Gluten Free Almond Brownies (Printable version)
Fudgy almond flour brownies with cocoa and dark chocolate, naturally gluten-free and deeply satisfying.
# Ingredient List:
→ 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 Make It:
01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing an overhang for easy removal.
02 - In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt until evenly blended.
03 - In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, whisking until fully combined.
04 - Add the dry ingredients to the wet mixture and gently stir until just combined. Fold in chocolate chips and nuts if using.
05 - Pour batter into the prepared pan and smooth the surface with a spatula.
06 - Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
07 - Allow brownies to cool completely in the pan on a wire rack. Lift out using parchment overhang, slice into 12 portions, and serve.
# Expert Suggestions:
01 -
- No guilt about gluten means you can actually relax and enjoy dessert without overthinking it.
- Almond flour makes them naturally moist and fudgy, so you stop worrying about overbaking.
- They come together in under 40 minutes, which is perfect for when you need chocolate comfort right now.
- One batch makes enough to share or hide in the back of your fridge for midnight moments.
02 -
- Almond flour has more moisture than regular flour, so these brownies will seem slightly underdone when they come out of the oven—that's exactly right, and they firm up as they cool.
- If your chocolate chips keep sinking to the bottom, toss them in a teaspoon of almond flour before folding them in so they stay suspended throughout the batter.
03 -
- Melt your butter and let it cool for just a minute before whisking with sugar—this helps create a smoother batter without cooking the eggs when you add them.
- Don't skip the parchment paper overhang; it's the difference between lifting out a perfect slab and picking at crumbles stuck to the pan edges.