Gluten Free Almond Flour Brownies (Print Version)
Fudgy almond flour brownies offering a rich, naturally gluten-free chocolate indulgence.
# What You'll Need:
→ 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 - 1/2 cup unsalted butter, melted
06 - 3/4 cup granulated sugar
07 - 1/4 cup light brown sugar
08 - 2 large eggs, room temperature
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 1/2 cup dark chocolate chips (gluten-free)
11 - 1/4 cup chopped walnuts or pecans, optional
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang to facilitate removal.
02 - Whisk almond flour, cocoa powder, baking powder, and salt in a medium bowl until evenly mixed.
03 - In a large bowl, whisk melted butter with granulated and brown sugars until smooth. Add eggs and vanilla extract and whisk until fully incorporated.
04 - Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Fold in chocolate chips and nuts if using.
05 - Transfer batter into prepared pan and smooth the surface as evenly as possible with a spatula.
06 - Bake for 23 to 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
07 - Let brownies cool completely in the pan on a wire rack. Use parchment overhang to lift brownies, slice, and serve.
# Expert Tips:
01 -
- They're genuinely fudgy and chocolatey—no weird texture or dry aftertaste that gluten-free baking sometimes brings.
- Ready in under an hour from start to finish, so you can have warm brownies before dinner ends.
- Foolproof enough for a weeknight craving but fancy enough to serve at a dinner party.
02 -
- A toothpick coming out with moist crumbs is your North Star—pull them out a minute early rather than a minute late, because they continue to bake in the residual heat after you remove them from the oven.
- Room-temperature eggs really do matter in almond flour baking; cold eggs won't emulsify properly and can make the texture grainy instead of smooth.
03 -
- Slightly underbake them, chill them in the fridge, and they become even more fudgy—it's the brownie cheat code I learned by accident when I forgot about a batch cooling overnight.
- If you want extra moisture, brush the finished brownies with a thin coating of melted dark chocolate while they're still slightly warm.