Sliced Gluten-Free Almond Flour Brownies with glass of milk.
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4.45 from 9 votes

Gluten-Free Almond Flour Brownies

These made from scratch, Gluten-Free Almond Flour Brownies are easy to make, have a rich chocolatey taste, and are incredibly moist and fudgy.
Course Dessert, Dessert/ snack
Cuisine American
Keyword Almond Flour Brownies, Brownie, Gluten-Free Almond Flour Brownies, Gluten-Free Brownies
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings 16
Calories 256kcal


  • 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.


If using a 9 by 9 baking dish, reduce baking time by a couple of minutes.


Calories: 256kcal | Carbohydrates: 21g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 51mg | Potassium: 150mg | Fiber: 2g | Sugar: 16g | Vitamin A: 230IU | Calcium: 40mg | Iron: 1.8mg