Gluten Free Almond Flour Brownies

These Fudgey Gluten Free Brownies are intensely gooey, chewy, and chocolatey! They are super simple, made with melted chocolate and almond flour!

Prep: 10 min + 15 min coolingCook: 17 - 20 minTotal: 30 min
Servings: 9 brownies 1x


  • 1 1/2 cup chocolate chips
  • 1/2 cup coconut sugar
  • 4 tablespoons agave nectar (honey or maple syrup also works!)
  • 2 eggs + 1 egg yolk
  • 1 teaspoon vanilla
  • 1 cup blanched almond flour
  • 1/4 cup cocoa powder (Cacao v. Cocoa Powder: What’s the Difference?)
  • 1/2 teaspoon salt
  • flaked sea salt for sprinkling


  1. Preheat the oven to 350F.
  2. Melt the chocolate in a large microwave safe bowl, stirring every 30 seconds until smooth. I did this in the large mixing bowl I was planning on using for the brownies so I didn’t have to dirty a second bowl. (How to Melt Chocolate Chips in 5 Minutes)
  3. Whisk together the melted chocolate, coconut sugar, agave nectar, eggs, and vanilla in the large bowl.
  4. Whisk in the dry ingredients – blanched almond flour, cocoa powder, and salt.
  5. Line an 8×8 square pan with parchment paper and transfer the batter.
  6. Use a rubber spatula to smooth the batter into the edges and sides of the pan.
  7. Bake for 17 – 20 minutes until the edges are puffed a bit and the center is set with you wiggle the pan.
  8. Allow the brownies to cool for at least 15 minutes. The first time I made these, I was wayyy too excited to dive in. If you want brownies that hold together and are perfectly gooey without falling apart, wait for the brownies to set.
  9. Hot tip: use a plastic knife to cut the brownies to make smooth lines as you cut them.
  10. Sprinkle with flaked sea salt if you’re feeling fancy!

Nutrition Info:

  • Serving Size: 1 brownie
  • Calories: 225
  • Sugar: 30g
  • Sodium: 141mg
  • Fat: 8.9g
  • Saturated Fat: 4.7g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 35.9g
  • Fiber: 2.8g
  • Protein: 2.3g
  • Cholesterol: 0mg
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