Flourless Chocolate Brownies (Gluten Free)

If you’re craving an indulgent treat, look no further than these Flourless Chocolate Brownies. The combination of rich dark chocolate and smooth butter creates a fudgy, melt-in-your-mouth texture that’s complemented by the nutty flavour of almond meal.

Why you’ll love my Flourless Chocolate Brownies

These brownies are suitable for people with gluten sensitivities or celiac disease, as they don’t contain wheat flour.

Almond Meal is a good source of healthy fats, protein, and fibre, making it a more nutrient-dense alternative to traditional flour. Almonds also provide vitamin E and magnesium.

These flourless brownies stay incredibly fudgy, no matter what. Unlike traditional brownies made with flour, they’re almost impossible to over bake—so you never have to worry about losing that rich texture.

What goes in my Flourless Chocolate Brownies?

Almond meal – This is finely ground raw almonds, used instead of flour to give the brownies a rich, nutty flavour. It also makes them extra moist and naturally gluten-free. You can find it in the baking aisle of most supermarkets.

To make your own, just blend whole, raw, unsalted almonds until they become a fine powder.

Rice flour – Made from ground rice, this helps give the brownies structure since almond meal alone can make them too soft. Most supermarkets carry it now.

Chocolate – Use baking chocolate chips from the supermarket’s baking section, not regular eating chocolate.

Butter – No need to soften it; it gets melted with the chocolate.

Large eggs

Sugar – I go for brown sugar for a slight caramel-like flavour, but white sugar works too.

Vanilla – Vanilla extract has a better taste than imitation vanilla.

Salt – A little salt enhances all the flavours without making the brownies salty.

How to make Flourless Chocolate Brownies

Melt Chocolate & Butter – In a heatproof bowl, microwave chocolate and butter in 30-second bursts, stirring in between, until smooth and fully melted. Let it cool for 5 minutes.

Mix Wet Ingredients – Stir in vanilla and sugar, then crack the eggs directly into the bowl and mix until fully combined.

Incorporate Dry Ingredients – Add almond meal and rice flour, stirring well until the batter is smooth and even.

Pour & Swirl – Spread the batter into the prepared pan. Add dollops of peanut butter over the top and use a knife to swirl it through the batter for a marbled effect.

Bake – Bake for 30 minutes, or until the brownies are slightly puffed and a toothpick inserted in the centre comes out moist but clean.

Cool & Set – Let the brownies cool in the pan for at least 45 minutes before removing. For the best texture, refrigerate them—this enhances their fudgy consistency, making them easier to slice.

Storage

Keep the brownies in an airtight container in the fridge for up to 5 days.

Macro Breakdown Per Slice (10 servings):

Calories: 203 calories

Fat: 20g

Protein: 4g

Carbs: 20g

The breakdown provided is an estimate based on standard ingredient values and serving sizes. Actual values may vary depending on specific ingredient brands, portion sizes, and preparation methods.