Gluten Free Almond Flour Brownies (Printable)

Rich and fudgy almond flour brownies with cocoa and chocolate chips, naturally gluten-free and simple to make.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup finely ground almond flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, melted (or coconut oil for dairy-free)
06 - 3/4 cup granulated sugar
07 - 1/4 cup brown sugar
08 - 2 large eggs, at room temperature
09 - 1 teaspoon pure vanilla extract

→ Add-Ins

10 - 1/2 cup gluten-free dark chocolate chips
11 - 1/2 cup chopped walnuts or pecans (optional)

# How-To Steps:

01 - Preheat the oven to 350°F. Grease an 8x8-inch baking pan or line it with parchment paper.
02 - Whisk together almond flour, cocoa powder, baking powder, and salt 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 - Gently fold the dry mixture into the wet ingredients until just combined.
05 - Fold in dark chocolate chips and nuts, if using, until evenly distributed.
06 - Pour the batter into the prepared pan and spread evenly.
07 - Bake for 23 to 26 minutes, or until the center is set and a toothpick inserted comes out with moist crumbs.
08 - Allow brownies to cool completely in the pan before slicing into 16 squares.

# Expert Advice:

01 -
  • They're genuinely fudgy—not dense or grainy like some gluten-free bakes—and come together in less time than a movie episode.
  • Almond flour adds a subtle nuttiness and keeps them moist for days, which means sneaking them from the pan actually works.
  • You can make them dairy-free by swapping one ingredient, so they work for almost any dietary need without tasting like a compromise.
02 -
  • Room temperature eggs make a visible difference in texture—cold eggs create a grainier crumb, and I learned this the hard way by rushing.
  • The toothpick test with moist crumbs is everything—overbaking them for even 2 minutes turns fudge into cake, and nobody wants that.
  • Almond flour absorbs liquid differently than wheat flour, so these brownies benefit from slightly underbaking if you want maximum fudginess.
03 -
  • Melt your butter just before mixing—it stays at the perfect temperature to combine smoothly with sugar and eggs without cooking them.
  • If you underbake by a minute or two, you get that warm fudge center that hardens slightly as it cools, creating contrast between the edges and middle.

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