Description
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 240
- Sugar: 16g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
