These Almond Flour Brownies are super rich, fudgy, decadent, outrageously chocolatey, and take about 10 minutes of prep time. It's a forgiving recipe that turns out perfect every time.
Using almond flour in brownies creates a moist and dense texture in brownies, because almond flour is rich in healthy oils, that adds natural moisture and results in a fudgy consistency, like in Nutella brownies making the brownies softer and chewier compared to those made with traditional flour.
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Why you'll love this recipe?
- Basic pantry ingredients - No xanthan gum!
- Made using only almond flour - No rice flour, coconut flour or wheat flour.
- One bowl recipe.
- Fudgy and decadent.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Almond flour - Like for all almond flour dessert recipes, use super fine variety and not meal.
- Semi sweet chocolate chips - You will need 5 ounce of semi sweet chocolate chips. Like for the recipes using chocolate chips, a good quality chocolate like Ghiradelli makes the best tasting almond flour brownies.
- Unsalted butter - I like to use butter instead of oil in this recipe. While oil tends to create a softer and more tender texture as in cherry chocolate brownies, it might not be the best choice for a gluten-free brownie recipe.
- Brown sugar - The higher moisture content in brown sugar result in chewier and moister brownies compared to those made with white sugar. Also, the molasses adds a depth of complex flavor.
- Eggs - They help create structure and stability in the recipe.
- Cocoa powder - As in all homemade desserts or all cocoa powder recipes, use dutch process cocoa powder.
Topping or Add-ins
- Stir in chopped walnuts, toasted pecans, peanuts or hazelnuts into the batter, like in air fryer banana cake.
- Semi-sweet, dark, milk, or white chocolate chips or chocolate chunks will add more indulgence.
- Swirl in caramel sauce and sprinkle sea salt on top before baking.
- Top with mini marshmallows during the last few minutes of baking and cook until the marshmallows begin to melt.
- Swirling peanut butter, almond butter or Nutella into the almond flour brownies batter.
- Toasted coconut flakes adds texture and flavor.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1 & 2. Add almond flour, cocoa powder. and salt, into a small bowl and mix until well combined, making sure to break any lumps.
3 & 4. Melt butter and chocolate chips in a larger bowl and microwave until melted and smooth. Set aside for about 5 minutes to cool slightly.
5. Stir in brown sugar and mix well.
6. Add eggs and vanilla extract and mix well until thoroughly combined.
7 & 8. Stir in the combined dry ingredients.
9. Transfer almond flour brownies batter into a square baking pan, spread evenly and bake for 21 to 24 minutes or until just set.
Tip: Don't overbake! The ideal time to remove almond flour brownies from the oven for a fudgy texture is when they are slightly underbaked.
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How do you know they're done baking?
Stick a toothpick or the tip of a small knife, into the centre of the pan and pull it out -
- If wet batter sticks to it, then they need a few more minutes.
- If it comes perfectly clean, then they are overbaked.
- Moist crumbs sticking to the toothpick - Perfectly done!
How to store?
- Room temperature: Store almond flour brownies at room temperature in an airtight container for up to 4 days.
- Fridge: Refrigerate the cooled brownies in an airtight container for up to a week. Allow them to sit at room temperature for at least 30 minutes before enjoying.
- Freezer: Brownies freeze exceptionally well, maintaining their quality for up to 3 months in the freezer. Prior to enjoying, thaw them at room temperature.
Helpful tips
- Don't overbake for a perfectly fudgy texture, as in Nutella mug cake.
- Use super fine almond flour and not almond meal, as mentioned in all almond flour recipes.
- Allow it to cool completely. As this recipe is flourless, I recommend letting it cool entirely like the almond flour banana muffins, before removing it from the pan to achieve even squares.
- Like it healthier? Use coconut oil instead of butter, as in almond butter balls.
- Use dutch process cocoa powder and not natural variety.
Recipe FAQs
Almond flour adds a mild nuttiness that is usually not overpowering, particularly when combined with other ingredients such as chocolate, sugar, and vanilla.
1. Because almond flour lacks gluten, adding extra binders like eggs helps enhance the brownies' structure and reduce crumbliness.
2. Due to almond flour's moisture absorption, it requires additional liquids such as eggs, melted butter, or oil in the recipe to maintain moisture and reduce crumbliness.
3. Ensure a well-balanced ratio of dry ingredients to wet ingredients in the recipe, as an excessive amount of almond flour can result in dry and crumbly brownies.
4. Allowing the brownies to cool completely in the baking pan before slicing helps them set properly and reduces the chances of crumbliness when cutting.
Substituting regular flour for almond flour will alter the texture and flavor. While a 1:1 ratio can be used for the substitution, expect a noticeable difference in the final texture, resulting in brownies that might be denser, firmer, and with a more cake-like consistency.
More desserts
Almond Flour Brownies
Ingredients
Dry ingredients
- 1 cup almond flour
- ¼ cup cocoa powder
- ¼ teaspoon salt
Wet ingredients
- 6 tablespoons unsalted butter
- 5 ounces semi sweet chocolate chips ¾ cup + ½ tablespoon
- 1 cup golden brown sugar not packed
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Pre heat oven to 350°F and grease a 8 X 8 baking pan with non stick cooking spray and line with parchment paper.
- Stir all dry ingredients (almond flour, cocoa powder and salt) in a small bowl and set aside.
- Add butter and chocolate chips into a large microwave safe bowl. Microwave for 60 to 90 seconds, until it is almost melted, stirring every 25 seconds. Remove bowl from microwave and mix until completely melted and smooth. Let it cool for 3 to 5 minutes.
- Stir in brown sugar and mix for about a minute or well combined. Add eggs and vanilla extract and mix well until thick and smooth. Stir in the dry ingredients and mix well.
- Transfer mixture into the prepared baking pan, spread evenly and bake for 21 to 24 minutes or until just set.Pro tip - Don't overbake! Insert a toothpick into the center of the pan and then remove it. If it comes out with moist crumbs sticking to it, the brownies are perfectly done.
- Place pan on a wire rack to cool completely. Cut into squares.
Notes
- If wet batter sticks to it, then they need a few more minutes.
- If it comes perfectly clean, then they are overbaked.
- Moist crumbs sticking to the toothpick - Perfectly done!
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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