Are you looking for some extra fudgy double chocolate gluten-free brownies that are rich and gooey, with melted chocolate and cocoa powder for a double chocolate hit! These brownies won't disappoint!
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They can be cut into 16 bite-sized pieces, small enough to satisfy a chocolate craving or cut into 8 pieces and serve with ice-cream for a delicious dessert!
Our double chocolate brownies are wonderfully soft with a lovely crackly top and super fudgy chocolate centre that will just melt-in-your-mouth.
This is one of our favourite brownie recipes. You won't be surprised to find how easy the recipe is, no unusual ingredients and my favourite part, the melting of the chocolate with the butter to make a fabulously glossy chocolatey sauce.
I used milk chocolate in these brownies because my youngest prefers it but they make equally delicious brownies with dark chocolate, keep it to 70% though. Or why not use a mix of both!
The brownies are naturally gluten-free using ground almonds in place of wheat flour, but if you have finer almond flour, this will work equally well. Almonds are a good source of fibre, protein-rich and also nutrient-dense with the majority of its fat being monounsaturated. The fat will also make the double chocolate brownies extra fudgy!
I'm also using dark muscavado sugar in this recipe because it makes the brownies fudgier (I may be making words up here!) and we've used less sugar to make the chocolate and the cocoa the hero ingredients.
Ingredients for Fudgy Double Chocolate Gluten-free Brownies
- Milk or Dark Chocolate (or a mix of both)
- Unsalted Butter
- Dark Muscovado Sugar
- Medium sized eggs
- Vanilla Paste
- Ground Almonds
- Cocoa Powder
Here's how to make the brownies
- Pre-heat your oven to 180C/350F.
- Line a shallow 6 inch square cake tin with parchment paper.
- Place some water into a saucepan and heat to simmering.
- Place a suitably sized bowl into your saucepan, making sure that the water does not touch the bottom of the bowl.
- Into the bowl place the chocolate and butter and allow to gently melt together.
- Stir the chocolate and butter as they melt to make a smooth, velvety consistency.
- Remove the bowl from the saucepan and add the dark brown sugar and beat together really well until the sugar has fully dissolved. Beating the sugar when the chocolate and butter mixture is still warm helps to melt the sugar faster, which will also give the brownies that favoured crackly crust on the top.
- Let the mixture cool slightly before adding the eggs as we don't want scrambled eggs in our batter!
- Add the eggs and vanilla paste to the bowl. By all means beat the eggs first before adding, but I just add them to the chocolate/butter/sugar mixture and beat in really well until all is fully combined. The result is the same and two less things to wash up!
- Add the ground almonds to the bowl with the sifted cocoa powder.
- Stir in gently to mix in well, making sure all is well combined but make sure you don't beat the mixture to vigoursly at this stage
- Pour into the prepared cake tin and smooth off the surface.
- Bake for around 20 minutes until firm but still a little soft. Do try not to over bake, you will lose the fudgy-ness of the brownies and they will be more of the cakey variety. All would not be lost though, if over baked they will still be fabulous, just not as gooey.
- Leave to cool once out of the oven and cut into 16 little squares.
Extra touches to elevate your Fudgy Double Chocolate Brownies
- Add chocolate chunks or smaller chocolate drop into the batter before baking to add some chocolatey texture to your brownies, more chocolate, I know!
- Whip some cream cheese until smooth and add small dollops into the cake tin before baking, swirl into your brownie batter to make cheesecake brownies.
- Chop some hazelnuts roughly and add to the brownie batter before baking.
- Add some dried raspberries for a sharp, fruity taste.
To elevate these brownies to a new level of decadence, try adding some creme anglaise or chocolate frosting over the tops!
If you like fudge, try this coconut oil fudge, it's also gluten-free, dairy-free and vegan!
Recipe FAQ's
Yes and they are a great alternative to wheat flour.
Ground Almonds are made up of almonds with skins left on that are ground into a rough texture. Almond flour is made up of skinless almonds that are ground into a finer texture.
These brownies are great to make ahead. If kept in a cake tin they will last up to a week. I prefer tins to plastic as it seems to keep them fresher for longer. Let the brownies rest for a few hours after baking, hard I know! They will become a little firmer and are often better a day or two after.
Yes, to freeze a whole batch cover it tightly then it should keep in the freezer for up to 3 months. Let it thaw in the fridge overnight and then bring them to room temperature before slicing and serving.
More delicious cake recipes:
- Healthier Blackberry Muffins
- Almond Flaxseed Cookies
- Blueberry and Lemon Friands
- Sugar-free Sweet Treats Raw Brownie Bites
Nutritional Info Links:
Fudgy Double Chocolate Gluten-free Brownies
Ingredients
- 3 ½ ounces milk or dark chocolate, broken into pieces
- 4 ounces unsalted butter, softened
- 3¾ ounces dark brown sugar
- 2 medium-sized eggs
- 1 teaspoon vanilla bean paste
- 2¼ ounces ground almonds
- 1¾ ounces ounces cocoa powder, sifted
Instructions
- Preheat your oven to 350°F.
- Line a shallow 6 inch square cake pan with parchment paper.
- Place some water into a saucepan and heat to simmering.
- Place a suitably sized bowl into your saucepan, making sure that the water does not touch the bottom of the bowl.
- Into the bowl place the chocolate and butter and allow to gently melt together, stirring to make a smooth, velvety consistency.
- Remove the bowl from the saucepan and add the dark brown sugar and beat together until the sugar has dissolved. Beating the sugar when the chocolate and butter mixture is still warm helps to melt the sugar faster, which will also give the brownies the crackly crust on the top.
- Let the mixture cool slightly before adding the eggs.
- Add the eggs and vanilla paste - by all means beat the eggs first before adding, but I just add them to the chocolate/butter/sugar mixture and beat in really well.
- Add the ground almonds to the bowl with the sifted cocoa powder.
- Stir to mix in well, making sure all is well combined.
- Pour into the prepared cake pan and smooth off the surface.
- Bake for around 20 minutes until firm but still a little soft. Do not overbake, you will lose the fudgy centre!
- Leave to cool once out of the oven and cut into 16 perfect little squares.
- If you have children, make sure you test them before they get home from school/college/work, all in the interests of
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Despite Pain
Oh, those look delicious! Think I'll need to save this recipe.