Gluten Free Almond Flour Brownies

I pulled these out of the oven on a Tuesday afternoon when I'd run out of all-purpose flour and refused to make a store run. The almond flour was just sitting there, and I thought, why not? They came out so fudgy and rich that my neighbor asked if I'd opened a bakery.

I made these for a potluck once without mentioning they were gluten-free, and three people asked for the recipe before I even sat down. One friend swore they were better than the box mix she'd been using for years. That's when I knew this recipe was a keeper.

Ingredients

• Almond flour: Use blanched almond flour, not almond meal, or the texture gets grainy and the color looks dull.
• Unsweetened cocoa powder: I reach for Dutch-process when I want deep chocolate flavor, but natural works too.
• Baking powder: Just a touch to give them a little lift without making them cakey.
• Fine sea salt: Balances the sweetness and makes the chocolate taste richer.
• Unsalted butter: Melted butter blends easier than softened, and you get a denser crumb.
• Granulated sugar: Gives structure and that shiny, crackly top I love.
• Light brown sugar: Adds a hint of molasses and keeps the center chewy.
• Eggs: Room temperature eggs mix in smoother and don't seize up the melted butter.
• Pure vanilla extract: A little vanilla deepens the chocolate without stealing the show.
• Dark chocolate chips: I use 60% cacao chips, and I always check the label to make sure they're gluten-free.
• Chopped walnuts or pecans: Optional, but they add a toasty crunch that contrasts beautifully with the fudge.

Instructions

Prep the pan:

Line your 8-inch square pan with parchment, letting it hang over the edges like little handles. This makes lifting the whole block out so much easier when they're cool.

Mix the dry ingredients:

Whisk the almond flour, cocoa, baking powder, and salt together until no lumps remain. The cocoa loves to clump, so take your time.

Combine the wet ingredients:

Whisk melted butter with both sugars until it looks glossy, then add eggs and vanilla. The mixture should be smooth and smell like heaven.

Fold it all together:

Stir the dry mixture into the wet just until combined, then fold in chocolate chips and nuts. Overmixing makes them tough, so stop when you stop seeing dry streaks.

Bake:

Spread the batter evenly in the pan and bake for 23 to 25 minutes. A toothpick should come out with moist crumbs, not clean, or you've gone too far.

Cool completely:

Let them cool in the pan on a rack. If you try to cut them warm, they'll fall apart, but the wait is worth it.

Pin It

My daughter once ate two of these after soccer practice and declared them better than the ones from the gluten-free bakery downtown. I didn't tell her they cost a quarter of the price to make. Some victories you just savor quietly.

How to Store Them

I keep these in an airtight container at room temperature for up to four days, though they rarely last that long. If you want them to stay extra fudgy, pop them in the fridge. They also freeze beautifully for up to three months, wrapped tightly in plastic and then foil.

Make Them Dairy-Free

Swap the butter for melted coconut oil, and use dairy-free chocolate chips. The coconut oil gives them a subtle tropical note that works surprisingly well with the cocoa. I've made this version for a vegan friend, and she couldn't tell the difference.

Serving Suggestions

These are perfect on their own, but I love them warm with a scoop of vanilla ice cream melting into the cracks. A sprinkle of flaky sea salt on top before baking makes the chocolate sing even louder.

• Dust with powdered sugar for a simple finish.
• Drizzle with melted peanut butter for extra richness.
• Serve with fresh raspberries to cut through the sweetness.

Pin It

These brownies prove you don't need gluten to make something people remember. Bake them once, and you'll see what I mean.

Recipe Questions & Answers

→ Can I substitute butter with an alternative?

Yes, coconut oil works well to make these dairy-free while maintaining moisture and richness.

→ How can I ensure the brownies stay fudgy?

Underbaking slightly and chilling before slicing helps retain a moist, fudgy texture.

→ Are the chocolate chips gluten-free?

Use certified gluten-free dark chocolate chips to keep the brownies safe for gluten-sensitive diets.

→ Can I add nuts to the batter?

Chopped walnuts or pecans can be folded in for added texture and flavor but are optional.

→ What is the best way to remove brownies from the pan?

Use parchment paper with an overhang in the pan to lift the brownies out easily without sticking.