Gluten-Free Almond Flour Brownies (Printable)

Fudgy almond flour brownies with deep chocolate flavor and tender crumb, naturally gluten-free and easy to make.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup blanched almond flour (100 g)
02 - 1/2 cup unsweetened cocoa powder (40 g)
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 (130 g)
07 - 1/4 cup melted coconut oil or unsalted butter (60 ml)
08 - 1 teaspoon pure vanilla extract

→ Add-ins

09 - 1/2 cup dark chocolate chips, gluten-free (90 g)
10 - 1/3 cup chopped walnuts or pecans, optional (35 g)

# How To Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Whisk almond flour, cocoa powder, baking powder, and salt in a medium bowl until evenly mixed.
03 - In a large bowl, whisk eggs and sugar until smooth and slightly thickened. Stir in melted coconut oil or butter and vanilla extract.
04 - Add dry ingredients to wet mixture and stir until just combined without overmixing.
05 - Fold in chocolate chips and optional nuts gently to preserve texture.
06 - Pour batter into prepared pan and smooth the surface with a spatula.
07 - Bake for 22 to 25 minutes until the center is set but still moist. Test with a toothpick for moist crumbs.
08 - Allow brownies to cool completely in pan before removing and cutting into 12 squares.

# Tips from dashanddishes:

01 -
  • They taste like the brownies you grew up with, just without the wheat.
  • Almond flour gives them a richness that makes each bite melt on your tongue.
  • You can mix everything in two bowls and be done in under an hour.
02 -
  • Do not overbake these or they'll turn dry and crumbly instead of fudgy.
  • Room temperature eggs make all the difference in how smooth your batter turns out.
  • Chilling the brownies before slicing gives you clean edges and perfect squares.
03 -
  • Weigh your almond flour if you can, because scooping it can pack too much in and make them dense.
  • Let the melted oil cool slightly before adding it to the eggs so they don't scramble.
  • If your brownies sink in the middle, you likely overmixed the batter or opened the oven too early.

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