These made from scratch, Gluten-Free Almond Flour Brownies are easy to make, have a rich chocolatey taste, and are incredibly moist and fudgy.Jump to Recipe Print Recipe
These have to be the most decadent, fudgiest, ultra-moist brownies I’ve ever baked! For those of you watching your gluten intake, you’ll be happy to know these brownies are made with finely ground almond flour and are grain and gluten-free. They are dangerously delicious and self-control will come in handy for resisting a second piece.
Though you’ll find several delicious brownie recipes on this site, this is the only one which is gluten-free. I adapted this recipe from this one over at Food and Wine.
About these Almond Flour Brownies
Though these brownies are made with almond flour, the taste of almonds is barely noticeable. If you want almond flavoured brownies, you’ll have to add almond extract (a little goes a long way). A superfine blanched almond flour was used for this recipe to replicate the texture of brownies made with wheat flour. Also, these brownies are not meant to be low carb or suitable for keto diets. They contain granulated sugar, regular semi-sweet chocolate chips and bars. However, if you are familiar with using alternative sweeteners, and have some stevia sweetened (or other) chocolate chips you may be able to make these brownies. If you do try it, I would love to know how it went in the comments below.
How to make almond flour brownies
Making gluten-free, almond flour brownies from scratch is not any different than making regular brownies. We’re essentially repeating the same steps, but replacing the all-purpose flour with almond flour. I used an 8 by 8 baking pan for these brownies but you can also use a 9 by 9 baking dish. If you do, you’ll want to reduce the baking time by a couple of minutes since the brownies will be a bit thinner and bake slightly faster. To make it easier to lift the brownies out of the pan, grease your baking pan and line it with parchment paper, leaving an overhang on two opposite sides.
Ingredients needed for Gluten-Free Almond Flour Brownies
Making gluten-free brownies from scratch is easy when you have a recipe that uses simple ingredients. This easy recipe yields moist, dense and fudgy brownies that are much better tasting than pre-mixed boxed versions. There are ten ingredients in this recipe, all of which you may already have in your well stocked baking pantry 😉. You’ll need semi-sweet baking chocolate bars (you could also use semi-sweet chocolate chips), Dutch-processed cocoa powder (regular will work) and semi-sweet chocolate chips (or milk chocolate chips for sweeter brownies). You’ll also need finely ground almond flour, unsalted butter, sugar, eggs, vanilla extract, baking powder and salt.
How to Bake Chewy Brownies
You’ll need to bake these brownies for 30 minutes, give or take a couple of minutes, for what I consider the perfect chewy brownie texture. Below is a picture of a batch of brownies that I baked for about 26 minutes. They were incredibly gooey and very much like molten brownies. But since I prefer my brownies a bit more set, I baked another batch. I took them out at 30 minutes and let them cool for at least an hour before slicing. Those are the ones pictured throughout this post. I found 30 minutes to be the optimum cooking time for moist and fudgy brownies. But since all ovens are different, I recommend checking them with a toothpick at 26 minutes. There should still be crumbs and melted chocolate on the toothpick. If the toothpick comes out clean, your brownies will still be delicious tasting but not as soft and gooey in texture. But remember, for extra gooey, molten like brownies, remove them from the oven at no more than 28 minutes.
Serve your brownies slightly warm with ice cream for an extra decadent treat. Leftover brownies can be refrigerated for up to five days or frozen in an airtight container for up to 3 months. Enjoy!
- 1/2 cup unsalted butter melted
- 8 ounces semi-sweet baking chocolate melted
- 3/4 cup granulated sugar
- 3 eggs large
- 1 teaspoon vanilla extract
- 1 cup almond flour Superfine grind blanched almond flour
- 3 tablespoons Dutch-processed cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350ºF. Place a rack on the middle rack of he oven. Line an 8 x 8 (or a 9 x 9*) baking pan with parchment paper leaving an overhang on two opposite sides.
- In a small saucepan over medium heat, melt butter. When butter is partly melted add chocolate and melt entirely. Whisk chocolate and butter together until combined. Set aside to cool (about 5 minutes).
- In a medium bowl, add the melted butter and chocolate mixture, add sugar and whisk to combine. Add the eggs one at a time, whisking well after each addition. Add vanilla extract and stir until the batter looks shiny.
- Add the almond flour, cocoa, baking powder and salt. Using a rubber spatula fold in the ingredients until just combined, careful not to over mix. Add chocolate chips and fold in.
- Spread batter into baking pan and bake for 28 to 30 min. or until the top looks set and a toothpick inserted in middle comes out still moist with a bit of chocolate batter.
- Let brownies cool in the pan on a wire rack. Using the parchment paper overhang, lift the brownies onto a cutting board to slice. Brownies can be refrigerated up to five days. For longer storage, store in an airtight container and freeze for up to 3 months.