Gluten Free Almond Flour Brownies

Almond flour brownies are my go-to recipe when I’m craving some chocolate. I love brownies. I’m also really specific about what makes a good brownie. It needs to be rich and chocolatey and fudgey and kinda gooey.

I tested this recipe a few times. Sometimes the gooiness was good but the chewiness was off. Sometimes the chewiness and gooiness were on point but the thickness was off.

Finally, I got it right.

If you love baking, you have to check out my 50+ Gluten Free Dessert Recipes and try some of my other favorite brownies like these Gluten Free Peanut Butter Brownies or these Rich & Fudgey Oat Flour Brownies. Or, if you want to double down on your chocolate love, check out my Ultimate List of Chocolate Desserts: 30+ Ideas!!

If you love using almond flour in your recipes check out my Ultimate List of Almond Flour Recipes and my tutorial for How to Make Almond Flour!

These brownies are:

• easy to make
• fudgey
• rich
• decadent
• chocolatey
• rich
• chewy
• made in one bowl
• make with simple ingredients

Ingredients for almond flour brownies:

• chocolate chips. I used semi-sweet, but use dark, or milk, whatever your favorite chocolate chip is!
• coconut sugar. I haven’t tested this with any other granular sugar, so if you experiment at all, let me know how it goes!
• eggs
• agave nectar. Honey or maple syrup would probably be a fine sub!
• vanilla
• blanched almond flour. I wouldn’t sub any other flour here except maybe cashew flour. at flour may be a good option but I’d reduce the amount to about 3/4 cup.
• cocoa powder
• salt

How to make fudgey almond flour brownies:

1. Melt the chocolate. The melty chocolate is the base of the brownies and will provide a lot of the chocolatey flavor so make sure it’s a chocolate chip you really like! If your favorite is dark chocolate, milk chocolate, semi-sweet, etc. go for that! I made a quick tutorial for How to Melt Chocolate Chips if you want to see how I do it!
2. Whisk together the melted chocolate, coconut sugar, agave nectar, eggs, and vanilla. This will make for a deliciously silky smooth dreamy chocolate mixture.
3. Whisk in the dry ingredients – blanched almond flour, cocoa powder, and salt.
4. Bada bing. Bada Bam. Your brownie batter is done.
5. Line an 8×8 square pan with parchment paper and pour in the batter.
6. Use a rubber spatula to smooth the batter into the edges and sides of the pan.
7. Bake!
8. Allow to cool for at least 15 minutes. The first time I made these, I was an eager beaver and wayyy too excited to dive in. I mean, yes they were warm gooey amazingness. BUT! If you want brownies that hold together and are perfectly gooey. Have patience, young grasshopper.
9. Hot tip: my mom always said that using a plastic knife to cut brownies makes for smooth lines that don’t have crumbles or pull away as you cut them (if that makes sense?). I found this to be true and definitely recommend the plastic knife trick.
10. Sprinkle with flaked sea salt if you’re feeling fancy!

Enjoy!! xo