Gluten-Free Almond Flour Brownies (Printable)
Rich fudgy squares with almond flour and cocoa, naturally gluten-free
# What You'll Need:
→ Dry Ingredients
01 - 1 cup almond flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 2/3 cup granulated sugar
06 - 1/3 cup unsalted butter, melted and slightly cooled
07 - 2 large eggs, at room temperature
08 - 1 teaspoon pure vanilla extract
→ Optional Add-ins
09 - 1/2 cup dark chocolate chips or chunks
10 - 1/2 cup chopped toasted walnuts or pecans
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt until thoroughly blended.
03 - In a large bowl, whisk sugar and melted butter until smooth. Add eggs and vanilla extract; whisk until fully incorporated and glossy.
04 - Add dry ingredients to wet mixture and fold gently until just combined. Avoid overmixing to maintain fudgy texture.
05 - Fold in chocolate chips and nuts if desired, distributing evenly throughout batter.
06 - Pour batter into prepared pan, spreading evenly. Bake for 22-25 minutes until center is just set and toothpick comes out with moist crumbs.
07 - Allow brownies to cool completely in pan before lifting out and cutting into 16 squares.
# Expert Advice:
01 -
- The texture is impossibly fudgy, almost like a flourless chocolate cake but easier to make
- Almond flour adds this subtle nutty richness that actually makes them taste more indulgent, not less
02 -
- Overbaking is the enemy here, pull them out when the center still looks slightly underdone
- Chilling the baked brownies for an hour makes them incredibly easy to slice neatly
03 -
- Use room temperature eggs for better emulsion and a smoother batter
- Let the melted butter cool slightly so it doesn't scramble the eggs