Perfectly fudgy gluten free sugar-free brownie recipe with a rich chocolate flavor and crackly top. An allergy-friendly brownie recipe —perfect for any chocolate lovers craving a guilt-free treat without refined sugars!
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✋🏼E aí, pessoal! Hey there, friends!
Today, I’m excited to share another healthy baking recipe with all of you! Our favorite gluten-free sugar-free brownies! These brownies are rich in chocolate flavor, with a perfect fudgy texture and a crackly top that gives you the indulgence of a classic brownie—without the guilt.
Sweetened naturally with dates and maple syrup, they satisfy your cravings while being allergy-friendly and packed with wholesome ingredients. What makes this recipe unique is that it’s the perfect balance of flavor and nutrition. Unlike many brownies that rely on refined sugars, these are naturally sweetened and made with brain-boosting ingredients like chia seeds and buckwheat flour—so you can feel good about every bite. Plus, the texture is spot on—dense, fudgy, and everything you want in a brownie.
This recipe came out of my own journey to create a dessert that my family would love and that I could feel good about serving. After our experience with food allergies, I knew I needed a reliable, healthy treat that could satisfy everyone’s sweet tooth. Years of testing led me here, and I’m so glad it’s become a family favorite.
For more allergy-friendly, delicious treats, check out my recipe for vegan chocolate mousse—it’s another go-to in our house!
👪Why You'll Love These Brownies
- Perfectly Fudgy Brownies: Our gluten-free sugar-free brownies have the ultimate fudgy texture—dense and gooey, with a crackly top that gives every bite a perfect balance of softness and slight crunch.
- Naturally Sweetened: Sweetened with dates and maple syrup (optional), these delicious brownies deliver a deep, rich chocolate flavor without the refined sugar, making them a healthier option that doesn’t compromise on taste.
- Nutrient-Packed: Made with buckwheat flour and chia seeds, these perfect brownies are not only delicious but packed with nutrients—giving you a treat that’s both indulgent and nourishing.
More Healthy Treats -No Refined Sugar:
🍫Simple Ingredients List
Here’s everything you need to make these sugar-free brownies with a perfectly fudgy texture and rich, chocolatey flavor. Each ingredient plays a key role in creating the best gluten-free brownies!
- Gluten-Free All-Purpose Flour: A versatile base for our brownies. I recommend a high-quality gluten-free flour blend like Bob’s Red Mill for a soft texture without compromising on structure.
- Buckwheat Flour: Despite the name, it’s naturally gluten-free! This adds a slightly nutty flavor and helps the brownies stay moist.
- Unsweetened Cocoa Powder: The heart of these dairy-free brownies, cocoa powder gives a deep, rich chocolate flavor.
- Sugar Free Dark Chocolate Chips: Because what's a brownie without some extra chocolate? Just ensure they are both sugar-free and dairy-free chocolate chips.
- Dates: The secret to healthy brownies! Dates provide natural sweetness, moisture, and a delightful chewiness, eliminating the need for added sugar.
- Maple Syrup (optional): A touch of maple syrup complements the dates, creating a subtle caramel-like sweetness without adding refined sugar!
- Ground Chia Seeds: Our egg replacer helps bind our recipe together.
- Coconut Oil: Gluten-free baking is all about moisture; this is another great ingredient that will add moisture while replacing butter for a dairy-free brownie alternative.
- Cinnamon: A hint of cinnamon adds a warm, comforting note to the brownies.
- Baking Powder & Baking Soda: Our leavening agents help the brownies achieve perfect rise and balance.
- Salt: Enhances the sweetness and brings out the chocolate notes.
For full quantities, see the recipe card below.
⚠️Cross-Contamination Note: If you’re baking for someone with celiac disease, check that your gluten-free flour blend, baking powder, and chocolate chips are certified gluten-free to avoid cross-contamination.
🔁Ingredient Substitutions
When making substitutions, remember that the texture and flavor may vary slightly, but here are some tested alternatives that will work for you gluten-free sugar-free brownies.
- Gluten-Free All-Purpose Flour: You can use another gluten free flour blend (1:1 ratio). Just watch the moisture level and adjust as needed.
- Buckwheat Flour: Oat flour, almond flour, or gluten-free flour blend can all be used as a substitute.
- Dates: If you don’t have dates, try prunes or raisins for similar sweetness and moisture.
- Chia Seeds: Ground flaxseeds are a great substitute (especially as an egg replacer) and can be used to make a flax egg.
👩🏽🍳Step-By-Step Instructions
Step 1: Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a brownie pan or line it with parchment paper to prevent sticking. This ensures your gluten-free sugar-free brownies come out easily.
Step 2: Mix Dry Ingredients:
In a large mixing bowl, combine all the dry ingredients for your gluten-free brownie mix. Stir well to ensure the leavening agents are evenly distributed for perfectly risen brownies.
Step 3: Prepare Wet Ingredients:
In a blender, combine hot water, pitted dates, and chia seeds. Let them sit for 5 minutes to soften the dates, and allow the chia seeds to gel. Add coconut oil (and maple syrup if using) and blend until smooth.
Tip: Make sure your coconut oil is at room temperature for easier mixing.
Step 4: Combine Wet and Dry Ingredients:
Add the wet mixture to the dry mixture and stir until fully combined. The gluten-free sugar-free brownie batter should be smooth and thick (see image).
Step 5: Fold In Chocolate Chips:
Add half of the sugar-free chocolate chips to the batter and gently fold them in. Be careful not to overmix—this keeps the dough slightly wet and sticky for the best fudgy texture.
Step 6: Add To Brownie Pan:
Pour the brownie batter into your prepared pan and smooth the top with a spatula. Sprinkle the remaining chocolate chips on top for that extra chocolatey finish.
Step 7: Bake:
Bake in the preheated oven for 18-25 minutes, depending on the size of your pan. The brownies are done when they have a crackly top, a golden-brown color, and a toothpick comes out clean. Be careful not to overbake as this can dry out your gluten-free sugar-free brownies.
Cool and serve:
Allow the gluten-free sugar-free brownies to cool completely in the pan. This makes them easier to cut. Once cool, slice into squares and serve. Enjoy your fudgy brownies as they are, or for an extra treat, add a scoop of ice cream!
💡Brownie Tips:
- Right Flour Matters: Bob's Red Mill gluten-free blendMill works best. It's less thirsty than others, meaning you won't end up with dry brownies.
- Moisture is Key: Gluten-free flour can be a bit tricky since it tends to dry out. Your batter should feel wet and sticky before it goes into the oven. If it looks dry, you might want to add a splash of more water or oil.
- Temperature Matters: Ensure your wet ingredients are still warm when adding them in. Cold ingredients can lead to a batter that's too thick and hard to mix properly, affecting that fudgy texture.
- Avoid Overmixing: Mix until the dry ingredients are just incorporated so you get the best brownies with a crackly top.
- Toothpick Test: Check doneness with a toothpick—it should have a few crumbs attached.
- Let Them Cool: Wait until completely cool before slicing to get clean cuts and the best texture.
- Quality Ingredients: High-quality cocoa and chocolate chips make all the difference in flavor.
🍪Recipe Pairing Suggestions
Looking for the perfect pairings for your Gluten-Free Sugar-Free Brownies? Try these delicious recipes to complement your brownies and complete the treat experience:
- Creamy Oat Milk Hot Chocolate: A cozy, dairy-free hot chocolate that pairs perfectly with the rich, fudgy texture of these brownies.
- Refreshing Smoothies: Balance the sweetness of the brownies with a nutrient-packed berry smoothie for a delicious contrast.
- Cherry Mango Popsicles: A refreshing, fruity popsicle that's the perfect balance to the richness of your gluten-free sugar-free brownies. A light, sweet treat to cool off!
- Healthy Bliss Balls: A healthier, bite-sized dessert that adds a fun, energy-boosting complement to your brownie experience.
- Layered Oat Milk Chia Pudding (with Peanut Butter & Honey): A protein-packed dessert with a hint of sweetness from honey that complements the brownies perfectly.
🥡Storage Instructions
- At Room Temperature: Keep your cooled gluten-free sugar-free brownies in an airtight container for 3-4 days. If your house is particularly warm, refrigerate them instead to prevent them from becoming too soft.
- In the Fridge: For firmer brownies or to keep them longer, refrigerate in an airtight container for up to a week.
- Reheating Brownies: To revive the just-baked warmth and texture, microwave a brownie for 10-15 seconds or warm in a preheated oven at 350°F (175°C) for a few minutes.
❔FAQ
Yes, but keep in mind that almond flour has a different absorption rate. Start with less and add more as needed to achieve the right batter consistency.
Dry brownies can result from overbaking or not enough moisture. Ensure you’re using the right amount of wet ingredients, and check the brownies a few minutes before the timer goes off to avoid overbaking. If the batter looks dry, add a bit more water or coconut oil next time.
Gluten-free sugar-free brownies rely on baking powder or soda for lift. Ensure your leavening agents are fresh and correctly measured. Also, avoid overmixing once they're added to the batter.
Gluten-free sugar-free brownies can be tricky to bake evenly. If the center is undercooked, lower your oven temperature and extend the baking time, covering the top with foil if necessary to prevent burning.
🌟 Loved our gooey brownies recipe? Let us know! I’d be thrilled if you could leave a comment, star rating, or share this recipe. Your feedback helps support and improve AtMyTable and helps others discover new favorites. Or come chat with me on Facebook or Instagram!
👋🏼Até logo, amigos! Keep savoring every bite and don’t forget—life’s better with a little flavor and fun. Até a próxima!
📖 Recipe
Fudgy Gluten and Sugar Free Browniess (Dairy-Free)
Ingredients
Dry Ingredients
- 1 cup gluten-free all-purpose flour
- ¼ cup buckwheat flour
- ⅓ cup cocoa powder
- ½ cup dark chocolate chips sugar free
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 ¼ cup boiling water
- ½ cup dates pitted
- ½ cup coconut oil
- ¼ cup ground chia seeds
- ⅓ cup maple syrup (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a brownie pan or line with parchment paper.
- Mix dry ingredients: In a large bowl, combine all dry ingredients and stir well.
- Prepare wet ingredients: Into a blender, add the boiling water along with the pitted dates and chia seeds and let sit for 5 minutes. Then add in the coconut oil, (and maple syrup of sugar if using) and blend until smooth.
- Combine wet and dry ingredients: Add the wet mixture to the dry ingredients and stir until well combined. The batter should be thick but smooth.
- Fold in chocolate chips: Gently mix in half of the sugar-free chocolate chips.
- Add batter to pan: Pour into the prepared pan and smooth the top. Sprinkle remaining chocolate chips on top.
- Bake for 18-25 minutes, until a toothpick comes out clean and the top is crackly.
- Cool and slice: Let the brownies cool completely in the pan before slicing into squares.
Yelena says
Would it work to replace ground chia seeds with psyllium husk powder?
Patricia Granek says
I have never tried that, my concern would be that chia seeds help to provide moisture as they retian water but you coudl certainly try and see how it goes. Add the psyllium husk powder to the dry ingredients instead. Woudl love to know how it goes if you make it.
3m 8210 mask says
It wrote his ideas while reading the post amazingly::)
Best regards,
Thomassen Henneberg
Resonance of a singing bowl says
looks yummy
atmytable says
Thank you !!
bakedcupcakes says
WOW! MIND BLOWING!! THIS IS SUCH A GREAT RECIPE, YOUR BROWNIES LOOK SO FLUFFY AND JUST HELLA MOUTH WATERING, BTW I AM 13 AND I AM BAKING FROM WHEN I WAS EIGHT AND I LOVE IT AND THROUGHOUT MY JOURNEY, I FAILED LIKE MISERABLY BUT I DIDN'T GIVE UP AND I WOULD SAY THAT THERE ARE A FEW THINGS THAT I DO KNOW HOW TO BAKE. WISH YOU A LOT OF LUCK AND SUCCESS FOR YOUR FUTURE
. MUCH LOVE ♥
Laiba
atmytable says
Wow baking since you were 8! That is amazing. Thank you so much for your lovely comment and I wish you lots of luck and happiness!
Hania Farhan says
Hiii, how are you? If I don’t want the brownies to be gluten free, can I use whole wheat intead of gluten free flower in the this recipe and keep everything else the same in the recipe
Patricia Granek says
Hey Hania, are you looking to replace both the buckwheta and GF all purpose flours with whole wheat? Whole wheat flour will absorb liquid differently then gluten-free flours so pay attention to the mositure levels. My advice would be to sub 1-1 for whole wheat and then adjust the liquid. Youc an see in the post what the batter should look like. Let us know how it went if you try it :0)