Gluten free and small batch brownies – talk about a challenge. When I first published this almond flour brownie recipe three years ago, I can remember the sense of accomplishment in replicating the perfect brownie recipe into one that would fit my special diet. My husband was relieved too. 🙂
I adapted my small batch fudgy skillet brownies and test batch after test batch revealed making brownies without traditional flour is not hard (see for yourself with the new step-by-step photos I added!) I also wanted to give coconut sugar a try because I keep bags of it on hand to sweeten my coffee.
The result: Cocoa powder plus chocolate chips ensures no shortage of flavor. A simple combination of almond flour and tapioca flour yields a thick brownie with chew. And coconut sugar adds rich caramel notes and contributes to the beautiful crackly top.
And if you’re like me, you love adding stuff to your brownies. Now that we have a delicious base recipe for gluten free brownies, have fun adding different mix-in’s! How about nuts or more chocolate chips? Or my favorite – fruit (like raspberries so the easy small batch raspberry brownies have a brownie-buddy!). Or, make brownies fancy for the holidays, like I did for the almond flour brownies with peppermint frosting.
A Few Ingredient Notes
- Almond flour serves as the structure for the brownies. Adding a little tapioca flour mimics the missing gluten and will give the brownies chew. You can swap in arrowroot flour or corn starch.
- Baking with coconut sugar is delicious! The flavor resembles an earthy caramel, which makes the brownies incredibly rich. Swap in regular granulated sugar 1:1 if you prefer.
Let’s Make Brownies
Add the egg and sugar to a mixing bowl. Mix for a few minutes until foam. The frothy mix will contribute to the shiny brownie tops!
In another mixing bowl, add the chocolate chips, butter, and oil. Melt in 30-second bursts in the microwave. Let cool for a few minutes. Butter + coconut oil make the brownies especially chewy and moist.
Achieving Crinkle Top Brownies
Yes, even brownies made with gluten free flour and natural sugar can have the trademark brownie top. My method to achieve this – whisk the egg and sugar until foamy. The egg dissolves the sugar and the foamy mix is what gives you the paper-thin brownie exterior. Much like mixing sugar and egg to make shiny meringue, or a better example is my flourless chocolate small batch cookies!
Whisk together the almond flour, tapioca, cocoa powder, and salt in a small bowl.
Combine the egg mix and melted chocolate. Stir until smooth and combined.
Tip! Wondering what kind of cocoa powder is best in brownies? My preference is Dutch process cocoa for two reasons: it has a richer flavor than natural cocoa and it isn’t as acidic.
Sprinkle the dry ingredients over the wet. Stir until no dry streaks remain.
Pour the brownie batter in a cake pan lined with foil or parchment paper. Bake for about 26 minutes, then cool completely. You can also use a 9×5-inch loaf pan.
Tip! It is your preference on how you want to prepare your pan. I have tested both foil and parchment, and both work great. Foil is nice because it can be easily molded into the pan to cover all the corners, and it is a good conductor of heat and even baking.
Cutting The Perfect Brownie Square
Two tricks: 1. Let the brownies cool completely in the pan! I know it’s tempting to start cutting into bite size pieces, but the brownies should cool so they can achieve the thick, fudgy texture. And 2. Wipe the knife after each cut because these brownies are super, super fudgy. Evidence of that will be left on your knife!
⭐ Calling all brownie lovers! Let me know how you enjoyed the recipe in the comments below. Better yet, were you able to convince friends and family that the brownies were – in fact – gluten free! 🙂
Fudgy Almond Flour Brownies For Two
EQUIPMENT
INGREDIENTS
- 1 large egg (room temperature)
- ½ cup coconut sugar (or granulated sugar)
- ½ teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 2 tablespoons cold pressed refined coconut oil
- ⅓ cup semi-sweet chocolate chips (plus 2 tablespoons to add-in)
- 3 tablespoons blanched almond flour
- 3 tablespoons tapioca flour
- 2 tablespoons unsweetened cocoa powder, Dutch process
- ¼ teaspoon salt
INSTRUCTIONS
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a 6-inch square cake pan with aluminum foil – 2 strips to cover all the sides of the pan. Leave enough overhang to lift the brownies out of the pan. Lightly grease the aluminum foil. Note – The brownies can also be made in a 9×5 inch loaf pan.
- In a medium mixing bowl, add the egg, sugar, and vanilla extract. Whisk the mixture very well for 2 to 3 minutes until it is creamy and foamy. This helps create the crinkly and shiny brownie tops. Note – I like to mix the egg and sugar as the first step to 'dissolve' the coconut sugar. I will even go back and whisk the mix a couple of times while I'm waiting for the chocolate to melt.1 large egg, 1/2 cup coconut sugar, 1/2 teaspoon vanilla extract
- Melt the chocolate – In another small mixing bowl, add the chocolate chips, butter, and coconut oil. You can either melt the chocolate over a double boiler (see Notes for details), or in the microwave in 30 second increments – stirring after each – until the chocolate chips are mostly melted. A few small chocolate lumps are ok because they will melt with the residual heat. Set aside and let cool for a couple of minutes – adding too hot of chocolate to the egg mixture and the egg will scramble.2 tablespoons unsalted butter, 2 tablespoons cold pressed refined coconut oil, 1/3 cup semi-sweet chocolate chips
- While the chocolate is melting – In a small bowl, whisk together the almond flour, tapioca flour, cocoa powder and salt.3 tablespoons blanched almond flour, 3 tablespoons tapioca flour, 2 tablespoons unsweetened cocoa powder, Dutch process, 1/4 teaspoon salt
- Pour the chocolate mixture into the egg mixture and stir until incorporated. Then sprinkle the dry ingredients over the top of the wet and stir until no dry streaks remain. Optional – Add 2 tablespoons of chocolate chips to the batter for texture.
- Pour the batter into the prepared baking pan and bake the brownies for 23 to 26 minutes, or until a toothpick inserted in the middle comes out mostly clean – we want a few moist crumbs for fudgy brownies.
- Cool in the pan set on a wire rack for 15 minutes, then lift the brownies out of the pan and transfer to the wire rack to cool completely. Note – I recommend allowing the brownies to cool completely before slicing and serving. They need time to set and cool to get chewy and fudgy.
RECIPE NOTES
- Serving Size – This is a small batch recipe that can be doubled. Make in an 8×8-inch pan and the brownies may need 2 to 3 more minutes to bake.
- Double Boiler – Use a mixing bowl that is large enough to sit on top of a small saucepan without touching the bottom. Bring about 2 inches of water to a simmer and set the bowl on top of the saucepan. Heat until the chocolate is mostly melted, stirring occasionally to incorporate the ingredients. A few lumps are ok because they will melt in the residual heat. Heat too long and the chocolate may seize up.
- Fudgier Brownies – If you prefer a super fudgy brownie, check and take the brownies out of the oven a 23 minutes. Leave in longer if you prefer your brownies not as moist.
- Less Bowls – Yes, this simple brownie recipe needs 3 mixing bowls. You could omit one by sprinkling the dry ingredients directly over the wet ingredients. However, I prefer to whisk the dry ingredients together first in a bowl to make sure they are well mixed and to avoid unnecessary lumps.
- Storage – Cover the brownies and store at room temperature for up to 5 days. The brownies can also be placed in a freezer bag and frozen for up to 3 months. Thaw at room temperature.
NUTRITION ESTIMATES
about the author ...
With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers! I’ve tested, written, and photographed the hundreds of small batch dessert recipes on my website. From traditional to gluten free desserts for two, I have the recipe for you!