Insanely Good Chocolate Brownies

Rich, fudgy brownies made with dark chocolate, almond and brown rice flour, naturally sweetened with maple syrup and maple sugar. These gluten-free brownies feature a delightful hint of cinnamon and optional toasted walnuts for added crunch.

16 servings

1 hr 56 min

Published October 4, 2025

Ingredients

•⅓ cup almond flour, homemade or store-bought
•⅓ cup brown rice flour
•2 tablespoons natural unsweetened cocoa powder
•½ teaspoon ground cinnamon
•½ teaspoon baking soda
•⅛ teaspoon sea salt
•8 ounces dark chocolate (68 to 72% cacao content), chopped
•⅓ cup extra-virgin olive oil
•2 whole organic eggs
•⅓ cup Grade B maple syrup
•⅓ cup maple sugar
•1 teaspoon vanilla extract
•½ cup coarsely chopped walnuts (optional)
•toasted

Cooking Instructions

1.
Preheat the oven to 350°F. Line an 8-inch square baking pan (see note) with two pieces of foil long enough to overlap on all four sides. Lightly oil the foil.
5 min
2.
Put the almond flour, brown rice flour, cocoa powder, cinnamon, baking soda, and salt in a bowl and stir with a whisk to combine.
3 min
3.
Put half of the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Heat, stirring often, just until the chocolate is melted and smooth. Remove from the heat and whisk in the olive oil.
10 min
4.
Crack the eggs into a large bowl and whisk until frothy. Slowly add the maple syrup and maple sugar, whisking all the while, and continue whisking until the mixture is smooth. Add the vanilla extract, then gradually add the chocolate, whisking vigorously all the while, and continue whisking until smooth and glossy.
5 min
5.
Add the flour mixture and beat for about 1 minute. Stir in the remaining chocolate and the walnuts. Scrape the mixture into the prepared pan and smooth the top with a spatula.
3 min
6.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool to room temperature in the pan, then cover and refrigerate for at least 1 hour before cutting into 16 brownies.
90 min

Ingredients

•⅓ cup almond flour, homemade or store-bought

•⅓ cup brown rice flour

•2 tablespoons natural unsweetened cocoa powder

•½ teaspoon ground cinnamon

•½ teaspoon baking soda

•⅛ teaspoon sea salt

•8 ounces dark chocolate (68 to 72% cacao content), chopped

•⅓ cup extra-virgin olive oil

•2 whole organic eggs

•⅓ cup Grade B maple syrup

•⅓ cup maple sugar

•1 teaspoon vanilla extract

•½ cup coarsely chopped walnuts (optional)

•toasted

Cooking Instructions

Preheat the oven to 350°F. Line an 8-inch square baking pan (see note) with two pieces of foil long enough to overlap on all four sides. Lightly oil the foil.

5 min

Put the almond flour, brown rice flour, cocoa powder, cinnamon, baking soda, and salt in a bowl and stir with a whisk to combine.

3 min

Put half of the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Heat, stirring often, just until the chocolate is melted and smooth. Remove from the heat and whisk in the olive oil.

10 min

Crack the eggs into a large bowl and whisk until frothy. Slowly add the maple syrup and maple sugar, whisking all the while, and continue whisking until the mixture is smooth. Add the vanilla extract, then gradually add the chocolate, whisking vigorously all the while, and continue whisking until smooth and glossy.

5 min

Add the flour mixture and beat for about 1 minute. Stir in the remaining chocolate and the walnuts. Scrape the mixture into the prepared pan and smooth the top with a spatula.

3 min

Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool to room temperature in the pan, then cover and refrigerate for at least 1 hour before cutting into 16 brownies.

90 min