Gluten-Free Chocolate Brownies

Desserts, Gluten-Free

immagine dei brownies al cioccolato senza glutine

These chocolate brownies are a delicious and healthier alternative to traditional desserts. Made with almond flour, they’re naturally gluten-free, and sweetened with maple syrup, offering a more natural option compared to refined sugar.

Perfect for any occasion, these brownies are rich, fudgy, and incredibly easy to make. Get ready to enjoy a guilt-free treat that doesn’t compromise on flavor!

If you prefer, in the recipe notes, I explain how you can easily adapt the recipe using all-purpose flour and granulated sugar.

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Preparation: 20

Cooking: 20

Total Time: 40

RECIPE FOR: 10 Brownies

Ingredients

150 gr Dark Chocolate 70% (or higher)
100 gr Butter
80 gr Maple Syrup
60 gr Almond Flour ( or 50gr Rice Flour)
30 gr Unsweetened Cocoa Powder
15 gr Baking Soda
2 Eggs
1 pinch Salt

DIRECTIONS

Weigh all the ingredients, melt the dark chocolate together with the butter in a double boiler, and sift the cocoa powder into a separate bowl.
In a bowl, whisk the eggs with the maple syrup until you get a smooth and homogeneous mixture.
Add the egg mixture to the melted butter and chocolate, stirring until fully combined
Add the almond flour, sifted cocoa powder, baking powder, and a pinch of salt to the chocolate mixture. Gently fold everything together with a spatula until the batter is smooth and lump-free.
Line a 20x20 cm (8x8 inch) square baking pan with parchment paper, then pour in the batter and spread it evenly with a spatula to a thickness of 2 cm (about 0.8 inches).
Bake in a static oven at 350°F (180°C) for about 20-25 minutes. The center of the brownies should remain slightly fudgy.To check for doneness, insert a toothpick into the center—it should come out moist but without raw batter sticking to it.
Once baked, let the brownies cool in the pan for at least 15-20 minutes before cutting them into squares.