If you love brownies but are restricted in terms of gluten you might want to try this delicious gluten free brownies recipe. It’s easy to make and so good!

Gluten free brownies

Gluten free brownies

Who doesn’t love brownies? I know I am particularly fond of the texture of brownies. The best ones: in my opinion are the ones that have a crunchy topping and a fudgy inside. Now I had tried to make these gluten free before but never succeeded. Until now.

Perfect texture

You’ve gotta try it to believe it. The making of these brownies cannot be more straight forward. It really is quite simple and you’ll definitely make every one happy. Not just your gluten free friends. Trust me. I made this during a photoshoot and my friend, who is not gluten free, thought they were the best brownies ever.

If you’re more into a cake like brownies you can try these vanilla and chocolate brownies which are equally delicious but with a different texture.

No more flour

There is another bonus in making these gluten free brownies as there is no more flour to be found in any of the stores here in the Netherlands. It seems that the entire nation has gone crazy with baking, now that we’re all more at home than ever before.

And since these don’t require any flour it should be possible to get the necessary ingredients without too much hassle.


One thing I have to mention on these gluten free brownies is that they are much more crumbly than an average brownie. Which is even more so when they come straight out of the oven. The do become a bit firmer when they cool down, but something to be aware of when you’ve baked them. Just eat them with a small plate under neath to prevent a mess on your floor! 🙂

Happy Easter!

They’ll do quite well on the Easter brunch table or really any occassion you can think of and it is all about celebrating small things these days!

What goes into the gluten free brownies?

  • eggs
  • coconut sugar. You can replace the coconut sugar for regular sugar if you prefer)
  • almond flour. If you have a nut allergy you can try making these with chufa or tigernut flour if you want. The flavor will be different though.
  • coconut flour
  • cacao. I use raw cacao here. But regular cacao is fine too.
  • orange juice. Can be replaced by apple juice
  • vanilla extract
  • walnuts. Can be left out or replace by pecans
  • ghee. Can be replaced by coconut oil.
  • dark chocolate
Dark chocolate

Making the brownies

The first step you take in making these gluten free brownies is to whip the eggs and the sugar together. Now coconut sugar is much darker then regular sugar and has a bit of a caramel taste to it. That will have a significant impact on the flavor of the brownies. Good to know.

You beat the eggs and the sugar together until it doubles in size. Now stir through the various flours. If you find it has a lot of lumps use a sieve to make sure the batter is as smooth as possible.

Use a double boiler to melt the chocolate and the ghee together. Again, ghee has a distinct flavor so sometimes I use coconut oil (unflavored) if I want a more neutral taste. Butter is also fine to use.

How long can I keep the brownies?

Apart from the fact that they will be gone quicker then you think you can keep them for a few days outside of the fridge. Cover them in foil or keep in an airtight container. As mentioned, they will firm up a bit more after cooling down.

Gluten free brownies

Gluten free brownies

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Keukengluten free

Super delicious with a crunchy top and soft inside are these gluten free brownies
Decorative clock showing preparation time
Cooking time 50 minutes
Total time 50 minutes

10 people


  • Baking tin square 20 x 20 cm


  • 4 eggs
  • 150 gr coconut sugar or regular sugar if using
  • 30 gr almond flour
  • 2 tbsp coconut flour
  • 2 tbsp raw cacao
  • 2 tbsp orange juice + zest of one orange
  • 1 tsp vanille extract
  • 50 gr walnuts chopped
  • 120 gr ghee
  • 200 gr dark chocolate

  • Preheat the oven top 180˚C and cover a square 20 x 20 cm tin with baking paper.
  • Combine the sugar and the eggs and mix on high speed until fluffy and doubled in size. Approximately 3-5 minutes.
  • Stir through the almond flour, coconut flour, cacao, orange juice and zest and vanilla and combine well.
  • In the mean time melt the chocolate together with the ghee. I usually do this au bain marie
  • As soon as the ghee and chocolate are melted together and are smooth, take of the heat and allow to cool before you stir it into the brownie mixture.
  • Add the chopped walnuts as the last step.
  • Add the batter into the baking tin and bake in the preheated oven for about 30 minutes or until a wooden stick comes out clean. It doesn't have to be entirely dry but also not too wet.

Nutrition Information per portion

Calories: 359kcal | Carbohydrates: 25g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 97mg | Sodium: 62mg | Potassium: 211mg | Fiber: 4g | Sugar: 15g | Vitamin A: 110IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 3mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist