Description
Almond Flour Brownies (Gluten-Free & Irresistibly Fudgy)
Rich, chocolatey, fudgy brownies that taste indulgent but are gluten-free.
Ingredients
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1 cup semisweet chocolate chips (or chopped dark chocolate)
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1/2 cup butter (or coconut oil for dairy-free)
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3/4 cup sugar (or coconut sugar)
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2 large eggs, room temperature
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1 tsp vanilla extract
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1/2 cup almond flour (blanched, not almond meal)
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1/4 cup cocoa powder (unsweetened)
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1/4 tsp salt
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Optional: extra chocolate chips, chopped nuts, mini marshmallows
Instructions
1. Prep
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Preheat oven to 350°F (175°C).
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Line an 8×8-inch pan with parchment paper, leaving a slight overhang for easy lifting.
2. Melt Chocolate & Fat
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Melt chocolate chips and butter (or coconut oil) together in a microwave (30-second bursts) or double boiler until smooth.
3. Whisk Sugar & Eggs
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Let chocolate mixture cool slightly.
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Whisk in sugar, then eggs one at a time until thick and glossy.
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Stir in vanilla extract.
4. Fold in Dry Ingredients
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Gently fold in almond flour, cocoa powder, and salt until just combined. Avoid overmixing.
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Optional: fold in extra chocolate chips, nuts, or mini marshmallows.
5. Bake
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Pour batter into prepared pan and spread evenly.
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Bake 22–25 minutes until edges are set and center has moist crumbs.
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Toothpick should come out with a few crumbs, not wet batter.
6. Cool & Slice
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Cool completely on a wire rack (or refrigerate for 1 hour for cleaner slices).
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Lift using parchment overhang and cut into 12 squares.
Notes
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Don’t overbake; fudgy is the goal.
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Avoid overmixing after adding almond flour.
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For a shiny, crackly top, whisk eggs and sugar well into slightly cooled chocolate.
Nutrition
- Calories: 210 Cal per brownie
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g