Gluten Free Almond Brownies (Printable)

Fudgy almond flour brownies with cocoa and chocolate chips, naturally gluten-free and full of rich chocolate flavor.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup almond flour
02 - ½ cup unsweetened cocoa powder
03 - ½ teaspoon baking powder
04 - ¼ teaspoon fine sea salt

→ Wet Ingredients

05 - ½ cup unsalted butter, melted (or coconut oil for dairy-free)
06 - ¾ cup granulated sugar
07 - ¼ cup light brown sugar
08 - 2 large eggs, room temperature
09 - 1 teaspoon pure vanilla extract

→ Add-Ins

10 - ½ cup dark chocolate chips, gluten-free
11 - ¼ cup chopped walnuts or pecans (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk almond flour, cocoa powder, baking powder, and sea salt in a medium bowl until evenly mixed.
03 - In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract; whisk until fully incorporated.
04 - Gradually add dry mixture into wet ingredients, stirring just until combined. Fold in chocolate chips and nuts if using.
05 - Pour batter into prepared pan and smooth surface evenly with a spatula.
06 - Bake for 23 to 25 minutes until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
07 - Allow brownies to cool completely on a wire rack. Lift out using parchment overhang, slice into 12 pieces, and serve.

# Expert Advice:

01 -
  • No gritty texture or disappointment—almond flour creates that genuine brownie density without any gluten-free chalkiness.
  • Ready in 40 minutes flat, which means you can satisfy a chocolate craving before dinner without hours of prep.
  • Naturally gluten-free without tasting like you sacrificed anything, so everyone at the table will actually want one.
02 -
  • Room temperature eggs matter more here than in regular brownies—cold eggs take longer to blend and can create a denser, slightly gummy crumb.
  • Underbaking is your friend if you love fudgy; pull them out when the toothpick still has moist crumbs, then chill for an hour to set them into decadent fudginess.
03 -
  • Always bring eggs to room temperature before mixing—it takes five minutes but changes the batter's smoothness and final texture noticeably.
  • Don't overbake; the biggest mistake is pulling them out too late, which turns fudgy into cakey in a heartbeat.

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