Flourless Chocolate Brownies (gluten free)
User Reviews
4.9
Flourless Chocolate Brownies (gluten free)
Description
These Flourless Chocolate Brownies use dark chocolate chips melted together with butter and salt, blended into brown sugar, vanilla, and eggs. Almond meal and rice flour provide structure without gluten, keeping the texture dense and fudgy. The batter is poured into a lined 8-inch square pan for baking at 180°C (325°F).
The brownies bake until slightly puffed with a moist center, offering a rich dark chocolate flavor with a tender, chewy texture. Cooling them fully, then refrigerating before slicing, aids in cutting neat squares and restoring the fudgy consistency. Using almond meal adds a slight nuttiness, while rice flour ensures appropriate firmness.
These brownies suit gluten-free diets while delivering a classic indulgent chocolate dessert. They keep well stored airtight for several days, preferably chilled in warm climates.
Careful attention to melting chocolate and butter smoothly, and allowing batter to cool before baking, improves texture. Using multiple pans for larger batches ensures even baking.
Ingredients
- 1 cup dark chocolate chips Note 1, or melts or semi-sweet chocolate
- 85 g / 6 tbsp butter cut into 1 cm / 1/2" cubes, unsalted
- 1/4 tsp kosher salt cooking salt
- 3/4 cup brown sugar (sub white)
- 1 tsp vanilla extract
- 2 egg 55-60g / 2 oz each, large
- 2/3 cup almond meal or almond flour, Note 2, or ground almonds
- 1/3 cup rice flour (Note 3)
Instructions
- Preheat the oven to 180°C / 325°F (160°C fan-forced) with a rack in the lower third of the oven.
- Preparation: Grease and line a 20cm / 8" square pan with baking paper (parchment paper) with excess overhang so it's easy to lift out the brownie when cooked.
- Melt butter and chocolate: Place chocolate, butter and salt in a heatproof bowl. Microwave in 3 x 30 second bursts on high, mixing in between, until melted and smooth. You could also do this over simmering water on the stove.
- Cool 5 minutes: Mix well to combine the chocolate and butter then leave to cool for 5 minutes.
- Add vanilla, sugar and eggs: Stir in the vanilla and sugar. Crack the eggs straight into the bowl, and stir until combined.
- Add dry: Add almond meal and rice flour, and mix very well until fully combined.
- Bake: Pour the batter into the prepared pan and smooth the surface. Bake for 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. You want it to be moist!
- Cool and serve: Cool brownies for at least 30 minutes in the pan. Remove the brownie by holding the edges of the baking paper, fully cool on a rack. Then cut into squares (3 x 3 for gigantic ones, 4 x 4 for sensible ones). See Note 4 for more cutting tips.
Notes
- Use cooking chocolate chips or quality baking chocolate rather than eating chocolate for best melting and flavor.
- Almond meal is finely ground raw almonds; almond flour (blanched) can be substituted, though texture may be slightly finer.
- Use rice flour for structure; Asian brands tend to be finer and less gritty than some Western brands.
- Cool brownies fully and chill before slicing to achieve clean cuts and maintain fudgy texture.
- For larger batches, bake in multiple 8-inch pans to avoid uneven cooking.
- Store in airtight container up to 5 days; refrigerate in warm climates and bring to room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190cal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 85mg | 4% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 168IU | 3% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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