Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Flourless Chocolate Brownies (gluten free) Recipe
Like my flourless chocolate cake, I make these Flourless Chocolate Brownies even once I’m not after a gluten free dessert as a result of they’re that good! Utilizing almond meal as a substitute of flour provides beautiful undertones of nuttiness in addition to guaranteeing they’ll be fudgy and moist.
One bowl, fast, straightforward and unimaginable to stuff up!
I don’t consider these as gluten-free brownies. Slightly, I inform individuals they’re flourless chocolate brownies made with almond meal as a substitute of flour, in order that they occur to be gluten-free.
And in contrast to common brownies made with flour, these flourless brownies are nearly unimaginable to overcook to the purpose that you just lose that fascinating fudginess that everyone knows and love about brownies.
Win, win!
Nevertheless, please notice. When you ask me to decide on between these flourless brownies and basic brownies, I’ll plead the fifth. There’s sufficient area on this world for each!! (A phrase I usually use for competing food-love-interests).
Right here’s what that you must make these gluten-free brownies:
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Almond meal / floor almonds (identical factor) – that is finely blitzed uncooked, entire almonds in powder kind, used instead of flour so as to add a superbly nutty flavour to baked items (like on this extremely popular Orange Cake and Flourless Chocolate Cake). It makes them extremely moist and likewise gluten-free.
Discover it within the baking part, dried fruit and nut part or well being meals part of grocery shops.
Making your individual: Blitz entire, uncooked unsalted almonds till powdered.
Almond flour is barely completely different however can be utilized. Brownie texture will most likely be a bit extra cake-like (almond flour is made with blanched peeled almonds, no pores and skin, and is finer) and a much less pronounced almond flavour.
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Rice flour – That is floor rice, broadly accessible lately at on a regular basis grocery shops. It takes the place of flour on this recipe to provide the brownies a little bit of a lot wanted construction in comparison with utilizing simply almond meal.
Be aware nevertheless that some manufacturers (like McKenzie’s in Australia) should not totally floor right into a effective powder and typically have a tiny little bit of a grit in them. Not a giant deal on this recipe, however I want utilizing Asian manufacturers as they by no means appear to have this downside (Asian aisle, Harris Farms in Australia, Asian shops).
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Chocolate – Use cooking chocolate chips from the baking part of the grocery store, not consuming chocolate. Although really, Lindt chocolate bars work nice, not all consuming chocolate does in order that’s why I usually don’t advocate it!
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Butter – No want to melt it as it’s melted with the chocolate.
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Giant eggs – Use eggs offered in cartons labelled “massive eggs” that are 55 – 60g / 2 oz every. That is an trade commonplace. When you don’t have eggs this measurement, crack eggs in a bowl, whisk then measure out 90 ml / 100 grams.
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Sugar – I like to make use of brown sugar because it provides a little bit of caramely flavour to the brownies. However white sugar works simply effective right here.
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Vanilla – Extract is healthier high quality and flavour than imitation vanilla.
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Salt – Usually good apply in baking to incorporate a contact of salt because it brings out the flavour of different elements. It doesn’t make these brownies salty!
Good and straightforward – one bowl and only a picket spoon!
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Soften the butter and chocolate in a heatproof bowl. I do that within the microwave – 3 x 30 second bursts on excessive, stirring in between, till melted and clean.
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Combine properly till clean, then let it cool for five minutes simply to make certain we don’t by chance prepare dinner the eggs!
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Vanilla, sugar, eggs – Stir within the vanilla and sugar, then combine the eggs in till integrated and the batter is clean.
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Add dry elements – Combine within the almond meal and rice flour.
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Bake – Pour into the ready pan, clean the floor then bake for 25 minutes or till a toothpick inserted into the centre comes out clear however nonetheless a bit moist. You need it to be moist as a result of meaning the brownie remains to be fudgy! Be aware nevertheless that flourless brownies are much more forgiving than brownies made with flour because the absence of flour makes it laborious to overcook them to the purpose of drying out.
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Cool within the pan for at the very least half-hour earlier than utilizing the paper overhang to raise the brownie out of the pan. Then totally cool on a rack earlier than chopping to serve.
Reducing / serving scorching v cooled – Fudgy brownies are troublesome to chop when heat as they’re too gooey. It’s best to completely cool to room temperature earlier than slicing. Higher but, for greatest outcomes, refrigerate so it companies up, slice when chilly so that you get neat squares. Then enable to completely come to room temperature earlier than serving. This manner, you get excellent neat slices however the identical gooey consuming expertise!
Additionally, shut up proof that though these are flourless brownies, you’ll get the signature crackly brownie floor that everyone knows and love:
And proof of fudgy insides:
YUM.
I see these fudgy beauties in your future. Very close to future, in truth. Like – this weekend.
Then after you’ve made them, come again and inform me how a lot you liked them!!! 😇 – Johnsat x
Ingredients
- 1 cup dark chocolate chips or melts / semi-sweet chocolate (Note 1)
- 85 g / 6 tbsp unsalted butter , cut into 1 cm / 1/2" cubes
- 1/4 tsp cooking/kosher salt
- 3/4 cup brown sugar (sub white)
- 1 tsp vanilla extract
- 2 large eggs (55-60g / 2 oz each)
- 2/3 cup almond meal / ground almonds (or almond flour, Note 2)
- 1/3 cup rice flour (Note 3)
Instructions
- Preheat the oven to 180°C / 325°F (160°C fan-forced) with a rack in the lower third of the oven.
- Preparation: Grease and line a 20cm / 8" square pan with baking paper (parchment paper) with excess overhang so it's easy to lift out the brownie when cooked.
- Melt butter and chocolate: Place chocolate, butter and salt in a heatproof bowl. Microwave in 3 x 30 second bursts on high, mixing in between, until melted and smooth. You could also do this over simmering water on the stove.
- Cool 5 minutes: Mix well to combine the chocolate and butter then leave to cool for 5 minutes.
- Add vanilla, sugar and eggs: Stir in the vanilla and sugar. Crack the eggs straight into the bowl, and stir until combined.
- Add dry: Add almond meal and rice flour, and mix very well until fully combined.
- Bake: Pour the batter into the prepared pan and smooth the surface. Bake for 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. You want it to be moist!
- Cool and serve: Cool brownies for at least 30 minutes in the pan. Remove the brownie by holding the edges of the baking paper, fully cool on a rack. Then cut into squares (3 x 3 for gigantic ones, 4 x 4 for sensible ones). See Note 4 for more cutting tips.
Notes
1. Chocolate – Use cooking chocolate chips from the baking section of the supermarket, not eating chocolate. Though actually, Lindt chocolate bars work great, not all eating chocolate does so that’s why I generally don’t recommend it!
2. Almond meal / ground almonds (same thing) – finely blitzed raw, whole almonds in powder form. Find it in the dried fruit and nut section or health food section of grocery stores. Making your own: Blitz whole, raw unsalted almonds until powdered.
Almond flour is slightly different but can be used. Brownie texture will probably be slightly more fine (almond flour is made with blanched peeled almonds, no skin).
3. Rice flour – Ground rice, widely available these days at everyday grocery stores. Gives these brownies a bit of much needed structure compared to using just almond meal. Note however that some brands (like McKenzie’s in Australia) are not fully ground into a fine powder and sometimes have a tiny bit of a grit in them. Not a big deal in this recipe, but I prefer using Asian brands as they never seem to have this problem (Asian aisle, Harris Farms in Australia, Asian stores)
4. Cutting – Fudgy brownies are difficult to cut when warm as they are too gooey. Best to cool to room temp before slicing. For best results, refrigerate so it firms up, slice when cold so you get neat squares. Then allow to fully come to room temperature before serving. This way, you get perfect neat slices but the same gooey eating experience!
5. To scale up, use multiple pans. Don’t try to cook a big batch in a larger pan than an 20cm/8″ square pan otherwise the sides will overcook while the middle will be undercooked (as I found out first hand!).
6. Storage – Keeps in an airtight container for 5 days, though if it’s quite warm where you are, best to keep in the fridge and bring to room temp before eating.
7. Nutrition per slice.
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