Gluten-Free Almond Flour Brownies (Printable Version)

Rich, fudgy brownies crafted with almond flour and dark chocolate for a tender, gluten-free indulgence.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup blanched almond flour (100 g)
02 - 1/2 cup unsweetened cocoa powder (40 g)
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 2 large eggs, room temperature
06 - 2/3 cup granulated sugar (130 g)
07 - 1/4 cup melted coconut oil or unsalted butter (60 ml)
08 - 1 teaspoon pure vanilla extract

→ Add-ins

09 - 1/2 cup dark chocolate chips, gluten-free (90 g)
10 - 1/3 cup chopped walnuts or pecans, optional (35 g)

# Method:

01 - Preheat oven to 350°F. Line an 8x8-inch 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 evenly mixed.
03 - In a separate large bowl, whisk eggs and sugar until smooth and thickened. Stir in melted coconut oil or butter and vanilla extract.
04 - Add dry ingredients to wet mixture and stir gently until just combined; avoid overmixing.
05 - Fold in chocolate chips and nuts if using, ensuring even distribution.
06 - Pour batter into prepared pan and smooth the surface with a spatula.
07 - Bake for 22 to 25 minutes until center is set but moist crumbs remain when tested with a toothpick.
08 - Allow brownies to cool completely in the pan before lifting out and cutting into squares.

# Chef's Tips:

01 -
  • They taste like classic fudgy brownies but happen to be gluten-free, so no one ever guesses theyre different.
  • Almond flour gives them a tender, melt-in-your-mouth texture that regular brownies cant quite match.
  • You can mix everything in two bowls and have them in the oven in under 15 minutes.
02 -
  • Do not overbake these, or theyll turn dry and crumbly instead of fudgy. Pull them out when the center still looks slightly soft.
  • Let them cool completely before slicing, or youll end up with a delicious mess instead of clean squares.
  • If you want them extra fudgy, pop the pan in the fridge for an hour before cutting.
03 -
  • Use parchment paper with long overhangs so you can lift the whole block out of the pan in one piece and slice it on a cutting board.
  • Slightly underbake them for the fudgiest texture, then chill them in the fridge before slicing for clean edges.
  • If your batter seems too thick, dont panic. Almond flour batters are naturally denser than regular flour, and thats what makes them so rich.

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