Why You’ll Love Them
They’re gluten-free. Almond flour is naturally gluten-free, and a great low carb alternative to traditional flours. These gluten-free brownies are perfect for those following a grain-free or Paleo diet. They’re also dairy-free when you use coconut oil! They taste delicious. This almond flour brownie recipe has a rich chocolate flavor that is sure to satisfy your sweet tooth. (It tastes 100x better than a boxed mix!) They are easy to make. All you need is 1 bowl to stir together this easy brownie batter, then they bake to perfection in less than 30 minutes. They call for simple ingredients. If you already have almond flour on hand, you probably already have the rest of these ingredients in your pantry, too.
Ingredients You’ll Need
Be sure to use room temperature eggs, when possible, so that the melted coconut oil won’t harden when it touches cold eggs from the fridge. You can let them sit in a bowl of hot tap water for 10 minutes while you measure out everything else, to help remove the chill quickly. Feel free to add dark chocolate chips to this gluten-free brownie recipe, for even more chocolate in each bite. You can also add up to 1 teaspoon of vanilla extract, if you’d like that extra flavor. Note: I tend to use cocoa powder and cacao powder interchangeably in recipes, so if you keep one or the other on hand, feel free to use whichever you prefer. Raw cacao powder tends to taste slightly more bitter, so the brownies will turn out a little sweeter if you use cocoa powder. For a darker chocolate flavor, increase the cacao powder to a 1/2 cup.
How to Make Almond Flour Brownies
- Mix the dry ingredients. Preheat the oven to 350ºF and line an 8-inch square pan with parchment paper. (I like to spray the pan lightly with oil first, so that the parchment paper will stick in place.) In a large bowl, combine the almond flour, coconut sugar, cacao powder, baking soda, and salt. Whisk well to help break up any clumps.
- Stir in the wet ingredients. Add in the eggs, coconut oil, and vanilla, then use a spatula to mix the batter well. It will be very thick and sticky, and not nearly as runny as traditional brownie batter. Reserve 2 tablespoons of chocolate chips to sprinkle over the top, then stir the rest of them into the batter.
- Bake. Transfer the batter to the prepared 8-inch baking dish, then use a spatula (or use wet hands) to press the batter evenly into the bottom of the pan. It’s okay if it’s not perfectly smooth, because the batter will spread as it cooks. Sprinkle the reserved chocolate chips over the top. Bake at 350ºF until the edges of the brownies look dry and the center of the pan doesn’t jiggle too much, about 25 minutes. It’s normal for the brownies to puff up slightly in the oven, and then deflate slightly as they cool. For brownies with a more gooey middle, pull them out of the oven when the center jiggles slightly, after 22 to 24 minutes. They will continue to firm up as they cool, and a toothpick should come out relatively clean when inserted into the center of the pan. (There may be a few crumbs that stick, but it shouldn’t look like raw batter.)
- Enjoy! Let the brownies cool for at least 1 hour before slicing them into 16 squares. Don’t be surprised if the brownies slightly stick to your knife as you cut them into squares. They are very fudgy! I recommend cleaning the knife after each cut, for the best results. Serve these brownies at room temperature, or cold from the fridge. They are delicious either way, but are slightly chewier when chilled. Looking for more almond flour recipes? Try Almond Flour Chocolate Cake, Almond Flour Pancakes, Almond Flour Chocolate Chip Cookies, Sugar Cookies, and Gingerbread Cookies. If you try these almond flour brownies, please leave a comment and star rating below letting me know how you like them!
