Easy, Fudgy brownies with just a few simple ingredients!
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You just need a few simple ingredients to create these decadent French chocolate gluten-free brownies known as Fondant au Chocolat. They’re soft, fudgy, and so easy to make. I use one bowl for the batter and one baking pan, so even the clean-up is a cinch.
How are these brownies different?
If you’ve ever had a chocolate souffle, it’s almost like that. Chocolaty, rich, and indulgent, but still light with a little bit of a crispy top. The texture is somewhere between a molten lava cake and a fudge brownie. Yes, they’re that good!
Do they have to be gluten-free?
This French recipe is made with almond flour because of the texture it creates when the brownies are baked, not to make them gluten-free. Using regular flour in this recipe makes fudgy brownies instead of light, chocolaty, moist brownies.
What will I need to make these brownies?
Semi-sweet chocolate -I prefer semi-sweet, but you can use dark or milk chocolate.
Unsalted butter -American butter is a bit salty, so I use unsalted to control that.
Granulated sugar -needed not just for sweetness but takes a part in creating the texture and helps form the crispy top of the brownies.
Eggs -using room-temperature eggs keeps the chocolate from seizing up and keeps the eggs from cooking when you add the warm chocolate. I add the chocolate, a little at a time, while constantly whisking to temper the eggs.
Almond flour -naturally gluten-free, healthier, and adds protein to a sweet treat. Substitute regular flour if you’d like a fudgy brownie. Just remember they won’t be gluten-free.
Pure vanilla extract -adds a little caramel flavor to the brownies.
Instant coffee granules -takes the flavor of any chocolate dessert to the next level. You won’t believe how much of a boost it provides.
How do I make these gluten-free brownies?
Preheat the oven to 350 °F, 180 °C, and grease a 9 x 13-inch (23 by 33cm) pan with melted butter.
Place the butter, coffee, and chocolate in a heat-proof bowl over a simmering pot of water to create a bain-marie, aka double boiler. Whisk together until melted and smooth. Remove from heat and whisk in the vanilla extract.
In a large mixing bowl, beat the eggs and the sugar together until smooth. Slowly add the chocolate while whisking constantly, then add the almond flour and whisk together until incorporated.
Pour the batter into the prepared pan and bake on the center rack for 30-35 minutes until just firm around the edges with a cooked top but still soft in the center. If you overbake these, they won’t be gooey. Set aside to cool and set for at least an hour.
Can I freeze these brownies?
Yes! Once the brownies have been baked and cooled, wrap the tray tightly in plastic wrap or cut the brownies and wrap them individually. They will keep fresh in the freezer for up to a month.
What’s the best way to serve these gluten-free brownies?
I like to serve these as they are with hot Greek coffee or topped with homemade whipped cream or vanilla bean ice cream. You could try my coffee ice cream, double chocolate, or your favorite ice cream. If you’d like them extra chocolatey, drizzle some chocolate ganache over the top. You can do so many things with these, so let me know how you serve them! Kali Orexi!
- 12 oz (350g) semi-sweet chocolate, chopped
- 8 oz (113g) unsalted butter
- 1 and 1/2 cups (300g) granulated sugar
- 6 eggs, room temperature
- 1 cup (100g) almond flour
- 2 teaspoons pure vanilla extract
- 1 teaspoon instant coffee granules
Preheat the oven to 350 °F, 180 °C.
Grease a 9 by 13-inch (23 by 33cm) pan with melted butter.
Palce the butter, coffe, and chocolate in a heat-proof bowl over a simmering pot of water to create a banne marie. Whisk together until melted and smooth.
Remove from heat and add the vanilla extract. Whisk together.
In a large mixing bowl beat the eggs and the sugar together until smooth. Slowly add the chocolate while whisking constantly.
Add the almond flour and whisk together until incorporated.
Pour the batter into the prepared pan.
Bake on the center rack for 30-35 minutes until just firm around the edges. Do not overbake.
Set aside to cool and set.
Serve topped with whipped cream or ice cream. Kali Orexi!
Freezer Instructions: Once the brownies have been baked and cooled, Wrap the tray tightly in plastic wrap and they will keep fresh in the freezer up to a month.
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