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Home Quick and Easy

Gluten Free Brownies

By:Nagi
Published:17 May '14Updated:10 May '21
69 Comments
Recipe v

Terrifically fudgy, super easy brownies that just happen to be gluten free. I love how moist these Gluten Free Brownies are, and the undertones of nuttiness from the almond meal. These keep well, and are made in one bowl!

Three Gluten Free Brownies stacked together with baking paper between each slice.

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Gluten Free Brownies

Author: Nagi
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Dessert
5 from 7 votes
Servings6 - 8
Tap or hover to scale
Print
  • 97
I love how moist these Gluten Free Brownies are, and the undertones of nuttiness from the almond meal. These keep well, and are made in one bowl. You can double or even triple the batch, but I do not recommend making a multiple batch in a pan much bigger than the 8 x 8" / 20 x 20cm pan otherwise the sides will overcook while the middle will be undercooked (as I found out first hand!)

Ingredients

  • 1 cup dark chocolate chips (cooking chocolate is best, but even eating chocolate works)
  • 85 g / 3 oz / 3/4 stick unsalted butter , cut into chunks
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2/3 cup almond flour (almond meal)
  • 1/3 cup rice flour

Instructions

  • Preheat the oven to 325F/180C with a rack in the lower third of the oven.
  • 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.
  • 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.
  • Let the chocolate mixture cool for 5 minutes.
  • Stir in the vanilla and sugar.
  • Crack the eggs straight into the bowl, and stir to combine well.
  • Add almond and rice flour, and mix very well.
  • Pour the batter into the pan and spread evenly.
  • 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!
  • Cool in the pan.
  • Remove brownie by holding the edges of the baking paper and cut into squares.
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69 Comments

  1. Mel says

    April 22, 2022 at 8:36 pm

    Hi Nagi, any chance you can post the grams of each ingredient?

    Reply
    • Nagi says

      April 29, 2022 at 10:50 am

      Hi Mel – there’s a button at the top of my recipes that swaps between metric and cups! N x

      Reply
  2. Jen says

    March 6, 2022 at 9:03 pm

    Hey Nagi thanks for this. The texture of the brownie is slightly grainy ( must be the rice flour) was wondering if this is how it should be? Thanks

    Reply
    • Nagi says

      March 7, 2022 at 2:12 pm

      Hi Jen – no it shouldn’t be grainy. It’s most likely the brand of rice flour – try an Asian brand and see how it goes! N x

      Reply
  3. Lisa says

    October 19, 2021 at 9:19 pm

    Hi Nagi, I’d love to make these brownies for my friend who has a gluten and dairy free diet. What do you suggest swapping out the butter with?

    Reply
  4. Verna David says

    October 4, 2021 at 7:32 pm

    Hi Nagi, I’m looking to give this a whirl. I don’t have rice flour. Can I sub with arrowroot flour instead?

    Reply
  5. Pam Verdins says

    October 4, 2021 at 12:10 pm

    Absolutely beautiful moist blueberry muffins. Delivered them to my daughters office and her co workers. Gone in an instant, her reply was ,The seagulls are hovering and they want more. Fabulous thanks.

    Reply
  6. Julie Windley says

    October 4, 2021 at 2:54 am

    Hi Nagi, Can I substitute coconut flour if I don;t have rice flour? Same measurements?
    Thanks!

    Reply
  7. Chelsea S says

    September 21, 2021 at 1:57 pm

    Hi Nagi.
    I noticed in the comments you said to Sarah to use brown sugar, but the recipe ingredients just says 3/4 cup of sugar. I will use brown due to your comment to Sarah but I would have normally used white if it wasn’t specified. PS . Absolutely laughed out loud when I saw your two photos of Dozer with with strawberry flan. That is karma right there for teasing him with such yummy treats. 😂😂😂

    Reply
    • Nagi says

      September 22, 2021 at 6:41 pm

      Hi Chelsea, this recipe uses white sugar. N x

      Reply
  8. Lucy says

    August 17, 2021 at 7:52 pm

    5 stars
    So easy, and fudgey! Love them

    Reply
  9. Mel says

    May 21, 2021 at 2:26 pm

    These were just delicious, I think we preferred them to non gluten free brownies!! Could you make them with just rice flour? Or would that not work. Thanks Nagi love your recipes!

    Reply
  10. Joy Parkinson says

    May 7, 2021 at 12:33 pm

    Hi Nagi – am just making this delicious looking brownies recipe for my gluten free family and noticed at 2 different steps it says to add salt. I presume the second time is the correct one ?

    Thanks as always, Joy

    Reply
    • Nagi says

      May 7, 2021 at 4:34 pm

      Thanks for picking that up Joy – the second one is correct! N x

      Reply
  11. Kellie says

    April 7, 2021 at 3:30 pm

    I want to cook your gluten free brownies i only have almond and flax meal baking flower can i use that

    Reply
  12. Katzen says

    February 2, 2021 at 10:43 am

    5 stars
    First of all I had the chuckle at the lack of usual length in this post… 😉 They turned out just as described!! So yummy warm with a scoop of ice cream.

    Reply
  13. AE says

    October 9, 2020 at 6:57 am

    Hi, would cornstarch work in place of rice flour?

    Reply
    • AE says

      October 9, 2020 at 4:18 pm

      Just realised rice flour is easier to find than I thought 🙂

      Reply
      • Nagi says

        October 10, 2020 at 11:59 am

        Hi AE – yes you can get it in major supermarkets in Australia 🙂 N x

        Reply
        • AE says

          October 26, 2020 at 10:44 pm

          I made them, and I liked them as much as the gluten free person (if not more).

          But I also wanted to report that, because I was baking well in advance for a party, after taking them out of the pan and completely cooling, I double wrapped the whole brownie slab in cling wrap and froze it. I defrosted it in the fridge, and cut them the day before, and they were amazing!

          Reply
  14. Joanne says

    August 31, 2020 at 2:48 am

    Hi Nagi! How many grams in 2/3 cup almond flour and 1/3 cup rice flour? Thanks…

    Reply
    • Nagi says

      August 31, 2020 at 10:02 am

      Hi Joanne, 55g of rice flour and 65g of almond meal. N x

      Reply
  15. Jess says

    August 27, 2020 at 1:38 pm

    5 stars
    Made this on the weekend and it was so yum!! Used brown sugar as mentioned in the comments as the recipe doesn’t specify.

    Thankyou Nagi for sharing your amazing recipes, they feature regularly in our household 😊

    Reply
    • Lina says

      August 18, 2021 at 7:09 pm

      What can you replace dark chip chocolate with?

      Reply
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