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–+ servings
Nine chocolate brownies with chocolate chips are arranged in a grid on a white surface. The brownies have a rich, fudgy texture and a slightly cracked top, with some melted chocolate chips visible throughout.
5 from 2 votes

Almond Flour Brownies

These almond flour brownies are rich, fudgy, and naturally gluten-free. Made with cocoa powder and just 10 simple ingredients. No flour blend needed, just almond flour.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 servings
Metric - US Customary

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

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Instructions

  • Preheat oven to 350°F. Line an 8x8-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.

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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