Brownies – Fudgey, One Bowl, Gluten Free

Even though I am not gluten intolerant, these are my “go to” brownies because they are so fabulously fudgey, super easy one bowl recipe and they keep really well! This is definitely a staple recipe to save in your RecipeTin App so you have it offline in your iPhone and iPad!

RecipeTin Eats | Brownies - Fudgey, Gluten Free, One Bowl - my "go to" brownies and I'm not even gluten intolerant!


Brownies - Fudgey, Easy, Gluten Free
Prep time
Cook time
Total time
Perfectly fudgey, easy to make gluten free chocolate brownies - my "go to" recipe even though I am not gluten intolerant. You can double or even triple the batch, but I do not recommend making a multiple batch in a pan much bigger than the 8x8" / 20 x 20cm pan otherwise the sides will overcook while the middle will be undercooked (as I found out first hand!)
Recipe type: Dessert
Serves: 6 - 8
  • 1 cup dark chocolate chips (cooking chocolate is best, but even eating chocolate works)
  • 85g / 3oz / ¾ stick unsalted butter, cut into chunks
  • ½ tsp salt
  • ¾ cup sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • ⅔ cup almond flour (almond meal)
  • ⅓ cup rice flour
  1. Preheat the oven to 325F/180C with a rack in the lower third of the oven.
  2. Grease and line the pan across the bottom and up two sides with parchment paper. Having excess parchment paper will make it easy to lift out the brownie when cooked.
  3. Place chocolate, butter and salt in a heatproof bowl over simmering water. Stir occasionally until chocolate is melted and the mixture is smooth. You can also do this in a microwave - do it in 30 second bursts.
  4. Let the chocolate mixture cool for 5 minutes.
  5. Stir in the salt, vanilla and sugar.
  6. Crack the eggs straight into the bowl, and stir to combine well.
  7. Add almond and rice flour, and mix very well.
  8. Pour the batter into the pan and spread evenly.
  9. Bake 20 to 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!
  10. Cool in the pan.
  11. Remove brownie by holding the edges of the baking paper and cut into squares.



  1. Ashley says

    Hi i’m just wondering instead of using those flours, how much of the self raising/plain flour would you use?
    Thank you!!

  2. susan says

    Your directions don’t say when to incorporate the 2 eggs. Before the flours, I would assume? I have all the ingredients – going to make them today. Thanks!

    • RecipeTin App says

      Hi Susan – thank you so much for pointing out that omission! Yes, it is before the flour – just crack them straight into the bowl and stir well to combine. I have updated the recipe. Thanks for dropping by!

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