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Almond Flour Brownies Recipe

Almond Flour Brownies Recipe

Learn how to make the best homemade almond flour brownies with this easy baking recipe. These gluten-free brownies feature rich chocolate flavor, a fudgy center and crackly top. Perfect for those seeking a healthier alternative without sacrificing that classic brownie texture and taste.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
25 mins
Serves:
16 brownies
An overhead shot of a square almond flour brownie on a vintage blue ceramic plate, with a clean cut revealing its fudgy interior. Soft natural light streams from the side, highlighting the crackly top and moist, dense texture beneath. In the background, scattered cacao nibs and whole almonds create visual context, while a small glass of milk sits slightly out of focus. The brownies exhibit a beautiful contrast between the shiny, paper-thin crackled surface and the rich, dark chocolate interior. A light dusting of cocoa powder adds depth to the composition, photographed on a rustic wooden board that enhances the homemade appeal.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g dark chocolate (70% cocoa), chopped</li><li class="ingredients-single-item">115g unsalted butter</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">200g almond flour</li><li class="ingredients-single-item">30g cocoa powder, unsweetened</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp baking powder</li><li class="ingredients-single-item">100g dark chocolate chips (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">20cm (8-inch) square baking pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Heat-proof bowl for melting chocolate</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Line a 20cm square baking pan with parchment paper, leaving an overhang on two sides for easy removal later. This preparation step is crucial for clean brownie removal.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a heatproof bowl set over a pan of barely simmering water (ensuring the bottom doesn't touch the water), melt the chopped dark chocolate and butter together. Stir occasionally until completely smooth. This gentle melting method prevents the chocolate from seizing or burning.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Remove the chocolate mixture from heat and let it cool slightly for about 5 minutes. If it's too hot when adding eggs, they might scramble rather than incorporate smoothly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Whisk the sugar into the warm chocolate mixture until well combined. The sugar crystals will help create that classic crackly brownie top as they rise to the surface during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, whisking thoroughly after each addition until the mixture becomes shiny and slightly thickened. This creates the structure needed for fudgy brownies. Then stir in the vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a separate bowl, whisk together the almond flour, cocoa powder, salt, and baking powder. Almond flour has different properties than wheat flour—it contributes moisture and a tender crumb due to its higher fat content.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold the dry ingredients into the chocolate mixture using a rubber spatula, mixing just until no dry streaks remain. Overmixing can make the brownies dense rather than fudgy, so use gentle folding motions.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>If using, fold in the chocolate chips. These create pockets of melted chocolate in the finished brownies for an extra indulgent experience.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the batter into your prepared pan and smooth the top with a spatula. The batter will be thicker than traditional brownie batter due to the almond flour—this is perfectly normal.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 23-25 minutes, until the edges are set and a toothpick inserted 2cm from the edge comes out with a few moist crumbs (not wet batter). The center will still appear slightly underdone, which is key for fudgy brownies. Remember that almond flour brownies can be deceiving—they continue to firm up as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the brownies to cool completely in the pan on a wire rack, about 2 hours. This cooling period is crucial—it allows the crumb structure to set properly, making them easier to cut and improving the texture.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into 16 squares using a sharp knife, wiping the blade clean between cuts for the neatest edges. For the cleanest cuts, refrigerate for 30 minutes before slicing.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Almond Flour Brownies Recipe?

This gluten-free brownie recipe uses dark chocolate, unsalted butter, granulated sugar, eggs, vanilla extract, almond flour, cocoa powder, salt, baking powder, and optional chocolate chips. The almond flour replaces traditional wheat flour for a nutty flavour and fudgy texture.

How to cook Almond Flour Brownies Recipe at home?

Learn how to cook Almond Flour Brownies by melting chocolate and butter together, mixing with sugar and eggs, then folding in almond flour and cocoa powder. Pour the batter into a lined baking tin and bake at 180°C for 23-25 minutes until the edges are set but the centre remains slightly underdone. Cool completely before cutting into squares.

Can I make these brownies dairy-free?

Yes, you can make dairy-free almond flour brownies by substituting the butter with coconut oil or a plant-based butter alternative. Ensure your dark chocolate is also dairy-free. The texture may be slightly different but will still maintain that fudgy quality with a proper baking time.

Why are my gluten-free brownies crumbly instead of fudgy?

Crumbly brownies typically result from overbaking or incorrect measurement of almond flour. Ensure you're not baking longer than 25 minutes, and remember that almond flour brownies continue firming up as they cool. Using weight measurements rather than volume can also improve consistency.

What's the best way to store fudgy brownies made with almond flour?

Store almond flour brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week for a firmer, fudgier texture. They also freeze exceptionally well for up to 3 months—just wrap individual portions and thaw at room temperature.

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I've tried many gluten-free brownie recipes, but this one really nails the texture of traditional brownies.", "name": "Perfect Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Hernandez", "datePublished": "2024-05-05", "reviewBody": "I was skeptical about using almond flour, but these brownies converted me! My kids couldn't tell the difference from our regular recipe, and my husband actually preferred these. Will definitely make again!", "name": "Family Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-04-28", "reviewBody": "The rich chocolate flavor is incredible, and there's no wheat aftertaste like many gluten-free desserts. I appreciate the detailed instructions about cooling completely—it really does improve the texture.", "name": "Rich Chocolate Heaven", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Johansson", "datePublished": "2024-05-01", "reviewBody": "Perfect balance between cakey and fudgy! I did need to bake mine for about 5 extra minutes, but that might just be my oven. These disappeared so quickly I'm already making another batch.", "name": "Making My Second Batch", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Patel", "datePublished": "2024-04-30", "reviewBody": "I've been looking for a good gluten-free brownie recipe for ages and finally found it! The almond flour adds a subtle nutty flavor that complements the chocolate perfectly. Definitely the best gluten-free brownie I've tried!", "name": "Best Gluten-Free Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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