Gluten free brownies just got a whole lot more fudgy! This gluten free almond flour brownie recipe uses simple ingredients and results in chewy, chocolatey magic. These have the perfect texture – no more crumbly gluten free baked goods!
Contents
The Last Brownie Recipe You’ll Need!
I just love it when something that’s made with healthier ingredients tastes better than the “real deal.“
These almond flour brownies have a rich chocolate flavor, are chewy on the edges, and are fudgy in the center.
I started making these for my son a year ago, and there’s no looking back. He is extremely picky, so when I needed to transition him to a gluten free diet, we struggled to find recipes that tasted enough like the gluten-filled versions. He didn’t bat an eye when I served him these brownies the first time!
I have made them so many times, I can throw them together in 10 minutes, sans recipe. It’s all on auto pilot at this point.
You’ll love this recipe if you eat a grain free or gluten free diet, or if you’re just looking for healthier versions of your favorite treats!
Using almond flour gives these healthy fats, protein and fiber, with lower carbs than traditional brownies. This makes them more blood sugar friendly. A win for me, and a win for my kid.
These gluten-free brownies are made simply with cocoa powder (no melting chocolate!), and will win over your “regular brownies” lovers.
Are these healthy brownies? I wouldn’t go so far as to say that! What they are is a decadent, healthier brownie, perfect for satisfying your sweet tooth!
What You’ll Need
- Almond Flour (blanched almond flour works the best. Almond meal (ground almonds with the skin) will give these are more crumbly texture.)
- Cacao Powder (or unsweetened cocoa powder)
- Baking Soda
- Sea Salt
- Eggs (room temperature – this keeps the coconut oil from solidifying when combining the wet ingredients, and makes a batter than is easier to spread in the brownie pan.)
- Coconut Oil (or sub unsalted butter or avocado oil)
- Vanilla Extract
- Coconut Sugar (if you can’t get your hands on this, use brown sugar!)
- Dark Chocolate Chips (optional)
- Walnuts or Pecans (optional add-ins)
How to Make Gluten Free Brownies with Almond Flour
Step 1: Line a 9×9 square pan with parchment paper and set aside. Preheat oven to 350º F.
Step 2: Add the almond flour, cacao powder, baking soda, and sea salt to a bowl, and stir to combine.
Step 3: Into a large mixing bowl, whisk eggs, and then whisk in melted coconut oil (or melted butter), coconut sugar, and vanilla. *note: this recipe was retested with only 2 eggs with better results. The updated recipe calls for only 2 eggs.
Step 4: Add the dry ingredients into the bowl with the wet ingredients, and stir into a smooth batter. Fold in chocolate chips or walnuts, if desired.
Step 5: Pour the brownie batter into the prepared baking dish. Top with additional chocolate chips, if desired.
Step 6: Bake the brownies for 18-20 minutes. Allow to fully cool prior to slicing.
How to Store Leftovers
Once the brownies have fully cooled, cut them into 16 squares.
Wrap the brownies in an airtight container, and freeze for up to 3 months. The brownies are great enjoyed straight out of the freezer.
Variations
Vegan Almond Flour Brownies: Yes, you can make these vegan! Use your favorite egg replacer or flax eggs. Better yet, try these incredible Fudgy Vegan Brownies made with almond butter!
Peppermint Brownies: Take these fudgy almond flour brownies up a notch by adding a layer of peppermint ganche! Perfect for Christmas, but delicious anytime of the year.
Peanut Butter Brownies: For those of you who adore the PB and chocolate combo, melt 1/2 cup of chocolate chips with 1/2 cup of peanut butter, and spread over the top of baked, room temperature brownies. Allow to chill for at least 30 minutes in the refrigerator prior to slicing.
Keto Brownies: As written, these brownies are low carb. However, they are a little high in sugar to be considered keto. To adapt this recipe, use a monk fruit sweetener in place of the coconut sugar, and add 1/4 cup collagen powder to add a chewy texture. Note: Swapping in monk fruit sweetener and not adding the collagen will result in a crumbly brownie.
Can I use coconut flour in place of almond flour? No, coconut flour cannot be swapped for almond flour 1-1. It’s a fibrous flour and typically you use about 1/4 cup coconut flour to 1 cup of regular flour, with additional eggs and oil added to the recipe. Seek out recipes developed to use coconut flour.
More Almond Flour Recipes
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Almond Flour Brownies
Ingredients
- 1 1/4 cup almond flour blanched, not almond meal
- 1/3 cup cacao powder or natural cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup coconut sugar
- 2 eggs
- 6 tablesoons coconut oil
- 2 teaspoons vanilla extract
- 1/3 cup dark chocolate chips
Instructions
- Line a 9×9 square pan with parchment paper and set aside. Preheat oven to 350º F.
- Add the almond flour, cacao powder, baking soda, and sea salt to a bowl, and stir to combine.
- Into a large mixing bowl, whisk eggs, and then whisk in melted coconut oil (or melted butter), coconut sugar, and vanilla.
- Add the dry ingredients into the bowl with the wet ingredients, and stir into a smooth batter. Fold in chocolate chips or walnuts, if desired.
- Pour the brownie batter into the prepared baking dish. Top with additional chocolate chips, if desired.
- Bake the brownies for 18-20 minutes. Allow to fully cool prior to slicing.
Comes out like a cake brownie, very nice. Not gritty.
I doubled the recipe and put it into a 9×13 pan. Seems to need more time to bake. How much?
My thought it is that won’t need more time. I would start with 18 minutes and if they seem really soft in the center add a couple more minutes.
These are so chewy and delicious! Like the real thing.
Either the almond flour amount is wrong or you shouldn’t packed almond flour, the dough was not runny. I had to spread it into the pan which the pan is too large, 9×9. I added more coconut oil to make it palatable..not to happy with this recipe, hopefully it raises..thank you but no thank you.
We make these almost every week and they always turn out perfectly! I have never packed almond flour, so that might be the issue. The batter is thicker than a traditional batter and does need to be pressed in with wet hands or a wet mini roller —