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
- …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!
didn’t add chocolate chips. very good
Great love the brownies
These are amazing! Crackled top and all!
Made these brownies today. Delicious!!! I added coconut and toasted sliced almonds to the batter along with dark chocolate chips. Will definitely make again. 🙂
Did no choc chips (personal preference), 1/2 c. of each sugar, 1/2 c. cocoa and oil instead of butter and they turned out perfect!
Yummy! I doubled the batch, skipped the chocolate chips; and it was still pretty sweet. If you don’t want it two sweet I think you can cut some sugar and be fine.
Subbed 1/2c King Arthur measure for measure gf flour and removed 1/3 or so sugar. Added chips and powdered sugar on top. Beautiful! Thank you
You would never think these where gluten free. Everyone loved them.
Thank you for the recipe.
Have you ever tried this recipe with coconut oil instead of butter? Do you think it would work?
It should work well!
Yum. I added chocolate chips and marshmallows. I enjoyed it quite a bit.
Can I you double the recipe?
Hi Al! Yes, you can double to recipe, but be sure to evenly divide the batter between two 8×8 pans.
Amazing from granddaughter who baked these with me😊
Great brownies. Can rice flour work too?
All of your recipes have been life-changing for us! THANK YOU!!!
These brownies turned out amazing!! I cut the sugars by 1/2 what your recipe called for and added chocolate chips. Amazing!!
highly recommend this recipe, and it is so easy! Thank you so much!
Great recipe, I used it with my donut baking pan, creating Chocolate Donut Bites. Chocolate glazed them and my coworkers had nothing but oohs and ahhh all around. Will be doing this one again. Thanks for the recipe!
Yummy! Followed the recipe EXCEPT I added a bit more salt, 3/4 tsp. Mine took almost 50 minutes before the center was done. I waited until the brownies were about halfway cool, and then covered them with cling film. This ensures they stay moist by keeping the steam in. They were chewy and delicious. I made them for a gluten free friend and they loved them! Thanks for the recipe!
My entire family enjoyed these! I loved the chewy texture. They were great on my son’s blood sugar as well. We will be making these again!
very yummy recipe!
You have mastered working with almond flour. These are moist and delicious, not crumbly.
woowo
So glad I found you. I have wanted to understand the how’s of baking gluten free. Your explanations are very helpful. Thank You!
Thank you for this recipe! I made these this morning and they turned out amazing! I used Lily’s milk chocolate chips as well. Delicious and super easy to make😋.