Gluten-Free Almond Flour Brownies (Print Version)

Rich, fudgy treats made with almond flour for a naturally gluten-free, chocolatey indulgence.

# What You'll Need:

01 - 1 cup almond flour

02 - 1/2 cup unsweetened cocoa powder

03 - 1/2 teaspoon baking powder

04 - 1/4 teaspoon fine sea salt

05 - 2/3 cup granulated sugar

06 - 1/3 cup unsalted butter, melted and slightly cooled

07 - 2 large eggs, at room temperature

08 - 1 teaspoon pure vanilla extract

09 - 1/2 cup dark chocolate chips or chunks

10 - 1/2 cup chopped toasted walnuts or pecans

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.

02 - Whisk together almond flour, cocoa powder, baking powder, and salt in a medium bowl until thoroughly blended.

03 - Whisk sugar and melted butter in a large bowl until smooth. Add eggs and vanilla; whisk until fully incorporated.

04 - Add dry ingredients to wet mixture and stir gently until just combined. Avoid overmixing to prevent dense texture.

05 - Fold in chocolate chips and nuts if desired, distributing evenly throughout batter.

06 - Transfer batter to prepared pan and spread into an even layer using a spatula.

07 - Bake for 22-25 minutes until center is just set and toothpick inserted comes out with moist crumbs, not wet batter.

08 - Allow brownies to cool completely in pan before lifting out and cutting into squares.

01 -

Naturally gluten-free without that weird sandy texture that ruins so many almond flour treats
Fudgy center that holds its shape while still melting in your mouth

02 -

Underbaking is your friend here. These continue cooking as they cool, and slightly gooey centers are exactly what you want
The shiny crackly top forms because of the sugar and eggs beating together, so dont rush that step

03 -

Room temperature ingredients make a huge difference in how smoothly everything comes together
A glass baking pan browns the edges more, so reduce oven temperature by 25 degrees if using glass