These almond flour brownies are rich, fudgy, and perfectly chewy. No gluten-free flour blend needed here. Just almond flour, cocoa powder, and a handful of pantry staples. They’re naturally gluten-free and grain-free, and you’d never know the difference.
This is my go-to brownie recipe when I want something simple. The batter comes together in about 10 minutes, and they bake in under 25. Top them with flaky sea salt for the perfect sweet and salty bite.
Ingredient Notes
- Almond flour: Use finely ground blanched almond flour, not almond meal. Almond meal is coarser and still has the skins on, which will change the texture.
- Cocoa powder: Regular unsweetened cocoa powder works great. Dutch-process or extra-dark will give you a richer color and slightly deeper flavor.
- Espresso powder: Optional, but it enhances the chocolate flavor without making the brownies taste like coffee. Skip it if you don’t have it.
- Butter: Use unsalted so you can control the salt level. Melted and still warm helps the sugar dissolve.
- Chocolate chips: I use semi-sweet. Save a tablespoon to press on top before baking so you get those pretty melty pieces of chocolate on top. You can also use chopped chocolate bars instead.
- Fleur de sel: Flaky finishing salt. Maldon salt is what I usually use. It’s optional but really brings out the flavor of the chocolate.
Don’t overbake!
Pull them out when the edges are set but the center still looks slightly underdone. They’ll continue to cook in the hot pan as they cool. If you wait until a toothpick comes out clean, they’re already overbaked.
Almond Flour Vs. Almond Meal
Though they are very similar, there are slight difference between almond flour and almond meal.
Almond flour is made from blanched almonds that have had the skin removed. It’s also typically ground finer than almond meal.
Almond meal is made from almonds that still have the skin on and the grind is typically coarser than almond flour.
I’ve only tested this recipe with almond flour, but I think it would also work with almond meal in a pinch.
Melted Chocolate vs. Cocoa Powder Brownies
These gluten-free brownies use cocoa powder as the source of chocolate. There are some recipes that use melted chocolate but I wanted this recipe to be quick and easy, with no melting of chocolate required!
Cocoa powder typically creates chewy brownies, whereas melted chocolate will create a very fudgy brownie.
I also find that brownies made with cocoa powder tend to be moister than brownies made with melted chocolate, due to the fact that cocoa powder brownies tend to call for more butter than melted chocolate varieties.
While there’s no wrong way to do it, cocoa powder or melted chocolate, I think you’ll find this recipe with cocoa powder to be chewy, moist and fudgy! The best of all the brownie worlds!
Expert Tips
FAQs
I don’t recommend it. Almond meal is coarser and still has the skins on, so the texture will be different.
Try my gluten-free brownies recipe instead, which uses a GF flour blend and cocoa powder for a more traditional brownie texture.
The instant espresso powder just brings out the chocolate flavor even more. If you don’t have any on hand you can skip it.
Yes, you can double the recipe and use a 9×13-inch baking dish. You’ll just need to adjust the bake time.
Storage instructions
Store brownies in an airtight container at room temperature for up to 3 days.
For longer storage, freeze for up to 3 months. Flash freeze on a baking sheet first, then transfer to a freezer bag. Thaw at room temperature or eat them straight from the freezer.
Serving suggestions
These brownies are great on their own with a glass of cold milk. For something more indulgent, serve them warm with a scoop of chocolate peanut butter ice cream or homemade strawberry ice cream. You can also drizzle them with nutella ganache or strawberry coulis for an easy brownie sundae.
More gluten-free bar desserts to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Almond Flour Brownies
Ingredients
- 1 cup (105 g) almond flour
- 3/4 cup (60 g) cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon instant espresso powder - optional
- 1/2 cup (113.5 g) unsalted butter - melted and slightly cooled
- 1 cup (200 g) granulated sugar
- 2 large eggs - at room temperature
- 1 teaspoon vanilla extract
- 1 cup (180 g) semi-sweet chocolate chips - divided
- 1/8 teaspoon flaky sea salt - I used Maldon salt
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Grease with cooking spray.
- In a medium bowl, whisk together 1 cup (105 g) almond flour, 3/4 cup (60 g) cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon instant espresso powder. Set aside.
- In a large bowl, stir together 1/2 cup (113.5 g) unsalted butter (melted) and 1 cup (200 g) granulated sugar until combined. Add 2 large eggs and 1 teaspoon vanilla extract and mix until smooth.
- Add the dry ingredients to the wet ingredients and stir until no streaks remain.
- Stir in ¾ of the 1 cup (180 g) semi-sweet chocolate chips. Pour batter into prepared pan and spread evenly. Top with remaining ¼ chocolate chips.
- Bake 22-25 minutes, until edges are set but center still looks slightly underdone. A toothpick should have moist crumbs, not wet batter.
- Sprinkle with 1/8 teaspoon flaky sea salt while still warm. Cool completely in the pan before lifting out and slicing.
Notes
- Gluten-Free Note: Always double check all of your ingredients are gluten-free if needed.
- Don’t overbake. Pull them out when the center looks slightly underdone. They’ll firm up as they cool.
- Use finely ground almond flour. Almond meal is coarser and will change the texture.
- Room temperature eggs matter. Cold eggs can cause the melted butter to seize up.
- Storage: Room temperature in an airtight container for 3 days, or freeze for up to 3 months.
One of my favorite things about baking is sharing with friends! I’m glad you (and Jeff!) liked the brownies!
I’m looking forward to more of Jeff’s taste testing insights. Haha!
I’m no blogger and just a simple guy. No verbose descriptions. Just some good adjectives get the point across. By the way Megnut… Dinner soon?
“Verbose.” Good word. I have yet to try one of these brownies, but I’ll tell you if Meg’s lying about how good they are later.
This post made me smile and reminded me how grateful I am for all my wonderful taste testers in my life!
Hahaha I love the story preceding the recipe. Hilarious. By the way, I’d be more than happy to sign up as “taste tester” as well 😉
I love moist brownies and those look especially gooey. Seriously, sign me up!
your brownies look ridiculously good, I have to try this recipe =D Nice pictures too!
This recipe is absolutely phenomenal. The brownies are very easy to put together and the end result is incredibly fudgy and delicious. You really cannot tell they are gluten-free unless you eat several pieces at once (at which point the almond flavor will come through, but barely). This may become my standard brownie recipe for everyone and not just my gluten-free friends.
So glad you loved these, May! Thanks so much for coming back and sharing! It always makes my day!
I also followed all of your tips – they were so helpful! Thanks so much for coming back to update the recipe with those hints. I’m still figuring out how GF baking works and having resources like your website is invaluable.
These are really rich and chocolatey…you’d never know they are gluten free.