These Almond Flour Brownies are rich, fudgy, and naturally gluten-free, with a chewy center and crackly top. They're quick to mix and bake into perfectly dense bars with deep chocolate flavor.
If you've been around Confessions of a Baking Queen for a while you are well aware that brownies are one of my favorite things. A few years ago I spent a good 6 months perfecting my go-to brownie recipe, I was able to use that recipe and tweak it to create the best almond flour brownies, in my opinion! Using almond flour makes these naturally gluten-free brownies. This is a great recipe, my sister said she actually preferred the texture of these brownies to regular all-purpose flour.
This recipe was developed in partnership with Blue Diamond Almonds. Their almond flour is finely sifted, helping create a lighter, fluffier texture than other almond flours.
Almond Flour + Cocoa = Fudge Perfection
For this brownie recipe here are a couple notes:
- Cocoa Powder. After testing, I prefer to use Dutch-process cocoa powder for the rich flavor and color it provides.
- Vegetable Oil and Butter. I like to use a combo of the two. Butter provides a great flavor base but oil retains moire moisture creating a more moist and chewier brownie. Since we are cooking the butter with the sugar no need to use melted butter, you can just throw in cold butter. I prefer vegetable oil but coconut oil should work just fine too. I don't mind using olive oil either.
- Egg + Egg Yolk. Adding an extra egg yolk helps the brownies have more chew and extra richness. I like to use room temperature eggs so that they can incorporate more evenly into the chocolate mixture. If you are looking for an egg replacement you can try flax eggs.
- Baking powder. Since almond flour is a bit heavier than all-purpose flour the baking powder helps ensure the brownies have a nice rise.
- Cornstarch. Also known as cornflour, this ingredient helps tenderize the brownie batter and provide softer brownies.
Don't miss my almond flour banana bread or almond chocolate chip cookies.
Stir, Bake & Enjoy
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Rich Almond Flour Brownies (Gluten-Free)
These Almond Flour Brownies are fudgy, thick, and absolutely irresistible! Naturally gluten-free this brownie recipe is sure to be a winner. These have a beautiful crinkly top, and a rich chocolate flavor. Step-by-step photos help you bake these dessert bars!
- Total Time: 50 minutes
- Yield: 16 Brownies 1x
Ingredients
- 2oz (¼ Cup) Water
- 1oz (2 Tbsp) Unsalted Butter
- 250 grams(1 ¼ cups) Granulated Sugar
- 90 grams (Scant Cup) Dutch Cocoa Powder
- 3oz (scant ⅓ cup) Vegetable Oil
- 1 Tablespoon Pure Vanilla Extract
- 1 Large Egg Yolk and 1 Large Egg, at room temp.
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Tablespoon Cornstarch/ Cornflour
- 60 grams (scant ½ cup) Blue Diamond Almond Flour
- 4oz Chocolate (chips, chunks, or bars chopped)
Instructions
- Preheat your oven to 350F/180C and line a 9X9 or 8X8 square pan with foil and grease heavily.
- In a large pot add the water, butter, sugar, and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together.
- Take off of the heat, let sit for 5 minutes then whisk in the oil and vanilla. The oil may not be completely combined but go ahead and add the egg and egg yolk. Whisk to combine.
- Add the baking powder, salt, cornstarch, and mix to combine. Gently add the almond flour by using a spatula to fold in until just combined, just before there are no flour streaks add your chocolate chunks/ chips. Do not over mix, this will affect the end product.
- Pour into prepared pan and bake 30-35 minutes. Everyone's oven is different, for me, the brownies always bake within 30-33 minutes, but I would start checking at 29 minutes for your oven. Don't over bake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely before cutting.
- Store in an air-tight container on the counter for up to 4 days.
Notes
- Brownies are a great candidate for freezing. Once the brownies are baked and have completely cooled, slice them into bars. Place the bars on a sheet pan/ plate and chill in the freezer for an hour or two to "flash freeze." After the brownies are frozen move them to a freezer-safe container.
- To thaw the brownies simply take as many out of the freezer as you want and place on the counter for around an hour, depending on how large you slice the brownies you may need more time than one hour.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Bake
- Cuisine: American
Bonnie says
These are so fudgy and unreal!!!!! Will be making in the future again for sure!
Lynne says
Made these yesterday for a friend who has a gluten intolerance. They were so quick and easy to make. All instructions were easy to follow and I love the one pot mixing, not much clean up at all. They still had the crinkle top and soft gooey center. No more store bought packages for me. My friend loved them and is checking out your site for more easy gluten recipes. thanks Liz.
Elizabeth Waterson says
Thank you so much for the lovely review Lynne, so pleased your friend enjoyed these GF brownies! XX Liz
Sandra says
Can you provide nutritional information
Elizabeth Waterson says
Hi Sandara, I am sorry I don't have nutritional info there are a lot of free resources online if you google and you can just input the ingredients and quantities. Please let me know if I can help with anything else. XX Liz
Maria says
Dear Liz
I love making all your recipes. I am always confident of my cooking output when i follow your recipe, you never failed me, xoxo. There is just one suggestion, if possible can you please add gluten free alternative for every recipe. I am gluten intolerent and i sometimes donot able to taste what i make, which i sure want to because everything looks yummy when your recipe is followed.
Please consider my request of possible