Gluten-Free Fudge Brownies

Gluten Free Fudge Brownies
Miri Rotkovitz
  • 55 mins
  • Prep: 10 mins,
  • Cook: 45 mins
  • Yield: Serves 10 to 12
Ratings (5)

Kosher status: Dairy, Passover

While many Passover brownie recipes use matzo cake meal, this one utilizes almond flour (or its cousin, almond meal) instead. That translates to a recipe that works year-round for folks who need to avoid gluten, and during Pesach for those who don't eat gebrokts.  

Ingredient tip: Almond flour and almond meal can be used interchangeably in this recipe. Both are simply ground almonds. For almond flour, the nuts are blanched before they are ground, while the skins are left on for almond meal. Almond flour is often ground a little finer than almond meal, though that's not always the case. 

Easy entertaining tip: Make a cookie plate. One of the nice things about cookies and bars is that you can make them in advance, then serve several varieties together for an impressive dessert that offers guests tastes of a variety of sweets. These brownies go well with other treats, including these chocolate hazelnut stuffed dates and coffee meringues. All three recipes are gluten-free and kosher for Passover. And since the flavors are complementary, they make a natural dessert trio. They're the perfect sweet ending to a holiday meal or dinner party when served with coffee or tea. For an especially decadent finish, offer them alongside ice cream or chocolate sorbet. 

What You'll Need

  • 4 tablespoons unsalted butter, cut into chunks, plus extra for the pan
  • 3 ounces dark or bittersweet chocolate, broken into squares or coarsely chopped
  • 1 cup almond flour or almond meal
  • 1/2 cup sugar
  • 1/4 cup cocoa powder
  • 2 tablespoons potato starch or tapioca starch
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup dark chocolate chips or chopped chocolate (optional)

How to Make It

  1. Preheat the oven to 350 F. Line an 8x8x2-inch baking dish with parchment paper or foil. Butter the paper or foil. Set aside. 
  2. In the top of a double boiler, or in a heatproof bowl set over a saucepan of gently simmering water, place the butter and chocolate. Stir frequently until the chocolate and butter are completely melted and smooth. Remove from the heat.
  3. In a large mixing bowl, whisk together the almond flour, sugar, cocoa powder and tapioca starch. Add the dry ingredients to the melted chocolate mixture, and mix well to form a lump-free batter. Add the eggs and vanilla, and beat into the brownie batter. Fold in the chocolate chips if using. 
  1. Pour the brownie batter into the prepared pan, using a spatula to smooth the top. Bake in the preheated oven for 25 to 30 minutes, or until the brownies are firm to the touch, and a tester inserted in the center of the pan comes out clean. Cool the brownies in their pan on a wire rack. When you are ready to serve them, invert the pan over a serving plate, remove the paper or foil, and turn right side up. Cut into squares and serve. 
Nutritional Guidelines (per serving)
Calories 284
Total Fat 18 g
Saturated Fat 7 g
Unsaturated Fat 8 g
Cholesterol 86 mg
Sodium 57 mg
Carbohydrates 24 g
Dietary Fiber 3 g
Protein 7 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)