Almond Flour Chocolate Brownies Recipe

Name: Almond Flour Chocolate Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 large eggs; 1/4 cup vegetable oil; 2 teaspoons vanilla extract; 3/4 cup almond flour; 3/4 cup brown sugar (, packed); 1/3 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup sliced almonds; 1 cup dark chocolate chunks

Almond Flour Brownies are an easy gluten free fudgy brownie recipe made with almond flour, cocoa powder, sugar, chocolate chips, and almonds.

Whether you are on gluten-free diet or you just want Chocolate Brownies made with slightly more wholesome ingredients, this is the Brownie Recipe you’ve been waiting for!

Sabrina’s Almond Flour Brownies Recipe

These gluten-free Almond Flour Brownies have a chewy, gooey texture and are packed full of chocolate flavor! They are like a double chocolate brownie because they use both unsweetened cocoa powder and chocolate chunks. The end result is a moist, fudgy chocolate cake-like brownie with melty chocolate pockets. Plus a little crunch from the slivered almonds.

The only special ingredient that you need for this gluten-free brownie recipe is almond flour. The rest of the ingredients are ones that you would use for traditional brownies. Even the baking time is the same as brownies made with white flour. It really is that easy to get amazing chocolate brownies on a gluten-free diet!

Ingredients

Almond Flour: Almond flour and almond meal are simply ground almonds, the difference is the texture. Almond flour is more finely ground and is the perfect texture for brownies. You can make your own with raw almonds and a food processor, or just use store-bought almond flour.
Brown Sugar: Brown sugar is the key to super moist, gooey, fudgy brownies.. You can swap in regular white sugar but they won’t have the same fudgy texture.
Cocoa Powder: Using cocoa powder instead of melted chocolate makes richer, chewier brownies. When used with oil instead of butter, you also get a deeper chocolate mixture. For the ultimate dark chocolate brownie, use dutch processed cocoa powder.
Chocolate Chunks: If you are having a chocolate craving, don’t skip the chocolate chunks. Unlike chocolate chips, chocolate chunks get super melty in baked goods and stay melted as the brownies cool.
Eggs: The eggs in this recipe make the extra moist, fudgy texture in brownies. Almond meal flour is drier and doesn’t soak up moisture as easily as all-purpose flour so that’s why you are using two eggs plus oil.
Vegetable Oil: The vegetable oil helps the eggs bind better with dry ingredients for that amazing gooey texture. Since oil doesn’t return to solid, these fudgy Almond Flour Brownies stay soft and chewy at room temperature for longer than brownies made with a butter mixture.
Almonds: For a little crunch and to compliment the slightly nutty almond flour flavor, these brownies are also filled with slice almonds.

Kitchen Tools & Equipment

Baking Pan: This is a small batch recipe so you just need an 8×8 inch baking dish to bake these brownies.
Bowl and Whisk: These brownies are so easy they can be made with one bowl and a whisk, which also means less cleanup!

How to Make

Time needed: 40 minutes.

Prep For Baking
Preheat your oven to 350 degrees. Make sure a rack is placed in the middle of the oven. Spray an 8×8 inch baking pan with baking spray or grease with butter and dust with flour.
Brownie Batter
In a large bowl, whisk together the eggs, vegetable oil and vanilla extract until well combined. Stir in the almond flour, brown sugar, cocoa powder, baking powder and salt, mixing until just combined. Sift the flour, cocoa powder, baking powder, and salt together first to make mixing easier.
Add the Mix-ins
Fold in most of the sliced almonds and dark chocolate chunks, reserving a handful of each for the top. Spread the batter in the baking pan evenly, sprinkle with remaining almonds and chocolate chunks.
Bake the Brownies
Bake the brownies for 30-35 minutes on the middle rack, until a toothpick comes out clean and the edges pull slightly from the pan. Place the pan on a wire rack and let cool before slicing. For perfectly cut squares, refrigerate the brownies in the pan for 15-20 minutes before slicing with a large knife.

Can this be made ahead of time?

It’s best to bake Almond Flour Brownie batter right after you have mixed it for the best texture. The almond meal flour will soak up all the extra moisture as it sits and you don’t want to overmix almond flour batter. The good news is these brownies come together in less than 10 minutes so there isn’t much need to prep them ahead of time.

Nutritional Facts

Tips & Tricks for Almond Flour Brownies

Double the Batch

This is a small batch Almond Flour Brownies recipe, but it can easily be doubled. Just use the slider in the recipe card to double the serving size and bake the brownies in a 9×13 baking pan. They may need a few extra minutes of baking time, check on them in 5 minute increments until a toothpick comes out clean and the edges are pulling away slightly from the sides of the pan.

Gluten-Free Baking has never been easier!

Gluten free baking has come a long way over the past few years. For most recipes, you can just use a one-to-one substitute for regular flour. The only downside to gluten free flour blends is that the best ones are pretty pricey. This recipe for Gluten Free Chocolate Brownies uses simple ingredients that won’t break the bank and that are easy to find.

What to Pair With Almond Flour Brownies

These Chocolate Almond Flour Brownies are tasty all on their own but you can always add your favorite brownie toppings. Let them cool completely and top them with a layer of Chocolate Ganache or Buttercream Frosting. Add a scoop of cool Vanilla Ice Cream and a drizzle of Salted Caramel Sauce for a decadent gluten-free dessert. Even dusting cooled brownies from scratch with powdered sugar takes them from great to amazing!

How to Store

Serve: These homemade brownies can be kept at room temperature for up to 1 week. Simply cover the pan with plastic wrap or place in an airtight container.

Store: Keep gooey brownies fresh longer by storing them in the refrigerator in an airtight container or plastic bag. They will stay good for up to 2 weeks and taste best if you heat them in the microwave for 30 seconds.

Freeze: Once the brownies are cooled down, transfer them to a freezer safe bag and squeeze out any air. Freeze your brownies for up to 3 months and thaw them in the fridge or at room temperature before serving.

Frequent Questions

Can you substitute almond flour for flour in brownies?

Yes, you can usually substitute almond flour for all-purpose flour in a 1 to 1 ratio in most brownies recipes, just as long as the recipe has eggs.

Can I make these brownies without eggs?

Almond meal flour doesn’t rise well with just baking powder, so you need the eggs as the primary leavening agent for fluffier brownies. Vegan egg substitutes like flax egg, applesauce or mashed bananas can be used too, but the texture may be more compact.

Is it healthier to bake with almond flour?

While some recipes might be lighter with almond flour, it’s important to consider the other ingredients in the recipe as well. These brownies are a great treat for those who follow a gluten-free diet but they are still filled with lots of sugar and chocolate pieces.

Recipe Card

Variations

Coconut Sugar: Coconut sugar can be used in place of granulated sugars like brown sugar in a 1 to 1 swap. You do want to add a bit more moisture if using coconut sugar so add an additional tablespoon of oil to the brownie batter.

Chocolate Chips: For triple chocolate Almond Flour Brownies, replace ½ cup chocolate chunks with ½ cup dark chocolate chips, semi-sweet chocolate chips, or white chocolate chips.

Vegan Brownies: These are already dairy-free brownies, so you just need to swap out the eggs to make them Vegan Almond Flour Brownies. Replace the 2 eggs with either ½ cup applesauce or 2 flax eggs. To make 2 flax eggs, mix 2 tablespoons ground flax seed with 6 tablespoons water and let thicken for 15 minutes.