Gluten Free Almond Brownies (Printable)
Fudgy almond flour brownies offering a gluten-free, rich, and easy-to-make indulgence.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup finely ground almond flour
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 (substitute coconut oil for dairy-free)
06 - 3/4 cup granulated sugar
07 - 1/4 cup brown sugar
08 - 2 large eggs, at 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)
# Steps:
01 - Preheat oven to 350°F. Grease an 8x8-inch baking pan or line it with parchment paper.
02 - Whisk together 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 sugar, brown sugar, eggs, and vanilla extract until smooth and glossy.
04 - Gently fold the dry ingredient mixture into the wet mixture until just combined.
05 - Fold in dark chocolate chips and, if using, chopped nuts evenly throughout the batter.
06 - Pour batter into prepared pan and smooth the surface. Bake for 23 to 26 minutes, or until the center is set and a toothpick inserted comes out with moist crumbs.
07 - Allow brownies to cool completely in the pan before cutting into 16 squares.
# Expert Tips:
01 -
- They're genuinely fudgy and decadent, not the dry, crumbly gluten-free disappointment you might fear.
- Almond flour brings a subtle nuttiness that deepens the chocolate flavor in ways regular flour never could.
- Ready in under an hour from start to finish, with zero complicated techniques standing between you and dessert.
02 -
- The difference between fudgy and underbaked is about one minute—start checking at 23 minutes and remember your oven's personality, because they all run a little different.
- Using room-temperature eggs actually matters here; cold eggs don't incorporate as smoothly and you'll end up with a slightly grainier crumb that you'll notice on the first bite.
03 -
- Use a gentle hand when folding in the add-ins—crushing those chocolate chips into a paste defeats the purpose of having texture variation in your brownies.
- If your kitchen runs cool, let your butter, eggs, and sugar mixture sit for a minute after whisking to let it firm up slightly, which helps everything blend more smoothly.