BIRD Bakery’s Gluten Free Brownie Recipe

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    These gluten-free brownies are perfect to bring to baby showers or as a special treat for play dates. They’re rich and chocolatey, but made with almond flour, so they’re relatively healthy and great for groups where there may be gluten sensitivities.

    For a more individual gift, I love to cut these brownies into 2.5×2.5 inch squares, dust with powdered sugar, place them at the bottom of a cellophane bag, then tie it up with ribbon or twine. They make the perfect hostess gift!  Keep reading for my BIRD Bakery gluten free brownie recipe.

    BIRD Bakery's Gluten Free Brownie Recipe

    These gooey, chocolatey brownies are made with almond flour so they're relatively healthy and great for gluten sensitivities.

    Servings: 12


    • unsalted butter: 1¼ cups
    • granulated white sugar: 1½ cups
    • semi-sweet chocolate chips: 1⅔ cups
    • almond flour: 2⅓ cups
    • eggs: 8, yolk and white separated
    • baking powder: 1¼ Tbsp.
    • powdered sugar or chocolate ganache: for garnish
    • sliced, blanched almond: 1, for garnish


    Step 1: Preheat oven to 300° with rack in center position. Generously butter a 9x13 inch baking dish.

    Step 2: In a double boiler, melt the chocolate and then remove from heat. In a large bowl, cream together butter and half of the sugar, slowly adding in the egg yolks. Once well incorporated, add flour and baking powder.

    Step 3: Place remaining sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed—about 4 minutes—until stiff peaks form.

    Step 4: Slowly add the melted chocolate to the large bowl. Fold in the egg-white mixture until all of the ingredients are well incorporated, then pour batter into pan.

    Step 5: Bake for 60 minutes at 300°. Rotate halfway through, bringing temperature down to 275°. Bake until center is firm, being careful not to crisp the edges.

    Step 6: Let cool slightly in pan, about 15 minutes. Lift brownies out of pan and let cool completely on a wire rack before cutting.

    Step 7: Drizzle with chocolate ganache or dust with powdered sugar and garnish with one blanched, sliced almond.

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