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Gluten Free Chocolate Brownies | Culinary Cool

Gluten Free Chocolate Chip Brownies


  • 2 and 1/2 cups icing sugar
  • 200 g ground almonds about 2 cups
  • 2/3 cup unsweetened cocoa powder
  • 1/8 tsp salt
  • 1 tsp espresso powder
  • 4 egg whites
  • 2 tsp vanilla
  • 1/2 cup chocolate chips plus extra for sprinkling on top


  • Preheat oven to 350 degrees F.
  • Line the bottom and sides of an 8×8-inch pan with parchment, letting it hang over the edges of pan.
  • Whisk sugar with almonds, cocoa , salt and espresso powder in a large bowl.
  • Stir in egg whites and vanilla. Add in chocolate chips. Batter will be thick.
  • Scrape into prepared pan. Smooth top. Sprinkle with extra chocolate chips.
  • Bake until the top of the brownies are shiny and crispy and a cake tester inserted in center comes out almost clean, 40 to 45 min.
  • Use parchment to lift brownie out and let cool completely on a rack.


Recipe slightly adapted from Chatalaine January 2014 issue