Gluten-Free Almond Flour Brownies (Printable)
Rich, fudgy almond flour brownies offering a naturally gluten-free chocolate treat. Easy to make and perfect for satisfying chocolate cravings.
# What goes in:
→ Dry Ingredients
01 - 1 cup almond flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 2/3 cup granulated sugar
06 - 1/3 cup unsalted butter, melted and slightly cooled
07 - 2 large eggs, at room temperature
08 - 1 teaspoon pure vanilla extract
→ Add-ins (Optional)
09 - 1/2 cup dark chocolate chips or chunks
10 - 1/2 cup chopped toasted walnuts or pecans
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt until thoroughly blended.
03 - In a separate large bowl, whisk granulated sugar and melted butter until smooth. Add eggs and vanilla extract, whisking until fully incorporated.
04 - Add dry ingredients to wet mixture and stir gently until just combined. Avoid overmixing to maintain fudgy texture.
05 - Gently fold in chocolate chips and nuts if desired, distributing evenly throughout batter.
06 - Pour batter into prepared pan and spread evenly with spatula, ensuring smooth surface.
07 - Bake for 22–25 minutes until center is just set and toothpick inserted comes out with moist crumbs, not wet batter.
08 - Allow brownies to cool completely in pan before lifting out using parchment overhang. Cut into squares and serve.
# Expert Advice:
01 -
- The texture is somehow both fudgy and cakey without any weird gluten-free aftertaste
- Almond flour creates a richness that actually makes these taste more indulgent than regular brownies
02 -
- Underbaking is your friend with these brownies. The center continues cooking as they cool, so pull them out when they still look slightly underdone.
- Room temperature eggs are non-negotiable. Cold eggs will seize the melted butter and create weird pockets in your batter.
03 -
- Weigh your almond flour if possible. Cup measurements can vary wildly and affect the final texture.
- Let the brownies cool in the pan completely—trying to remove them warm will result in broken corners and sad moments.