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Gluten Free Brownies

by Jennifer Debth February 23, 2022

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These Gluten Free Brownies are rich, fudge-y, and extra chocolate-y! These are the BEST flourless brownies — no weird flours required!

General
Ingredients
How to make
Get the recipe
Frequently Asked Questions
Flour replacements
Using regular flour
Variations
How to store
Nutrition information

Whether you follow a gluten free diet or not, you’re going to love this gluten free brownie recipe! They’re rich, extra chocolate-y, and SO fudge-y. If you love ooey-gooey brownies, you’re going to LOVE these.

Ingredients

This gluten free recipe doesn’t require gluten free flour! Instead, we’re using a combination of nut butters and cocoa powder, which makes these brownies extra fudge-y.

Almond Butter – a nut butter made from ground almonds. When looking for almond butter at the store, look for an all-natural variety that only lists almonds as the ingredient. You’ll see oil separation, which is very normal. The consistency should be thick, but drippy.
Peanut Butter – a nut butter made from ground peanuts. Like with the almond butter, look for an all-natural variety that only lists peanuts as the ingredient. We don’t want super processed peanut butters like Jiff for these brownies.
Maple Syrup – our natural sweetener that’s packed with minerals! Be sure to use pure maple syrup, not pancake syrup. Agave would also work or even honey, but agave will likely be sweeter and the honey will have a stronger flavor.
Coconut Sugar – a natural sugar made from coconut palm sap that adds sweetness and a warm, molasses-y flavor. You could use brown sugar, but I prefer the flavor and texture from the coconut sugar.
Cocoa Powder – an unsweetened chocolate product that adds a rich, chocolate flavor to the brownies.
Eggs – provide structure and help bind the ingredients together. Be sure to use room temperature LARGE eggs (eggs come in different sizes) so the eggs can evenly incorporate with the rest of the ingredients.
Instant Coffee – can be omitted if desired, but it helps enhance and deepen the flavor of the chocolate. It doesn’t really add a strong coffee flavor.
Vanilla Extract – provides a rich, warm flavor while also enhancing the other flavors within the brownies. Pure vanilla extract or imitation will be fine in this recipe. Pure vanilla is made with vanilla bean, water, and alcohol whereas imitation vanilla is made without vanilla beans. Imitation is cheaper and often does not taste any different than pure vanilla extract in baked goods, so the choice is yours!
Baking Soda – our leavening agent which helps fluff up the brownies to keep them from becoming too dense.
Salt – balances the sweetness from the maple syrup and enhances the other flavors.
Chocolate Chips – add additional sweetness and chocolate flavor to the brownies. I used dark chocolate chips, but feel free to use whatever chocolate chips you have on hand.
Maldon Sea Salt – used for garnish, flaky sea salt provides a delicate crunch and salty flavor to contrast the sweet, gooey-ness of the chocolate brownies.

Pro tip

Be sure to stir the nut butters really well to reincorporate the oil before measuring it out for this recipe.

How to make

The key to extra fudge-y brownies? Don’t over-bake!

Mix together almond butter, peanut butter, maple syrup, coconut sugar, cocoa powder, eggs, instant coffee, vanilla extract, baking soda, and salt using a hand mixer or stand mixer, then stir in chocolate chips.
Dump batter into a prepared 8×8 pan (it will be very thick), then bake at 350 degrees F for 30-40 minutes, or until an inserted toothpick comes out almost clean.
Remove from oven, top with optional maldon sea salt, and let cool in the pan for 20 minutes.
Remove the brownies from the pan, cool completely, then cut into bars and enjoy!

Pro tip

If you don’t want these to fall apart, be sure to cool them in the pan for 20 minutes, then let them cool completely out of the pan before cutting.

What can you use in brownies instead of flour?

Brownies don’t have to use traditional all-purpose flour to be delicious!

Beans — check out my black bean brownies for inspiration.
Alternative Flours — oat flour, almond flour, coconut flour, etc.
Cocoa Powder, Eggs, and Nut Butter — this combination of ingredients provide the brownies with enough structure that flour isn’t necessary! The result? SUPER fudge-y brownies. Flour = cake-y brownie.

Pro tip

Gluten free baking can be tricky, so it’s best to not make any substitutions. I really recommend following a recipe that’s been specifically tested to be made without flour.

Can you use regular flour in gluten free brownies?

It depends. If the recipe calls for an all-purpose cup-for-cup gluten free flour blend, then you’ll likely be able to use “regular” flour instead with no problem. Other flours like coconut flour cannot be replaced with equal parts “regular” flour without making other adjustments. It’s best to follow recipes as written.

Today’s recipe uses a combination of nut butters, eggs, and cocoa powder which provide these brownies with enough structure that we don’t need flour — gluten free or regular!

Variations

Other Mix-Ins. Replace 1/2 cup chocolate chips with equal parts m&ms, peanut butter chips, walnuts, chocolate chunks, white chocolate chips, chopped candy, etc.
Garnish. Sprinkle on maldon sea salt for a salty finish or powdered sugar for a little extra sweetness.
Add Frosting. Cool completely then slather in your favorite buttercream frosting.

How to store

Leftover brownies will last in an airtight container at room temperature for 3 days, a week in the fridge, or in the freezer for 3 months.

To re-heat: thaw, if frozen, then enjoy chilled, at room temperature, or warmed in the microwave.

– Jennifer

Gluten Free Brownies

Ingredients

How to make

What can you use in brownies instead of flour?

Can you use regular flour in gluten free brownies?

Variations

How to store