Deeply rich and fudgy almond flour brownies are both grain-free and gluten-free. So much better than a boxed mix, they come together quickly with simple pantry ingredients, and taste even better on the second day (if they last that long). No one will guess they're gluten-free!
Gosh, I love a pan of gluten free brownies, and these almond flour brownies (naturally gluten-free and made with, yep, just almond flour!) are soooooo good. I adapted this recipe from King Arthur Baking, tweaking the original to increase the amount of almond flour and adding some chocolate chips. I also reduced the sugar a tad so that they are deeply, darkly chocolatey.
These brownies fall squarely in the middle of the "fudgy vs. cakey" brownie debate, managing to be a bit of both. Slightly cakey, but with a hint of fudginess to make them truly brownies, they are one of the easiest, quickest ways to satisfy a chocolate yearning. Did I mention this is a one-bowl recipe?
Check out my other gluten free on-bowl brownies recipe or my whole wheat brownies if you want a couple of other options.
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What You'll Love About Almond Flour Brownies
- So easy. First off, as mentioned, these brownies are made in just one bowl, and that is such a bonus, especially when you want something sweet fast. Just whisk, stir, and bake.
- Super chocolatey. There's almost a cup of cocoa powder AND melty chocolate chips in these brownies - no skimping on chocolate flavor!
- Undetectably gluten-free. So when I serve these brownies to my kids, they never have any idea that they are made with almond flour and are gluten-free. That's because the crumb is just as soft and chewy as any brownie made with all-purpose flour.
- The perfect texture. A bit chewy, a bit cakey, and a tiny bit fudgy, these brownies have it all.
Ingredients Needed
Here's a rundown of everything that goes into these almond flour brownies. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Butter - Unsalted butter is best here, but if you want a more sweet-salty vibe, use salted butter. Swap melted coconut sugar to make these dairy-free.
- Granulated sugar - I reduced the sugar from the original recipe by ¼ cup because I found it to be very sweet. You can try light or brown sugar or a combination with the granulated sugar if you like.
- Salt - Fine sea salt or table salt.
- Vanilla - Use pure vanilla extract or vanilla bean paste.
- Cocoa powder - Always use unsweetened cocoa powder! Otherwise, the brownies will turn out way too sweet.
- Eggs - Large or medium-sized eggs.
- Almond flour - I used fine-ground almond flour. You could make your own almond flour/meal, but if it's a bit coarser than store-bought almond flour, this may change the texture of the baked brownies.
- Baking powder
- Semisweet chocolate chips - This is an optional, but very recommended addition.
Variations to Try
- Nuts - Ooooh, yes, ½ cup of chopped walnuts or pecans would take these over the top.
- Other chocolate - Your favorite chocolate bar chopped up, or milk chocolate or white chocolate chips for a flavor twist.
- Candy - Chopped up (gluten-free if needed) candy like Snickers or peanut butter cups - can you imagine?
- Caramel - Add ¼ cup of my homemade salted caramel sauce to the batter and drizzle some over the top after baking.
Step-by-Step Instructions
Here's an overview in photos of how to make almond flour brownies:
1. Whisk butter: In a large bowl, whisk together the butter, eggs, and sugar.
2. Add remaining ingredients: Stir in the remaining ingredients.
3. Prep for baking: Spread the batter into a greased and lined 8x8-inch pan.
4. Bake: Place in a 350F oven and bake for about 35 minutes. Cool before cutting.
What Brand of Almond Flour?
You can use your preferred brand of almond flour here - there are many to choose from. I mostly use the Blue Diamond brand of almond flour because I find it to be a more economical choice when purchased in a larger bag.
You can also make your own almond flour if you have a high-powered blender or food processor. I like fine almond flour in my recipes because it performs similarly to all-purpose flour and seamlessly integrates into batters. So if you make it yourself, see if you can get it as fine-ground as possible.
Tips & Recipe Notes
- Don't overmix. Even though there's no gluten in this recipe (one reason you don't want to overmix some gluten-containing recipes is that they can turn out tough), it's still a good idea to fold in the dry ingredients gently. When a smooth batter forms, stop, and pour it into the prepared pan.
- Then, don't overbake. As with all brownies, don't overbake! The brownies are done when the edges are set, and a tester comes out with a few moist crumbs. They will set further out of the oven.
- Cool before cutting. Another brownie rule, even though it's SO hard to wait, is to cool the brownies before cutting. This is especially important when using almond flour or baking other gluten-free brownies, since they will firm up as they cool.
- Cut larger brownies. I wrote this recipe to make 16 servings, but you can certainly cut larger portions to make, say, 12 brownies.
- Leave out the chocolate chips. If you don't have any on hand, don't stress. I'll make these brownies without chips, too, and they are just as delicious.
- Serving ideas. With milk!!!! As the base for an ice cream sundae. Make into gluten-free cake pops. Cut them super mini and make brownie bites.
Proper Storage
- Counter - Cover the pan with foil or (preferred) transfer the cooled brownies to an airtight container and store on the counter for up to 3 days.
- Fridge - Store the brownies in the fridge for up to 5 days.
- Freezer - Freeze the brownies in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.
More Gluten Free Chocolate Recipes
Happy baking! If you make this almond flour brownies recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Almond Flour Brownies
Ingredients
- 5 tablespoons unsalted butter melted
- 3 large eggs
- 1 ½ cups granulated sugar
- ½ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- ¾ cup unsweetened cocoa powder (65 grams)
- 1 ½ cups almond flour (180 grams)
- 1 teaspoon baking powder
- ½ cup semisweet chocolate chips , optional
Instructions
- Preheat the oven to 350°F. Grease an 8" square pan and line it with parchment paper.
- In a medium-sized bowl, whisk together the 5 tablespoons unsalted butter, 3 large eggs, and 1 ½ cups granulated sugar, then stir in the ½ teaspoon fine sea salt, 1 teaspoon pure vanilla extract, and ¾ cup unsweetened cocoa powder until smooth.
- Then stir in the 1 ½ cups almond flour and 1 teaspoon baking powder; don't overmix. Fold in the ½ cup semisweet chocolate chips.
- Pour the batter into the prepared pan, spreading it to the edges and smoothing the top with a rubber spatula.
- Place the brownies in the oven and bake for 33 to 38 minutes, until the top is set and a tester inserted in the center comes nearly clean. (A few crumbs and a little chocolate at the end of the tester is OK.)
- Remove the brownies from the oven and cool them for about 15 minutes before cutting.
Notes
- Don't overmix. Even though there's no gluten in this recipe (one reason you don't want to overmix some gluten-containing recipes is that they can turn out tough), it's still a good idea to fold in the dry ingredients gently. When a smooth batter forms, stop, and pour it into the prepared pan.
- Then, don't overbake. As with all brownies, don't overbake! The brownies are done when the edges are set, and a tester comes out with a few moist crumbs. They will set further out of the oven.
- Cool before cutting. Another brownie rule, even though it's SO hard to wait, is to cool the brownies before cutting. This is especially important when using almond flour or baking other gluten-free brownies, since they will firm up as they cool.
- Cut larger brownies. I wrote this recipe to make 16 servings, but you can certainly cut larger portions to make, say, 12 brownies.
- Leave out the chocolate chips. If you don't have any on hand, don't stress. I'll make these brownies without chips, too, and they are just as delicious.
- Serving ideas. With milk!!!! As the base for an ice cream sundae. Make into gluten-free cake pops. Cut them super mini and make brownie bites.
Nanda Garber says
What is pear sauce?
Helen Spiridakis says
Mouth watering....feel better soon....I love my timtams though. Nice post...it must be very hard to find time to write.