Gluten-Free Almond Flour Brownies (Printable)
Fudgy brownies featuring almond flour and dark chocolate, naturally gluten-free with a tender crumb.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup blanched almond flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 2 large eggs, room temperature
06 - 2/3 cup granulated sugar
07 - 1/4 cup melted coconut oil or unsalted butter
08 - 1 teaspoon pure vanilla extract
→ Add-ins
09 - 1/2 cup dark chocolate chips (gluten-free)
10 - 1/3 cup chopped walnuts or pecans (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Whisk together almond flour, cocoa powder, baking powder, and salt in a medium bowl until evenly blended.
03 - In a large bowl, whisk the eggs and sugar until smooth and slightly thickened. Add melted coconut oil or butter and vanilla extract, stirring to combine.
04 - Fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
05 - Gently fold in chocolate chips and nuts if using.
06 - Pour batter into prepared pan and smooth the top. Bake for 22 to 25 minutes until the center is just set and a toothpick inserted comes out with moist crumbs.
07 - Let the brownies cool completely in the pan before lifting out and slicing into 12 squares.
# Expert Tips:
01 -
- They taste like the kind of brownies you'd pay too much for at a bakery, but they come together in one bowl with no fuss.
- The almond flour makes them naturally moist and gives them this tender, almost truffle like center that regular brownies never quite achieve.
02 -
- Don't overbake these, even by a minute or two, or they'll go from fudgy to dry and crumbly.
- Room temperature eggs blend into the batter without leaving streaks, which makes the texture smoother and more even.
03 -
- Chill the brownies in the fridge for an hour before slicing if you want clean, bakery perfect edges.
- Use a scale to measure the almond flour if you have one, because scooping it can pack it down and throw off the texture.