Gluten Free Almond Brownies (Printable Version)

Rich and fudgy almond flour brownies, naturally gluten-free and easy to prepare.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup almond flour, finely ground
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)
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)

# Step-by-Step:

01 - Preheat the 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 the dry mixture into the wet ingredients until just combined.
05 - Gently fold in the dark chocolate chips and nuts if using.
06 - Pour the batter into the prepared pan and smooth the surface evenly.
07 - Bake for 23 to 26 minutes until the center is set but moist crumbs cling to a toothpick.
08 - Allow the brownies to cool completely in the pan before cutting into squares.

# Expert Advice:

01 -
  • Naturally gluten-free without any weird texture or aftertaste that usually comes with substitutes.
  • They're genuinely fudgy in the center—dense and decadent but somehow lighter than traditional brownies.
  • Ready from scratch in under an hour, which means you can satisfy a chocolate craving without planning ahead.
  • Impresses people who are skeptical about gluten-free baking because it tastes like a real brownie, not a health food.
02 -
  • The toothpick test is everything—if it comes out clean, you've overbaked and they'll be cakey instead of fudgy, which defeats the whole purpose of making brownies.
  • Room temperature eggs actually incorporate properly and create a smoother batter; cold eggs make the mixture lumpy and grainy no matter how much you whisk.
  • If you're baking at high altitude or in a very humid kitchen, your baking time might shift by a minute or two, so watch for the visual cues instead of trusting the timer completely.
03 -
  • Don't use natural almond butter instead of almond flour—they're completely different and will turn your brownies into an oily mess.
  • If you're sensitive to gluten cross-contamination, read every single label because almond flour and chocolate chips sometimes share equipment, and the peace of mind is worth the extra thirty seconds of checking.

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