Gluten Free Almond Flour Brownies
Rich, fudgy, and deeply chocolatey, these brownies are the kind of treat that disappears fast — and nobody needs to know they're made without a speck of wheat flour. Almond flour steps in as the base and does a remarkable job, lending a tender, slightly dense crumb that actually makes these taste more indulgent than your average boxed mix. Melting real butter together with 70% cacao dark chocolate on the stovetop builds a glossy, intense batter that no blend of starches or gums could replicate. A double hit of cocoa powder folded in alongside the almond flour deepens the chocolate flavor even further, and the optional semi-sweet chocolate chips push things firmly into dessert-worth-celebrating territory. The parchment sling trick makes lifting and slicing the cooled slab clean and easy, giving you 16 neat squares with minimal fuss. Whether you're baking for someone who avoids gluten or just chasing the best brownie you've ever made, this recipe delivers on both counts.
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Learn more →Ingredients
16 servings
- ½ cup (1 stick) unsalted butter, cut into pieces
- 6 oz dark chocolate (70% cacao), roughly chopped
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup almond flour
- 2 tbsp unsweetened cocoa powder
- ½ tsp fine salt
- ½ cup semi-sweet chocolate chips (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to use as handles.
- 2
Combine the butter and chopped dark chocolate in a medium saucepan over low heat, stirring frequently, until both are fully melted and the mixture is smooth, about 4–5 minutes. Remove from heat and let cool for 5 minutes.
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