Almond Flour Brownies are the most decadently rich brownies of your dreams ~ and they just happen to be gluten free!
Who says you need flour to make a good brownie? These gluten-free almond flour brownies are made with almond flour and a handful of other pantry-staples. They are over-the-top rich and chocolatey, with that shiny, crackly crust we all love from a good brownie.
The edges have a little bit of chew to them, and the centers are soft, moist, and dense, a lot like a decadent flourless chocolate cake. Leave them as is, or mix in your favorite add-in’s like more chocolate chips, toasted nuts, or toffee bits ~ no judgement here 😉
There are lots of kinds of almond flour out there. For these brownies, I recommend looking for a very finely milled product so you don’t notice any texture or “graininess” in the final product. I use Bob’s Red Mill “superfine” almond flour and it works great.
chocolate chips
In my experience, chocolate chips (as opposed to baking chocolate or chocolate chunks) are one of the keys to getting that shiny crust. I don’t have scientific data to prove it, but I suspect it has something to do with some of the stabilizing ingredients in most chocolate chips.
I used semisweet chocolate chips here, but feel free to use whatever kind you like.
almond extract
Almond extract carries the “almond” theme through with these brownies, but you can feel free to omit or replace with vanilla extract for a more standard brownie flavor.
what to expect from gluten free brownies
When baking with almond flour, remember there is no gluten to give structure, so your brownies will be more tender and delicate compared to those made with all-purpose flour.
Also, almond flour’s higher fat content adds moisture, making them extra fudgy and soft.Embrace the unique texture—it’s part of the charm of almond flour baking!
I do recommend lining your pan with parchment paper to help remove the brownies from the pan for slicing.
Make sure you wait until they are completely cool (chilled is even better) for the neatest slices. Even so, expect them to be delicate and a little messy, in the best way!
You can always serve your brownies from the pan if you like.
almond flour brownies variations
substituting other gluten-free flours
I haven’t experimented with substituting other gluten free flours in this recipe, but for most similar types of gluten free flours, including other nut-flours, and gluten-free baking blends, I don’t think you should have any issues.
Some alternative flours, like coconut flour, behave very differently in recipes and I wouldn’t recommend using that here.
more gluten free desserts to try
Sure you can always make pudding or ice cream when you’re looking for a gluten-free dessert, but you don’t have to give up on the idea of cake or baked desserts when there are so many great gluten-free versions. Here are a few of my favorites!
Butter a 8×8 square baking pan, and line with parchment paper if desired for easier removal. Set aside.
Melt the butter and chocolate. I like to do this by melting the butter in a small saucepan on the stove, and then when the butter is melted, turn off the heat and add the chocolate chips. Give them a minute or two to melt and then stir to combine.
Set the chocolate and butter mixture aside to partially cool.
In a large mixing bowl, combine the eggs, sugar, and almond extract. Whisk well.
Next, add the partially cooled butter and chocolate mixture, whisking to combine.
Add in the salt and cocoa powder and whisk until well combined. (make sure to get out any lumps of cocoa powder)
Add in the almond flour, and fold everything together until just combined.
Spread the batter into your prepared baking pan and set in the fridge to rest for about 20 minutes. While the batter is resting, preheat your oven to 350F.
After 20 minutes, transfer your brownies to the oven (make sure it's reached 350F) and bake for about 35-45 minutes until slightly puffed and the center is no longer wobbly.
Remove from the oven and allow to cool fully before slicing.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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These are amazing! These almond flour brownies melt in your mouth, and are also good with a topping of vanilla ice cream. I used vanilla extract instead of almond. The brownies were gone in one day!
First time making these since finding the recipe. Used raw sugar and forgot to let batter rest 20 mins but they look good! Still cooling! Thanks for the recipe😄
Thanks, Sue. Easy to make and so deelicious to enjoy. I accidentally added an extra tsp of almond essence, which did no harm. These Brownies are, and will remain, front of the folder.
These are amazing! I made them just as written, used Blue Diamond almond flour. I did add chocolate chips to the batter after I stirred in the almond flour. They were fudgy with a perfectly crackly top. Mine did not fall apart when we cut them on the parchment paper in the pan, they were still warm. We served with vanilla ice cream. Delicious!
Hey there ~ I'm Sue. I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Isn't that what it's all about? My recipes are creative, vibrant, and totally approachable no matter what your skill level. Let's grab a bite together!
These are amazing! These almond flour brownies melt in your mouth, and are also good with a topping of vanilla ice cream. I used vanilla extract instead of almond. The brownies were gone in one day!
Thanks so much Annette!
First time making these since finding the recipe. Used raw sugar and forgot to let batter rest 20 mins but they look good! Still cooling! Thanks for the recipe😄
Thanks, Sue. Easy to make and so deelicious to enjoy. I accidentally added an extra tsp of almond essence, which did no harm. These Brownies are, and will remain, front of the folder.
Oh I think the almond essence was a lucky mistake, so glad you enjoyed these Rudi!
I your recipe very good
Can you please provide a weight for the butter. BTW tablespoon measurements differ around the world. Thanks
Hey Patrick! There’s a metric toggle button right opposite where it says Ingredients. That will give you everything metric.
Hi Patrick. According to the website I found, 10Tbsp equates to 145 gramme.
These are amazing! I made them just as written, used Blue Diamond almond flour. I did add chocolate chips to the batter after I stirred in the almond flour. They were fudgy with a perfectly crackly top. Mine did not fall apart when we cut them on the parchment paper in the pan, they were still warm. We served with vanilla ice cream. Delicious!
Yay! Thanks for the quick review Chelsea, it means a lot!