Almond Flour Brownies Recipe
Rich, fudgy brownies made with almond flour offer a decadent chocolate experience with a slightly nutty undertone and perfectly chewy texture.
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>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
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>
Chef’s Notes
A few helpful details for making this recipe.
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.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
