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Gluten Free Brownies

20 Gluten Free Desserts Everyone Will Love: Flourless Brownies & More

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 1x


This gluten free brownies recipe is everything: thick, chewy, rich, fudgy and absolutely irresistible! No one will guess they’re flourless.


  • 3 eggs 
  • 1 cup granulated sugar
  • 4 tablespoons unsalted butter, melted*
  • 1/3 cup vegetable oil or neutral oil
  • 1 teaspoon vanilla extract
  • 3/4 cup cocoa powder
  • 1/2 cup almond flour (not meal)
  • 1/2 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1/4 teaspoon kosher salt
  • 1 cup semisweet chocolate chips


  1. Preheat the oven to 350 degrees Fahrenheit. Grease a metal 9-inch square baking pan. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan.
  2. Whisk the eggs, then whisk in the sugar, melted butter, oil and vanilla extract. Use a spatula to stir in the cocoa powder. Then stir in the almond flour, baking soda, cornstarch, and kosher salt and stir to combine into a smooth batter.
  3. Fold in the chocolate chips.
  4. Pour the batter into the prepared pan and spread it into an even layer with a spatula. 
  5. Bake for 28 to 30 minutes, until the center of the pan is set and a toothpick inserted has some clinging moist crumbs**. Allow to cool to room temperature before slicing into pieces, about 1 hour. Store in a sealed container at room temperature for 3 to 4 days, or refrigerated for 1 week (allow to come to room temperature before eating). 


*For dairy-free, substitute vegan butter.

**When you insert a toothpick, it will likely hit a chocolate chip which may makes it look like the batter isn’t done yet. Try again or go with your gut! You won’t want to overbake these.

  • Category: Dessert
  • Method: Baked
  • Cuisine: Sweets
  • Diet: Gluten Free