Healthy Gluten-Free Brownies

These healthy gluten-free brownies are soo fudgy, wow, you gonna love them! Made with a little bit of almond flour, brown or coconut sugar, plenty of chocolate, and cocoa powder, will result in super moist, fudgy, gooey, and decadent brownies.

⭐ Looking for more simple desserts that are also gluten-free? Hop on our Dessert collection and start with our readers' favorite Apple Crumble, Almond Cake or Mango Mousse recipes.

Tips

• When removing the brownie from the oven it will be moist and you’ll need to let them cool COMPLETELY until cutting.
• The secret to making these brownies fudgy is not only using good quality sugar but also high quality and LARGE chocolate chips. If you don’t have large ones, it may be better to use large chunks of cooking chocolate instead. 
• Let the brownies cool before cutting - Try your best to resist eating these gluten free brownies straight out of the oven. Letting them cool makes them gooier and fudgier, and they’ll be less likely to crumble when you slice them. Plus, they’ll have an even richer chocolate flavor. Trust me, it’s worth the wait!
• Vanilla extract vs paste - Can use vanilla extract but vanilla paste has more in-depth flavor, hence why I love to use it more often.
• Sugar - Use dark brown sugar with small crystals, we don’t want these brownies to feel crunchy. Also, another great alternative is to use coconut sugar. The taste of these sugars will be different but equally as good, you just need to find the one that you love the most.

Instructions

Preheat oven to 350 F.

Heat up a small saucepan over medium heat with chocolate chips and coconut oil until all the chocolate is melted and the texture smooth. Remove from heat and set aside. 

In a medium mixing bowl beat eggs for 3 minutes at high speed. (This is an important step as it will result in a crumbly top). 

Follow with vanilla, sugar, cocoa powder, cornstarch, salt and almond flour. Stir well until all ingredients combined. 

Then add the melted chocolate to the eggs mixture and stir well to combine.

Transfer the brownie batter into an 8 x 8-inch or 8 x 9 inch pan covered with parchment paper. Bake the brownies for 25 minutes. 

Remove from the oven and allow the brownies to cool in the pan for 20 minutes, before carefully transferring to a wire rack to cool completely.

When cooled completely, top these brownies with chocolate glaze and fresh pomegranate seeds. 

Slice, then serve with a nice cold glass of milk or scoop of vanilla ice cream!

FAQ

Gluten Free Desserts

• Vegan Avocado Chocolate Mousse with Lavender
• Cranberry Orange Mini Loaves Breads (Gluten-Free)
• Almond Cranberry Tart (Gluten-Free, Vegan, Dairy-Free)
• Nutella Banana Cheesecake Chimichangas

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Recipe

Fudgy Pomegranate Brownies (Gluten free, Dairy free)

Julia | The Yummy Bowl

These Fudgy Pomegranate Brownies are fudgy and easy to make. Made with a little bit of coconut flour, brown or coconut sugar, plenty of chocolate and cocoa powder, this moist, dense and gooey fudgy brownie recipe is the perfect chocolate dessert ready in 30 minutes!

4.84 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine international

Servings 16 mini brownies

Calories 268 kcal

INGREDIENTS

  

1x2x3x

• 7 tablespoon coconut oil
• ⅔ cup dark brown sugar, not Demerara*
• 7 oz large chocolate chips or shredded chocolate, dairy free if desired
• 2 eggs, large
• 2 teaspoon Vanilla extract paste**
• ¼ cup of cocoa powder
• 3 tablespoon cornstarch
• 2 ½ tablespoon almond flour
• ½ teaspoon salt

Frosting (Optional)

• ¼ cup of chocolate chips
• ½ of a medium pomegranate seeds

INSTRUCTIONS

 

• Preheat oven to 350 F.
• Heat up a small saucepan over medium heat with chocolate chips and coconut oil until all the chocolate is melted and the texture smooth. Remove from heat and set aside.
• In a medium mixing bowl beat eggs for 3 minutes at high speed. (This is an important step as it will result in a crumbly top).
• Follow with vanilla, cocoa powder, sugar, cornstarch, salt, and almond flour. Stir well until all ingredients combined. Then add the melted chocolate to the egg mixture and stir well to combine.
• Transfer the brownie batter into an 8 x 8-inch or 8 x 9-inch pan covered with parchment paper. Bake the brownies for 25 minutes.
• Remove from the oven and allow the brownies to cool in the pan for 20 minutes, before carefully transferring to a wire rack to cool completely.
• When cooled completely, Top the brownies with chocolate glaze and fresh pomegranate seeds.
• Slice, then serve with a nice cold glass of milk or scoop of vanilla ice cream!

NOTES

*Can use vanilla extract but paste has more in-depth flavor, hence why I love to use it more often
** Use dark brown sugar with small crystals, we don’t want these brownies to feel crunchy. Also, another great alternative is to use coconut sugar. The taste of these sugars will be different but equally as good, you just need to find the one that you love the most.

• When removing the brownie from the oven it will be moist and you’ll need to let it cool COMPLETELY until cutting.
• The secret to making these brownies fudgy is not only using good quality sugar but also high quality and LARGE chocolate chips. If you don’t have large ones, it may be better to use large chunks of cooking chocolate instead.

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NUTRITION

Calories: 268kcal

Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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