These gluten free chewy dark chocolate brownies have a rich chocolate flavor, and super chewy edges. No cocoa here, just smooth melted chocolate. They are easily made dairy free too!
I know, I already have the best gluten free fudgy brownie recipe already posted on Flippin’ Delicious. I still believe they are the best fudgy brownies, but there is a little room for another recipe in the spotlight.
When I first baked that pan of fudgy brownies, I was won over. It is an easy, cocoa powder based recipe. I am a big fudgy brownie fan, but my husband (a huge brownie and mac n cheese snob) turned his nose up at them. He couldn’t tell me what he didn’t like about them, other than they didn’t taste like they came from a box. (I know, weird set of standards. With him, it has to taste just like the boxed processed version.)
So I continued to search for the perfect brownie recipe for my picky husband. I created a secret board on pinterest titled “The Search for the Secret Brownie” and I kept baking!
When I ran my own gluten free baking company 3 summers ago, I tested several recipes, making tons of tweaks, and THIS recipe. THIS RECIPE. is the one that finally satisfied my husband.
It is also my sister’s favorite recipe. For quite awhile she would always request these brownies whenever we had a family gathering.
And then I included the recipe in my cookbook, The Essential Gluten Free Cookie Guide.
Now whenever I have a brownie craving, it is hard to choose between my best gluten free fudgy brownies OR these super chewy gluten free dark chocolate brownies.
I love that all of the chocolate comes from melted chocolate, making these brownies super rich. As long as you use dairy free chocolate the brownies are dairy free (and no one would ever guess!)
As the brownies bake they get that perfect flaky top. The huge chocolate chunks are just a bonus!
This recipe does use almond flour (sorry all of my nut-allergic friends!) The almond flour really contributes to the chewy texture. I do not know of a good substitute, so if you have to skip almonds I would suggest trying my other brownie recipe instead of trying to adapt this one.
I buy my gluten free almond flour on amazon.
This recipe does work well with egg substitutes (I always use a flax egg.) I adapted the brownies I used in my gluten free vegan brownie ice cream cake from this recipe.
These brownies they are just a bit fudgy too. I always under-bake mine a bit because I love that fudgy bite so much! However they are not nearly as fudgy as my other gluten free brownie recipe, so if you tried it and it was too fudgy for you, I bet you’ll love these chewy dark chocolate brownies.
Now it is up to you to decide, which brownie is perfect? Bake them both and tell me 🙂 (I am not responsible for weight gain from eating 2 pans of brownies.)
- 5 oz semi-sweet or bitter-sweet chocolate (approx ¾ cup) (use dairy free chocolate to make the brownies dairy free)
- ¼ cup oil (vegetable, coconut, whatever your baking oil of choice is)
- 2.5 oz gluten free almond flour (approx ¾ cup)
- 1.25 oz my gluten free flour blend (approx ¼ cup measured using a spoon to fill the cup and then leveling it off)
- 6 oz white sugar (3/4 cup)
- ½ teaspoon salt
- 2 eggs (or egg substitute equivalent to 2 eggs)
- 2 oz (approx ¼ cup) chocolate chunks or chips (dairy free, if necessary)
- Preheat the oven to 350F. Line a 8x8 inch baking pan with parchment paper or lightly grease it.
- Place the 5 oz of chocolate and the oil in a microwave safe bowl, and heat in 30 second increments until smooth. (alternatively melt over low heat in a sauce pan.)
- Let cool slightly, then stir in the sugar.
- Stir in the almond flour, gluten free flour, and salt.
- Add the eggs one at a time, stirring until thoroughly combined after each addition.
- Stir in the remaining chocolate chunks or chips (I like to save ⅓ of them to sprinkle on the top.)
- Spread the batter in the prepared pan and bake for approx 30 minutes, or until a toothpick inserted near the center comes out with just crumbs (and no liquid brownie batter.)
- Let cool before cutting, if you can wait!
Now I want brownies. These look AMAZING!!! Yum! I’m going to have to make some soon.
Thanks Emily!
Wow Brianna! These cookies look amazing. So fudgey, rich and decadent!
Thank you!
OH. MY. GOODNESS! I am totally making these today 🙂
I hope that you enjoyed them!
These look absolutely perfect! And I have all the ingredients on hand too… Must be a sign. 😉
These look like perfection!
They look divine, Brianna! Can’t wait to try!
~jules
Thanks Jules!
I can tell just by looking at the color of the center of these that they’re PERFECT! I always screw up brownies, so you’ll just have to send me a batch!
I used to mess brownies up, but that was before I had a really good recipe. I think you can pull these off perfectly! (the secret is to always underbake instead of overbake. )
These look great!! Thank you so much for sharing!
Thank you!
These look absolutely fabulous!
Thank you Lane & Holly!
These look absolutely fabulous!
Looks great!
Thanks Megan!
What egg substitute do you recommend? I’ve tried so many and I feel they’re the clincher in the brownie texture. I’ve never found one vegan brownie recipe that has the right texture and I’ve tried so many!! It’s my holy grail.
My go to is a flax egg. I use 1 tbs flax meal and 3 tbs warm water, mix and let sit for 5 minutes. I have made this recipe and got pretty similar results with the flax egg. I made a few other changes to it too, though. The vegan version is in my Gluten Free Vegan Brownie Ice Cream Cake.
Hope that helps!