This easy gluten free brownies recipe is made with almond flour, ricotta cheese, coconut oil and pure maple syrup. They are fudgy bites that everyone will love!
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I truly believe that no one should have to miss out on a sweet homemade treat just because they have a gluten sensitivity! These gluten free brownies are creamy, fudgy, melt-in-your-mouth chocolate bombs. It's like cheesecake and brownies had a baby.
Even better, they are topped with a rich chocolate ganache icing that's smooth, shiny and decadent. But how do you make them? Is it hard? NO!
They're easy to make, just stirring ingredients together in a couple of bowls and melting some chocolate. No fancy mixer or other heavy equipment needed. You just need a few simple, common ingredients like almond flour and ricotta cheese.
Jump to:
Ingredients
For the brownie batter:
- Bittersweet chocolate chips: We'll use these in the brownie batter and for the ganache icing. You need bittersweet because they have more cocoa powder and this will give you more structure in the brownie. I like to use Ghirardelli 60% cacao for these.
- Whole milk ricotta cheese: You must use the full-fat ricotta. Low fat won't hold the brownies together.
- Almond flour: Almond flour gives the brownies a nice nutty flavor without being overpowering. This is a simple, versatile and relatively affordable alternative flour to have on hand in your gluten-free pantry.
- Cocoa powder: Provides more structure for the brownie batter, and of course, even more chocolate flavor.
- Eggs: To hold it all together.
- Instant espresso powder: The instant espresso powder is the secret ingredient that amps up the chocolate flavor, and I highly recommend adding it. You can add it to almost any chocolate dessert.
- Vanilla extract: Always use pure vanilla extract for the best flavor.
- Real maple syrup: This is the only sweetener aside from the sugar in the chocolate chips and also lends another layer of flavor. You must use real maple syrup, not imitation.
For the ganache icing:
- Bittersweet chocolate chips
- Real maple syrup
- Cocoa powder
- Coconut oil: Coconut oil takes the place of butter in this twist on a classic ganache, and helps to keep it stable at room temp.
Instructions
Adapted lightly from Half Baked Harvest
For the gluten free brownie batter:
Preheat the oven to 350 degrees.
Butter a 9 x 9 inch baking pan and line with parchment paper on the bottom and sides.
In a heatproof bowl, heat half of the chocolate chips in the microwave until just melted and smooth.
Add ricotta cheese, eggs, vanilla and maple syrup and combine completely.
In a separate bowl, combine sifted cocoa powder, almond flour, instant espresso powder, and salt.
Add cocoa powder mixture to wet ingredients and mix until completely incorporated. Mix in remaining chocolate chips.
Add batter to the pan and bake for 30-35 minutes until just set. Remove and allow to cool before adding the icing.
For the ganache icing:
In a small saucepan over low heat, melt the chocolate chips, coconut oil, and maple syrup until smooth and glossy. I love my Green Pans for this. They keep the heat nice and even.
Remove from heat and mix in the cocoa powder, whisk until smooth and no bits of cocoa powder remain.
Pour the frosting over the brownies and smooth into an even layer.
Place brownies in the fridge for at least 30 minutes to allow the ganache to set up.
Remove from pan and slice into squares.
FAQ
Because these are made with ricotta cheese and also because you need to keep the ganache icing solid, these gluten-free brownies must be stored in the refrigerator in an airtight container, they will keep for 3-5 days.
Related Recipes
Try these chocolaty gluten free desserts!
- Chocolate Mousse is easier to make than you think!
- Flourless Chocolate Cookies are made in one-bowl and have a chewy and meringue-like texture.
Recipe
Gluten Free Brownies
Equipment
Ingredients
Brownies
- ¾ cup bittersweet chocolate chips
- 1 cup whole milk ricotta cheese
- 2 eggs
- ½ cup real maple syrup
- 2 teaspoon instant espresso powder
- 2 teaspoon vanilla extract
- ½ cup cocoa powder, sifted
- ½ cup almond flour
- pinch kosher salt
Ganache Icing
- ⅓ cup real maple syrup
- ¼ cup coconut oil
- ⅓ cup bittersweet chocolate chips
- ⅓ cup cocoa powder, sifted
Instructions
For the brownies
- Preheat the oven to 350 degrees. Butter a 9 x 9 inch baking pan and line with parchment paper on the bottom and sides.
- Heat half of the chocolate chips in the microwave until just melted and smooth. Add ricotta cheese, eggs, vanilla and maple syrup and combine completely.
- In a separate bowl, combine sifted cocoa powder, almond flour, instant espresso powder, and salt. Add this mixture to the wet ingredients and mix together until completely incorporated. Mix in remaining chocolate chips.
- Add batter to the pan and bake for 30-35 minutes until just set. Remove and allow to cool before adding the frosting
For the ganache icing:
- In a small saucepan over low heat, melt the chocolate chips, coconut oil, and maple syrup until smooth and glossy.
- Remove from heat and mix in the cocoa powder, whisk until smooth and no bits of cocoa powder remain.
- Pour the ganache over the brownies and smooth into an even layer. Then place brownies in the fridge for at least 30 minutes to allow the frosting to set up.
- Slice into small squares and serve. Brownies must be stored in the fridge.
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