A tower of gluten-free chocolate fudge brownies with a sprinkle of icing sugar
Gluten-Free Brownies – a good start to gluten-free baking!

Brownies are very forgiving in the gluten-free kitchen. They don’t need to rise, stick together to form a shape nor require that much flour. If you are new to baking, this recipe is a good start as it also doesn’t require any special binders such as xanthan gum. The eggs do all the binding in this recipe.

Several brownie portions stacked on a serving platter
How to make perfect brownies
  1. Source a good quality dark chocolate with at least 70% cocoa content.
  2. Don’t over-mix when folding the flour into the chocolate & egg mixture. Stop as soon as the last strands of flour disappear while folding.
  3. Don’t overcook your brownie. It may take a few attempts to get to know your oven temperature and master the perfect timing for gooey, fudgy, just-right brownies. There is nothing worse than a brownie brick!
Several brownie portions stacked on a serving platter
A tower of gluten-free chocolate fudge brownies with a sprinkle of icing sugar

Gluten-Free Fudge Brownies

by Sandra, Fun Without Gluten
These chocolate brownies are fudgy and rich to have on their own or warmed up with a big scoop of vanilla ice cream. No special binders or baking powders are needed in this recipe, as the eggs do the binding here.
5 from 3 votes
Prep Time 20 minutes
Cook Time 40 minutes
Chocolate cooling down time 10 minutes
Total Time 1 hour 10 minutes
Course baking, Dessert, Kids' Snacks
Cuisine American
Servings 16 large portions


  • 250 g unsalted butter, cut into small pieces
  • 300 g good-quality dark chocolate with 70% cocoa content
  • 300 g caster sugar
  • 200 g brown sugar
  • 5 eggs
  • 1 tsp vanilla essence
  • 150 g store-bought or homemade gluten-free plain flour
  • 200 g almond meal (store-bought or process finely 200g whole almonds unpeeled)


Preparing the brownie mix

  • Melt the butter and chocolate in a bowl over some simmering water. Leave to melt without stirring until the end. Remove from the stove to cool down slightly for 10 mins.
  • Beat the eggs with the sugars, until it turns pale and creamy.
  • Add the vanilla essence. Beat briefly.
  • Slowly pour the chocolate mixture while the egg mixture is mixing.
  • Mix the plain flour and almond meal in another bowl. Fold this gently into the chocolate & egg mixture, until just incorporated. Avoid over-mixing.
  • Line a square cake tin with 2 pieces of baking paper, slightly overlapping the sides as shown in the photo.
    Line a square baking tin with baking paper for the cheesecake brownies to bake in.
  • Pour the brownie batter into the lined baking tin and smooth the mixture out towards the corners and sides of the pan.
    Pour half of the brownie mixture into the baking tin


  • Preheat the oven to 180°C/350°F.
  • Bake the brownies for 30 mins.
  • Turn down the oven to 170°C/325°F and bake for a further 10 mins.
  • Test to see if it is ready by inserting a toothpick into the centre of the brownies. It should come out slightly sticky and feel firm to the touch. There should be a nice crackled appearance on the top of the brownies. Don’t worry if the edges look slightly over-cooked, this is normal and can be cut away later.
  • Allow to cool for 20 mins in the tin before lifting the overlapping baking paper and transferring it to a wire rack or wooden board.
  • Once cool to the touch, slice the brownies into equal portions.
    Several brownie portions stacked on a serving platter


  • Keeps for 3 days in an airtight tin either at room temperature or chilled (especially during warm weather)
  • Suitable to freeze. Separate each brownie with a small piece of baking paper to prevent them from sticking together
The list of add-ins is endless in brownies. Add either chopped or whole nuts, tiny marshmallows, dried cranberries, white chocolate chunks, shredded coconut or dates, just to name a few.
Keyword gluten-free baking, gluten-free brownies, gluten-free chocolate fudge brownies
Tried this recipe?Let us know how it was!
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For a more indulgent brownie, head to my recipe for Cheesecake Brownies

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