Gluten Free Almond Brownies (Printable)

Fudgy almond flour brownies, naturally gluten-free and rich in chocolate flavor, made effortlessly.

# What's Needed:

→ Dry Ingredients

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

→ Wet Ingredients

05 - 1/2 cup unsalted butter, melted (or coconut oil for dairy-free)
06 - 3/4 cup granulated sugar
07 - 1/4 cup 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 - 1/2 cup chopped walnuts or pecans (optional)

# How to Make It:

01 - Preheat the oven to 350°F. Grease an 8x8-inch baking pan or line with parchment paper.
02 - In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt until evenly mixed.
03 - In a large bowl, whisk melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and glossy.
04 - Carefully fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
05 - Gently fold in the dark chocolate chips and nuts if using.
06 - Pour the batter into the prepared pan, smoothing the surface evenly.
07 - Bake for 23 to 26 minutes, testing with a toothpick inserted in the center; it should come out with a few moist crumbs.
08 - Allow brownies to cool completely in the pan before slicing into 16 squares.

# Tips for Success:

01 -
  • The almond flour gives them a tender crumb that feels richer than regular brownies without any grittiness.
  • They stay fudgy even after a few days, which means you can bake them ahead without worrying they'll dry out.
  • Everyone who tries them is surprised they're gluten-free because the texture is that good.
02 -
  • Overbaking by even two minutes turns these from fudgy to dry, so watch the oven closely near the end.
  • Room temperature eggs blend into the batter without leaving streaks, which I learned after a batch came out with odd pockets of texture.
  • Almond flour can vary in fineness between brands, so if your batter seems too thick, a teaspoon of milk smooths it out.
03 -
  • Press a few extra chocolate chips on top of the batter before baking so they create glossy pockets of melted chocolate on the surface.
  • Underbake by one minute if you love ultra-fudgy brownies, they'll firm up as they cool but stay soft in the center.
  • Taste your cocoa powder before using it, because old cocoa can taste flat and dull, and fresh cocoa makes a noticeable difference.

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