These are the best gluten-free brownies — made with olive oil, maple syrup and almond flour. They have the rich, fudgy texture you expect from a chocolate brownie, without any wheat flour.
I’m not usually a fan of “healthy” dessert swaps unless they taste indistinguishable from the original. After testing and tweaking several recipes, I’m honestly surprised at how easy and delicious these gluten-free chocolate fudge brownies turned out.
The texture is dense and fudgy, and I couldn’t tell they were flour-free — even with olive oil as the fat. They disappeared in about 15 minutes at my house; everyone loved them, including our visiting niece from London.
These brownies are ideal for anyone who needs a gluten-free dessert and are perfect for occasions like a gluten-free birthday celebration.
How To Make Gluten Free Chocolate Brownies
- Melt the chopped chocolate in a medium saucepan over low heat, stirring constantly until smooth.
- Whisk in the olive oil, light brown sugar and maple syrup until combined.
- Remove the pan from heat and whisk in the eggs one at a time until fully incorporated.
- Add the unsweetened cocoa powder, baking soda, sea salt and almond flour, stirring until the batter is smooth.
- Pour the batter into a greased 8×8-inch pan and bake at 350°F (175°C) for about 15 minutes, or until set around the edges but still fudgy in the center.
Recipe Tips
Use room-temperature eggs. Let eggs sit at room temperature for about 30 minutes before mixing so they blend smoothly and keep the batter light.
Start checking your brownies a few minutes early. Oven temperatures and bakeware affect timing, so check five minutes before the suggested bake time.
Consider an oven thermometer — even a 25°F (15°C) difference can change the texture.
Know your bakeware: brownies tend to cook faster in metal pans and slower in glass dishes. Adjust time accordingly.
More Brownie Recipes!
Mexican Chocolate Brownies
Easy and Adorable Mummy Brownies
Brookies
Homemade Chocolate Brownies
Toffee Chocolate Chip Peanut Butter Blondies
The Best Vanilla Brownies
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Gluten Free Chocolate Fudge Brownies
Ingredients
- 4 ounces semi-sweet chocolate, chopped
- 3 ounces dark chocolate (at least 72%), chopped
- 1/3 cup olive oil
- 1/3 cup light brown sugar
- 1/3 cup maple syrup
- 2 large eggs
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 2/3 cup almond flour or almond meal
Instructions
- Melt the chopped chocolate in a medium saucepan over low heat, stirring constantly until smooth.
- Whisk in the olive oil, brown sugar and maple syrup until combined.
- Remove from heat and whisk in the eggs one at a time until fully incorporated.
- Stir in the cocoa powder, baking soda, sea salt and almond flour until the batter is smooth.
- Pour the batter into a greased 8×8-inch pan and bake at 350°F (175°C) for about 15 minutes, or until edges are set and the center is still fudgy. Cool before slicing.
Nutrition
Carbohydrates: 44 g,
Protein: 7 g,
Fat: 33 g
Nutrition information is automatically calculated and should be used as an approximation.
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