This is an easy gluten-free brownies recipe that kids and grown-ups will love. Even if you don’t have a gluten sensitivity, you’ll love these fudgy bites.
Sometimes I handle craft services for my husband’s video and photo shoots. I love taking care of people on set all day. Making sure they have enough to eat and drink and have all of the things that can make their workday – which sometimes can be very long – a little more enjoyable.
Comforting people with food is what I’m all about. And when I’m doing it I love everything about it. Being busy all day setting up and cleaning up, and switching from breakfast, to mid-day snacks, to lunch, to afternoon surprises.
But on a set like this, you have lots of people with different dietary restrictions. Gluten intolerance is one of the more common things I have to accommodate. And I truly believe that no one should have to miss out on a sweet homemade treat just because they have a gluten sensitivity!
When I made these gluten-free brownies for one of our recent shoots, EVERYBODY went crazy for them, not just the people who have to eat gluten-free foods. They are creamy, fudgy, melt-in-your-mouth chocolate bombs. One person described them as “it’s like cheesecake and brownies had a baby.” The texture with the chocolate ganache icing almost reminds me of a French chocolate truffle.
I like these because they are made with a few simple, common ingredients like almond flour and ricotta cheese. The instant espresso powder is the secret ingredient, and I highly recommend adding it. You can add it to almost any chocolate dessert to pump up the chocolate flavor.
Related recipes: Looking for more chocolate dessert recipes? Try this decadent Chocolate Mousse or Gluten-Free Double Chocolate Hazelnut Cookies
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Gluten-Free Brownies
Adapted lightly from Half Baked Harvest
For the brownies:
3/4 cup bittersweet chocolate chips
1 cup whole milk ricotta
1/2 cup real maple syrup
2 tsp instant espresso powder (optional)
2 tsp vanilla extract
1/2 cup cocoa powder, sifted
1/2 cup almond flour
pinch kosher salt
For the frosting:
1/3 cup real maple syrup
1/4 cup coconut oil
1/3 cup bittersweet chocolate chips
1/3 cup cocoa powder, sifted
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.
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 to 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 frosting:
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 frosting to set up.
Remove from pan and slice into squares.
Store in the fridge.
Storage instructions:
These gluten-free brownies must be stored in the refrigerator in an airtight container, they will keep for 3-5 days.
Ingredients
Brownies
- 3/4 cup bittersweet chocolate chips
- 1 cup whole milk ricotta cheese
- 1/2 cup real maple syrup
- 2 tsp instant espresso powder
- 2 tsp vanilla extract
- 1/2 cup cocoa powder, sifted
- 1/2 cup almond flour
- pinch kosher salt
Frosting
- 1/3 cup real maple syrup
- 1/4 cup coconut oil
- 1/3 cup bittersweet chocolate chips
- 1/3 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 frosting:
- 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 frosting 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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