Gluten-Free Almond Flour Brownies

I pulled these out of the oven on a rainy Tuesday when I had nothing but almond flour and cocoa powder left in the pantry. The kitchen smelled like a chocolatier's back room. My neighbor knocked on the door just as I was cutting the first square, and I watched her face change the second she tasted it. She didn't believe me when I said they were gluten-free.

The first time I made these for a potluck, I didn't tell anyone they were gluten-free. Three people asked for the recipe before I even sat down. One of them had been avoiding brownies for years because of how heavy they made her feel. She took two squares home and texted me that night asking if I'd lied about the almond flour.

Ingredients

• Blanched almond flour: This is the backbone of the whole brownie. Make sure it's finely ground and fresh, stale almond flour tastes oddly bitter and won't give you that fudgy texture.
• Unsweetened cocoa powder: I use Dutch-process when I have it because it deepens the chocolate flavor, but natural works just fine. Sift it if it's clumpy or you'll get little pockets of powder.
• Baking powder: Just a little lift without making them cakey. Don't skip it or they'll be dense in the wrong way.
• Salt: Brings out the chocolate. I've tried it without and the brownies tasted flat, almost one-dimensional.
• Eggs: Room temperature eggs mix smoother and help the batter emulsify. I crack mine into a bowl first to check for shells.
• Granulated sugar: You need the sweetness to balance the cocoa's bitterness. I've tried cutting it down and regretted it every time.
• Melted coconut oil or unsalted butter: Coconut oil keeps them dairy-free and adds a subtle richness. Butter makes them taste more traditional. Either way, let it cool slightly before mixing or you'll scramble the eggs.
• Pure vanilla extract: The real stuff matters here. Imitation vanilla leaves a chemical aftertaste that lingers.
• Dark chocolate chips: I fold these in at the end for pockets of melted chocolate. Check the label, not all chips are gluten-free.
• Chopped walnuts or pecans: Optional but I love the crunch. Toast them lightly first if you have time, it wakes up their flavor.

Instructions

Prep the pan:

Line your 8x8-inch pan with parchment paper and let the edges hang over like little handles. This is the trick that keeps you from wrestling brownies out of the pan later. Grease it lightly if you're worried, but I never do.

Mix the dry ingredients:

Whisk the almond flour, cocoa powder, baking powder, and salt in a bowl until there are no streaks of cocoa left. I stir longer than I think I need to because clumps always hide at the bottom.

Whisk the wet ingredients:

Beat the eggs and sugar together until the mixture turns pale and slightly thick, about a minute by hand. Stir in the melted coconut oil and vanilla until it looks glossy.

Combine everything:

Pour the dry ingredients into the wet and stir just until you can't see any flour. Overmixing makes them tough, and you'll feel the difference in the first bite.

Fold in the chocolate and nuts:

Use a spatula to gently fold in the chocolate chips and nuts if you're using them. Try not to crush the chips, I like finding whole melty pockets when I eat them.

Spread the batter:

Scrape everything into the pan and smooth the top with the back of your spatula. The batter will be thick, almost like frosting, so take your time spreading it evenly.

Bake until just set:

Slide the pan into the oven and bake for 22 to 25 minutes. The center should look set but still a little soft, and a toothpick should come out with moist crumbs, not wet batter. Don't overbake or they'll dry out as they cool.

Cool completely:

Let the brownies cool in the pan on a wire rack. I know it's hard to wait, but cutting them warm turns them into a gooey mess. Once cool, lift them out by the parchment and slice into squares.

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I started keeping a batch of these in the freezer after my sister's kid came over and ate three in one sitting. She has celiac and usually just watches other people eat dessert. The look on her face when I told her she could have as many as she wanted is something I still think about. Now I make a double batch every few weeks and wrap individual squares in foil. They thaw in about twenty minutes, or ten seconds in the microwave if you want them warm.

Storage and Make-Ahead Tips

These keep for up to five days in an airtight container at room temperature, and honestly they get fudgier as they sit. I've also frozen them for up to two months with no loss of texture. Just wrap each square tightly in plastic wrap, then pile them all into a freezer bag. When you want one, let it thaw on the counter or warm it for a few seconds. If you like them extra gooey, underbake by two minutes and refrigerate them before slicing. They'll slice cleaner and taste even richer.

Swaps and Substitutions

You can swap coconut sugar for granulated sugar if you want a deeper, almost caramel flavor, but the texture will be slightly denser. I've tried maple syrup and honey, but they both made the brownies too wet and they never set properly. For a nut-free version, sunflower seed flour works in place of almond flour, though the color might turn greenish from a natural reaction with baking powder. It doesn't affect the taste, just looks a little odd. If you can't do eggs, I've heard flax eggs work, but I haven't tested it myself.

Serving Suggestions and Pairings

I love these straight out of the pan with a cold glass of oat milk, but they're unreal with a scoop of vanilla ice cream on top while they're still slightly warm. My friend dusts hers with powdered sugar and serves them with fresh raspberries, which cuts through the richness. You can also drizzle melted dark chocolate or peanut butter over the top before they cool for an extra layer of flavor.

• Warm them for ten seconds and top with whipped cream or coconut cream.
• Cut them into smaller squares and serve them alongside coffee at brunch.
• Pack them in lunchboxes, they hold up better than most gluten-free baked goods.

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These brownies proved to me that gluten-free doesn't mean compromise. They're rich, they're satisfying, and they disappear faster than anything else I bake. Make them once and you'll understand why I always keep almond flour stocked.

Questions & Answers About the Recipe

→ Can I substitute the coconut oil with butter?

Yes, unsalted butter can be used instead of coconut oil, which will add a richer flavor and slightly different texture.

→ How can I make these brownies nut-free?

Omit the chopped walnuts or pecans. Note that almond flour is a tree nut ingredient, so the base still contains nuts.

→ What is the best way to achieve a fudgier texture?

Underbaking the brownies slightly and chilling them before slicing helps create a richer, fudgier texture.

→ Are these brownies suitable for a gluten-free diet?

Yes, using almond flour and gluten-free chocolate chips ensures a gluten-free final product.

→ Can I replace granulated sugar with a different sweetener?

Substituting coconut sugar works well for a refined sugar-free alternative without altering texture significantly.