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An overhead image showing a close up of 9 almond flour brownies sliced in squares topped with flaky salt.

Almond Flour Brownies

It doesn't get anymore delicious than these gluten-free almond flour brownies. They're moist, chewy and perfectly chocolatey! Just without the gluten! These brownies are gluten-free and grain-free and so simple to make!
5 from 2 votes
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Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 9 servings
Calories: 401kcal
Author: Megan

Ingredients

  • 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)

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Cover the bottom of a 8x8-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.

Nutrition

Calories: 401kcal | Carbohydrates: 52g | Protein: 6g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 160mg | Potassium: 184mg | Fiber: 4g | Sugar: 44g | Vitamin A: 402IU | Calcium: 91mg | Iron: 2mg
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