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Fudgy Gluten-Free Brownies

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A rich and moist gluten-free brownie recipe featuring a blend of almond and coconut flours, melted dark chocolate, and a hint of espresso powder for deep chocolate flavor.

Ingredients

Scale
  • 1 cup (120g) almond flour, finely ground
  • 2 tablespoons (15g) coconut flour
  • 3/4 cup (65g) unsweetened cocoa powder, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 oz (115g) dark chocolate, chopped and melted
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 3 large eggs, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon espresso powder (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
  2. In a medium bowl, whisk together almond flour, coconut flour, sifted cocoa powder, baking powder, and salt.
  3. In a microwave-safe bowl, melt the chopped dark chocolate and butter in 20-second bursts, stirring between each until fully melted and glossy. Let cool slightly.
  4. In a large bowl, whisk granulated sugar and eggs until pale and slightly thickened, about 2 minutes by hand. Stir in vanilla extract and espresso powder if using.
  5. Slowly fold the cooled chocolate and butter mixture into the egg mixture gently to keep the batter fudgy.
  6. Add the dry ingredients in two batches, folding gently until just combined. If the batter is too stiff, add a splash of almond milk to loosen it slightly.
  7. Transfer the batter to the prepared pan and spread evenly, smoothing the top and running the spatula through the batter to remove air bubbles.
  8. Bake for 25-28 minutes, checking at 25 minutes with a toothpick inserted near the center. It should come out with a few moist crumbs but no wet batter.
  9. Cool completely on a cooling rack before lifting out using the parchment paper overhang and cutting into 16 squares.

Notes

Use room temperature eggs for better mixing. Avoid overmixing to keep brownies fudgy. Measure flours accurately by spooning and leveling. Start checking for doneness early to avoid dryness. Use good quality dark chocolate. Espresso powder deepens chocolate flavor without tasting like coffee. Let brownies cool completely before cutting for best texture.

Nutrition

Keywords: gluten-free brownies, fudgy brownies, gluten-free dessert, almond flour brownies, coconut flour brownies, chocolate brownies, easy brownies, moist brownies

Find it online: https://cheerycrisp.com/fudgy-gluten-free-brownies-recipe-easy-moist-rich-texture-guide/