Gluten-Free Brownies are the cornerstone of any gluten-free cook’s dessert arsenal.
I mean, come on, who doesn’t love a decadent, chocolatey brownie?
I know I do.
I have tried many different recipes, and this one is the best! The brownies are just so moist and delicious. And I love a good brownie with icing. Yum, icing.
My kids loved them, too! They can be very discriminating and don’t always like my gluten-free creations (or anything that’s not junk food, it sometimes seems).
These brownies can be made in a hurry, you only have to bake them for 20 minutes, it took me less than 10 minutes to mix the brownie base ingredients, about 5 minutes to mix the topping, and VOILA!
It makes an 8×8 pan’s worth, so be prepared for them to be GONE. You may want to make a double batch.
Ok, so here is how you can make them at home:
First, preheat the oven to 350 degrees. I always forget this step until I’m ready to put food in the oven, so preheat and you won’t have to wait like me.
I put parchment paper in an 8×8 pan to get it ready. Easier clean up that way.
Mix your dry ingredients. This is the almond flour, cocoa powder, baking soda, and salt.
Now mix your wet ingredients in a separate bowl. In a small saucepan on low heat, melt semi-sweet chocolate chips with the coconut oil and almond butter (peanut butter might be tasty, too!).
Once everything is mixed, remove from the heat and mix in the other wet ingredients. This is the sugar, syrup, and vanilla. Then you can add the eggs and whisk those in too.
When everything is combined, pour it into your pan and bake for 20 long minutes. It’s gonna smell so GOOD.
Take them out of the oven and cool them completely. Then you can make your topping. Or as I like to call it, delicious icing deliciousness.
For the topping, heat the almond milk in a saucepan. When that is hot, remove it from the stove and melt the chocolate chips. When they are melted, add the almond butter.
While this is still hot, pour it on your brownies. So yummy. Smooth it out. Add walnuts, or sprinkles, or chocolate chips, or nothing. Put the brownies in the fridge so the icing can set.
Once they are cooled, EAT! You will not want to stop.
Here is the printable recipe for you:
The Best Double Chocolate Gluten-Free Brownies
These gluten-free brownies are the best I have ever tasted! You should make a double batch because they will be GONE!
What You'll Need
- 1/3 cup Cocoa Powder
- 2 Eggs
- 1/2 cup Almond Flour
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 1/4 cup Coconut Oil
- 1/2 cup Sugar
- 2 tbsp Maple Syrup
- 1 tsp Vanilla extract
- 1/2 cup Almond Butter Reserve half for topping
- 3 ounces semi-sweet chocolate chips Reserve 1 ounce for topping
- 1/3 cup Almond Milk For topping
Prehat oven to 350 degrees. Line 8x8 pan with parchment paper.
Mix dry ingredients: almond flour, baking soda, salt, cocoa powder in a bowl and set aside.
In a saucepan over low heat, melt 2 ounces of semi-sweet chocolate chips with coconut oil and half of Almond butter. Stir until you have an even consistency. Remove from heat and add sugar, vanilla, and syrup. Then mix in eggs until mixture has no lumps.
Pour into baking pan and bake for 20 minutes or until the center appears done.
Remove brownies from the oven and cool for topping.
In a saucepan, warm almond milk and melt 1 ounce of semi-sweet chocolate chips. Remove from heat and stir in the last half of almond butter.
Spread over brownies and refrigerate. Add additional toppings (walnuts, sprinkles, chocolate chips) as desired.
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