These almond flour brownies are ooey, gooey, and chewy – exacty what you want in a brownie recipe! While I have a love for all brownies, I much prefer the chewy ones to the cakey kind.
The best part? No flour or gluten required for these easy gluten-free brownies! Almond flour does the trick here making them grain-free, too! What results is a rich and chewy brownie… with just 10 simple ingredients!
I love these almond flour brownies because they are so reminiscent of the brownies I grew up with, just without the flour! They’re loaded with chocolate chips for some extra chocolate flavor.
You can eat them as is, top with a dusting of powdered sugar, spread some icing on top, or serve with a scoop of ice cream. No matter which way you choose to serve these easy gluten-free brownies, you can’t go wrong! They’re all delicious!
Here’s What You’ll Need
Ingredients: almond flour, cocoa powder, baking powder, salt, espresso powder, butter, granulated sugar, eggs, vanilla, chocolate chips, fleur de sel
- mixing bowl
- hand mixer
- 8×8-inch baking dish
- parchment paper
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!
Tips for the perfect almond flour brownies
Use the spoon and level method. I always use the spoon and level method of measuring ingredients, especially flour and almond flour. This means that you use a spoon to pour the ingredients into your measuring cup and then level it off with something flat.
If you stick your measuring cup right into the bag of ingredients, your measurements will probably be too heavy and you could have very dense baked goods.
Do NOT overbake! The key to gooey, chewy brownies is to not overbake them. You want the edges to be set but the middle may still look a little underdone.
The brownies will continue to cook in the pan for a bit and once cooled they would be chewy and fudgy! Yum!
Insert a toothpick into the center of the brownies – if some moist crumbs still cling to the toothpick, the brownies are ready to be taken out. If the batter is still very wet… keep baking for a few minutes! Bake time will vary on what kind of pan you use, your oven temperature, etc.
Use parchment paper. I like to place parchment paper in my baking dish for brownies so that it’s really easy to remove them from the pan. Just let the parchment paper overhang on two sides of the baking dish and you can grab onto those and lift them out! Easy peasy!
Clean your knife in between cuts. If you want really clean squares, you MUST clean your knife in between cuts. These are fudgy brownies, so some will come off on the knife. In between every cut, just quickly clean it off. Perfect cuts!
FAQs for making gluten-free almond flour brownies
I recommend using unsalted butter because you can control how much salt goes into your brownies. Nothing is worse than a brownie that is too salty. However, if you only have unsalted butter, go ahead and use that – just remove the salt from the recipe.
This recipe works best with finely ground almond flour. Almond meal is coarser than almond meal.
The instant espresso powder just brings out the chocolate flavor even more. If you don’t have any on hand you can omit it from the recipe.
Fleur de sel is a flakey finishing salt. It provides the perfect sweet and salty bite and brings out the chocolate flavors in these brownies. If you have Maldon salt you can use that, too! You can also omit the fleur de sel from the recipe if you wish!
It sure can! You can double the recipe and use a 9×13-inch baking dish.
These brownies stay fresh covered at room temperature for about 3 days. For longer storage, you can store the in the freezer.
Love chocolate? Try these other gluten-free chocolate recipes!
- Gluten-Free Chocolate Cupcakes
- Chocolate Chia Jam Peanut butter Cups
- Chocolate Strawberry Banana Baked Oatmeal
- Gluten-Free Vegan Chocolate Sprinkle Donuts
- Gluten-Free Double Chocolate Banana Muffins
Almond Flour Brownies
- 1 cup almond flour
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon instant espresso powder (optional)
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 eggs (at room temperature)
- 1 tsp vanilla extract
- 3/4 cup chocolate chips (divided)
- 1/8 tsp fleur de sel (or other flakey salt – optional)
- Preheat oven to 350 degrees Fahrenheit.
- Cover the bottom of a 8×8-inch baking dish with parchment paper, allowing the parchment paper to overhand on two sides. Grease the sides and bottom of the pan with butter or cooking spray.
- In a medium bowl, add almond flour, cocoa powder, baking powder, salt, and instant espresso powder and whisk until combined. Set aside.
- In a large bowl, add melted butter and sugar. Using a hand mixer, mix together for 1-2 minutes, until light.
- Add the eggs and vanilla and mix thoroughly until combined.
- Gradually add in the dry ingredients and mix until just combined and no streaks of the almond flour mixture remain.
- Reserve one tablespoon of the chocolate chips. Stir the remaining chocolate chips into the brownie batter.
- Pour brownie mixture until prepared baking pan. Top with remaining one tablespoon of chocolate chips and the fleur de sel.
- Bake at 350F for 22-25 minutes, rotating the pan halfway through. Bake until the edges of the brownies are set. A toothpick inserted into the middle should come out relatively clean, but some wet crumbs are okay. Do not over bake.
- Allow to cool completely before lifting the brownies out of the pan using the parchment paper. Slice into squares.
This recipe was originally posted on June 11, 2011 and updated on May 4, 2020 with new photos, tips and tricks to help you make these easy almond flour brownies perfectly every time!