Fudgy Gluten-Free Brownies arrive as a refined twist on a beloved classic: intensely chocolatey, glossy-topped, and decadently dense. This recipe emphasizes a silk-like crumb and deep cocoa aroma while staying fully gluten free. For a related riff that layers fruit and chocolate, see this apple-brownie exploration on Majestic Recipes: Apple Brownies. The result reads elegant on the plate yet feels reassuringly simple.
Why Make This Recipe
- Effortless Yet Elegant — one-bowl technique for minimal fuss and clean presentation.
- Minimal Ingredients — pantry-forward components that highlight pure chocolate flavor.
- Impressive Flavor — a balance of dark chocolate, espresso, and a flaky salt finish.
This version elevates ordinary brownies by prioritizing texture: a shiny, crackled top, a molten, fudgy interior, and precise baking times that avoid dryness. It’s suited to intimate dinners or refined casual gatherings and pairs beautifully with a fruit garnish or a dollop of crème fraîche. For a creative chocolate pairing, consider the textures used in our banana-brownie concept: Fudgy Banana Brownies.
Ingredients
Base
- 6 oz (170 g) good-quality dark chocolate (60–72%), chopped
- 3/4 cup (170 g) unsalted butter, cut into pieces — room temperature butter recommended
- 1 cup (200 g) granulated sugar
- 3 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 2 tbsp espresso or strong brewed coffee (optional, intensifies chocolate)
Dry binders
- 1 cup (120 g) almond flour or a 1:1 gluten-free flour blend — sift if clumpy
- 1/2 cup (50 g) unsweetened cocoa powder, sifted
- 1/4 tsp fine sea salt
Sauce / mix-ins
- 1/2 cup (90 g) bittersweet chocolate chips or chunks — for pockets of molten chocolate
Topping
- Flaky sea salt, for finishing
- Optional: a dusting of powdered sugar or toasted hazelnuts, finely chopped
How to Make Fudgy Gluten-Free Brownies:
- Preheat and prepare: Preheat the oven to 325°F (163°C). Line an 8×8-inch (20×20 cm) baking pan with parchment, leaving an overhang to lift brownies out cleanly. Tip: weight the parchment in the corners so it sits flat.
- Melt chocolate and butter: In a heatproof bowl over simmering water (double boiler) or carefully in short bursts in a microwave, melt the chopped dark chocolate with butter until glossy and smooth. Stir off heat to blend. Sensory cue: the mixture should be viscous, shiny, and aroma-rich.
- Whisk eggs and sugar: In a separate bowl, whisk the eggs with sugar and vanilla until just combined and slightly thickened — do not over-whip. Mini-tip: gentle whisking preserves a dense, fudgy crumb rather than airy lift.
- Attach chocolate: Slowly fold 1/3 of the melted chocolate into the egg-sugar mixture to temper, then fold in the remainder until homogenous. Add espresso if using — it deepens flavor without tasting like coffee.
- Add dry ingredients: Sift the almond flour and cocoa into the chocolate base with salt. Fold until streak-free; the batter should be thick, satin, and hold some viscosity when lifted.
- Fold in chips: Stir in the chocolate chips for molten pockets. Texture cue: the batter will be dense but glossy, ribboning slightly when spooned.
- Bake: Spread batter evenly in the prepared pan and smooth the top. Bake 20–28 minutes — start checking at 20 minutes. The center should still look slightly jiggly and the edges set. Mini-tip: rotate the pan at 15 minutes for even browning.
- Rest and cool: Remove from oven and let cool completely on a wire rack. As it cools, the interior firms to a fudgy consistency while the top forms a delicate crackle.
- Finish: Sprinkle flaky sea salt and, if desired, chopped toasted nuts or a light dusting of powdered sugar. Use the parchment overhang to lift brownies, then slice with a warm, straight knife for clean edges.
How to Serve Fudgy Gluten-Free Brownies:
Serve squares on matte porcelain to highlight the glossy top. Pair with a quenelle of crème fraîche or a scoop of cold vanilla bean gelato for temperature contrast. For a composed plate, arrange two small squares with a smear of cherry compote and a few microgreens or mint leaves to add freshness and a visual lift.
How to Store Fudgy Gluten-Free Brownies:
Cool completely before storing to preserve texture. Room temperature: keep in an airtight container for up to 3 days. Refrigeration: wrap tightly and refrigerate up to 7 days — bring to room temperature or warm gently (10–15 seconds in the microwave) before serving to revive fudginess. Freezing: cut into squares, flash-freeze on a tray, then transfer to a sealed bag for up to 3 months; thaw overnight in the fridge.
Tips to Make Fudgy Gluten-Free Brownies:
- Measure precisely: spoon and level almond flour or use a kitchen scale for consistent texture.
- Chocolate quality matters: choose high-quality dark chocolate for depth and glossy crumb.
- Avoid overbaking: remove when the center jiggles slightly; residual heat continues to set the interior. For a creative twist, try a ghostly chocolate presentation inspiration from our seasonal collection: Fudgy Ghost Brownies.
Variation (if any):
- Salted caramel swirl: swirl 3 tablespoons of thick caramel into the batter before baking for an elegant salty-sweet contrast.
- Nut and fruit upgrades: fold in toasted pecans or a handful of tart dried cherries for texture and brightness.
- Single-origin upgrade: swap in single-origin chocolate to emphasize floral or fruity notes.
FAQs:
Can I make these dairy-free?
Yes. Replace butter with an equal weight of neutral-tasting coconut oil or a dairy-free butter substitute. Expect a slightly different mouthfeel; cool before serving to firm properly.
What gluten-free flour is best for fudgy brownies?
Almond flour or a finely milled 1:1 gluten-free blend works best. Almond flour yields a denser, moister crumb; blends that include xanthan gum mimic traditional structure.
How do I ensure a fudgy, not cakey, result?
Underbake slightly so the center remains set but still yields when nudged. Use a higher fat-to-flour ratio (more chocolate/butter to flour) and avoid excessive whisking of eggs.
Conclusion
These Fudgy Gluten-Free Brownies strike a deliberate balance between sumptuous texture and refined simplicity. The glossy top, molten pockets of chocolate, and a whisper of flaky salt make each square feel considered and complete. For alternative techniques and inspiration from other bakers, consult Fudgy Gluten Free Brownies – Butternut Bakery and the streamlined approach at One-Bowl Fudgy Gluten Free Brownies – What the Fork. Share your plating photos and notes below — how would you make this dish your own?
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Fudgy Gluten-Free Brownies
- Total Time: 38 minutes
- Yield: 16 servings 1x
- Diet: Gluten-Free
Description
Decadently dense and intensely chocolatey, these gluten-free brownies feature a glossy top and silky crumb, perfect for both intimate dinners and casual gatherings.
Ingredients
- 6 oz (170 g) good-quality dark chocolate (60–72%), chopped
- 3/4 cup (170 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- 2 tbsp espresso or strong brewed coffee (optional)
- 1 cup (120 g) almond flour or a 1:1 gluten-free flour blend, sifted if clumpy
- 1/2 cup (50 g) unsweetened cocoa powder, sifted
- 1/4 tsp fine sea salt
- 1/2 cup (90 g) bittersweet chocolate chips or chunks
- Flaky sea salt, for finishing
- Optional: powdered sugar or toasted hazelnuts, finely chopped
Instructions
- Preheat the oven to 325°F (163°C) and line an 8×8-inch (20×20 cm) baking pan with parchment, keeping an overhang.
- In a heatproof bowl, melt the chopped dark chocolate with unsalted butter over simmering water until glossy and smooth.
- In another bowl, whisk the eggs, sugar, and vanilla until just combined. Do not over-whip.
- Slowly fold 1/3 of the melted chocolate into the egg mixture, then the remainder until homogenous. Stir in espresso if using.
- Sift the almond flour and cocoa into the mixture with salt. Fold until the batter is thick and streak-free.
- Stir in chocolate chips.
- Spread the batter in the prepared pan and smooth the top. Bake for 20–28 minutes, checking at 20 minutes.
- Let cool completely on a wire rack. Finish with flaky sea salt, and optional toppings if desired. Slice with a warm knife for clean edges.
Notes
Store brownies in an airtight container for up to 3 days at room temperature or up to 7 days in the refrigerator. For longer storage, freeze cut squares for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 18g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg