Gluten-Free Almond Flour Brownies (Print Version)
Fudgy almond flour brownies finished with flaky sea salt for a sweet and salty treat.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup almond flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/4 teaspoon fine sea salt
04 - 1/2 teaspoon baking powder
→ Wet Ingredients
05 - 1/2 cup unsalted butter, melted and slightly cooled
06 - 3/4 cup granulated sugar
07 - 1/4 cup packed brown sugar
08 - 2 large eggs, at room temperature
09 - 1 teaspoon pure vanilla extract
→ Toppings
10 - 2 ounces semi-sweet chocolate, chopped or chips
11 - 1/2 teaspoon flaky sea salt
# How-To Steps:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring enough overhang for easy removal of the brownies.
02 - In a medium bowl, whisk together the almond flour, unsweetened cocoa powder, fine sea salt, and baking powder until evenly distributed.
03 - In a large bowl, vigorously whisk the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and glossy.
04 - Add the dry ingredient mixture to the wet ingredients. Mix gently until just combined, taking care not to overmix to maintain a fudgy texture.
05 - Gently fold the chopped semi-sweet chocolate or chocolate chips into the batter.
06 - Pour the batter into the prepared baking pan. Use a spatula to smooth the top into an even layer.
07 - Sprinkle the flaky sea salt evenly over the surface. Bake for 22 to 25 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
08 - Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift them out using the parchment overhang and slice into squares.
# Expert Tips:
01 -
- They're genuinely fudgy, not the dry brick most gluten-free brownies become.
- That flaky sea salt on top makes people pause mid-bite and ask what makes them taste so good.
- Fifteen minutes of prep means you can have warm brownies cooling while you pour coffee.
02 -
- Almond flour brownies set as they cool, so checking at 22 minutes prevents that dense, slightly gummy texture that happens when you overbake trying to make them look done.
- Room temperature eggs and melted butter whisked together create an emulsion that helps these brownies stay moist for days, whereas cold ingredients make them grainy.
03 -
- If your kitchen is warm, chill your wet ingredients slightly before folding in the dry—it helps them come together more smoothly and bake more evenly.
- A kitchen scale makes these almost impossible to mess up, since almond flour especially can vary wildly by how it's scooped.