Gluten-Free Almond Flour Brownies (Printable Format)

Rich and fudgy brownies made with almond flour and dark chocolate, offering a tender, gluten-free dessert option.

# What You Need:

→ Dry Ingredients

01 - 1 cup blanched almond flour
02 - 1/2 cup unsweetened cocoa powder
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
07 - 1/4 cup melted coconut oil or unsalted butter
08 - 1 teaspoon pure vanilla extract

→ Add-ins

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

# How-To Steps:

01 - Preheat the oven to 350°F. Line an 8x8-inch 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 mixed.
03 - In a separate large bowl, whisk eggs and sugar until smooth and slightly thickened. Stir in melted coconut oil or butter and vanilla extract.
04 - Add the dry ingredients to the wet mixture and gently stir until just combined, taking care not to overmix.
05 - Fold in chocolate chips and nuts if using, distributing evenly.
06 - Pour batter into the prepared pan and smooth the surface with a spatula.
07 - Bake for 22 to 25 minutes, until the center is set with a few moist crumbs when tested with a toothpick.
08 - Allow brownies to cool completely in the pan before lifting out using the parchment overhang and slicing into squares.

# Expert Suggestions:

01 -
  • They taste like the brownies you grew up with, but without the flour crash afterward.
  • The almond flour keeps them unbelievably moist for days, almost better on day two.
  • You can mix the whole batch in under ten minutes with just a whisk and a bowl.
  • They hold together perfectly, no crumbly mess when you cut them.
02 -
  • Room temperature eggs are everything. Cold eggs don't blend smoothly and the batter turns grainy.
  • Don't overbake these. The center should still jiggle slightly when you pull them out, they'll firm up as they cool.
  • If your almond flour is coarse or homemade, the texture won't be as smooth. Spring for the finely ground blanched kind.
03 -
  • Use parchment paper with overhang. It's the only way to get clean edges without a fight.
  • Let the melted coconut oil cool for a minute before adding it to the eggs, or you'll end up with scrambled bits.
  • For the fudgiest texture, chill the brownies after baking and slice them cold with a sharp knife.
  • Toast your nuts before folding them in. It takes two minutes and completely changes the flavor.

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