Gluten-Free Almond Flour Brownies (Printable)

Fudgy brownies with almond flour, cocoa, and chocolate chips delivering a rich, tender texture in every bite.

# What goes in:

→ Dry Ingredients

01 - 1 cup blanched almond flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 2 large eggs, room temperature
06 - 2/3 cup granulated sugar
07 - 1/4 cup melted coconut oil or unsalted butter
08 - 1 teaspoon pure vanilla extract

→ Add-ins

09 - 1/2 cup dark chocolate chips (gluten-free)
10 - 1/3 cup chopped walnuts or pecans (optional)

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt until evenly mixed.
03 - In a separate large bowl, whisk eggs and sugar until smooth and slightly thickened. Stir in melted coconut oil or butter and vanilla extract.
04 - Add dry ingredients to the wet mixture and stir gently until just combined, avoiding overmixing.
05 - Fold in chocolate chips and optional nuts evenly into the batter.
06 - Pour batter into prepared pan and smooth the top with a spatula. Bake for 22 to 25 minutes, or until center is set and a toothpick comes out with a few moist crumbs.
07 - Allow to cool completely in pan before lifting out via parchment overhang and slicing into 12 squares.

# Expert Advice:

01 -
  • They taste like regular brownies, no weird aftertaste or crumbly texture that screams gluten-free.
  • You only need one bowl for the wet ingredients and the whole thing comes together in about ten minutes.
  • Almond flour adds a subtle richness that makes them feel expensive even though theyre dead simple.
02 -
  • Do not skip the parchment paper, I tried greasing the pan once and lost half the batch to the bottom.
  • Underbaking by two minutes and chilling them overnight turns these into the fudgiest brownies youve ever had.
  • Room temperature eggs are not optional, cold eggs seize up the melted oil and you get a weird grainy texture.
03 -
  • Press a few extra chocolate chips on top before baking, it makes them look bakery-level without any extra effort.
  • Use a hot knife to slice them, run it under hot water and wipe it clean between cuts for perfect edges.
  • If your almond flour is older than a few months, taste it first to make sure it hasnt gone rancid, it ruins the whole batch.

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