These hearty, fudgy almond flour brownies only call for 8 ingredients and they’re quick and easy to put together. The hint of almond in the finished brownies is so good, and these are a nice gluten-free option as well.
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Gluten-free brownies are perfect for any occasion. Whether you want something sweet with a glass of milk before bed, a fuss-free snack for the kids getting home from school, or even dessert when you have friends over, brownies always fit the bill.
The vanilla and almond flavors in these easy brownies pair beautifully with the rich chocolate flavor. These aren’t only as good as brownies from the local bakery, they’re even better! Who can say no to delicious homemade brownies? Not me, that’s for sure!
Some of my other favorites include these mochi brownies and my favorite triple chocolate brownies. They always hit the spot when I'm craving a gooey chocolate dessert!
Main Ingredients
You only need 8 ingredients for these tasty, fudgy brownies. The recipe is pretty foolproof since it’s mostly a question of combining the batter and baking it. If you have kids, let them stir the batter and (if they’re lucky) maybe even lick the spoon! Here are some of the ingredients I use to make them:
- Cocoa powder: For a rich chocolate flavor. Since this is the main flavor, use good quality cocoa powder. Make sure it’s pure and unsweetened.
- Almond flour: A gluten-free all-purpose flour replacement. Called ground almonds in some countries, it seems to appear in more and more recipes these days and not only because it’s gluten-free. This type of ‘flour’ works well in plenty of dessert recipes. Use the blanched kind, which doesn’t include the almond skins. Unblanched would make it heavier in recipes and the end result would be different. Not sure which kind you have? Just look at the color. Blanched is a beige/white color while unblanched is reddish-brown.
- Vanilla extract: For a kick of vanilla. If there’s a dessert recipe not improved by adding a splash of vanilla, I haven’t found it! Vanilla pairs beautifully with the chocolate flavor in almond flour brownies, but feel free to use almond or even coconut extract if you want to tweak the flavor a bit.
- Butter: To add richness to the brownies. Use real butter here, not margarine, for the best result.
- White sugar: For sweetness. Since you’re using unsweetened cocoa powder you will need to add some sugar. If you prefer to use brown sugar, go ahead, or even some of each.
Instructions Overview
The first thing to do is preheat your oven and line a baking pan with parchment paper. Let some of the paper hang over the edges so the brownies are easier to remove after cooking.
Now you can combine the butter, sugar, salt, vanilla, cocoa powder, and eggs. Add the baking powder and almond flour.
Pour the brownie batter into your prepared pan and use a spatula to smooth the top. Now just bake it for about 35 minutes, let it cool, cut into squares, and enjoy!
Common Questions
Ground almonds, which might be labeled as blanched almond flour or almond meal make a good flour substitute in various baked goods, especially brownies. It’s best to use blanched (the creamy beige-colored kind) but if you can only get unblanched, which contains the brown almond skin too, this will work in these almond flour brownies but the texture will be a little heavier.
Although it can replace conventional flour at a ratio of 1:1, it doesn’t work in every recipe. The lack of gluten can result in denser, flatter baked goods. This doesn’t matter in brownies because they are supposed to be dense and fudgy anyway rather than light and cake-like. It is also lower in carbs than conventional wheat flour, but higher in calories and fat.
The batter for homemade almond flour brownies should be thick and smooth. If you’ve made brownies with wheat flour before, you’ll know the right texture. If it’s watery or runny, you’ve added too much liquid in there.
Adding too much oil or butter to the mixture might be good for a low-carb diet, but it isn’t so good for the brownies, as they will come out too wet and oily.
You can make these a day or so ahead if you like (if you can trust yourself not to eat them in the meantime!)
Keep them covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. They will get a little more firm in the refrigerator.
These freeze well for up to 3 months and can be thawed overnight in the refrigerator. Cut them into squares so you only have to thaw however many you need.
Try brownies with a glass of cold milk, either the regular kind or almond milk! Sometimes I add a squirt of whipped cream on top.
Although conventional flour brownies shouldn’t be mixed with an electric mixer (it toughens the gluten) you can use one for these if you want, since they don’t contain any gluten to over-mix. A wooden spoon also works just fine.
Chopnotch Tips
- Use unsweetened, processed cocoa powder for the best result. If you want a stronger chocolate flavor, add some mini chocolate chips to the brownie batter.
- Use a square baking dish so you get lots of ‘edge pieces’ (these are my favorites!)
- Add in some extra ingredients if you like. Chopped walnuts or pecans would be really nice here. Mini marshmallows could be good too.
Almond flour brownies are a handy gluten-free option and they are so rich, fudgy, and delicious. Homemade recipes are always good, but these could be your new favorite brownie recipe of all time!
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Recipe
How to Make
Almond Flour Brownies
Ingredients
- 5 tablespoons unsalted butter, melted
- 1 ¾ cups granulated sugar
- ¾ teaspoon salt
- 1 ½ teaspoons vanilla extract
- ¾ cup unsweetened cocoa powder
- 3 eggs, large
- 1 ½ cups almond flour
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper. Leave some parchment paper hanging over both ends of the pan for easy removal later. Set aside.
- Mix the melted butter, white sugar, salt, vanilla extract, cocoa powder, and eggs in a large mixing bowl until well combined. Then stir in the almond flour and baking powder.
- Pour the batter into the prepared pan and spread it evenly. Bake for about 35 minutes until an inserted toothpick comes out clean from the center.
- Remove from the oven and let cool for at least 15 minutes, and then lift out of the pan using the parchment paper and cut into squares. Serve and enjoy!
Notes
- Use unsweetened, processed cocoa powder for the best result. If you want a stronger chocolate flavor, add some mini chocolate chips to the brownie batter.
- Use a square baking dish so you get lots of ‘edge pieces’ (these are my favorites!)
- Add in some extra ingredients if you like. Chopped walnuts or pecans would be really nice here. Mini marshmallows could be good too.
