These Almond Flour Brownies are everything you crave in a chocolate dessert — rich, gooey, melt-in-your-mouth, and deeply indulgent. Made with simple pantry staples and naturally gluten-free almond flour, they deliver an ultra-fudgy texture that rivals any classic brownie.
Why You’ll Love This Recipe
Naturally gluten-free
Deep chocolate flavor with a soft, truffle-like center
One-bowl recipe — no mixer needed
Shiny, crackly top
Stays moist for days thanks to almond flour
Easy to customize with nuts or chocolate add-ins
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups (150 g) fine almond flour
1/2 cup (50 g) unsweetened cocoa powder
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1/2 cup (115 g) unsalted butter, melted
3/4 cup (150 g) granulated sugar
1/2 cup (110 g) brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/2 cup (90 g) chocolate chips (semi-sweet or dark)
1/4 cup chopped walnuts or pecans (optional)
Flaky sea salt, chocolate drizzle, or powdered sugar for finishing (optional)
Directions
Preheat the oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper.
In a medium bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla until the mixture becomes glossy and smooth.
Add almond flour, cocoa powder, salt, and baking powder. Fold gently with a spatula until just combined.
Stir in chocolate chips and nuts if using.
Spread the batter evenly into the prepared pan.
Bake for 20–22 minutes for extra-fudgy brownies, or 25 minutes for firmer edges.
Allow the brownies to cool completely before slicing to let them set and achieve the perfect texture.
Add flaky sea salt, a chocolate drizzle, or a dusting of powdered sugar if desired.
Servings and timing
This recipe makes 12 brownies.
Prep time: 10 minutes
Bake time: 20–25 minutes
Total time: about 32 minutes
Variations
Use coconut oil instead of butter for a dairy-free batch.
Replace chocolate chips with caramel or white chocolate chips.
Add 1 teaspoon espresso powder to intensify chocolate flavor.
Stir in 1/2 cup chopped fresh berries for a fruity twist.
Use monk fruit sweetener for a lower-sugar option.
Storage/Reheating
Room temperature: Store in an airtight container for 3–4 days.
Refrigerator: Keeps up to 1 week.
Freezer: Freeze individually wrapped brownies for up to 3 months.
Reheat: Warm in the microwave for 10–12 seconds for a fresh-baked feel.
FAQs
1. Can I substitute coconut flour for almond flour?
No, coconut flour absorbs significantly more liquid and will make the brownies dry and crumbly.
2. Can I make these brownies dairy-free?
Yes, simply replace the butter with melted coconut oil in the same amount.
3. Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Increase bake time by about 5 minutes.
4. Why did my brownies turn out crumbly?
They were likely overbaked. Remove them when a toothpick comes out with moist crumbs, not dry crumbs.
5. Can I make these brownies sugar-free?
Yes, you can use a 1:1 sugar-free sweetener such as monk fruit or erythritol.
6. Can I use almond meal instead of almond flour?
It’s not recommended. Almond meal is coarser and will affect the texture, making the brownies less smooth and dense.
7. Can I add extra chocolate?
Yes — add up to an additional 1/4 cup chocolate chips for a richer brownie.
8. Do these brownies have a strong almond flavor?
No, the almond flavor is subtle and blends seamlessly with the chocolate.
9. How do I get a shiny, crackly top?
Whisking the sugar, eggs, and melted butter thoroughly helps create the glossy, crackly surface.
10. Can I frost these brownies?
Yes, they pair beautifully with chocolate ganache or a light dusting of powdered sugar.
Conclusion
These Almond Flour Brownies are the perfect marriage of simplicity and decadence — rich, gooey, and naturally gluten-free. Whether you’re baking for a cozy night in or sharing with friends, this recipe delivers a chocolate experience that feels indulgent yet effortless. Enjoy every fudgy bite!
These ultra-fudgy Almond Flour Brownies are naturally gluten-free, rich in chocolate flavor, and incredibly easy to make. They feature a crackly top, gooey center, and one-bowl preparation — perfect for a quick, indulgent dessert.
Ingredients
1 1/2 cups (150 g) fine almond flour
1/2 cup (50 g) unsweetened cocoa powder
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1/2 cup (115 g) unsalted butter, melted
3/4 cup (150 g) granulated sugar
1/2 cup (110 g) brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/2 cup (90 g) chocolate chips (semi-sweet or dark)
1/4 cup chopped walnuts or pecans (optional)
Flaky sea salt, chocolate drizzle, or powdered sugar for finishing (optional)
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper.
In a bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla until glossy and smooth.
Add almond flour, cocoa powder, salt, and baking powder. Fold gently until just combined.
Stir in chocolate chips and nuts if using.
Spread batter evenly in the prepared pan.
Bake for 20–22 minutes for fudgy brownies, or 25 minutes for firmer edges.
Cool completely before slicing to allow brownies to set.
Optionally, top with flaky sea salt, chocolate drizzle, or powdered sugar.
Notes
Do not overbake; remove when a toothpick shows moist crumbs.
Whisking the eggs and sugar well helps create a shiny, crackly top.
Almond flour keeps brownies moist for several days.
You can double the recipe for a 9×13-inch pan (increase bake time slightly).
Best results with fine almond flour, not almond meal.
