Super Easy Gluten-Free Brownies – Rich and Moist
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Are you looking for the best gluten-free almond flour brownies recipe? These fudgy brownies made with Greek yoghurt and chocolate are the perfect choice! They are thick, chewy, 100% gluten-free, and made with simple, wholesome ingredients!
Packed with protein, naturally sweetened, and incredibly fudgy, these gluten-free brownies prove that healthy treats can taste just as good as (if not better than) their sugar-loaded counterparts.
This almond flour chocolate dessert is simple, using just four main ingredients, and comes together in minutes. Plus, with coconut sugar and dates as sweeteners, it’s refined-sugar-free and packed with wholesome goodness. Ready to satisfy your sweet tooth the healthy way?
Like my flourless caprese cake, I make these almond flour brownies when I crave gluten-free baking goods because they’re that easy and good! Using almond flour instead of gluten-free flour adds lovely nutty undertones and ensures fudgy, moist brownies.
One bowl, quick, easy and impossible to stuff up!
Why You’ll Love These Gluten-Free Brownies
These super easy gluten-free almond flour brownies are the ultimate guilt-free chocolate treat — rich, fudgy, and naturally sweetened with dates and coconut sugar.
They’re made in one bowl, ready in just 30 minutes, and filled with wholesome ingredients like almond flour, yoghurt, and dark chocolate chips.
Perfect for satisfying your sweet cravings while staying true to your gluten-free, refined sugar-free lifestyle!
Ingredients for Almond Flour Brownies:
- Almond Flour is naturally gluten-free and rich in vitamin E, magnesium, and healthy fats that support heart health. It also gives the brownies a soft, melt-in-the-mouth texture without using wheat flour.
- Greek Yoghurt adds protein and moisture, replacing heavy oils and giving the brownies a luscious, fudgy consistency. It’s also a source of calcium and probiotics that promote good digestion. This forms the base of the brownies and gives them their moist texture. You can use either low-fat or full-fat. I use my Homemade Bulgarian Yoghurt.
- Medjool Dates provide natural sweetness, fibre, and antioxidants. They help balance blood sugar levels compared to refined sugar, adding a lovely caramel-like flavour.
- Coconut Sugar is a minimally processed alternative to white sugar, containing trace minerals and a lower glycaemic index.
- Dark Chocolate Chips (70% or higher) add antioxidants and a deep, satisfying chocolate flavour — perfect for that indulgent finish!
- 1/4 baking powder – make sure gluten-free
- 1/4 tsp Vanilla bean extract – Adds a rich, warm depth.
Optional Add-ins:
- 1 tsp Coffee Powder – Enhances the chocolate flavour.
- 30g Chopped Nuts – For a delightful crunch.
How to Make Almond Flour Brownies – Step by Step
These grain-free brownies are incredibly easy to make. No special equipment is required, just a bowl, a whisk, and an oven.
Start with the wet ingredients. In a large bowl, combine the Greek yoghurt, egg yolks, vanilla, and coconut sugar. Add the melted butter and chocolate chips—make sure they are not hot—you don’t want to cook the eggs. Stir well until the batter is smooth and glossy.
Mix the dry ingredients in another bowl: almond flour, cocoa powder, baking powder, and some salt.
Combine them, adding the dry mix gradually to the wet. Fold the chopped dates.
Pour the batter into a prepared brownie pan lined with parchment paper. Smooth out the top, then sprinkle chocolate chips or nuts, if desired.
Bake: Place the pan in a preheated oven at 175°C (350°F) and bake for 22 to 30 minutes. I found that 25 minutes yields the best fudgy texture.
Cool: Let the brownies cool completely at room temperature before slicing.
Enjoy!
Pro Tips for Perfect Gluten-Free Almond Flour Brownies
For the best fudgy texture, bake the brownies just until the centre is set, around 25 minutes, and allow them to cool completely before slicing.
Almond flour makes these brownies naturally gluten-free, with a moist, tender crumb, while Greek yoghurt keeps them rich and soft without extra oil.
If using homemade yoghurt (like your Bulgarian-style one), you can slightly reduce the quantity to prevent the batter from being too runny. For a deeper chocolate flavour, add a pinch of espresso powder or an extra spoon of cocoa.
These brownies are sweetened with chopped Medjool dates and coconut sugar. These give a lovely caramel undertone without refined sugar. You can also stir in crushed walnuts or extra chocolate chips for more texture.
Store the brownies in an airtight container at room temperature for up to 3 days, or in the fridge for 5 days. They freeze well — simply wrap individual slices and thaw before serving.
Don’t overbake – Brownies continue to cook as they cool, so take them out when the centre is slightly soft.
Let them cool fully – This ensures they are set properly and sliced neatly.
Customise the sweetness – Adjust the coconut sugar to taste or add more dates.
Nutritional Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 130 kcal |
| Protein | 6g |
| Carbohydrates | 15g |
| Fat | 4g |
| Fibre | 2g |
| Sugar | 9g |
FAQs
1. Can I make these brownies dairy-free?
Yes! Simply swap the Greek yoghurt for a thick plant-based alternative, such as coconut or soy yoghurt.
2. What if I don’t have coconut sugar?
You can substitute with maple syrup, honey, or any unrefined sugar, but adjust the quantity to maintain consistency.
3. Can I add more protein?
Absolutely! Stir in a scoop of protein powder, but you may need to add a splash of plant milk to loosen the batter.
4. Why did my brownies turn out dry?
Overbaking is the likely culprit. Remove them when the centre is slightly soft for that perfect fudgy texture.
5. Can I make these brownies without dates?
Yes, simply replace the chopped dates with 2–3 tablespoons of maple syrup or extra coconut sugar. Dates add natural sweetness and texture, but the recipe is flexible.
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Super Easy Gluten-Free Almond Flour Brownies
Equipment
Ingredients
- 100 g Yoghurt Greek-style or homemade yoghurt
- 30 g Raw cocoa powder unsweeted
- 3 Egg yolks or two eggs
- 60 g Coconut sugar
- 80 g Almond flour
- 80 g Ghee butter or any butter – melted
- 50 g Dark chocolate chips
- 7 – 8 Medjool dates chopped
- ¼ Baking powder gluten-free
- ¼ tsp Vanilla bean paste or vanilla extract
Instructions
- Preheat your oven at 175°C (350°F)
- In a large bowl, combine the yoghurt, egg yolks, vanilla, and coconut sugar. Add the melted butter and chocolate chips—make sure they are not hot—you don’t want to cook the eggs. Stir well until the batter is smooth and glossy.
- Mix the dry ingredients in another bowl – almond flour, cocoa powder, baking powder and some salt.
- Combine them, adding the dry mix gradually to the wet. Fold the chopped dates.
- Pour the batter into a prepared brownie pan lined with parchment paper. Smooth out the top and sprinkle chocolate chips or nuts if desired.
- Bake: Place the pan and bake for 22 to 30 minutes. I found that 25 minutes yields the best fudgy texture.
- Cool: Let the brownies cool completely at room temperature before slicing.
- Enjoy!
Notes
YourDani x x
Nutrition
Mention @deglutenistanutrition and tag #deglutenistanutrition — you’ll make my day! 🌿✨
Thank you for stopping by! I’m Dani!
nutrition student | Healthy Live Promoter | Gluten-free recipe developer
Welcome to DeGlutenista Nutrition!
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