I’ve tried many versions of a simple gluten free recipe that doesn’t steer away from being ‘somewhat’ classic. And this is the final result – a chocolatey, fudgy brownie that is perfectly soft and rich! Almond flour makes a great gluten free brownie. I’ve finally got the recipe to share with all of you!
I’m not sure I know a single person out there who doesn’t love a good brownie! And when I found out my brother was recently diagnosed with celiac disease I knew I had to find a few good dessert recipes that he could enjoy with the rest of us! Even though my blog doesn’t focus on dietary restrictions like gluten free it’s still nice to switch it up and give options for those who struggle, like my brother! And heck, you may not even know they are gluten free!
Ingredients
Almond flour is a great option to use as a substitution for gluten free baking. It’s what makes these brownies extra fudgy and gives them that slightly chewy texture. Be careful when switching out all-purpose flour for almond flour as it has more moisture, a lower absorption rate than flour and doesn’t have the same binding qualities. Shop for almond flour at your local Bulk Barn Store and use your reusable jar to cut back on packaging!
- Almond flour
- Cocoa powder
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Good quality chocolate or chocolate chips (note: if you want this recipe to be 100% gluten free, make sure you are using gluten free chocolate)
How To Make Almond Flour Brownies
Step One: In a large bowl add almond flour, cocoa powder, baking powder and salt. Mix to combine and set aside.
Step Two: In another bowl whisk eggs until pale in colour. Add melted butter, vanilla and mix to combine. Add sugar and whisk until smooth and well incorporated. Pour wet ingredients into dry ingredients and mix to combine.
Step Three: Add chopped chocolate (or chocolate chips) and gently mix into the batter.
Step Four: Pour batter into prepared pan and smooth batter out evenly. Bake for 20-25 minutes or until batter is slightly set in the middle and the sides are starting to crisp.
Step Five: Let pan cool completely before slicing squares. Add whipping cream and fresh berries if desired.
Almond Flour Chocolate Brownies
These almond flour chocolate brownies are gluten free, rich, chocolatey and super fudgy! They whip up in no time and make a fun dessert for any occasion! Dress them up with cream and berries or leave them plain. Either way you are going to love this gluten free brownie option.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 16 1x
- Category: Dessert
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 1/2 cups almond flour, packed
- 1/2 cup cocoa powder, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1/2 cup chopped milk chocolate or chocolate chips
Instructions
- Preheat oven to 350˚F. Line a 9×9 baking pan with parchment paper and set aside.
- In a large bowl add almond flour, cocoa powder, baking powder and salt. Mix to combine and set aside.
- In another bowl whisk eggs until pale in colour. Add melted butter, vanilla and mix to combine. Add sugar and whisk until smooth and well incorporated.
- Pour wet ingredients into dry ingredients and mix to combine. Add chopped chocolate (or chocolate chips) and gently mix into the batter.
- Pour batter into prepared pan and smooth batter out evenly.
- Bake for 20-25 minutes or until batter is slightly set in the middle and the sides are starting to crisp. You want these slightly underdone for a fudgy texture.
- Let pan cool completely before slicing squares. Add whipping cream and fresh berries if desired.
Notes
These almond flour chocolate brownies have a bit of a crumb to them and when sliced warm the almond flour will stick to the knife. Make sure to let the brownies cool completely to avoid sticking.
Store in an airtight container for up to 4 days or in the freezer for up to 2 months.
Nutrition
- Serving Size: 1 of 16
- Calories: 185
- Sugar: 13.9g
- Sodium: 120mg
- Fat: 12.6g
- Saturated Fat: 4.8g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 17.9g
- Fiber: 2.2g
- Protein: 4.5g
- Cholesterol: 47mg
Keywords: Gluten Free, Almond Flour, Brownies, Squares, Chocolate,
FAQ’s
Yes, almond flour is a great option to use as a substitution. But, be careful when switching out all-purpose flour for almond flour as it has more moisture, a lower absorption rate than all-purpose flour and doesn’t have the same binding qualities. You may need to add an extra egg to help bind the almond flour in recipes.
Yes, almond flour is gluten free and makes a great alternative for those with celiac disease or gluten sensitivity. Almond flour is ground blanched almonds.
Not all chocolate is gluten free. Make sure you check the label for gluten or look for a gluten free label.
Store almond flour chocolate brownies in an airtight container for up to 4 days or in the freezer for up to 2 months.
This blog post has been sponsored by Bulk Barn Canada where you can find all your baking needs! All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this simple gluten free brownie recipe!
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I made these for my son who can’t eat any gluten. It was special for Thanksgiving and they were such a hit! I decorated them exactly like the images. They were just as pretty as the pumpkin pie and gobbled up by everyone!!!
★★★★★
Jane I’m so happy to hear your son and family enjoyed the gluten free option. Thank you for sharing, Happy Thanksgiving.
These brownies are absolutely delicious and quick and easy to make! Everyone loved them, whether they could eat gluten or not! I’ll be definitely making these brownies again! And again!
★★★★★
Hi Suzie, thank you for the comment and the rating. That’s so great to hear you enjoy the recipe and it will become a go-to! Happy baking!