A gooey, fudgy, gluten-free brownie that’s completely flourless. Each rich brownie features crunchy shards of macadamia nuts and vivid pistachios for contrast and texture.
I tend to stick with tried-and-true recipes, so it took a last-minute invitation to a gluten-free dinner to push me into creating a new brownie. Faced with less than 24 hours to bring something chocolaty to share, I wanted a dessert that was indulgent, easy to transport, and naturally gluten-free. The result was these flourless, fudgy brownies packed with dark muscovado sugar, macadamia nut shards, and pistachio pieces. They were exactly what I hoped for: rich, slightly chewy, and satisfyingly nutty.
These brownies are intentionally flourless, using almond meal for body and texture. The dark muscovado sugar adds a deep, caramel-like molasses flavor that complements high-quality dark chocolate; if you don’t have muscovado, dark brown sugar is an acceptable substitute. The combination of macadamias and pistachios brings a buttery crunch and a touch of saltiness that balances the chocolate.
I know some purists might balk at using dark muscovado sugar, but it’s a key part of the flavor profile here. These brownies proved popular at the dinner party, and later at a conference where they survived travel in takeaway containers and kept their texture and flavor. Friends and strangers alike enjoyed them, and many asked for the recipe—so here it is, along with clear notes for best results.
Gluten-Free Brownies
The dark muscovado sugar and quality dark chocolate are central to the flavor. If you can’t find dark muscovado, use the same amount of dark brown sugar. If neither is available, increase granulated sugar to 1 cup / 200 g.
The macadamia and pistachio mix gives these brownies a luxurious crunch. If your macadamias aren’t already dry roasted, toast them briefly in a dry pan until aromatic. Lightly salted pistachios pair especially well. You can substitute up to 1 cup / 90 g of your favorite nuts, toasted for best flavor.
If you don’t have almond meal, pulse 1 3/4 cups / 145 g whole almonds in a food processor until they resemble coarse sand—be careful not to over-process into almond butter. Passing the processed almonds through a medium sieve removes any larger pieces for a finer texture.
15 minutes
30 minutes
15 minutes
1 hour
Ingredients
- 1 cup / 225 g unsalted butter, cubed
- 8 oz / 225 g good-quality dark chocolate, 62–70% cocoa, chopped
- 3/4 cup / 150 g granulated sugar
- 1/4 cup / 50 g dark muscovado sugar, packed
- 1/8 teaspoon fine sea salt
- 1 tablespoon pure vanilla extract
- 3 large eggs, briefly beaten
- 1 3/4 cups / 145 g almond meal, sifted
- 1/2 cup / 45 g macadamia nuts, chopped
- 1/2 cup / 45 g shelled pistachios, chopped
Instructions
- Position a rack in the upper third of the oven and preheat to 350ºF / 180ºC. Line an 8-inch square pan with foil or parchment, leaving an overhang for easy removal.
- In a heavy-bottomed saucepan over low heat, melt the butter and chocolate together, stirring until smooth. (A double boiler can be used if preferred.)
- Whisk in the granulated sugar, muscovado sugar, salt, and vanilla until combined.
- Let the mixture cool 5–10 minutes, until warm but not hot—just cool enough that your finger can briefly touch it. It may appear granular; the eggs will smooth the texture.
- Vigorously stir in the beaten eggs until fully incorporated.
- Fold in the almond meal, then add the macadamia nuts and pistachios.
- Spread the batter into the prepared pan and bake 25–30 minutes, until the top looks lighter and feels soft to the touch. A cake tester will remain moist even when brownies are done, so rely on surface texture rather than a dry tester.
- Cool completely on a wire rack, then freeze 15 minutes for easier slicing. Cut into 16 or 25 squares.
- Serve at room temperature with milk or slightly frozen with ice cream. Store in an airtight container in a cool place for up to 1 week.
Notes
Chocolate notes: I’ve tested this recipe with several chocolate brands—Valrhona, Callebaut, El Rey, and Scharffen Berger. The better the chocolate, the better the brownies. Choose the best-quality chocolate you can afford for the richest flavor.
Nutrition Information:
Yield:
25
Serving Size:
1 Gluten-Free Brownie
Amount Per Serving:
Calories: 202
Total Fat: 15 g
Saturated Fat: 7 g
Trans Fat: 0 g
Unsaturated Fat: 7 g
Cholesterol: 42 mg
Sodium: 22 mg
Carbohydrates: 15 g
Fiber: 2 g
Sugar: 13 g
Protein: 3 g
These brownies travel well and freeze nicely, making them great for sharing or gifting. If you want to send them to friends, pack layers between parchment in a sturdy container. They will keep for several days at room temperature or up to a week in a cool place.
