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Home Quick and Easy

Flourless Chocolate Brownies (gluten free)

By:Nagi
Published:22 Jul '22Updated:25 Jul '22
144 Comments
Recipe v Video v Dozer v

Like my flourless chocolate cake, I make these Flourless Chocolate Brownies even when I’m not after a gluten free dessert because they’re that good! Using almond meal instead of flour adds lovely undertones of nuttiness as well as guaranteeing they’ll be fudgy and moist.

One bowl, quick, easy and impossible to stuff up!

Stack of Flourless Chocolate Brownies (gluten free) slices with milk and flowers in the background

Flourless Chocolate Brownies

I don’t think of these as gluten-free brownies. Rather, I tell people they are flourless chocolate brownies made with almond meal instead of flour, so they happen to be gluten-free.

And unlike regular brownies made with flour, these flourless brownies are virtually impossible to overcook to the point that you lose that desirable fudginess that we all know and love about brownies.

Win, win!

However, please note. If you ask me to choose between these flourless brownies and classic brownies, I’ll plead the fifth. There’s enough space in this world for both!! (A phrase I often use for competing food-love-interests).

Close up photo of hand picking up a piece of Flourless Chocolate Brownies (gluten free)

What goes in gluten-free brownies

Here’s what you need to make these gluten-free brownies:

Ingredients in Flourless Chocolate Brownies (gluten free)
  • Almond meal / ground almonds (same thing) – this is finely blitzed raw, whole almonds in powder form, used in place of flour to add a beautifully nutty flavour to baked goods (like in this very popular Orange Cake and Flourless Chocolate Cake). It makes them ultra moist and also gluten-free.

    Find it in the baking section, dried fruit and nut section or health food section of grocery stores.

    Making your own: Blitz whole, raw unsalted almonds until powdered.

    Almond flour is slightly different but can be used. Brownie texture will probably be a bit more cake-like (almond flour is made with blanched peeled almonds, no skin, and is finer) and a less pronounced almond flavour.

  • Rice flour – This is ground rice, widely available these days at everyday grocery stores. It takes the place of flour in this recipe to give the brownies a bit of much needed structure compared to using just almond meal.

    Note however that some brands (like McKenzie’s in Australia) are not fully ground into a fine powder and sometimes have a tiny bit of a grit in them. Not a big deal in this recipe, but I prefer using Asian brands as they never seem to have this problem (Asian aisle, Harris Farms in Australia, Asian stores).

  • Chocolate – Use cooking chocolate chips from the baking section of the supermarket, not eating chocolate. Though actually, Lindt chocolate bars work great, not all eating chocolate does so that’s why I generally don’t recommend it!

  • Butter – No need to soften it as it is melted with the chocolate.

  • Large eggs – Use eggs sold in cartons labelled “large eggs” which are 55 – 60g / 2 oz each. This is an industry standard. If you don’t have eggs this size, crack eggs in a bowl, whisk then measure out 90 ml / 100 grams.

  • Sugar – I like to use brown sugar as it adds a bit of caramely flavour to the brownies. But white sugar works just fine here.

  • Vanilla – Extract is better quality and flavour than imitation vanilla.

  • Salt – Generally good practice in baking to include a touch of salt as it brings out the flavour of other ingredients. It doesn’t make these brownies salty!

Gluten free flourless chocolate brownies batter being poured into baking pan

How to make flourless chocolate brownies

Nice and easy – one bowl and just a wooden spoon!

How to make Flourless Chocolate Brownies (gluten free)
  1. Melt the butter and chocolate in a heatproof bowl. I do this in the microwave – 3 x 30 second bursts on high, stirring in between, until melted and smooth.

  2. Mix well until smooth, then let it cool for 5 minutes just to be sure we don’t accidentally cook the eggs!

  3. Vanilla, sugar, eggs – Stir in the vanilla and sugar, then mix the eggs in until incorporated and the batter is smooth.

  4. Add dry ingredients – Mix in the almond meal and rice flour.

  5. Bake – Pour into the prepared pan, smooth the surface then bake for 25 minutes or until a toothpick inserted into the centre comes out clean but still a bit wet. You want it to be moist because that means the brownie is still fudgy! Note however that flourless brownies are far more forgiving than brownies made with flour as the absence of flour makes it hard to overcook them to the point of drying out.

  6. Cool in the pan for at least 30 minutes before using the paper overhang to lift the brownie out of the pan. Then fully cool on a rack before cutting to serve.

    Cutting / serving hot v cooled – Fudgy brownies are difficult to cut when warm as they are too gooey. It is best to fully cool to room temperature before slicing. Better yet, for best results, refrigerate so it firms up, slice when cold so you get neat squares. Then allow to fully come to room temperature before serving. This way, you get perfect neat slices but the same gooey eating experience!

Also, close up proof that even though these are flourless brownies, you’ll get the signature crackly brownie surface that we all know and love:

Overhead photo of Flourless Chocolate Brownies (gluten free) in a baking pan, fresh out of the oven

And proof of fudgy insides:

Close up photo of a stack of Flourless Chocolate Brownies (gluten free)

YUM.

I see these fudgy beauties in your future. Very near future, in fact. Like – this weekend.

Then after you’ve made them, come back and tell me how much you loved them!!! 😇 – Nagi x


Watch how to make it

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Stack of Flourless Chocolate Brownies (gluten free)

Flourless Chocolate Brownies (gluten free)

Author: Nagi
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Dessert
Western
5 from 32 votes
Servings16 pieces
Tap or hover to scale
Print
  • 97
Recipe video above. Like my flourless chocolate cake, I make these Flourless Chocolate Brownies even when I’m not after a gluten free dessert because they’re that good! Using almond meal instead of flour adds lovely undertones of nuttiness as well as guaranteeing they'll be fudgy and moist.
Very easy, forgiving recipe, hard to stuff up. See note for scaling up. See all my gluten free recipe here.

Ingredients

  • 1 cup dark chocolate chips or melts / semi-sweet chocolate (Note 1)
  • 85 g / 6 tbsp unsalted butter , cut into 1 cm / 1/2" cubes
  • 1/4 tsp cooking/kosher salt
  • 3/4 cup brown sugar (sub white)
  • 1 tsp vanilla extract
  • 2 large eggs (55-60g / 2 oz each)
  • 2/3 cup almond meal / ground almonds (or almond flour, Note 2)
  • 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.

Recipe Notes:

1. Chocolate – Use cooking chocolate chips from the baking section of the supermarket, not eating chocolate. Though actually, Lindt chocolate bars work great, not all eating chocolate does so that’s why I generally don’t recommend it!
2. Almond meal / ground almonds (same thing) – finely blitzed raw, whole almonds in powder form. Find it in the dried fruit and nut section or health food section of grocery stores. Making your own: Blitz whole, raw unsalted almonds until powdered.
Almond flour is slightly different but can be used. Brownie texture will probably be slightly more fine (almond flour is made with blanched peeled almonds, no skin). 
3. Rice flour – Ground rice, widely available these days at everyday grocery stores. Gives these brownies a bit of much needed structure compared to using just almond meal. Note however that some brands (like McKenzie’s in Australia) are not fully ground into a fine powder and sometimes have a tiny bit of a grit in them. Not a big deal in this recipe, but I prefer using Asian brands as they never seem to have this problem (Asian aisle, Harris Farms in Australia, Asian stores)
4. Cutting – Fudgy brownies are difficult to cut when warm as they are too gooey. Best to cool to room temp before slicing. For best results, refrigerate so it firms up, slice when cold so you get neat squares. Then allow to fully come to room temperature before serving. This way, you get perfect neat slices but the same gooey eating experience!
5. To scale up, use multiple pans. Don’t try to cook a big batch in a larger pan than an 20cm/8″ square pan otherwise the sides will overcook while the middle will be undercooked (as I found out first hand!).
6. Storage – Keeps in an airtight container for 5 days, though if it’s quite warm where you are, best to keep in the fridge and bring to room temp before eating.
7. Nutrition per slice.

Nutrition Information:

Calories: 190cal (10%)Carbohydrates: 20g (7%)Protein: 3g (6%)Fat: 11g (17%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 33mg (11%)Sodium: 85mg (4%)Potassium: 89mg (3%)Fiber: 1g (4%)Sugar: 14g (16%)Vitamin A: 168IU (3%)Calcium: 30mg (3%)Iron: 1mg (6%)
Keywords: almond meal brownies, flourless brownies, gluten free brownies, gluten free dessert
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Recipe originally published May 2014. Updated with much needed new photos and a video, plus the all important Life of Dozer section! No change to recipe – perfect as is. 😇


Life of Dozer

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Hi, I'm Nagi!

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144 Comments

  1. Mieks says

    December 27, 2022 at 1:43 pm

    Hi Nagi. Is the Erawan brand glutinous rice flour the right one?
    Thank you. ❤️ Your recipes and book.

    Reply
  2. Cathy Massey says

    November 28, 2022 at 3:11 pm

    I made these for the staff working at our voting centre at the election on Saturday and they were SO popular!

    Reply
  3. Kerry NEEDHAM says

    September 17, 2022 at 4:27 pm

    Nagi, I notice you put a 3rd ingredient in with the almond meal & rice flour. Just wondering what it is please? I’ve cooked the brownies and they are awesome!

    Reply
    • Lisa says

      October 27, 2022 at 9:09 pm

      Hey Kerry, it’s salt 😉

      Reply
  4. Heidi says

    September 8, 2022 at 9:26 pm

    Nagi, this sounds so delicious, like all of your recipes! Can I ask what is the best substitute for rice flour in thirds brownies?

    Reply
  5. Erin says

    September 6, 2022 at 6:31 pm

    5 stars
    These were delicious! Could not tell they were gluten free. Brought them to work and they disappeared quickly. So easy to make.

    Reply
  6. Amy Morgan says

    August 22, 2022 at 8:27 am

    5 stars
    So flipping delicious! I’ve made my kids make these twice already since you put the recipe out 😄

    Reply
  7. Shan says

    August 14, 2022 at 3:10 pm

    5 stars
    My family loves it! The fudgy texture is perfect that it’s not gluey and scrumptious with Lindt dark chocolates. My husband is coeliac and I’m so glad I found this! It will be my regular go-to brownie recipe. Thank you so much Nagi!.

    Reply
  8. Jackz says

    August 9, 2022 at 3:55 pm

    5 stars
    So good! Fantastic fudgy texture and super chocolatey! My son says this is now his favourite brownie recipe (that I make for him!) Thanks Nagi! 😘

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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