Almond Flour Brownies

This post has been sponsored by Blue Diamond Almonds. All thoughts and opinions are my own.

These Almond Flour Brownies are fudgy, thick, and absolutely irresistible! Naturally gluten-free this brownie recipe is sure to be a winner. Packed with extra protein, a beautiful crinkly top, and a rich chocolate flavor. Step-by-step photos help you bake these dessert bars!

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. One of the reasons I love making almond flour desserts is because of the extra protein and fiber you get from the almonds. AKA I can eat a bunch and not feel as guilty!

I grabbed the new Blue Diamond Almond Flour at Albertsons, my favorite market for all of my baking needs. The app is great to see what is on sale each week, it totally sparks my recipe development ideas.

Ingredients

For this brownie recipe, I grabbed all my ingredients at my local Alberstons! You will need:

• Water. Good old tap water works perfectly.
• Granulated Sugar. Since we are using cocoa-powder to give these brownies a rich chocolate flavor we need a fair bit of sugar to balance out the bitterness. I have not made these brownies with coconut sugar but I don't see why it wouldn't work!!
• Cocoa Powder. 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.
• Pure Vanilla Extract. Use the real stuff, trust me!
• 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.
• Salt. Don't forget it! Salt helps bring out all the other flavors properly.
• Cornstarch. Also known as cornflour, this ingredient helps tenderize and provide softer baked goods.
• Almond Flour. I use Blue Diamond Almond Flour, it is finely sifted for better baking. Rises better than cheaper Almond Flours (lighter and fluffier less dense).
• Chocolate chips. I like to use a mix of dark and milk chocolate.

Instructions

With any recipe, it is crucial that your oven is heated properly. Preheat the oven to 350F/180C. Next, you'll want to line your pan with foil so that the foil overhangs on the sides, this will make it easier to remove the brownies after baking. To me, brownies should be made in a square pan but you could use a round cake pan too!!

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.

Let the mixture cool for five minutes. Then add the oil and vanilla extract. Mix so the oil is mostly combined. Then add the egg and egg yolk.

Now for the dry ingredients. 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 any leftovers in an air-tight container on the counter for up to 4 days.

How to freeze

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.

Can you double

You can definitely double the recipe. Use a 9X13 pan and expect to add an addition 5-10 minutes to the bake time.

More brownie recipes

Cheesecake brownies are a fun combo of two delicious desserts!

These pretzel brownies have the best crunchy crust.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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