Almond Flour Brownie Recipe
These almond flour brownies are rich, decadent and fudgy brownies made using 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!
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!
Notes
Store almond flour brownies: Once the brownies have cooled completely to room temperature, place them in an airtight container for up to 5 days.
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