Gluten-Free Brownies
Moist, soft, and irresistibly delicious gluten-free brownies with less butter and sugar.
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- •1 cup Semi-sweet chocolate40-50% cocoa solids
- •1/3 cup Unsalted butterroom temperature
- •3 Eggslarge, room temperature
- •2/3 cup Sugar
- •1 tsp Vanilla extract
- •1 cup Almond flouror 1/2 cup plain flour
- •2 Tbsp Unsweetened cocoa powder
- •1/4 tsp Salt
- •1/3 cup Roasted walnuts(optional)chopped
- •1/2 cup Chocolate chips
- 1
Microwave the semi-sweet chocolate in 30-second intervals, stirring until completely melted.
2 min
- 2
Stir in the unsalted butter until fully melted. Let it cool for a few minutes.
3 min
- 3
Whisk together the eggs, sugar, and vanilla extract until well combined. Avoid overmixing.
2 min
- 4
Add the melted chocolate and butter mixture to the egg mixture and whisk until smooth.
1 min
- 5
Sift the almond flour, cocoa powder, and salt into the bowl and gently fold until just combined.
2 min
- 6
Fold in the chopped walnuts and chocolate chips until evenly distributed.
1 min
- 7
Pour the batter into a 20cm square baking pan lined with parchment paper. Sprinkle additional chocolate chips on top.
1 min
- 8
Bake in a preheated oven at 180°C for about 25 minutes or until a toothpick comes out with a few moist crumbs.
25 min
- 9
Transfer to a wire rack to cool for about 2 hours until completely at room temperature.
2h 0m
- 10
Cut the brownies into squares and serve. Store in an airtight container at room temperature for up to 3 days.
5 min
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