Gluten-Free Almond Flour Brownies (Printable)

Rich and fudgy almond flour brownies topped with flaky sea salt for an ideal balance of sweet and salty.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup almond flour (100 g)
02 - 1/2 cup unsweetened cocoa powder (40 g)
03 - 1/4 teaspoon fine sea salt
04 - 1/2 teaspoon baking powder

→ Wet Ingredients

05 - 1/2 cup unsalted butter, melted and cooled (115 g)
06 - 3/4 cup granulated sugar (150 g)
07 - 1/4 cup packed brown sugar (50 g)
08 - 2 large eggs, at room temperature
09 - 1 teaspoon pure vanilla extract

→ Toppings

10 - 2 ounces semi-sweet chocolate, chopped or chips (55 g)
11 - 1/2 teaspoon flaky sea salt for sprinkling

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk together almond flour, cocoa powder, fine sea salt, and baking powder in a medium bowl.
03 - In a large bowl, whisk melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and glossy.
04 - Add dry ingredients to wet ingredients and mix until just combined, avoiding overmixing.
05 - Gently fold chopped chocolate or chocolate chips into the batter.
06 - Pour batter into prepared pan and smooth the surface with a spatula.
07 - Sprinkle flaky sea salt evenly over the batter.
08 - Bake for 22 to 25 minutes, or until center is set and a toothpick inserted comes out with a few moist crumbs.
09 - Allow brownies to cool completely in the pan on a wire rack before lifting out using the parchment overhang and slicing.

# Expert Advice:

01 -
  • They're naturally gluten-free without tasting like a compromise or a health kick.
  • The sea salt on top turns a simple brownie into something sophisticated and crave-worthy.
  • Takes less than an hour from craving to biting into warm chocolate.
02 -
  • Room temperature eggs are non-negotiable; cold eggs won't blend smoothly with the butter and sugar, and you'll end up with a grainy batter.
  • The center should jiggle when the pan comes out—they keep cooking as they cool, and pulling them out a minute too early means the difference between fudgy and underbaked.
03 -
  • Don't overbake—the center should feel slightly underbaked when it comes out of the oven because it continues to set as it cools.
  • Store these in an airtight container and they'll stay fudgy for four days, though they rarely last that long in my kitchen.

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