Gluten Free Almond Flour Brownies (Printable)

Fudgy brownies with almond flour and dark chocolate chips for a naturally gluten-free sweet treat.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup almond flour
02 - ½ cup unsweetened cocoa powder
03 - ½ teaspoon baking powder
04 - ¼ teaspoon fine sea salt

→ Wet Ingredients

05 - ½ cup unsalted butter, melted
06 - ¾ cup granulated sugar
07 - ¼ cup light brown sugar
08 - 2 large eggs, room temperature
09 - 1 teaspoon pure vanilla extract

→ Add-Ins

10 - ½ cup dark chocolate chips, gluten-free
11 - ¼ cup chopped walnuts or pecans, optional

# How to Make It:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang for removal.
02 - In a medium bowl, whisk almond flour, cocoa powder, baking powder, and sea salt until evenly mixed.
03 - In a large bowl, whisk melted butter with granulated and brown sugars until smooth. Add eggs and vanilla extract; whisk to incorporate.
04 - Add dry mixture to wet ingredients and stir just until combined. Fold in chocolate chips and nuts if desired.
05 - Pour batter into prepared pan and smooth surface evenly with a spatula.
06 - Bake 23 to 25 minutes until toothpick inserted into center comes out with moist but not wet crumbs.
07 - Allow brownies to cool completely in pan on wire rack. Remove using parchment overhang, slice, and serve.

# Expert Advice:

01 -
  • They're genuinely fudgy and decadent, not dry or gritty like gluten-free baking can be.
  • Almond flour gives you a tender crumb and subtle nuttiness that deepens the chocolate flavor.
  • Ready in under an hour, which means chocolate satisfaction on your schedule, not three days from now.
02 -
  • Underbaking by a minute or two isn't a failure—it's the path to fudgy; chilling the brownie slab before slicing prevents crumbling and intensifies the fudge factor.
  • Room-temperature eggs emulsify with butter and sugar properly; cold eggs won't incorporate and leave you with a greasy, separated batter.
03 -
  • Invest in good cocoa powder—Dutch-process cocoa is darker and more complex, making these taste almost sophisticated.
  • Use a kitchen scale if you have one; almond flour is lighter than wheat flour cup-for-cup, and weight ensures consistency across batches.

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