Name: Gluten-Free Fudgy Chocolate Brownies Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2/3 cup semi-sweet or dark chocolate chips (dairy-free, if needed); 5 tablespoons coconut oil (can substitute butter, avocado oil, or vegan butter); 2/3 cup coconut sugar (can substitute white or brown sugar); 2 large eggs; 1 teaspoon vanilla extract; 2/3 cup finely ground blanched almond flour; 2 tablespoons unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon kosher salt; 2/3 cup additional chocolate chips or chopped chocolate (can substitute nuts); Optional: flaky sea salt to sprinkle on top (like Maldon)

There's nothing quite like biting into a perfectly dense, molten chocolate brownie, especially when it's made with love and free from gluten. This Gluten-Free Fudgy Chocolate Brownies Recipe is exactly that—a rich, gooey treat that's surprisingly easy to whip up and sure to win over everyone, even those not avoiding gluten. Trust me, these brownies are my go-to showstopper dessert!

A stack of four thick, dark brown brownies sits on a white plate with a thin black rim, each brownie showing a moist, dense texture with melted chocolate chips embedded inside. The edges are slightly crisp and cracked, while the center looks soft and gooey, with pools of melted chocolate visible. Small flakes of sea salt are sprinkled on top of the brownies, and several whole chocolate chips surround the plate on a white marbled surface. The background features soft, white fabric that adds a light contrast to the rich, dark brownies. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten-Free Fudgy Chocolate Brownies Recipe
Top Tip
How to Serve Gluten-Free Fudgy Chocolate Brownies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Fudgy Chocolate Brownies Recipe

Why You'll Love This Recipe

What makes this Gluten-Free Fudgy Chocolate Brownies Recipe stand out for me is how effortlessly delicious it is. You get that classic fudgy indulgence without the usual gluten worries—and honestly, I think they taste better than most traditional brownies I've tried!

Incredibly fudgy texture: These brownies have the perfect moistness and melt-in-your-mouth feel thanks to almond flour and coconut oil.
Simple ingredients: No complicated gluten-free flours or binders here—just a few wholesome staples you likely have on hand.
Flexible and customizable: You can easily swap out chocolate chips for nuts or add a sprinkle of flaky sea salt to elevate the flavor.
Perfect for any occasion: Whether it’s a quick afternoon treat or a weekend bake, these brownies impress every time.

A grid of sixteen square chocolate brownies with a cracked, slightly rough texture on top, each piece filled with melted chocolate chips visible within and sprinkled evenly with small flakes of sea salt that shine white against the dark brown. The brownies have a rich, dense look with a slightly moist surface. The whole image is captured from above on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Gluten-Free Fudgy Chocolate Brownies Recipe plays a special role, blending to create rich flavor and that unbeatable fudgy texture. Here’s what you need to know about them and how to pick your best versions.

Flat lay of semi-sweet chocolate chips scattered beside a small white ceramic bowl of melted coconut oil, a small white bowl filled with coconut sugar, two large whole brown eggs with clean shells, a small white bowl containing vanilla extract, a small white bowl piled with finely ground blanched almond flour, a small white bowl of unsweetened cocoa powder, a small white bowl holding baking powder, a small white bowl with kosher salt, and a few flakes of sea salt delicately placed on the surface, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Semi-sweet or dark chocolate chips: Melting these creates that glossy base and deep chocolate flavor; dairy-free options keep it vegan-friendly.
Coconut oil: Adds moistness and richness; you can swap it for butter, avocado oil, or vegan butter to suit your preference.
Coconut sugar: A natural sweetness with a slight caramel note that complements chocolate perfectly; brown or white sugar works too.
Eggs: Provide structure and help achieve that shiny, crackly brownie top I love.
Vanilla extract: Boosts the chocolate flavor and adds warmth.
Blanched almond flour: The star gluten-free flour here—finely ground, it’s perfect for fudgy brownies with a tender crumb.
Unsweetened cocoa powder: Gives that intense chocolate punch without extra fat or sugar.
Baking powder: Just a pinch, to give a slight lift without sacrificing fudginess.
Kosher salt: Balances sweetness beautifully; optional flaky sea salt topping adds texture and a burst of flavor.
Additional chocolate chips or chopped chocolate: For melty pockets of chocolate throughout, but nuts are a crunchy, tasty alternative.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Gluten-Free Fudgy Chocolate Brownies Recipe to suit different moods and occasions. You’ll enjoy how easy it is to personalize without losing that iconic fudgy essence.

Nutty variation: I sometimes swap extra chocolate chips for chopped walnuts or pecans, adding a lovely crunch that contrasts the fudge.
Spiced upgrade: Adding a teaspoon of espresso powder or cinnamon gives a wonderful depth if you want something a little different.
Vegan/dairy-free: Use dairy-free chocolate chips and swap eggs for a flax egg; the texture’s slightly different but still delicious!
Salted caramel topping: Drizzle caramel sauce and sprinkle coarse sea salt on top right after baking for a decadent finish.

Step-by-Step: How I Make Gluten-Free Fudgy Chocolate Brownies Recipe

Step 1: Warm Up and Prep Your Pan

First things first, preheat your oven to 350°F (175°C). I line an 8x8 inch metal square pan with parchment paper—it’s a game changer for getting those brownies out cleanly. If you don’t have parchment, a nonstick spray does the trick too.

Step 2: Melt Chocolate and Coconut Oil Gently

In a small saucepan over low heat, gently melt together the chocolate chips and coconut oil. Stir often to avoid scorching. Once smooth and glossy, set it aside to cool slightly. Trust me, melting slowly makes all the difference for a silky batter.

Step 3: Whip Eggs and Sugar Until Glossy

In a large bowl, whisk the eggs and coconut sugar together for 2 to 3 minutes. You want the mixture to lighten in color and pass the “ribbon test”—when you lift the whisk, it should fall back slowly in thick ribbons. Don’t rush here; this step is key for that shiny, crackly brownie top everyone loves.

Step 4: Mix Dry Ingredients

Meanwhile, whisk your almond flour, cocoa powder, baking powder, and salt in a separate bowl to get everything evenly combined.

Step 5: Combine Wet and Dry Ingredients

Pour the melted chocolate mixture into the egg-sugar blend and stir gently until smooth. Add the vanilla extract and mix again. Then fold in the dry ingredients—just until combined. Overmixing will toughen your brownies, so stop as soon as everything’s combined.

Step 6: Add Chocolate Pockets or Nuts

Fold in the additional chocolate chips or chopped nuts, saving a few to sprinkle on top for a pretty finish. The pockets of melty chocolate scattered throughout are my favorite part!

Step 7: Bake and Cool

Pour the batter evenly into your prepared pan and smooth the top. Bake at 350°F for about 18 to 20 minutes. The edges should be set, but the center should still look a bit underdone—that’s where the fudgy magic happens. Use a toothpick inserted in the center; it should come out with a few moist crumbs, not wet batter. After baking, sprinkle flaky sea salt if you like, and let the brownies cool completely on a wire rack. For clean slices, chilling them in the fridge before cutting is a smart trick.

Top Tip

After making this Gluten-Free Fudgy Chocolate Brownies Recipe several times, I’ve learned a few tricks that make all the difference for that showstopper fudgy texture and shiny top.

Egg and Sugar Whisk: Don’t skip whisking the eggs and sugar well. It creates that signature glossy, crackly crust that sets these brownies apart from dry gluten-free versions.
Low and Slow Chocolate Melting: Melt your chocolate and oil gently over low heat to avoid graininess and burning—this keeps your batter silky.
Don't Overmix Dry Ingredients: Fold just until combined so the texture stays tender, not cakey.
Watch Your Bake Time: Pull the brownies out when the center still looks slightly soft; the residual heat finishes the job for fudgy perfection.

How to Serve Gluten-Free Fudgy Chocolate Brownies Recipe

gluten-free fudgy brownies - Serving Suggestion

Garnishes

I love sprinkling flaky sea salt on top right after baking—it brings out the chocolate’s richness beautifully and adds that satisfying crunch. Fresh raspberries or a dusting of powdered sugar are lovely alternatives if you prefer a sweeter touch.

Side Dishes

These brownies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped coconut cream. For a grown-up twist, try serving alongside a rich espresso or a glass of red wine.

Creative Ways to Present

For parties, I like arranging brownies on a pretty platter interspersed with fresh mint leaves and chocolate shavings—makes for an irresistible display. You can also cut them into smaller bite-sized squares and serve with toothpicks for easy snacking.

Make Ahead and Storage

Storing Leftovers

Store leftover brownies in an airtight container at room temperature for 1-2 days—if it’s cooler and dry, they stay fresh a bit longer. I usually keep mine in the fridge for up to 4 days, wrapped tightly to avoid drying out.

Freezing

Freezing these brownies works great! I slice them first, then layer with parchment paper in an airtight container or freezer bag. They last up to 2 months and thaw overnight in the fridge or at room temp before enjoying.

Reheating

I warm leftover brownies gently in the microwave for 10–15 seconds to revive that gooey texture without making them tough. You can also pop them in a 300°F oven wrapped in foil for 5–7 minutes if you want that just-baked feeling.

Frequently Asked Questions:

Are these brownies truly gluten-free and safe for celiac diets?

Absolutely! This Gluten-Free Fudgy Chocolate Brownies Recipe uses almond flour rather than any wheat-based flours, making it safe for those avoiding gluten. Just double-check your chocolate chips and baking ingredients are certified gluten-free if necessary.

Can I make these brownies vegan?

Yes, you can! Swap eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use dairy-free chocolate chips and vegan butter or coconut oil to keep them both vegan and dairy-free. The texture might be slightly different but still deliciously fudgy.

How do I know when the brownies are perfectly baked?

Look for set edges with a center that’s just slightly underdone. A toothpick inserted in the center should come out with a few moist crumbs, but not wet batter. This ensures fudgy, not cakey brownies. Overbaking can dry them out.

What can I substitute for almond flour if I have a nut allergy?

Almond flour is ideal here for texture and flavor, but if you're allergic, try a refined oat flour or a gluten-free all-purpose blend made for baking. Keep in mind the texture and moisture might change a bit, so watch the baking time closely.

Final Thoughts

This Gluten-Free Fudgy Chocolate Brownies Recipe has become a beloved staple in my kitchen because it delivers pure indulgence with none of the gluten drama. It’s easy to make, endlessly adaptable, and downright delicious. I can’t wait for you to try it and see just how effortlessly amazing gluten-free brownies can be. Once you taste them, I bet you’ll be making them again and again—just like me!