Rich and Fudge-y Gluten Free Brownies

If you've been searching for the holy grail of gluten-free desserts, your chocolate-loving heart can rejoice. These brownies aren't just good "for gluten-free" - they're phenomenal by any standard. Imagine a brownie so rich, so fudgy, that no one would ever guess they're made without traditional wheat flour.

Why These Gluten-Free Fudge-y Brownies Are Different:

• Supremely moist and decadent texture

• Made with simple, high-quality ingredients

• Perfect balance of chocolate intensity

• Suitable for gluten-free and regular diets

• Easy to make with minimal baking expertise

Why I Went Gluten-Free

On this long and winding perimenopause journey, I started experiencing joint pain and persistent inflammation. Specifically, at age 44, I felt like I need a hip replacement. After some trial and error, I discovered that cutting out gluten made a noticeable difference. Almost immediately, I felt less bloated, my skin and energy levels improved, and my aches subsided.

But, let’s be honest—living without traditional treats? That felt like a loss. I needed a baking project that didn’t feel like a compromise, and these gluten-free fudge-y brownies delivered.

Pro Baker's Tip: The secret to these incredibly fudge-y brownies is not over mixing the batter. This transforms them from good to absolutely extraordinary.

Serving Suggestions:

• Serve slightly warm with a scoop of vanilla ice cream

• Dust with powdered sugar for an elegant touch

• Drizzle with melted chocolate for extra decadence

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Rich and Fudge-y Gluten Free Brownies

Ingredients:

• 1/3 cup almond flour

• 1/3 cup gluten-free flour blend

• 1 tsp baking powder

• 1/2 tsp sea salt

• 1/2 cup butter

• 3-5 oz semi sweet chocolate, chopped

• 1 cup raw sugar

• 2 whole eggs

• 1 egg yolk

• 1 tsp pure vanilla extract

• 1 cup semisweet chocolate chips

• (optional) 1/4 cup chopped and toasted almonds or walnuts

Directions:

1. Preheat the oven to 350F. Lightly grease a square baking pan.

2. In a mixing bowl, combine 1/3 cup almond flour, 1/3 cup gluten-free flour blend, 1 tsp baking powder and 1/2 tsp salt. Set aside.

3. In a double boiler or heat proof bowl placed over a pot of simmering water, combine the 1/2 cup butter and 3-5 oz chopped chocolate. Stir until completely melted and smooth. Remove from the heat.

4. To the chocolate, add 1 cup raw sugar, eggs and egg yolk. Stir until combined. Add dry ingredients and stir until smooth. Fold in the chocolate chips and almonds/walnuts, if using. Spread mixture into the prepared pan.

5. Bake for 30-35 minutes. Remove from the oven and let cool in the pan.

6. Cut into squares and enjoy!

Baking Tips:

1. Use high-quality chocolate

2. Don't overmix the batter

3. Allow to cool completely before cutting

4. Store in an airtight container to maintain moisture

Whether you’re gluten-free for health reasons or just looking for a treat that doesn’t compromise on flavour, these gluten-free cookies are the answer. They’ve made my gluten-free journey so much easier—and sweeter.

If you try them, let me know what you think in the comments! And if you’re navigating dietary changes like I am, I’d love to hear your favourite gluten-free treats.

Want More Delicious Gluten Free Sweet Snack ideas?

Have you tried some of these?

Salted Browned Butter Rice Crispy Treat

Chocolate Nut Butter Bombs

High Protein Chocolate Mousse

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