These Gluten Free Chocolate Brownies are grain free and made with almond butter and cocoa powder. They are the easiest dessert recipe and always a family favorite. These one bowl brownies are made in under 30 minutes with a few simple ingredients!
Originally published on May 27, 2018. Last updated on January 23, 2021.
Gluten Free Chocolate Brownies
Oh my word, you guys! These gluten free chocolate brownies are legitimately, the BEST brownies!! I know, I know, EVERYONE and their mothers are claiming to have the best recipe you’ve ever tasted. Well they must be wrong because these brownies are it! They are not just the best gluten free brownies but the BEST brownies period! For another great chocolate chip recipe, be sure to try these Gluten Free Chocolate Chip Cookies.
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Gluten Free Brownies with Almond Flour
If you love (or are looking for) gluten free brownies with almond flour then I’m sure you will love these Gluten Free Brownies with Almond Butter! These brownies are incredibly moist and the perfect balance between fudgy and cakey. The almond butter is the key ingredient in these healthy chocolate brownies.
Ingredients needed for Healthy Chocolate Brownies
- eggs or egg replacer
- unsalted almond butter
- unsalted butter (dairy or non-dairy)
- maple syrup
- vanilla extract
- cocoa powder
- baking soda
- unrefined salt
- chocolate chips
How to make Gluten Free Chocolate Brownies
To make these easy gluten free brownies, begin by preheating the oven and line your baking dish with parchment paper. In a stand mixer (or by hand using a whisk) mix together the softened butter and maple syrup. Add in the eggs and mix until incorporated then mix in the almond butter and vanilla. To the batter now add the cocoa powder, baking soda and salt. Mix until everything is combined and then stir in the chocolate chips with a rubber spatula. (Reserve a few to sprinkle over top the brownies if you like.) Pour the batter into your prepared baking dish and sprinkle the remaining chocolate chips if you reserved them. Bake, cool and then slice and enjoy!
Substitutions for these Gluten Free Chocolate Brownies
- Almond butter – You can substitute any nut or seed butter for the almond butter in this recipe just be sure it’s unsalted and unsweetened.
- Salted nut butter – If you can only find a salted nut butter, reduce the added salt called for in this recipe by half.
- Butter – You can use either non-dairy vegan butter or dairy butter in this recipe and could also substitute ghee or refined coconut oil in it’s place.
More Gluten Free Dessert Recipes
- Chocolate Zucchini Muffins
- Avocado Chocolate Mousse
- Gluten Free & Vegan Chocolate Cupcakes
- Cassava Flour Sugar Cookies
- Gluten Free & Vegan Cheesecake
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Gluten Free Chocolate Brownies
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 9 large brownies 1x
- Category: Sweet Treats
- Method: Bake
- Cuisine: American
Description
These Gluten Free Chocolate Brownies are grain free and made with almond butter and cocoa powder. They are the easiest dessert recipe and always a family favorite. These one bowl brownies are made in under 30 minutes with a few simple ingredients!
Ingredients
- 2 large eggs (*or with Bob’s Red Mill Egg Replacer)
- 1 cup unsalted almond butter
- 1/4 cup non-dairy vegan unsalted butter, softened (such as Miyoko’s Cultured Vegan Butter)
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup cocoa powder (I like the mildness of Trader Joe’s brand)
- 1 teaspoon baking soda
- 1/2 teaspoon unrefined sea salt
- 3/4 cup dark chocolate chips, (1/2 cup stirred into batter, 1/4 cup sprinkled on top of batter)
Instructions
- Preheat oven to 350 degrees F.
- Line a 8×8 baking dish with parchment paper (allow the paper to hang over the edge on both sides from easy pick up and removal of the baked brownies), if any of the baking dish isn’t covered by parchment paper grease well.
- Start by adding softened butter and pure maple syrup to a stand mixer and mixing on med-low until combined.
- Add in 2 eggs and mix until combined.
- Slightly heat almond butter either on the stove top or in the microwave until warm and runny (not hot). (*This will allow it to mix much easier into the batter in progress.)
- Once warm, add the almond butter into the mixer and continue mixing until a smooth batter forms.
- Add in the pure vanilla extract, cocoa powder (making sure to break up any chunks before adding), baking soda and salt. Mix until everything is fully incorporated.
- Next remove the mixing bowl from the stand and add in 1/2 cup of the chocolate chips and stir them through with a spatula.
- With the help of your spatula pour the brownie batter into your prepared baking dish. Smooth the batter evenly in the dish.
- Bake for 23-25 minutes until a toothpick inserted into the center comes out clean.
- Wait (the hardest part!) until completely cooled to slice and enjoy!
Notes
*I’ve tested this recipe using Bob’s Red Mill Egg Replacer which worked perfectly! I’ve also used cashew butter in place of almond without any noticeable difference.
Keywords: gluten free chocolate brownies, gluten free brownies with almond flour, healthy chocolate brownies,
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Cindy says
Amazing!
★★★★★
Nicole says
Thanks Cindy! They are SO good!
Anna says
can i use organic palm shortening for the butter?
Nicole says
Hi Anna, I haven’t tried using organic palm shortening in this recipe to replace the butter but I believe it should work fine. If you try it please let me know how it turns out!
★★★★★
Rkb says
This is amazing! I used egg replacer and finally found a great eggless brownie recipe with yours! Thank you! My family and especially my son loved it!
★★★★★
Nicole says
So glad to hear your family enjoyed this recipe! It’s hands down our favorite brownie recipe also!
★★★★★
Rachel says
I’ve made these twice in less than a week (👀). They’re SO good, and turn out better than any gf brownie I’ve tried to make….almost like Devil’s food and a brownie had a baby 😂 The first time I used cashew butter (no almonds for me ☹️). The second time I used sunbutter. Between those two, I think the sunbutter worked a bit better, just in case someone else wondered about substitutions. As far as timing, the 23 minutes worked better for us-once cooled they held together better. Thank you SO SO MUCH for this recipe!
★★★★★
Nicole says
Hi Rachel! Oh I’m so so glad you’ve been enjoying this recipe! I’m currently finishing off a dish of them myself…. happens often around here. Thank you for your helpful review and feedback. It’s great to hear the timing and substitutions that worked best for you. Thank you for sharing!
★★★★★