18 Decadent Gluten Free Brownie Recipes Irresistible

Let’s face it, nothing beats the rich, chocolatey bliss of a perfect brownie—especially when it’s gluten-free and just as indulgent! Whether you’re catering to dietary needs or simply exploring delicious alternatives, our roundup of 18 Decadent Gluten-Free Brownie Recipes promises to satisfy every sweet tooth. Dive in and discover your next irresistible bake that no one will believe is gluten-free!

Fudgy Gluten Free Brownies

Unleash your inner baker with these fudgy gluten-free brownies that promise to be the star of your dessert table. Perfectly rich, decadently chocolatey, and irresistibly gooey—every bite is a celebration.

Ingredients

• 1 cup almond flour (trust me, it’s the secret to the perfect texture)
• 1/2 cup cocoa powder (go for the dark, unsweetened kind for depth)
• 1/2 cup coconut sugar (it caramelizes beautifully)
• 1/4 tsp sea salt (just a pinch to balance the sweetness)
• 1/2 cup melted coconut oil (extra virgin gives a subtle tropical hint)
• 2 large eggs (room temp eggs blend smoother)
• 1 tsp vanilla extract (pure, not imitation, for the best flavor)
• 1/2 cup dark chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, coconut sugar, and sea salt until no lumps remain.
3. Add melted coconut oil, eggs, and vanilla extract to the dry ingredients. Stir until just combined—overmixing leads to tough brownies.
4. Fold in dark chocolate chips, reserving a handful to sprinkle on top before baking.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle reserved chocolate chips over the batter.
6. Bake for 20-25 minutes. A toothpick inserted should come out with moist crumbs, not clean, to ensure fudginess.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—patience rewards you with perfect slices.

Enjoy these brownies warm for a molten center or chilled for a firmer bite. Either way, they’re a chocolate lover’s dream with a crackly top and dense, moist interior. Serve with a scoop of vanilla ice cream for an unbeatable duo.

Flourless Chocolate Brownies

Unleash your inner chocolatier with these decadent, flourless brownies—rich, fudgy, and impossibly easy. Perfect for gluten-free friends or anyone craving a deep chocolate hit.

Ingredients

• 1 cup unsalted butter (I swear by European-style for extra richness)
• 8 oz high-quality dark chocolate, chopped (70% cacao is my sweet spot)
• 1 1/4 cups granulated sugar (yes, it’s sweet, but trust me)
• 4 large eggs, room temp (they blend smoother, no joke)
• 1 tsp pure vanilla extract (the good stuff makes a difference)
• 1/2 cup unsweetened cocoa powder (dutch-processed for that deep flavor)
• 1/2 tsp salt (flaky sea salt if you’re feeling fancy)

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving overhang for easy removal.
2. Melt butter and chocolate together in a double boiler, stirring until smooth. Tip: No double boiler? Use a heatproof bowl over simmering water.
3. Whisk sugar into the chocolate mixture until fully combined. Let it cool slightly—about 5 minutes—so you don’t scramble the eggs.
4. Beat in eggs one at a time, then vanilla. Tip: Room temp eggs incorporate better, preventing a grainy texture.
5. Sift in cocoa powder and salt, folding gently until just mixed. Overmixing? Not today.
6. Pour batter into the prepared pan, smoothing the top. Bake for 25-30 minutes—until the edges are set but the center is slightly wobbly.
7. Cool completely in the pan before slicing. Tip: Chill for cleaner cuts, or embrace the gooeyness warm.

Gooey centers with crackly tops, these brownies are a chocolate lover’s dream. Serve with a sprinkle of flaky salt or a scoop of vanilla ice cream for that hot-cold contrast.

Almond Flour Brownies

Outrageously fudgy and gluten-free, these almond flour brownies are your next obsession. **Whip them up** in minutes for a decadent treat that doesn’t skimp on flavor or texture.

Ingredients

• 1 cup almond flour (blanched for a finer texture, trust me)
• 1/2 cup cocoa powder (Dutch-processed for that deep chocolate hit)
• 1/2 cup melted coconut oil (extra virgin gives a subtle tropical note)
• 3/4 cup maple syrup (the real deal, no substitutes for that rich sweetness)
• 2 large eggs (room temp blends smoother, no lumps)
• 1 tsp vanilla extract (splash more if you’re feeling fancy)
• 1/2 tsp salt (flaky sea salt elevates every bite)
• 1/2 cup dark chocolate chips (because more chocolate is always better)

Instructions

1. **Preheat** your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, **whisk together** almond flour, cocoa powder, and salt until no lumps remain.
3. **Add in** melted coconut oil, maple syrup, eggs, and vanilla extract. Stir until the batter is smooth and glossy.
4. **Fold in** chocolate chips, saving a handful to sprinkle on top before baking.
5. **Pour** the batter into the prepared pan, smoothing the top with a spatula. Sprinkle reserved chocolate chips over.
6. **Bake** for 20-25 minutes, until the edges are set but the center is still slightly soft. A toothpick should come out with moist crumbs, not clean.
7. **Cool** in the pan for 10 minutes, then lift out using the parchment overhang and cool completely on a wire rack.

Gooey, rich, and packed with chocolate, these brownies are a dream. **Serve them warm** with a scoop of vanilla ice cream for an unbeatable combo, or enjoy them straight from the pan—no judgment here.

Coconut Flour Brownies

Kick your chocolate cravings to the curb with these fudgy, gluten-free Coconut Flour Brownies. They’re dense, rich, and packed with flavor—no one will guess they’re grain-free!

Ingredients

• 1/2 cup coconut flour (sift it to avoid lumps!)
• 1/2 cup cocoa powder (I use dark for extra richness)
• 1/2 cup melted coconut oil (extra virgin gives a subtle tropical hint)
• 4 large eggs (room temp blends smoother)
• 3/4 cup maple syrup (the real deal, not pancake syrup)
• 1 tsp vanilla extract (splash more if you’re feeling fancy)
• 1/4 tsp salt (balances the sweetness perfectly)
• 1/2 cup dark chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
2. In a large bowl, whisk together coconut flour, cocoa powder, and salt until no lumps remain.
3. Add melted coconut oil, eggs, maple syrup, and vanilla extract to the dry ingredients. Stir until fully combined—tip: a silicone spatula works wonders here.
4. Fold in dark chocolate chips, saving a handful to sprinkle on top before baking.
5. Pour the batter into the prepared pan, smoothing the top with your spatula. Sprinkle reserved chocolate chips over the batter.
6. Bake for 20-25 minutes. Tip: The brownies are done when the edges pull away from the pan but the center is still slightly soft.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—tip: patience is key for clean slices.

Whip these up for a decadent treat that’s surprisingly simple. The texture? Think chewy meets fudgy with a crackly top. Serve warm with a scoop of vanilla ice cream for the ultimate indulgence.

Vegan Gluten Free Brownies

Zesty and zero guilt, these brownies are your next obsession. Packed with rich flavor and a fudgy center, they’re a game-changer for vegan and gluten-free treats.

Ingredients

• 1 cup almond flour – my kitchen staple for that perfect crumb.
• 1/2 cup cocoa powder – go for the dark, unsweetened kind for depth.
• 1/2 cup coconut sugar – it caramelizes beautifully, trust me.
• 1/4 cup maple syrup – the real deal, none of that pancake stuff.
• 1/4 cup coconut oil – melted but not hot, we’re not cooking the batter.
• 1 tsp vanilla extract – splash it in like you mean it.
• 1/2 tsp baking soda – the lift in every bite.
• 1/4 tsp salt – just a pinch to balance the sweet.
• 1/2 cup dairy-free chocolate chips – because more chocolate is always the answer.

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, coconut sugar, baking soda, and salt.
3. Add maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Stir until just combined.
4. Fold in dairy-free chocolate chips gently – overmixing is the enemy of fudgy brownies.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 20-25 minutes. A toothpick should come out with a few moist crumbs, not clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Gooey, decadent, and surprisingly wholesome, these brownies are a dream. Serve them warm with a scoop of vegan ice cream for the ultimate indulgence.

Paleo Gluten Free Brownies

Paleo gluten-free brownies are here to **crush** your cravings without the guilt. Packed with rich chocolate flavor, these bad boys are **easy** to whip up and even easier to devour.

Ingredients

• 1 cup almond flour (I swear by the fine-ground kind for that perfect texture)
• 1/2 cup cocoa powder (the darker, the better—go for that intense chocolate hit)
• 1/2 cup coconut sugar (it’s my sweetener of choice for a subtle caramel note)
• 1/4 cup coconut oil, melted (extra virgin gives it a slight tropical vibe)
• 3 large eggs (room temp eggs blend smoother, trust me)
• 1 tsp vanilla extract (splash in a bit extra if you’re feeling fancy)
• 1/2 tsp baking soda (the lift you need for that fudgy center)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup dark chocolate chips (because more chocolate is always the answer)

Instructions

1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, coconut sugar, baking soda, and salt until no lumps remain.
3. Add melted coconut oil, eggs, and vanilla extract to the dry ingredients. Stir until just combined—overmixing is the enemy of fudgy brownies.
4. Fold in dark chocolate chips, saving a handful to sprinkle on top for that Instagram-worthy finish.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle reserved chocolate chips over the batter.
6. Bake for 20-25 minutes. A toothpick should come out with a few moist crumbs—this means they’re perfectly gooey inside.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (if you can wait that long).

Expect a **crisp** top giving way to a **fudgy** middle, with pockets of melted chocolate in every bite. Serve warm with a scoop of coconut milk ice cream for the ultimate paleo dessert experience.

Double Chocolate Gluten Free Brownies

Fudge meets fantasy in these Double Chocolate Gluten Free Brownies—decadent, dense, and downright irresistible. Perfect for when you need a chocolate fix, stat.

Ingredients

• 1 cup almond flour (trust me, it’s the secret to moisture)
• 1/2 cup cocoa powder (go Dutch-process for extra richness)
• 1/2 tsp baking powder (the lift you didn’t know you needed)
• 1/4 tsp salt (balances the sweetness like a dream)
• 2 large eggs (room temp, please—they blend better)
• 1/2 cup coconut sugar (for a caramel-like depth)
• 1/3 cup melted coconut oil (extra virgin is my hero)
• 1 tsp vanilla extract (the good stuff, no imitations)
• 1/2 cup dark chocolate chips (because more is more)

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8-inch square pan with parchment paper—trust me, it’s a lifesaver.
2. In a bowl, whisk together almond flour, cocoa powder, baking powder, and salt. No lumps allowed.
3. In another bowl, beat eggs, coconut sugar, coconut oil, and vanilla until smooth. Tip: A hand mixer here saves time and arm ache.
4. Gradually fold dry ingredients into wet. Mix just until combined—overmixing is the enemy of fudgy brownies.
5. Stir in chocolate chips. Save a handful for sprinkling on top because presentation matters.
6. Pour batter into the prepared pan. Smooth the top with a spatula, then sprinkle reserved chocolate chips.
7. Bake for 20-25 minutes. A toothpick should come out with moist crumbs, not clean. Tip: Underbake slightly for that gooey center.
8. Cool in pan for 10 minutes, then transfer to a wire rack. Tip: Resist cutting immediately—they need to set.

Every bite is a chocolate lover’s dream—crispy edges, fudgy middle, and melty chips. Serve warm with a scoop of vanilla ice cream for the ultimate contrast.

Peanut Butter Swirl Gluten Free Brownies

Make these peanut butter swirl gluten-free brownies your next baking project. They’re fudgy, rich, and have that perfect swirl we all crave.

Ingredients

• 1 cup almond flour – my gluten-free hero for that perfect crumb.
• 1/2 cup cocoa powder – go for the dark, unsweetened kind for depth.
• 1/2 cup coconut sugar – it caramelizes beautifully, trust me.
• 1/4 tsp sea salt – just a pinch to balance the sweetness.
• 1/2 cup melted coconut oil – extra virgin gives a subtle tropical hint.
• 2 large eggs – room temp blends smoother, no lumps.
• 1 tsp vanilla extract – the good stuff, pure and potent.
• 1/2 cup creamy peanut butter – skip the natural kind here, we need it smooth.

Instructions

1. Preheat your oven to 350°F. Line an 8×8 inch pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, whisk together almond flour, cocoa powder, coconut sugar, and sea salt until no lumps remain.
3. Pour in melted coconut oil, eggs, and vanilla extract. Stir until the batter is shiny and thick.
4. Spread the batter into the prepared pan, smoothing the top with a spatula.
5. Drop spoonfuls of peanut butter over the batter. Use a knife to swirl it into the batter for that iconic marbled look.
6. Bake for 20-25 minutes. The edges should be set, but the center slightly soft for that fudgy texture.
7. Let cool in the pan for 10 minutes, then lift out using the parchment overhang. Cool completely before slicing.

These brownies are a dream – crackly on top, fudgy in the middle, with peanut butter swirls that make every bite exciting. Serve them slightly warm with a scoop of vanilla ice cream for the ultimate indulgence.

Salt Caramel Gluten Free Brownies

Salt these bad boys up with a gooey caramel twist—gluten-free never tasted so indulgent. Perfect for when you need a quick fix that feels fancy.

Ingredients

• 1 cup almond flour (trust me, it’s the best for texture)
• 1/2 cup cocoa powder (the darker, the better)
• 1/2 tsp sea salt (flaky for that extra crunch)
• 1/2 cup coconut sugar (it caramelizes like a dream)
• 1/4 cup melted coconut oil (extra virgin gives a subtle flavor)
• 2 large eggs (room temp blends smoother)
• 1 tsp vanilla extract (pure, not imitation)
• 1/2 cup salted caramel sauce (homemade or store-bought, no judgment)

Instructions

1. Preheat your oven to 350°F and line an 8×8 pan with parchment paper.
2. Whisk almond flour, cocoa powder, and sea salt in a large bowl.
3. In another bowl, mix coconut sugar, melted coconut oil, eggs, and vanilla until smooth.
4. Combine wet and dry ingredients, stirring just until mixed—overmixing is the enemy.
5. Pour half the batter into the pan, drizzle with 1/4 cup caramel sauce, then top with remaining batter.
6. Swirl the top with the rest of the caramel sauce using a knife for that Instagram-worthy finish.
7. Bake for 20-25 minutes until the edges pull away from the pan but the center is still fudgy.
8. Cool completely before slicing—patience pays off with clean cuts.

Melt-in-your-mouth fudgy with a salty-sweet punch. Serve warm with a scoop of vanilla ice cream for the ultimate contrast.

Mint Chocolate Gluten Free Brownies

Let’s dive into these fudgy, gluten-free brownies that pack a refreshing mint punch with every bite. Perfect for those who crave something sweet yet sophisticated.

Ingredients

• 1 cup almond flour – because it’s the gluten-free champ that doesn’t skimp on texture.
• 1/2 cup cocoa powder – go for the dark, unsweetened kind to balance the sweetness.
• 1/2 cup coconut sugar – my sweetener of choice for a subtle caramel hint.
• 1/4 tsp salt – just a pinch to make the chocolate pop.
• 1/2 cup melted coconut oil – extra virgin keeps it rich and dairy-free.
• 2 large eggs – room temp, please, for that perfect mix.
• 1 tsp peppermint extract – the secret to that cool, refreshing kick.
• 1/2 cup dark chocolate chips – because more chocolate is always the answer.

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, coconut sugar, and salt until no lumps remain.
3. Add melted coconut oil, eggs, and peppermint extract to the dry ingredients. Mix until just combined – overmixing is the enemy of fudgy brownies.
4. Fold in dark chocolate chips, saving a handful to sprinkle on top before baking.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle reserved chocolate chips over the batter.
6. Bake for 20-25 minutes, until the edges are set but the center is still slightly soft. A toothpick should come out with moist crumbs.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

These brownies are a dream – crackly on top, fudgy in the middle, with a cool minty finish. Try serving them slightly warmed with a scoop of vanilla ice cream for the ultimate indulgence.

Espresso Gluten Free Brownies

Make your mornings unforgettable with these espresso gluten-free brownies—rich, fudgy, and packed with a caffeine kick that’s just right.

Ingredients

• 1 cup almond flour (I swear by the fine-ground kind for that perfect texture)
• 1/2 cup cocoa powder (the darker, the better for a deep chocolate flavor)
• 1/2 cup coconut sugar (it’s my secret for a slightly caramelized top)
• 1/4 tsp salt (a pinch to balance the sweetness)
• 1/2 cup melted coconut oil (extra virgin gives a subtle tropical hint)
• 2 large eggs (room temp eggs blend smoother, trust me)
• 1 tbsp instant espresso powder (for that bold coffee punch)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1/2 cup dark chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, coconut sugar, and salt until no lumps remain.
3. Add melted coconut oil, eggs, espresso powder, and vanilla extract to the dry ingredients. Mix until just combined—overmixing leads to tough brownies.
4. Fold in dark chocolate chips, saving a handful to sprinkle on top before baking.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle reserved chocolate chips over the batter.
6. Bake for 20-25 minutes, until the edges are set but the center is still slightly soft. A toothpick should come out with moist crumbs.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—patience rewards you with the perfect texture.

Enjoy these brownies warm for a gooey center or chilled for a firmer bite. Either way, the espresso-chocolate combo is a match made in heaven. Try serving with a dollop of coconut whipped cream for an extra indulgent treat.

Walnut Gluten Free Brownies

Ready to dive into the world of guilt-free indulgence? These walnut gluten-free brownies are your ticket to a decadent, chewy delight that doesn’t skimp on flavor or texture.

Ingredients

• 1 cup almond flour (I swear by the fine-ground variety for that perfect crumb)
• 1/2 cup cocoa powder (go for the dark, unsweetened kind to really amp up the richness)
• 1/2 cup coconut sugar (it’s my secret for a deeper flavor profile)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup melted coconut oil (extra virgin is my go-to for its subtle sweetness)
• 2 large eggs (I prefer room temp eggs here for smoother mixing)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 cup chopped walnuts (because crunch is everything)

Instructions

1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, coconut sugar, and salt until no lumps remain.
3. Add melted coconut oil, eggs, and vanilla extract to the dry ingredients. Stir until the batter is smooth and shiny.
4. Fold in chopped walnuts gently, saving a handful for topping.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle reserved walnuts on top.
6. Bake for 20-25 minutes, until the edges pull away from the pan but the center is still slightly soft.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Unbelievably fudgy with a crackly top, these brownies are a dream. Serve them warm with a scoop of vanilla ice cream for an extra touch of heaven.

Raspberry Swirl Gluten Free Brownies

Kick off your baking session with these Raspberry Swirl Gluten Free Brownies—**bold**, **fudgy**, and **unapologetically berry-packed**. Perfect for when you crave something sweet but still want to keep it gluten-free.

Ingredients

• 1 cup almond flour (my gluten-free hero for that perfect crumb)
• 1/2 cup cocoa powder (the darker, the better—I’m a fan of Dutch-processed)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup coconut oil, melted (extra virgin gives a subtle tropical hint)
• 3/4 cup maple syrup (the real deal, no substitutes for that deep flavor)
• 2 large eggs (room temp eggs blend smoother, trust me)
• 1 tsp vanilla extract (splash it in for that aromatic kick)
• 1/2 cup fresh raspberries (plus extra for that Instagram-worthy top swirl)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square pan with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, and salt until no lumps remain.
3. Add melted coconut oil, maple syrup, eggs, and vanilla extract to the dry ingredients. Mix until just combined—**overmixing is the enemy of fudgy brownies**.
4. Gently fold in the raspberries, saving a few for the top.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Drop the remaining raspberries on top and use a knife to swirl them into the batter for that marbled effect.
7. Bake for 25-30 minutes. **The key? A toothpick should come out with a few moist crumbs—not clean, not wet.**
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Fresh out of the oven, these brownies are a **gooey, berry-studded dream**. Serve them warm with a scoop of vanilla ice cream for the ultimate contrast, or enjoy them as is for a guilt-free treat that doesn’t skimp on flavor.

White Chocolate Macadamia Gluten Free Brownies

Now, let’s dive into these decadent squares that blend the nutty crunch of macadamias with the creamy sweetness of white chocolate—all gluten-free!

Ingredients

• 1 cup almond flour (for that perfect, dense texture)
• 1/2 cup cocoa powder (I swear by Dutch-process for a deeper flavor)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup unsalted butter (melted, because it mixes better)
• 3/4 cup white chocolate chips (save a handful for topping)
• 2 large eggs (room temp, they bind everything beautifully)
• 1/2 cup macadamia nuts (chopped, for that irresistible crunch)
• 1 tsp vanilla extract (the good stuff, it makes a difference)

Instructions

1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, and salt.
3. Stir in melted butter until the mixture is smooth and glossy.
4. Add eggs one at a time, mixing well after each addition.
5. Fold in white chocolate chips and macadamia nuts, reserving some for the top.
6. Pour the batter into the prepared pan and sprinkle with reserved chips and nuts.
7. Bake for 25 minutes, or until the edges pull away from the pan.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Zero regrets with these brownies—they’re fudgy, rich, and packed with texture. Serve them warm with a scoop of vanilla ice cream for the ultimate indulgence.

Pumpkin Spice Gluten Free Brownies

Pumpkin spice isn’t just for lattes anymore—whip up these gluten-free brownies and watch them disappear faster than your last TikTok video.

Ingredients

• 1 cup almond flour (trust me, it’s the secret to the perfect chew)
• 1/2 cup cocoa powder (the darker, the better for that rich flavor)
• 1/2 cup pumpkin puree (not pie filling—keep it pure)
• 1/4 cup maple syrup (the real deal, none of that pancake stuff)
• 2 eggs (room temp blends smoother, just saying)
• 1 tsp pumpkin spice (go ahead, add an extra pinch if you’re feeling festive)
• 1/2 tsp baking soda (the lift in every bite)
• 1/4 tsp salt (balances the sweetness like a pro)
• 1/2 cup dark chocolate chips (because more chocolate is always the answer)

Instructions

1. Preheat your oven to 350°F—no guessing, just set it and forget it.
2. Grab a bowl and mix almond flour, cocoa powder, baking soda, and salt like you mean it.
3. In another bowl, whisk eggs, pumpkin puree, maple syrup, and pumpkin spice until it’s smoother than your morning latte.
4. Combine wet and dry ingredients with a spatula—fold gently to keep those brownies tender.
5. Stir in chocolate chips because, well, chocolate.
6. Pour into a lined 8×8 pan and spread evenly—no lumps allowed.
7. Bake for 25 minutes. Tip: Do the toothpick test; it should come out with a few crumbs, not clean.
8. Cool for 10 minutes in the pan, then transfer to a rack. Tip: Resist cutting too soon—they set as they cool.
9. Slice into squares and serve. Tip: Warm them slightly and top with a scoop of vanilla ice cream for next-level goodness.

Crave-worthy with a fudgy center and crackly top, these brownies are your new go-to. Serve them at your next game night or pack as a sweet surprise in lunchboxes—either way, they’re a win.

Zucchini Gluten Free Brownies

Yes, you heard it right—brownies that are both gluten-free and packed with zucchini! These aren’t just healthy; they’re irresistibly fudgy and moist. Perfect for sneaking in veggies without the guilt.

Ingredients

• 1 cup almond flour (I swear by this for the perfect texture)
• 1/2 cup cocoa powder (the darker, the better for that rich flavor)
• 1/2 tsp baking soda (freshness is key here)
• 1/4 tsp salt (a pinch more if you’re into that sweet-salty vibe)
• 2 large eggs (room temp eggs blend smoother, trust me)
• 1/2 cup maple syrup (the real deal, none of that fake stuff)
• 1/4 cup coconut oil (melted, but let it cool a bit)
• 1 tsp vanilla extract (splurge on the good vanilla)
• 1 1/2 cups grated zucchini (squeeze out the excess water, no one likes soggy brownies)
• 1/2 cup dark chocolate chips (because more chocolate is always the answer)

Instructions

1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat the eggs, then mix in maple syrup, coconut oil, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry until just combined—overmixing is the enemy of fluffy brownies.
5. Gently stir in the grated zucchini and chocolate chips.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes. A toothpick should come out mostly clean, but a few crumbs are okay for fudgy brownies.
8. Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Get ready for brownies that are moist, rich, and have the perfect amount of chew. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Avocado Gluten Free Brownies

Viral on every health food page, these Avocado Gluten Free Brownies are your guilt-free ticket to chocolate heaven. Packed with nutrients and flavor, they’re a game-changer for dessert lovers.

Ingredients

• 1 cup mashed avocado (about 2 medium, go for the Hass variety—they’re creamier)
• 1/2 cup almond flour (I swear by Bob’s Red Mill for consistency)
• 1/2 cup cocoa powder (dark and unsweetened, because we’re keeping it rich)
• 1/2 cup maple syrup (the real deal, none of that pancake syrup stuff)
• 2 eggs (room temp, they blend smoother)
• 1 tsp vanilla extract (splash a little extra if you’re feeling fancy)
• 1/2 tsp baking soda (freshness matters—check the date)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup dark chocolate chips (because more chocolate is always the answer)

Instructions

1. Preheat your oven to 350°F. Line an 8×8 baking pan with parchment paper—trust me, it’s a lifesaver for cleanup.
2. In a large bowl, mash the avocado until smooth. No lumps allowed here for that perfect fudgy texture.
3. Add eggs, maple syrup, and vanilla extract to the avocado. Whisk until fully combined. Pro tip: Use a hand mixer for 30 seconds to make it extra smooth.
4. Sift in almond flour, cocoa powder, baking soda, and salt. Fold gently to avoid overmixing—this keeps the brownies tender.
5. Stir in the chocolate chips, saving a handful to sprinkle on top for that Instagram-worthy finish.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25 minutes. They’re done when the edges pull away slightly but the center is still soft.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack. Patience is key—they firm up as they cool.

Here’s the deal: these brownies are fudgy, rich, and have a subtle avocado creaminess that’s downright addictive. Serve them warm with a scoop of coconut milk ice cream for the ultimate dairy-free dessert experience.

Sweet Potato Gluten Free Brownies

Forget everything you know about brownies—these sweet potato gluten-free versions are a game-changer. Packed with flavor and foolproof to make, they’re your new go-to dessert.

Ingredients

• 1 cup mashed sweet potato (roast it yourself for extra sweetness)
• 1/2 cup almond flour (for that perfect, dense texture)
• 1/3 cup cocoa powder (the darker, the better)
• 1/2 cup maple syrup (pure, because why not?)
• 2 eggs (room temp blends smoother)
• 1/4 cup coconut oil (melted, but let it cool a bit)
• 1 tsp vanilla extract (the real deal, please)
• 1/2 tsp baking powder (aluminum-free works best)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, whisk together the mashed sweet potato, eggs, maple syrup, and vanilla extract until smooth.
3. Tip: Use a fork to mash the sweet potato while it’s still warm for easier blending.
4. Add the almond flour, cocoa powder, baking powder, and salt to the wet ingredients. Stir until just combined.
5. Tip: Sift the cocoa powder to avoid lumps for a smoother batter.
6. Pour the melted coconut oil into the batter and mix well.
7. Tip: Let the coconut oil cool slightly to avoid cooking the eggs.
8. Transfer the batter to the prepared pan and spread evenly.
9. Bake for 25-30 minutes, or until a toothpick comes out mostly clean.
10. Let the brownies cool in the pan for 10 minutes before slicing.

Serve these brownies slightly warm for a gooey center, or chill them for a fudgier texture. Either way, they’re a decadent treat that’s surprisingly wholesome.

Conclusion

Zesty, rich, and utterly delicious, these 18 gluten-free brownie recipes promise to satisfy any sweet tooth without compromise. Whether you’re gluten-sensitive or simply exploring healthier dessert options, there’s a brownie here to delight. We’d love to hear which recipe becomes your go-to—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy baking!

Bella Bacinos