For more gluten-free desserts, pop on over to my recipes for Gluten Free Banana Muffins, Flourless Fudgy Peanut Butter Brownies, and Gluten Free Banana Bread, Gluten Free Pumpkin Bread, Gluten Free Banana Muffins, Cauliflower Crust Pizza.
Expert Tips & Tricks
For an alternative to baking chocolate, try almond bark or unsweetened baker’s chocolate. Both of these can be found near the chocolate chips in most grocery stores. Store in an airtight container at room temperature for up to 5 days. These gluten free brownies also freeze well. Place in an airtight container or freezer bag (freeze individually first, before stacking in a bag) for up to 6 months.
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Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen! So delicious — Not only are these the most delicious gluten-free brownies I’ve ever made, they’re the some of the best brownies I’ve ever made — Period. At all. In any recipe. I think that gluten-free gets a bad rap from time to time so I’m pretty stoked to be advocating for the amazingness that can happen without gluten. Healthy(er) — Sure, these have chocolate in them, but chocolate has plenty of antioxidants. Sure they have sugar, but way less than a lot of brownie recipes, and boxed brownie mixes. These gluten-free brownies also contain almonds, coconut oil, eggs, and honey — all good for you in their own ways and make great brownie ingredients if I do say so myself! Loved by gluten-lovers and gluten-free advocates alike — Whether or not you are gluten intolerant is not the question here. The question is whether you have a passionate adoration for super ultra fudgey chewy chocolate chip brownies. Do you? Of course you do. And it is definitely why you must make these brownies and feed them to an unsuspecting non-gluten-free-eater. Just see what they think. I guarantee they will never ever guess they are gluten free. I also guarantee they will fall madly in love with these brownies for the sheer magnitude of rich flavor and fudgy chewiness!
Baking chocolate — Roughly chopped baking chocolate works well here. I prefer a well-known brand. The better the chocolate, the better the taste. Coconut oil — Use liquified coconut oil. If you don’t like coconut oil, you can also sub another oil like vegetable or canola. Honey — Any kind of regular-old honey works great in these gluten-free brownies. Brown sugar — I use dark brown but you can also use light-brown sugar if that’s what you have. Eggs — Two standard, large eggs will help the brownies bind together while they’re baking. Vanilla extract — Add pure vanilla extract if you have it or mix it up by adding 1 teaspoon of vanilla extract and 1 teaspoon almond extract if you have it. Whole raw almonds — We’ll be making a powder of these almonds for these brownies, so you can buy the plain ones (no salt). Cocoa powder — Adding some more chocolatey deliciousness to these brownies is key, and the powder helps the wet ingredients come together. Salt — Just a pinch of salt adds depth to all the other flavors. Baking soda — Get those brownies to rise up a bit and have some texture by using baking soda. Semi sweet chocolate chips — I love the semi-sweet chocolate chips, but you can use another kind of chocolate if you prefer. Coarse sea salt — For sprinkling over the top of the brownies after they come out of the oven (optional).
