool completely before cutting into bars


Linked here:

Miz Helen’s Country Cottage


  1. I love the fact that this recipe uses Almond Flour - I am most definitely going to have to try these!

  2. Hi, I listened to all your comments and I'm very impressed. My problem is I have IBS (Irritable Bowel syndrome) also, so my list is longer. I don't eat - Barley, Beans, Citrus, Dairy, Garlic, Onions or Wheat. Also, nuts of any kind. These things don't make me sick like wheat, but if some should slip through, it's a very bloated and gassy situation. Maybe you don't have this problem also but maybe you know someone who does. I'd welcome comments. I found I had this problem about 10 years ago so I've been doing what you do know for quite awhile. I commend you on your good job. All the best.

  3. Oh my goodness my sisters need Gluten Free things and I'm sure your brownie recipe will be one they love. However I have never used almond flour and don't even know where to buy it. Have you ever tried Bob Red Mills all-purpose flour?
    My gluten Free banana lemon loaf is a big hit with my family.

  4. @ Bluejay - I too suffered from IBS for many yrs. feel free to email me; there is a book I can recommend

    @ Angelgirlpj - you can buy almond flour in the health food section of your grocery store or at speciality health food stores. Some brands are better than others. Bob's Red Mill even has one but it is not as fine as others. Good luck!

  5. I'm sending the recipe to my brother's wife. He eats gluten free. Thanks.
    Rainey @ The Project Table

  6. These look great! I don't know how available it is in your neck of the woods, but I've also been using banana flour for my sweet baked goods. Super moist and really cheap here in Asia!

  7. Your Brownies look delicious and very moist. This is a very good recipe. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  8. yum! These look AMAZING! Thanks for linking up to the Tuesday Talent Show! I hope to see you again next Tuesday!
    Chef in Training


Thank you for your comments!

Linda @ Lemon Drop