Gluten-Free Chocolate Brownies

When you make these delicious chocolate brownies, nobody will guess they're gluten-free. This is one of the most often-requested gluten-free chocolate brownie recipes I have — squidgy, fudgy cubes of joy that taste just like the real deal.

The simple batter is hugely versatile, so try adding your favourite nuts, dried fruits, or sweets to create new flavour combinations. These brownies keep in an airtight container for 3-4 days, and honestly taste even better the next day once the sponge has absorbed all that rich chocolatey flavour.

Why you'll love these brownies

• Naturally gluten-free — made with ground almonds, no special flour blend needed.
• Rich, fudgy and gooey in the middle.
• One bowl and no mixer.
• Even better the next day.

Ingredients

• 225g (8 oz) dark chocolate (minimum 70% cocoa solids)
• 225g (1 cup / 2 sticks) butter
• 2 tsp vanilla extract
• 200g (1 cup) caster/superfine sugar
• 4 large eggs, beaten
• 150g (1 1/2 cups) ground almonds/almond flour
• 80g (1 1/2 cups) mini marshmallows (optional)
• Extra white and milk chocolate, for decoration

Directions

1. In a bowl, melt chocolate and butter together in the microwave with 30-second breaks, or use a double boiler. Preheat oven to 170°C/325°F.

2. Add sugar and vanilla extract, and let the mixture cool slightly.

3. Add eggs and ground almonds. If you like, fold in mini marshmallows or your favourite nuts.

4. Pour the mixture into a 24cm/9-inch square baking tin. Bake for 25-30 minutes — the top should be set but the middle still gooey.

5. Once completely cooled, cut into 16 squidgy squares (four down, four across). Decorate with more chocolate and enjoy!

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Alla's tips

• Warm a square in the microwave for 10–20 seconds before serving for that fresh-from-the-oven gooeyness.
• Line the tin with parchment with an overhang on two sides, so you can lift the brownies out easily.
• Don't overbake. They keep cooking as they cool — a few moist crumbs on a skewer is perfect.
• Cool completely before cutting (or chill for an hour) for clean, neat squares.
• Baking for someone with coeliac disease? Check that your chocolate, marshmallows and toppings are labelled gluten-free.

Storage

Keep in an airtight container at room temperature for 3–4 days. Freeze squares, well wrapped, for up to 3 months.

Frequently asked questions

Can I use regular flour instead of ground almonds?
The ground almonds are what make these gluten-free and extra fudgy. Swapping to flour changes the texture, so I recommend keeping the almonds.

Can I make them nut-free?
Try a 1:1 gluten-free flour blend instead of the almonds. They'll be a little less moist.

Why are my brownies cakey?
They were overbaked or the eggs were overbeaten. Mix just until combined and take them out while the middle is still soft.

Can I use milk chocolate?
Yes, but reduce the sugar a little, as milk chocolate is much sweeter.

Can I double the recipe?
Yes — use a 9x13-inch pan and start checking from about 30 minutes.

More chocolate bakes to try

• Kladdkaka (Swedish Sticky Chocolate Cake)
• S'mores Brookies
• Chocolate Vegan Brownies
• Chocolate Mousse Pots

Hugs, Alla xox

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