Description
These decadent gluten-free almond flour brownies are the ultimate solution for chocolate lovers. By using blanched almond flour instead of traditional wheat flour, this recipe creates a signature dense, fudgy texture that remains moisture-rich for days. One-bowl ease makes this the perfect go-to treat for busy weeknights or gluten-sensitive guests, offering a deep, intense chocolate profile that is never dry or chalky.
Ingredients
5 tablespoons unsalted butter, melted
1 3/4 cups granulated sugar
1/2 teaspoon table salt
1 teaspoon pure vanilla extract
3/4 cup Dutch-process unsweetened cocoa powder
3 large eggs, room temperature
1 1/2 cups blanched finely ground almond flour
1 teaspoon baking powder
Instructions
Preheat your oven to 350°F.
Grease an 8-inch square pan or 9-inch round pan thoroughly with butter or non-stick spray.
In a medium bowl, stir together the melted butter, sugar, salt, vanilla extract, cocoa powder, and eggs until smooth.
Add the almond flour and baking powder to the mixture and stir until just combined.
Scoop the thick batter into the prepared pan and use a spatula to spread it evenly.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool completely before slicing to ensure the best texture.
Notes
Ensure your eggs are at room temperature for better emulsion. The brownie batter is naturally very thick; this is normal. Dutch-process cocoa is recommended for a smoother, less acidic finish. You can swap granulated sugar for coconut sugar for a different flavor profile.
- Prep Time: 10
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 22g
- Sodium: 115mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg