Gluten Free Chewy Brownies
Rich, fudgy brownies that happen to skip the wheat flour entirely — and you genuinely cannot tell the difference. The secret is almond flour paired with real melted dark chocolate and a double hit of cocoa powder, which gives every square that dense, chewy pull that brownie lovers obsess over. Whisking the eggs into the warm chocolate base builds a glossy batter that bakes up with crackly tops and moist, almost truffle-like centers. No specialty blends, no gums, no complicated swaps — just straightforward pantry ingredients that come together in one saucepan and a bowl. The optional dark chocolate chips folded in at the end take things from great to completely over-the-top in the best way. Letting them cool fully before cutting is the hardest part, but it's what gives you clean slices and that perfect chewy texture rather than a crumbly mess. This batch cuts into 16 squares, so there's plenty to share — or not.
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Learn more →Ingredients
16 servings
- ½ cup (1 stick) unsalted butter, cut into pieces
- 6 oz dark chocolate (70% cacao), roughly chopped
- 1 cup granulated sugar
- ¼ cup packed light brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- ¾ cup almond flour
- ¼ cup unsweetened cocoa powder
- ½ tsp fine salt
- ½ cup dark chocolate chips (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
- 2
Combine the butter and chopped dark chocolate in a medium saucepan over low heat, stirring frequently, until both are fully melted and the mixture is smooth, about 4–5 minutes. Remove from heat and let cool for 5 minutes.
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