Almond Flour Brownies

These almond flour brownies are rich, fudgy, and perfectly chewy. No gluten-free flour blend needed here. Just almond flour, cocoa powder, and a handful of pantry staples. They’re naturally gluten-free and grain-free, and you’d never know the difference.

This is my go-to brownie recipe when I want something simple. The batter comes together in about 10 minutes, and they bake in under 25. Top them with flaky sea salt for the perfect sweet and salty bite.

Ingredient Notes

• Almond flour: Use finely ground blanched almond flour, not almond meal. Almond meal is coarser and still has the skins on, which will change the texture.
• Cocoa powder: Regular unsweetened cocoa powder works great. Dutch-process or extra-dark will give you a richer color and slightly deeper flavor.
• Espresso powder: Optional, but it enhances the chocolate flavor without making the brownies taste like coffee. Skip it if you don’t have it.
• Butter: Use unsalted so you can control the salt level. Melted and still warm helps the sugar dissolve.
• Chocolate chips: I use semi-sweet. Save a tablespoon to press on top before baking so you get those pretty melty pieces of chocolate on top. You can also use chopped chocolate bars instead.
• Fleur de sel: Flaky finishing salt. Maldon salt is what I usually use. It’s optional but really brings out the flavor of the chocolate.

Don’t overbake!

Pull them out when the edges are set but the center still looks slightly underdone. They’ll continue to cook in the hot pan as they cool. If you wait until a toothpick comes out clean, they’re already overbaked.

Almond Flour Vs. Almond Meal

Though they are very similar, there are slight difference between almond flour and almond meal.

Almond flour is made from blanched almonds that have had the skin removed. It’s also typically ground finer than almond meal.

Almond meal is made from almonds that still have the skin on and the grind is typically coarser than almond flour.

I’ve only tested this recipe with almond flour, but I think it would also work with almond meal in a pinch.

Melted Chocolate vs. Cocoa Powder Brownies

These gluten-free brownies use cocoa powder as the source of chocolate. There are some recipes that use melted chocolate but I wanted this recipe to be quick and easy, with no melting of chocolate required!

Cocoa powder typically creates chewy brownies, whereas melted chocolate will create a very fudgy brownie.

I also find that brownies made with cocoa powder tend to be moister than brownies made with melted chocolate, due to the fact that cocoa powder brownies tend to call for more butter than melted chocolate varieties.

While there’s no wrong way to do it, cocoa powder or melted chocolate, I think you’ll find this recipe with cocoa powder to be chewy, moist and fudgy! The best of all the brownie worlds!

Expert Tips

• Measure carefully. Use the spoon and level method for almond flour, or better yet, use a kitchen scale. Packing flour into the cup will make your brownies too dense. I provide metric measurements for the recipe in the recipe card.
• Use parchment paper. Line the pan with overhang on two sides so you can lift the brownies out easily.
• Clean your knife between cuts. Wipe it off after each slice for clean edges. If you leave brownie on the knife, it will drag through and tear up your next cut.

FAQs

I don’t recommend it. Almond meal is coarser and still has the skins on, so the texture will be different.

Try my gluten-free brownies recipe instead, which uses a GF flour blend and cocoa powder for a more traditional brownie texture.

The instant espresso powder just brings out the chocolate flavor even more. If you don’t have any on hand you can skip it.

Yes, you can double the recipe and use a 9×13-inch baking dish. You’ll just need to adjust the bake time.

Storage instructions

Store brownies in an airtight container at room temperature for up to 3 days.

For longer storage, freeze for up to 3 months. Flash freeze on a baking sheet first, then transfer to a freezer bag. Thaw at room temperature or eat them straight from the freezer.

Serving suggestions

These brownies are great on their own with a glass of cold milk. For something more indulgent, serve them warm with a scoop of chocolate peanut butter ice cream or homemade strawberry ice cream . You can also drizzle them with nutella ganache or strawberry coulis for an easy brownie sundae.

More gluten-free bar desserts to try

• 

  Gluten-Free S’mores Bars

• 

  Gluten-Free Brownies

• 

  Tahini Rice Crispy Treats

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.