Gluten-Free Almond Flour Brownies (Printable)

Rich, fudgy brownies made from almond flour finished with a sprinkle of flaky sea salt for a sweet-salty bite.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup almond flour (100 g)
02 - 1/2 cup unsweetened cocoa powder (40 g)
03 - 1/4 teaspoon fine sea salt
04 - 1/2 teaspoon baking powder

→ Wet Ingredients

05 - 1/2 cup unsalted butter, melted and slightly cooled (115 g)
06 - 3/4 cup granulated sugar (150 g)
07 - 1/4 cup packed brown sugar (50 g)
08 - 2 large eggs, at room temperature
09 - 1 teaspoon pure vanilla extract

→ Toppings

10 - 2 ounces semi-sweet chocolate, chopped or chocolate chips (55 g)
11 - 1/2 teaspoon flaky sea salt for sprinkling

# How-To Steps:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal.
02 - Whisk together the almond flour, cocoa powder, fine sea salt, and baking powder 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 - Add the dry mixture to the wet ingredients and mix gently until just combined. Avoid overmixing.
05 - Fold in the chopped chocolate or chocolate chips evenly through the batter.
06 - Pour the batter into the prepared pan and smooth the surface with a spatula.
07 - Evenly sprinkle the flaky sea salt over the batter surface.
08 - Bake for 22 to 25 minutes, or until the center is set but still moist, and a toothpick inserted comes out with a few moist crumbs.
09 - Allow the brownies to cool completely in the pan on a wire rack before lifting out using the parchment overhang and slicing.

# Expert Advice:

01 -
  • They're legitimately fudgy without any weird gluten-free aftertaste or gritty texture.
  • The flaky sea salt on top hits that sweet-salty note that makes you reach for another piece before you've finished the first.
  • Naturally gluten-free means you're not using sketchy flour blends or wrestling with complex substitutions.
02 -
  • Overbaking by even three minutes turns these from fudgy to cake-like, and there's no coming back—set a timer and check at the 22-minute mark.
  • Room-temperature eggs and slightly cooled butter aren't fussy requirements; they actually prevent you from accidentally scrambling the eggs or creating a separated batter.
03 -
  • The parchment paper overhang is genuinely useful—lift the whole batch out and slice on a cutting board for clean edges and less crumbling.
  • Make these the day before serving; they actually taste better the next day once the flavors have settled and the texture becomes even more fudgy.

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