gluten free almond flour brownies

These Gluten Free Almond Flour Brownies are thick, fudgy, and have a wonderful almond taste.

When I took the first bite of these brownies, my first thought was I should totally sell these, yes they are that good. These brownies are what all your fudgy brownie dreams are made of. 

gluten free almond flour browniesNow i wont lie, I have failed at so many recipes. Some things have come together pretty easily, and others have been disastrous. With these I just decided to wing it and they came out amazing on the first try. These brownies are, thankfully, in the first group. They were everything I dreamed they could be, fudgy and rich with a crispy exterior and rich chocolatey interior. I absolutely love them. I believe i will be making these countless times in the future.

gluten free almond flour browniesAlmond flour has been better than any gluten free flour I’ve tried for brownies. They get that gorgeous fudgy texture I love so much, I’m not a cakey brownie fan so I love that the flour isn’t empty calories. Instead, it’s just ground almonds! 

There are a lot of different brands and blends of almond flour. I recommend using a very finely ground blanched almond flour rather than a coarse grind or almond meal which is made with skins-on almonds. I used a organic blend from my local health food store.

gluten free almond flour brownies

5 from 1 reviews
Gluten Free Almond Flour Brownies
Prep time
Cook time
Total time
  • ¾ cup almond flour
  • ¼ tsp salt
  • 2 tbsp unsweetened cocoa powder
  • ½ tsp baking powder
  • ¾ cup sugar
  • 3 large eggs
  • 1 tsp vanilla
  • ½ tsp almond extract
  • 1 tsp instant coffee granules
  • ½ cup butter
  • 7oz semisweet or bittersweet baking chocolate, divided OR ¾ cup chocolate chips
  1. Prepare a 8 x 8 square pan with parchment paper.
  2. Preheat oven to 350*F/180*C/Gas 4
  3. Mix together the almond flour, salt, cocoa powder, and baking powder and set aside.
  4. In a separate bowl, melt together 4 ounces of chocolate or ½ cup chocolate chips with the butter.
  5. While the chocolate is melting, beat together the eggs, sugar, extracts and coffee granules.
  6. Slowly pour the melted chocolate and butter into the egg and sugar mixture while whisking until fully incorporated.
  7. Add the chocolate mixture in with the dry ingredients and mix completely.
  8. Pour the batter in the pan.
  9. Sprinkle the top with the remaining chocolate and gently press it into the batter.
  10. Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting in.

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