Gluten Free Fudge Brownies

Total time1 hr 15 min

Prep time15 min

Cook time30 min

5.0

(3)

Rich, fudgy brownies are one of those treats that feel nearly impossible to pull off without wheat flour — but almond flour changes everything. It brings a subtle nuttiness and a dense, moist crumb that actually makes these brownies *better* than many conventional versions, not just a compromise. The real magic starts on the stovetop, where butter and 70% dark chocolate are melted together low and slow into a glossy, deeply chocolatey base that sets the tone for every bite. A combination of granulated and brown sugar adds complexity, while three eggs whisked in one at a time give the batter that signature shiny, crackly top. An extra hit of cocoa powder deepens the chocolate flavor even further, and optional dark chocolate chips folded in at the end make each square feel genuinely indulgent. The parchment overhang trick means clean, bakery-style cuts once the pan cools completely — and this batch yields 16 squares, so there's plenty to share (or not).

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Ingredients

16 servings

½ cup (1 stick) unsalted butter, cut into pieces
6 oz dark chocolate (70% cacao), roughly chopped
¾ cup granulated sugar
¼ cup packed light brown sugar
3 large eggs
2 tsp vanilla extract
¾ cup almond flour
3 tbsp unsweetened cocoa powder
½ tsp fine salt
½ cup dark chocolate chips (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8×8-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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