These almond flour brownies are rich, decadent and fudgy brownies made with almond flour. This almond flour brownie recipe is quick and easy to make using one bowl and a whisk. From the crackle tops to the thick, fudgy centers, these gluten free brownies with almond flour are just as delicious as regular brownies…maybe even better!
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Why Should You Make This Recipe
Take a quick look around my blog and you’ll quickly notice how much I love brownies. I adore my Red Wine Brownies, Brownies with Cream Cheese Frosting and Espresso Brownies. This almond flour brownie may just be my new favorite. I know you’ll love this recipe because:
- Simple pantry ingredients: You only need a handful of basic ingredients to make a batch of quick, simple and simply decadent fudgy almond flour brownies.
- One bowl brownies: These thick gluten free brownies come together in one bowl. They’re so easy to make, you can satisfy your brownie craving in minutes!
- Rich, fudgy, chewy, grain free Brownies: If being super quick and easy to make wasn’t reason enough, these grain free brownies boast the same delightful flavors and textures of regular homemade brownies. In fact, they may actually be even better!
Ingredients
Before I show you how to simple it is to make this almond flour brownie recipe, make sure you have these ingredients ready to go!
Dry Ingredients: Gather your almond flour, cocoa powder, baking powder and salt.
Wet ingredients: Gather your butter, sugar, eggs, vanilla extract and chocolate chips.
Substitutions
Making these brownies with almond flour is super simple and you probably already have everything you need. But, in case you’re missing something, here are my recommended substitutions to make these brownies.
- Almond Flour: Blanched almond flour is the correct flour to use in this recipe. Do not use almond meal.
- Baking Powder: This helps the brownies to rise.
- Butter: I like to use unsalted “sweet cream” butter in almost all my baking recipes. This is the most common and widely available butter in the US. If needed, use salted butter (omit the added salt) or a diary free butter you like.
- Granulated Sugar: Coconut sugar or maple sugar would be good refined sugar free substitutes.
- Cocoa Powder: Any type of unsweetened cocoa powder will work well in this grain free brownie recipe. However, I love using dutch process cocoa powder for its mellow, but intensely chocolate-y flavor.
- Eggs: This is an essential ingredient for these rich and fudgy almond brownies. This recipe hasn’t been tested without eggs.
- Semi Sweet Chocolate Chips: I like to add a handful into the brownies for even more chocolate flavor! Feel free to omit if needed.
How To Make
Ready to learn how to make chocolate brownies with espresso in a few easy steps? Perfect, let’s go!
- Preheat the oven to 350 F (177 C). Line an 8x8 pan with parchment paper along the bottom and two sides. In a mixing bowl whisk the almond flour, baking powder and salt until fully combined.
- In another mixing bowl, add the melted butter, sugar, cocoa powder, eggs and vanilla extract. Whisk until smooth and well combined.
- Mix the dry ingredients into the wet ingredients until well combined. Fold in the chocolate chips if using in the brownies.
- Evenly scoop the almond flour brownies into the prepared pan.
- Bake for about 33 - 38 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool the brownies in the pan for 15-20 minutes. Lift the brownies from the pan to fully cool on a cooling rack. Slice the brownies and enjoy!
How To Serve, Store, Freeze and Thaw
- Serve these fudgy grain free brownies with a scoop of vanilla ice cream or a dollop of freshly whipped cream and berries.
- Store the best almond flour brownies: Once the brownies have cooled completely to room temperature, place them in an airtight container for up to 5 days.
- Freeze the brownies: Make sure the brownies are completely cooled to room temperature. Cut the brownie into your preferred amount of pieces. Individually wrap each fudgy brownie in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months.
- To thaw the brownies: The easiest and tastiest way to thaw your fudgy almond flour brownies is to let them sit out at room temperature for at least two hours or overnight in the fridge. Enjoy at room temperature or microwave it for 20 -30 seconds for that “fresh from the oven” taste.
M’s Expert Tips
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in deliciously chewy brownies.
- Use an 8x8 pan metal pan. This recipe was created using an 8x8 aluminum pan. If you are using a glass baking dish, you may need to add a few more minutes to the baking time.
- Line the baking pan with parchment paper. This helps to release the brownies from the pan more easily. You can also lightly grease the pan if you prefer not to line it with parchment paper.
- Fully cool the brownies: You may be very tempted to slice into these espresso brownies, but a little cooling time makes them even more amazing and gives them time to firm up.
- Look for the signs the brownie is done. Use the baking time as a guide rather than a strict rule. Signs a brownie is finished baking are a set center with baked edges that have slightly pulled away from the edge of the pan.
FAQ's
Almond flour can be substituted for wheat flour at a ratio of 1:1.
Almond flour is made from blanched almonds and is finer in texture than almond meal with is made from raw unpeeled almonds. For this brownie recipe, it’s recommend to use almond flour instead of almond meal for the best taste and texture.
Due to it’s high fat content, almond flour keeps baked goods tender and moist. Almond flour is ideal for baking brownies, cakes, cookies and quick breads.
Other Almond Flour Recipes to Try
If you try this Almond Flour Brownies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Almond Flour Brownie Recipe
Equipment
- 1 8x8 baking pan
- 1 parchment paper
- 1 large mixing bowl
- 1 whisk
Ingredients
- 1½ cups (180 g) almond flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (113 g) unsalted butter, melted
- 1½ cups (300 g) granulated sugar
- ¾ cup (64 g) dutch process cocoa powder
- 1 tsp vanilla extract
- 3 large eggs (US), room temperature
- ½ cup (85 g) semi sweet chocolate chips
Instructions
- Preheat the oven to 350 F (177 C). Line an 8x8 pan with parchment paper along the bottom and two sides.
- In a mixing bowl whisk the almond flour, baking powder and salt until fully combined.
- In another mixing bowl, add the melted butter, sugar, cocoa powder, eggs and vanilla extract. Whisk until smooth and well combined.
- Mix the dry ingredients into the wet ingredients until well combined. Fold in the chocolate chips if using in the brownies.
- Evenly scoop and smooth the almond flour brownie batter into the prepared pan.
- Bake for about 33 - 38 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the brownies in the pan for 15-20 minutes. Lift the brownies from the pan to fully cool on a cooling rack. Slice the brownies and enjoy!
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