Almond Flour Brownies
Published
These fudgy almond flour brownies are my new addiction! They’re just as rich and chocolatey as our gluten-free brownies but lower carb as they’re made with almond flour. Each bite of these decadent brownies is filled with gooey, rich chocolate chips and the perfect chewy texture. And did I mention this recipe is entirely gluten-free?! It’s also grain-free and can easily be made dairy-free with a few simple swaps.
Almond Flour Brownies Recipe
These homemade almond flour brownies are perfect for a family get-together or a potluck with friends. They’re so easy to make and impossible to resist (trust me, I’ve tried!). I’ve loaded these treats with plenty of chocolate chips, and they’re naturally gluten-free as they’re made with almond flour. But don’t worry, they’re just as fudgy and decadent as traditional brownies! The other ingredients are kitchen staples, like eggs, sugar, and butter, meaning you probably have everything you need to make this recipe to hand already.
Ingredients
- Almond Flour: Not only is it gluten-free, but almond flour is a great low-carb option for anyone who wants to bake a sweet treat without the guilt. Please use blanched almond flour, not almond meal. You can use your favorite store-bought brand or homemade almond flour—either will work great!
- Baking Powder: Helps create the perfect chewy texture.
- Butter: I use melted, unsalted butter for this recipe. To make this recipe dairy-free, you can use your favorite dairy-free butter. I used Earth Balance dairy-free butter, and they turned out great.
- Salt: You can omit adding extra salt if you use salted butter.
- White Sugar & Brown Sugar: Adds sweetness and moisture to the batter.
- Cocoa Powder: I highly recommend using a high-quality cocoa powder for the best flavor. Cocoa powder is naturally gluten-free but can sometimes be processed in a facility that processes wheat products. The label should specify if it’s made in a gluten-free facility.
- Vanilla Extract: Adds a hint of vanilla to each bite.
- Eggs: The binding agent that helps hold all the ingredients together while baking.
- Chocolate Chips: Perfect for adding more sweetness. Double-check your chocolate chips are gluten-free and also dairy-free (if making these almond flour brownies dairy-free!)
Tips and Suggestions
- Pay close attention to how your almond flour brownies look while they’re in the oven. All ovens cook at different speeds and temperatures. Recipes made with almond flour tend to bake quicker than those made with traditional flour.
- To check if they’re done baking, insert a clean toothpick into the center of the brownies. If it comes out mostly clean, they’re done and ready to cool.
- Please don’t swap the almond flour in this recipe with coconut flour, cassava, or any other gluten-free flour. The other ingredients would need to be adjusted to create the right texture. Our coconut flour brownies or flourless brownies are two alternative recipes you can try instead!
- When cutting and serving these brownies, there’s a trick to doing it perfectly! Make sure they’re completely cooled before even attempting to cut them. If you cut them while still hot, they’ll break apart and create quite a mess. Also, clean off any residue on the knife in between each slice to get those clean, sharp edges.
Does Baking Powder Make Almond Flour Rise?
I know one of the biggest concerns when baking gluten-free is making sure your baked goods rise. So you’ll be happy to know baking powder works perfectly with almond flour to create that perfect rise! The only thing that doesn’t work with almond flour is yeast, but that’s not something you need to worry about for this recipe.
Can You Overwork Almond Flour?
Yes, you can. Be sure to stir until just combined, but don’t stir too much. Over-stirring can cause this recipe for almond flour brownies to fall flat while baking or be hard in texture.
What Else Can I Add?
Chocolate goes with just about anything, am I right? Adding a drizzle of hot fudge or caramel sauce on top of these brownies is never a bad idea. The chocolate buttercream frosting from our gluten-free chocolate cake recipe would also be delicious. You can even add more chocolate chips, mini chocolate chips, marshmallows, and any other gluten-free mix-in you love to the batter before baking.
Storage Instructions
Once cooled, leftover almond flour brownies should be stored in an airtight container for 3-4 days at room temperature. They last a little longer in the fridge—up to 1 week—but may become slightly denser.
You can also freeze these brownies for up to 2 months! Wrap each slice individually in plastic wrap and then place them all together in a freezer-safe bag or container. I usually let them thaw at room temperature before serving.
More Almond Flour Recipes To Try!
- Almond Flour Banana Bread
- Almond Flour Pancakes
- Almond Flour Biscuits
- Almond Flour Bread
- Almond Flour Sugar Cookies
- …or check out all our almond flour recipes here!
Almond Flour Brownies Recipe
Ingredients
- 1½ cups almond flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup cocoa powder
- ½ cup butter, melted
- ¾ cup white sugar
- ¾ cup brown sugar
- 3 eggs
- 2 teaspoons vanilla
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Add parchment paper to an 8×8 baking pan. Set aside.
- Whisk the almond flour, baking powder, salt, and cocoa powder in a bowl. Set aside. You can sift the almond flour if it looks lumpy.
- Add the melted butter, white sugar, brown sugar, eggs, and vanilla to a large bowl. Whisk the wet ingredients together until smooth.
- Add the dry ingredients to the wet ingredients and whisk. Carefully fold in the chocolate chips.
- Pour the mixture into the prepared baking pan and top with extra chocolate chips (optional).
- Put the pan in the oven and bake for 35-42 minutes or until a toothpick comes out mostly clean.
- Let the brownies cool completely, then cut them into squares and enjoy!
Notes
- To make the brownies dairy-free, substitute the butter with a dairy-free version, such as Earth Balance dairy-free butter, and make sure the chocolate chips are dairy-free.
- To Store: Keep the brownies in an airtight container on the counter for 3-4 days or in the fridge for up to a week.
- To Freeze: Store in the freezer for up to 2 months in a freezer-safe container.
- Mama says, “Check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Brownies with Almond Flour Step-by-Step
Preheat the oven to 350 degrees Fahrenheit. Add parchment paper to an 8×8 baking pan. Set aside. Whisk 1½ cups almond flour, ½ teaspoon baking powder, ½ teaspoon salt, and ¾ cup cocoa powder in a bowl. Set aside. You can sift the almond flour if it looks lumpy.
Add ½ cup melted butter, ¾ cup white sugar, ¾ cup brown sugar, 3 eggs, and 2 teaspoons vanilla to a large bowl.
Whisk the wet ingredients together until smooth.
Add the dry ingredients to the wet ingredients and whisk. Carefully fold in ½ cup chocolate chips.
Pour the mixture into the prepared baking pan and top with extra chocolate chips (optional). Put the pan in the oven and bake for 35-42 minutes or until a toothpick comes out mostly clean. Let the brownies cool completely, then cut them into squares and enjoy!
Not enough nuts.
Delicious! I cut down the sugar as well. Can we sub coconut sugar for both sugars?
Hi Gigi, we haven’t tested it with that substitution. It should be okay but the flavor and texture will be affected.
is butter 1/2 cup measured and then melted or melted and then measured?
Hi Shari, measured then melted.
i added a half cup less of sugar and they were delicious!
The grams conversion for the recipe is not right. 1.5 c almond flour is not 355g it’s more like 250. I had to scramble to increase all the other ingredients when I realized it was too much flour. Use the cups measurements not the metric.
Thanks Katherine. We fixed that error!
I can’t say enough about these brownies. I tweaked the recipe by adding 1/2 cup of Pillsbury gluten free all purpose flour blend. These baked up to absolute perfection. The texture is exactly the way I prefer brownies, just the right balance of fudge and cakelike, and very delicate texture. I’m looking forward to sharing these with my church members and coworkers. I ate three squares while they were still warm and I’m already addicted. They DO NOT even taste like gluten free or made out of almond flour. I’m speechless. Outstanding!!!!!!!!!!
I tried this recipe and I absolutely love it. I also tweaked it by also adding 1/2 cup of gluten free Pillsbury all purpose flour blend. They are absolutely delicious, absolutely perfection. The texture is outstanding and the flavor is absolutely amazing. I’m looking forward to sharing these with my church members and coworkers. I ate three brownies while there were still warm. Absolutely Outstanding!!!!!!!!!!!
Hi…do you substitute 1/2 of almond flour
with the GF flour, or add to the total amount of flour?
Thanks
I make these all the time with coconut oil instead of butter and flaky sea salt on top and it’s divine!!! My husband is obsessed and I always get compliments when we make it for friends and family.
Came out really well! Very fudgy! Thank you
I also used 1\2 cup for bth the sugars. Grandkids loved them