Ghirardelli One-Bowl Flourless Brownies

These brownies are excellent! Even my very picky son loved them and couldn’t tell they are gluten-free (and I don’t plan on telling him). I’m trying to go gluten-free and its been very difficult because most gluten-free foods taste awful to me, especially with almond flour. Since I had to use up my almond flour I decided to give these a try. So happy I did!! The only change I made was using 1/4 cup of Erythritol in place of 1/4 cup of sugar. Next time will cut back a little more on the sugar. Thank you for the great recipe!

These brownies are fudgy and delicious! Not at all what you would think of as gluten-free. I used the double recipe and baked in a square ceramic baking dish so my bake time was 45 minutes.

I didn’t add nuts but otherwise followed the recipe. The plan was to use it for holiday treats to share. To give it a festive look I drizzled it with a chocolate sauce and added crushed candy canes. The brownies looked amazing. We sampled the finished brownies before adding the chocolate sauce & crushed candy canes. The flavor was really good but the texture was off, kind of grainy. Not sure what changes I could make to improve the texture.

The recipe says to make in an 8 inch baking dish and the time is 20-25 minutes. I think it must be a mistake as I had to bake these for over an hour for them to be done. I saw in the recipe notes that these amounts are double the original and maybe they forgot to update the pan size? Despite the long baking time, these brownies came out thick, fudgy and with a perfect crackly top. The texture was a tiny bit grainy from the almond flour but it didn’t really bother me too much. If I try it again, I would probably try almond butter like some of the other reviews suggested. I might also reduce the amount of sugar by about a half a cup. Overall, this is a great gluten free recipe, especially for dietary restrictions!

I loved these brownies! I am gluten-free so finding a brownie recipes thats super fudgy and chocolatey can be hard but these were perfect! Definitely making them again!

I too found my cookies turning out flat and not thick & chewy like the cookies I grew up with. I then realized that I was using my mixer for the entire recipe. I decided to start the recipe with the mixer but then added my walnuts (extra), gradually adding the flour and using a wooden spoon to mix well.

i think it was simple and delicious

This is a fantastic recipe! Rich, dense and chocolaty! Instead of using a double boiler to melt the butter, chocolate and salt I put them in a microwave-safe bowl and microwaved on HIGH for 30 second intervals twice and then once for 20 seconds; stirring in between each session. Other than that, I followed the recipe to the letter. Will definitely make again.

I definitely give these a 5 star. I agree with the others they were very crumbly but they tasted delicious and luxurious. Will definitely be making these again. Unfortunately i had no chocolate chips so i just used 70% dark chocolate, i added another 1/3 cup of flour because the mixture was extreme liquidy with the melted butter and chocolate together. I then saved some of the melted chocolate & drizzled over the top. Very tasty, easy to make!

Didn’t change a thing and LOVE them!!!!!

I really liked these. They were rich, and super chocolatey! I LOVE brownies, and these were just amazing!! I definetely suggest making these!

I will DEFINITELY be making these again!!! Total awesome chocolatey goodness!! I did have to bake it for 40 minutes though as other reviewers have said.

Amazing, gooey, delicious. I made them twice. Sifting the flours, the second time , made them just a wee bit better, but it is not necessary. And my wheat belly friends LOVED them, too. Didn’t even miss the gluten.

Great chocolatey flavor, nice consistency but what is up with the baking time? Mine cooked for like 45 min before set. I was going crazy checking and checking…still not done. Dusted with powder sugar upon presentation…yummy.

This was a yummy alternative to the typical brownies I make. I ate 2 of them before they were even cooled. A substitution I made: I used almond flour, but I didn’t have rice flour, so I substituted for the coconut flour I had on hand. From what I read about the coconut flour, I had to add extra moisture. So I used 1/4 c. coconut flour, added one extra egg and a 1/4 c. almond/coconut milk in place of the rice flour. It turned out perfectly. I suggest reading a little about coconut flour before using it as a replacement in baking. There are some goodtips out there on the internet.

I’ve made this 4x. I use oat flour instead of rice and slivered almonds (ground to flour in the magic bullet). These are almost like fudge and beyond delicious. I serve it warm with mini chocolate chips on top then a scoop of frozen yogurt.

These were amazing! Now I’m not a brownie person but my family is, and on a scale from “1-5” my eight-year old proclaimed that these brownies rated “100” I would say that is definitive for yumminess! Now, I had to use Bob’s Red Mill Gluten Free Flour (instead of the brown rice flour)-which I used against my better judgement, because I really do not like the bean flavor that is so predominate in the recipes I have tried with it-but-in this recipe you absolutely do not taste the beany-ness! These definitely need extra baking time; I lost track of how long because I kept adding 5 min and testing with a toothpick. They are most definitely more fudgy then cakey but I may have accidentally gone a little light on the almond meal so perhaps they would have baked a little faster with a little more almond flour. See? Gluten free can be delicious-and try these with vanilla ice cream too!

Delicious! Made it with 2/3c almond butter instead of the almonds and flour. I used 1/2c of sugar instead of 3/4 and it was perfect.

Just tried this recipe and it’s delicious! Yes, it has a little gritty texture but we didn’t mind it. I used Pamela’s flour and the Almond Meal/Flour by Red Mill. After reading the reviews before baking, I reduced the sugar to 1/2 cup only. We don’t like it too sweet. I also scattered walnut pieces on top, looks pretty and nutty. I baked it on a nonstick 8″x12″ cookie pan for 25 min at 325 degrees in a convection oven. It came out perfect just the way we like it. Not fudgy. I will try it on an 8″x8″ pan next time but baking it longer than 25 min. as some reviewers suggested. Someone said it was falling apart, yes it will because there is no gluten which makes cakes and cookies stick together. This gluten free idea seems to be a fad but I think its a healthy way to live.

I subbed coconut oil for butter and used bean flour for rice flour… Same on everything else but topped it with English toffee topping for a crunchy crust.. No one knew it was GF.. And it was so moist. Keeper recipe.

I made this 4 times now. First time was to the letter and measure. OK flavor but the texture was a total miss. Second time, replaced the sugar with brown sugar and that afforded a “chewier” brownie and the flavor was good but too buttery. Third time kept the brown sugar substitute, cut back the butter by 1 Tbsp, and used almond butter. We did not care for the pronounced “nuttiness” from the almond butter and the brownies were dense, but crumbly. This fourth time, we have a winner with texture and flavor! Kept the brown sugar and reduced butter but used sweet rice flour and coconut flour (equal parts combined well) to replace the brown rice and almond altogether and incorporated a 1/4 tsp of baking powder into the flour mix. Also beat the eggs altogether before adding. This resulted in a rich brownie that was chewy and not dense. Version 4 was a smash hit and gone in less than 2 hours! I needed ot cook them for 35-45 minutes easily.