Gluten-Free Almond Flour Brownies (Printable)

Rich, fudgy brownies made with almond flour for a naturally gluten-free chocolate treat.

# What You'll Need:

→ Dry Ingredients

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

→ Wet Ingredients

05 - 2/3 cup granulated sugar
06 - 1/3 cup unsalted butter, melted and slightly cooled
07 - 2 large eggs, at room temperature
08 - 1 teaspoon pure vanilla extract

→ Optional Add-ins

09 - 1/2 cup dark chocolate chips or chunks
10 - 1/2 cup chopped toasted walnuts or pecans

# How To Make It:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt until thoroughly blended.
03 - In a large bowl, whisk sugar and melted butter until smooth. Add eggs and vanilla extract, whisking until fully incorporated and glossy.
04 - Add dry ingredients to wet mixture. Stir gently with a spatula until just combined, being careful not to overmix.
05 - Gently fold in chocolate chips and nuts if using, distributing evenly throughout the batter.
06 - Transfer batter to prepared pan, spreading evenly into corners with an offset spatula.
07 - Bake for 22-25 minutes until center is just set and a toothpick inserted comes out with moist crumbs, not wet batter.
08 - Let brownies cool completely in the pan. Using parchment overhang, lift out and cut into 16 equal squares.

# Tips from dashanddishes:

01 -
  • The texture is shockingly close to traditional brownies, with that perfect sink-your-teeth-in fudginess that makes almond flour feel like a secret weapon rather than a compromise.
  • They're naturally grain-free without tasting like health food, which means everyone at the table will happily eat them regardless of dietary restrictions.
02 -
  • Almond flour browns faster than wheat flour, so start checking at 20 minutes if your oven runs hot.
  • These brownies continue to set as they cool, so removing them when slightly underdone yields the fudgiest results.
03 -
  • Weighing your almond flour instead of using cup measures guarantees consistency every time.
  • The toothpick test is crucial here, you want moist crumbs, not clean, which feels counterintuitive but yields perfectly fudgy results.

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