Gluten-Free Almond Flour Brownies (Printable version)

Delicious fudgy brownies crafted from almond flour for a rich, gluten-free chocolate indulgence.

# What you need:

→ Dry Ingredients

01 - 1 cup (100 g) finely ground almond flour
02 - 1/2 cup (40 g) 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 (150 g) coconut sugar or light brown sugar
07 - 1/3 cup (80 ml) melted coconut oil or unsalted butter
08 - 1 teaspoon pure vanilla extract

→ Chocolate

09 - 1/2 cup (90 g) dark chocolate chips or chopped dark chocolate

# How to make it:

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 well blended.
03 - In a large bowl, whisk the eggs and sugar until well combined and slightly frothy. Add the melted coconut oil or butter 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.
06 - Pour the batter into the prepared pan and smooth the top. Sprinkle with extra chocolate chips if desired.
07 - Bake for 22-25 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 -
  • These taste exactly like the fudgy brownies you remember, with none of the dry texture that usually haunts gluten-free baking
  • The almond flour creates this incredibly rich, dense crumb that holds its shape but still melts in your mouth
  • They come together in one bowl with ingredients you can actually pronounce and find at any grocery store
02 -
  • These need to cool completely before slicing, or they will fall apart and you will end up eating them with a spoon instead
  • Slightly underbaked is always better than overbaked with almond flour, as it continues to set as it cools
  • The toothpick test should show moist crumbs, not clean batter, or your brownies will dry out
03 -
  • For the crackliest top, whisk your eggs and sugar for at least two minutes until they are noticeably thicker and paler
  • Do not be tempted to use all the chocolate chips in the batter, save some for the top because those melty puddles make these look absolutely bakery-worthy

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