Gluten-Free Almond Flour Brownies (Printable version)
Fudgy brownies crafted with almond flour and dark chocolate for a rich, gluten-free treat.
# What you need:
→ Dry Ingredients
01 - 1 cup almond flour, finely ground
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 tsp baking powder
04 - 1/4 tsp sea salt
→ Wet Ingredients
05 - 3 large eggs, room temperature
06 - 3/4 cup coconut sugar or light brown sugar
07 - 1/3 cup melted coconut oil or unsalted butter
08 - 1 tsp pure vanilla extract
→ Chocolate
09 - 1/2 cup dark chocolate chips or chopped dark chocolate
# How To:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Whisk together almond flour, cocoa powder, baking powder, and salt in a medium bowl.
03 - Whisk eggs and sugar in a large bowl until well combined and slightly frothy. Add melted coconut oil and vanilla extract; mix until smooth.
04 - Fold dry ingredients into wet mixture until just combined.
05 - Stir in chocolate chips or chopped chocolate.
06 - Pour batter into prepared pan and smooth top. Sprinkle with extra chocolate chips if desired.
07 - Bake for 22-25 minutes until a toothpick inserted in center comes out with a few moist crumbs. Do not overbake.
08 - Cool completely in pan. Lift out using parchment overhang, slice into squares, and serve.
# Expert Advice:
01 -
- The texture is incredibly fudgy, not cakey or dry like some gluten-free attempts
- Almond flour gives them a subtle nutty richness that pairs perfectly with dark chocolate
02 -
- Overbaking is the enemy of fudgy brownies. Set your timer for 22 minutes and check. They continue cooking as they cool.
- These brownies need to cool completely in the pan before slicing. Warm brownies will crumble and fall apart.
03 -
- Let your eggs come to room temperature for 30 minutes before starting. They whip up better and incorporate more smoothly.
- Use a kitchen scale for the almond flour if possible. Too much almond flour makes brownies dense and greasy.