Gluten Free Brownie Recipe

Much like my flourless chocolate cake, these Flourless Chocolate Brownies make a regular appearance in my kitchen — even when I’m not intentionally aiming for a gluten-free treat. They’re simply that irresistible. Swapping traditional flour for almond meal gives these brownies a naturally nutty aroma and ensures the texture stays wonderfully moist and fudgy every single time.

This is a true one-bowl, no-stress, quick-to-make brownie recipe that’s honestly hard to mess up.

Jump to Recipe Print Recipe

A Brownie That Doesn’t Feel “Gluten Free”

When I serve these, I don’t label them as gluten-free brownies. Instead, I proudly tell people they’re flourless brownies made with almond meal — meaning they happen to be gluten-free. And unlike classic brownies that rely on flour for structure, this flourless version is surprisingly forgiving. Even if you leave them in the oven a touch longer than intended, they stay decadently fudgy instead of drying out.

A win all around.

And if you’re wondering which I prefer — these or traditional brownies — I won’t choose sides. There’s plenty of room for both styles in the dessert world, and I say that with complete loyalty to all things chocolate.

Ingredients for Flourless Chocolate Brownies

Here’s everything you’ll need to make this easy, crowd-pleasing recipe:

Almond Meal (or Ground Almonds)

• Almond meal is simply raw whole almonds ground into a fine powder.
• It creates a tender texture, adds a layer of nutty richness, and replaces flour naturally.
• You’ll find it in the baking aisle, health food section, or among packaged nuts.
• Homemade option: Blitz whole raw almonds (unroasted, unsalted) until finely ground.
• Almond flour also works, but it’s made from blanched almonds and creates a finer, slightly more cake-like crumb.
• Rice Flour
• This helps with structure while keeping the brownies flourless.
• Most supermarkets now carry it.
• Some brands can be slightly gritty; Asian brands tend to be the smoothest.
• Chocolate
• Stick to baking chocolate or high-quality chocolate chips.
• Eating chocolate doesn’t always melt the same way, though Lindt bars do work beautifully if you happen to have them.
• Butter
• No softening needed — it melts right into the chocolate.
• Eggs
• Use large eggs (55–60 g each).
• If your eggs are a different size, whisk them first and measure out 90 ml (100 g) in total.
• Brown Sugar
• Brown sugar adds a hint of caramel that deepens the chocolate flavor.
• White sugar is fine too if that’s what you have.
• Vanilla Extract
• Go for extract, not essence, for better flavor.
• Salt
• Just a pinch enhances everything without making the brownies salty.

How to Make Flourless Chocolate Brownies

This recipe requires nothing fancy — simply a bowl, a spoon, and a few minutes of your time.

Step-by-Step

1. Melt the Chocolate & Butter
   Combine the chocolate and butter in a heatproof bowl and melt them together.
   The microwave method works perfectly: heat for 3 × 30-second intervals, stirring in between, until it becomes silky and smooth.
   Let this mixture cool for about 5 minutes so the eggs don’t scramble later.
2. Add Vanilla, Sugar, and Eggs
   Stir in the vanilla and sugar.
   Then crack in the eggs and mix until everything becomes glossy and uniform.
3. Add the Dry Ingredients
   Fold in the almond meal and rice flour. The batter will be thick and rich.
4. Bake
   Pour the batter into a lined baking pan and smooth the top.
   Bake at 25 minutes, or until a toothpick inserted in the center comes out mostly clean but still slightly damp — that little bit of moisture means the brownies will stay fudgy.
5. Cool
   Let the brownies cool in the pan for at least 30 minutes.
   Use the overhanging parchment to lift them out and allow them to cool completely before slicing.

Cutting & Serving Tips

• Fudgy brownies are tricky to cut while warm because they’re super gooey.
• For picture-perfect squares, refrigerate them first so they firm up.
• Slice them while cold, then bring to room temperature before serving.

Despite having no flour at all, these brownies still give you that classic, beloved crackly top — and the interior stays rich and sticky-fudgy, just the way a brownie should be.

The Final Result

A glossy top, dense fudgy middle, deep chocolate flavor, and a whisper of almond nuttiness. These brownies are dangerously good.

And if I had to guess? You’ll probably be baking them sooner rather than later — maybe even this weekend.
If you do, come back and tell me how they turned out. I have a feeling you’re going to love them. 😇