Gluten-Free Almond Flour Brownies (Printable version)

Fudgy brownies made with almond flour and dark chocolate for a rich, moist indulgence.

# Ingredient list:

→ Dry Ingredients

01 - 1 cup almond flour, finely ground
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon sea salt

→ Wet Ingredients

05 - 3 large eggs, room temperature
06 - 3/4 cup coconut sugar or light brown sugar
07 - 1/3 cup melted coconut oil or unsalted butter
08 - 1 teaspoon pure vanilla extract

→ Chocolate

09 - 1/2 cup dark chocolate chips or chopped dark chocolate

# Directions:

01 - Preheat your oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt until evenly combined.
03 - In a large bowl, whisk the eggs and sugar until well combined and slightly frothy. Add the melted coconut oil and vanilla extract; mix until smooth.
04 - Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
05 - Stir in the chocolate chips or chopped chocolate until evenly distributed throughout the batter.
06 - Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle with extra chocolate chips if desired.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake for fudgy texture.
08 - Allow to cool completely in the pan. Lift out using the parchment overhang, slice into squares, and serve.

# Expert Tips:

01 -
  • The texture is impossibly fudgy without any gluten, thanks to the natural richness of almond flour
  • They come together in one bowl with simple ingredients you probably already have
  • Perfect for serving mixed crowds since no one can tell they're gluten-free
02 -
  • Slightly underbaking is your friend, these continue cooking as they cool
  • Refrigerating the cooled brownies for an hour makes cutting cleaner and squares prettier
  • The parchment paper overhang isn't optional, it's the only way to remove them intact
03 -
  • Invest in finely ground almond flour, coarse almond meal will make the texture grainy
  • Let your eggs reach room temperature before starting for better incorporation

Go back