Gluten Free Almond Brownies (Print Version)

Fudgy, gluten-free brownies featuring almond flour and rich chocolate chips for a tasty dessert.

# What You Need:

→ Dry Ingredients

01 - 1 cup finely ground almond flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, melted or coconut oil for dairy-free option
06 - 3/4 cup granulated sugar
07 - 1/4 cup brown sugar
08 - 2 large eggs, room temperature
09 - 1 teaspoon pure vanilla extract

→ Add-Ins

10 - 1/2 cup dark chocolate chips (gluten-free)
11 - 1/2 cup chopped walnuts or pecans, optional

# Preparation Steps:

01 - Preheat oven to 350°F. Grease an 8x8-inch baking pan or line with parchment paper.
02 - Whisk together almond flour, cocoa powder, baking powder, and salt in a medium bowl.
03 - In a large bowl, whisk melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and glossy.
04 - Fold dry ingredients into wet mixture until just combined, avoiding overmixing.
05 - Gently fold in chocolate chips and nuts if desired.
06 - Pour batter into prepared pan and smooth the surface evenly.
07 - Bake for 23 to 26 minutes until center is set but still moist when tested with a toothpick.
08 - Allow brownies to cool completely in pan before slicing into 16 squares.

# Expert Advice:

01 -
  • They taste legitimately decadent, not like a diet substitute or an apology for being gluten-free.
  • The almond flour creates a naturally moist crumb that stays soft for days (if they last that long).
  • Fifteen minutes of prep means you can have dessert ready before anyone even asks what's for dinner.
  • One pan, minimal cleanup, maximum chocolate payoff.
02 -
  • Don't overbake these—that's the difference between fudgy brownies and dense hockey pucks, and it happens in about ninety seconds.
  • Using room temperature eggs actually makes a difference; cold eggs don't incorporate as smoothly into the batter.
  • If you're substituting coconut oil, use refined so it doesn't taste like sunscreen competing with chocolate.
03 -
  • For extra-fudgy brownies, pull them out at 23 minutes even if the center looks slightly underdone—carryover heat will finish them as they cool.
  • Sifting the cocoa powder with the almond flour prevents little bitter pockets of unsweetened powder in random bites.

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