Brownies: gluten free, sugar free

Fudgy Chocolate Brownies | 325ºF | 25-30 minute | Pan: 8-inch square pan

Dry ingredients

70 g of your successful GF flour blend
50 g almond flour
35 g unsweetened cocoa powder
1/4 tsp kosher salt
1/4 tsp baking powder 

Wet ingredients
150 g allulose
115 g unsalted butter
100 g unsweetened chocolate, chopped
2 large eggs, room temperature
1 tsp vanilla extract
1 tsp finely grated orange zest (optional, for chocolate-orange brownies)

MAKE

Heat oven to 325°F.

Prepare the pan with parchment.

wet ingredients 

Melt the chocolate. 

Gently melt the butter and unsweetened chocolate together. 

Let cool until warm, not hot.

Dissolve the allulose. 

Whisk the allulose into the warm chocolate mixture.

Add eggs after chocolate is cooled - whisk in the eggs one at a time, mixing thoroughly after each. 

Stir in vanilla and orange zest, if using.

dry ingredients

Whisk the GF flour blend, almond flour, cocoa, salt, and optional baking powder together.

Fold the dry ingredients into the chocolate mixture just until no dry pockets remain. 

The batter should be thick and glossy.

Bake

Spread evenly in the pan. 

Bake for approximately 22–30 minutes, beginning to check at 22 minutes. 

185–190°F: softer, fudgier center.
190–195°F: more set, easier to slice
Above 200°F: greater risk of drying out.

The edges should be set, and a tester inserted near the center should show moist crumbs rather than liquid batter.

Cool completely. Let cool in the pan. 

For the cleanest slices and fudgiest texture, refrigerate for 1–2 hours before cutting.