Almond Flour Brownies

These Almond Flour Brownies are rich, fudgy, and completely gluten-free! Made with simple ingredients, they’re easy to whip up and taste just like classic brownies—if not better! Perfect for any chocolate lover.

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Course: Dessert, Snack

Cuisine: American

Prep Time: 10

Cook Time: 25

Chill Time: 2

Total Time: 2 35

Servings: brownies

Calories: 190kcal

Cost: $9

Equipment

8x8 inch baking pan Lined with parchment paper
Mixing bowls (2) One for wet, one for dry ingredients
Whisk For mixing dry ingredients
Spatula For folding batter
Measuring cups/spoons For accuracy
Microwave-safe bowl For melting butter

Ingredients

1 cup Almond flour Blanched for best texture
⅓ cup Unsweetened cocoa powder Dutch-processed recommended
¼ teaspoon Salt Balances sweetness
½ teaspoon Baking powder Helps with texture
½ cup Butter or coconut oil Melted
¾ cup Sugar or coconut sugar Adjust to taste
2 large Eggs Room temperature
1 teaspoon Vanilla extract Enhances chocolate flavor
½ cup Chocolate chips Plus extra for topping
¼ cup Chopped walnuts or pecans Optional for added crunc

Instructions

Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, salt, and baking powder.
Melt butter in a microwave-safe bowl, then whisk in sugar, eggs, and vanilla.
Fold dry ingredients into wet mixture until just combined. Do not overmix.
Stir in most of the chocolate chips and optional nuts, then pour batter into the pan. Sprinkle remaining chocolate chips on top.
Bake for 25-30 minutes or until edges are set but center looks slightly underdone.
Let brownies cool in the pan for at least 30 minutes before slicing. For the best fudgy texture, refrigerate for 2 hours before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition