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Delicious gluten free brownies cooling on a wire rack, ready to eat.

The BEST Fudgy Gluten-Free Brownies: Crackly Top & Delicious

Discover the secret to phenomenal gluten-free brownies with a truly fudgy texture and that coveted crackly top. This easy recipe uses a special blend of almond flour and tapioca starch to create irresistible, bakery-worthy treats that everyone will love, whether or not they're gluten-free.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 brownies
Course: Dessert
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 1/2 cup tapioca starch
  • 3/4 cup unsweetened cocoa powder, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup chocolate chips (optional)

Equipment

  • Large mixing bowl
  • Medium bowl
  • Whisk
  • Spatula
  • 9x13-inch baking pan
  • Parchment paper
  • Wire rack

Method
 

Prepare for Baking
  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. Lightly grease the parchment paper.
Combine Wet Ingredients
  1. In a large mixing bowl, combine the melted butter and granulated sugar. Whisk them together until well combined and smooth to help dissolve some of the sugar.
  2. Add the large eggs one at a time, whisking well after each addition. Continue whisking until the mixture becomes lighter in color and slightly thickened.
  3. Stir in the vanilla extract until it is fully incorporated.
Mix Dry Ingredients
  1. In a separate medium bowl, whisk together the almond flour, tapioca starch, sifted unsweetened cocoa powder, baking powder, and salt. Ensure there are no lumps.
Combine Wet and Dry
  1. Gradually add the dry ingredients to the wet ingredients. Mix on low speed, or gently fold by hand, until just combined. Stop mixing once no more streaks of dry flour are visible to prevent overmixing.
Add Chocolate Chips
  1. If using chocolate chips, gently fold them into the batter now, distributing them evenly.
Bake to Perfection
  1. Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula.
  2. Bake for 25-30 minutes. The edges should be set, but the center should still look slightly underbaked and jiggle a little. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
Cool Completely
  1. Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack.
  2. For the cleanest slices and best texture, chill the brownies in the refrigerator for at least an hour, or even overnight, before cutting.

Notes

For best results, use high-quality cocoa powder and remember that precise measurements are key in gluten-free baking. Chill your brownies completely before cutting for clean, neat slices and enhanced fudginess. Store in an airtight container at room temperature for 3-4 days or refrigerate for up to a week. They also freeze well for up to 2-3 months. Enjoy them plain, or elevate them with ice cream, fresh berries, or a dusting of powdered sugar.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.