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Home » Gluten-Free Baking » Gluten-Free Brownies and Bars » Almond Flour Brownies

Almond Flour Brownies

By Georgina Hartley  •  Published May 2, 2019  •  Updated April 14, 2022

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A stack of almond flour brownies with a flower on top.

These Almond Flour Brownies are a really simple one-bowl recipe which creates incredibly fudgy and intensely chocolatey gluten-free brownies.

this recipe
Jump to:
  • Why you'll love this recipe
  • What is almond flour?
  • Can you sub almond flour for almond meal?
  • Full list of ingredients needed
  • How to make them: Step-by step instructions
  • Important tips for best results
  • How to make them dairy-free and refined sugar-free
  • How to store
  • How to freeze
  • More gluten-free brownies you'll love
  • Shop the recipe
  • Almond Flour Brownies

Do you need an ultra easy brownie recipe that can be mixed together in a flash and baked in an instant? Maybe you don’t have a food mixer and can’t bear washing up. Or perhaps you need something gluten-free but get intimidated by all the different flours.

If you are nodding your head vigorously to all the above then this brownie is exactly the gluten-free brownie you have been looking for.

Why you'll love this recipe

  • 1 bowl.
  • 1 wooden spoon.
  • 1 flour.
  • 8 ingredients.
  • 20 minutes.
  • Then the best bit? These are the fudgiest, most chocolatey brownies you could hope to imagine.

So what's the secret? The clue is is in the title.

Almond Flour. It’s kinda my favourite.

What is almond flour?

Almond flour is made from very finely milled almonds. It is a slightly different product than ground almonds or almond meal as it has a finer grind so is much softer and quite powdery. Basically it looks like flour.

Almond flour is very high in protein and as such is excellent used in baked goods. It gives a moist and tender crumb so is a very reliable flour for gluten-free recipes. Cakes and bakes made with almond flour are delightfully fluffy but also hold together very well.

If you would like to investigate the differences between ground almonds, almond meal and almond flour then read more here>>> The Ultimate Guide to Nut Flours.

Can you sub almond flour for almond meal?

Yes you can but be prepared that the end result may not be quite the same. For instance, instead of the smooth texture you would get from baking these brownies with almond flour the brownies will be a little nubby from the more rubbly meal. However, all the taste will still be there and the brownies will be just as fudgy.

Full list of ingredients needed

  • dark chocolate - I use 70% but between 54-70% works well
  • unsalted butter
  • caster sugar
  • almond flour
  • cocoa powder
  • eggs
  • vanilla extract
  • salt

How to make them: Step-by step instructions

For full recipe instructions go to the recipe card at the end of this post. 

There are few steps involved in these brownies so it’s the recipe to reach for if you are short on time but still need to deliver the perfect brownie.

  1. Melt the chocolate with the butter in a glass bowl over a pan of simmering water.
  2. Add sugar, eggs, almond flour, cocoa powder, salt and vanilla into the bowl and mix.
  3. Pour the brownie batter into an 8 inch lined and greased square cake tin.
  4. Bake for 20 minutes.
  5. Leave the brownies to cool in the tin.

Important tips for best results

  • For these brownies we don’t use a bain marie for melting the chocolate. You just need a large glass mixing bowl (or you can use a metal one) then rest it over a pan of simmering water. You want the bowl to drop just a little into the saucepan but nowhere near the water. The mixing bowl should be large enough so that once the chocolate has melted you can add in the rest of the ingredients. Truly a one-bowl recipe.
  • We don’t just use melted chocolate or cocoa powder in these brownies. We use both. The melted chocolate gives the brownie its fudgy texture and the cocoa powder gives the brownie its intense chocolate flavour.
  • Once baked, leave the brownies in the tin to cool in the fridge for at least four hours. This makes the brownies much easier to cut.

How to make them dairy-free and refined sugar-free

Use dairy-free dark chocolate and substitute coconut oil for the unsalted butter. To make the brownies refined sugar-free simply substitute the caster sugar for coconut sugar.

How to store

The brownies keep well at room temperature in an airtight container for up to 5 days.

How to freeze

Allow the brownies to fully cool then cut and layer up in an airtight containers, placing a piece of baking parchment between each layer. Allow to defrost the brownies at room temperature.

More gluten-free brownies you'll love

Milk Chocolate Peanut Caramel Brownies
Choc Chip Cookie Dough Brownies
Black Sesame Peanut Butter Brownies

Shop the recipe

  • Kosher salt
  • Glass mixing bowls
  • Digital scales
  • 70% dark chocolate
  • 8 inch square baking tin

If you make these Almond Flour Brownies then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes. Did you know that I also have a Pinterest Board dedicated to Brownies. There is a lot of inspiration on there if you need a further brownie fix.

Overhead shot of almond flour brownies on a wooden board

Almond Flour Brownies

Georgina Hartley
These Almond Flour Brownies are a really simple one-bowl recipe which creates incredibly fudgy and intensely chocolatey gluten-free brownies.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 16 brownies
Calories 295 kcal

Ingredients
 
 

  • 200 g dark chocolate - 70%, broken into pieces
  • 165 g unsalted butter
  • 300 g caster sugar
  • 150 g almond flour
  • 60 g cocoa powder
  • 3 eggs - medium size - 60g with shell, lightly beaten
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract

Instructions
 

  • Pre-heat the oven to 180°C/160°C fan assisted oven/ gas mark 4.
  • Line and grease an 8 inch square cake tin.
  • Place the chocolate and unsalted butter in a large glass or metal mixing bowl.
  • Set the mixing bowl over a saucepan of barely simmering water and melt the chocolate and butter.
  • Once melted, removing the mixing bowl from the top of the saucepan and add the rest of the ingredients.
  • Beat well until the batter is thick and smooth.
  • Pour the brownie batter into the prepared cake tin.
  • Bake for 20 minutes.
  • Remove the brownies from the oven and leave to cool in the tin before removing and cutting.

Notes

  • This recipe uses medium eggs (60g each with shell). Although if you only have large eggs then that won’t really be a problem here.
  • If you can’t find almond flour then you can substitute ground almonds or almond meal. The texture will just be a little more nubby.
  • Cooling the brownies in the tin helps the brownies to set properly. I recommend refrigerating the tin of brownies for about 4 hours too which makes the brownies easier to cut.

Ingredient measurements

  • Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
  • US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 brownie.

Nutrition

Calories: 295kcalCarbohydrates: 28gProtein: 4gFat: 19gSaturated Fat: 9gCholesterol: 53mgSodium: 161mgPotassium: 160mgFiber: 3gSugar: 22gVitamin A: 305IUCalcium: 41mgIron: 2.5mg
Have you tried this recipe?Head to the comment section and let me know what you think!

 

Reader Interactions

Comments

  1. Alan says

    October 27, 2021 at 2:45 pm

    5 stars
    My first attempt at this one. Gorgeous and very rich.
    Next time i must be patient and leave it to cool in the fridge longer so I don’t finish up with a mess.

    Reply
    • Georgina Hartley says

      October 28, 2021 at 8:53 am

      I'm so happy you enjoyed them! Yes that chilling time definitely makes them easier to cut.

      Reply
  2. Pryana says

    April 02, 2021 at 9:46 pm

    Could you substitute the egg fir flaxseed “egg” or ypghurt?

    Reply
    • Georgina Hartley says

      April 03, 2021 at 12:35 pm

      Hi Pryana, I haven't tested the recipe with this substitution so I can't say for sure.

      Reply
  3. Angel Jensen says

    March 19, 2021 at 2:14 am

    I'm ready to try this but I only have powdered cocoa (good quality though). Can I make this without the melted chocolate? If so, do I add more powdered cocoa or any more fats to compensate? Thanks!

    Reply
    • Georgina Hartley says

      March 20, 2021 at 10:48 am

      Hi Angel, powdered cocoa is fine but I haven't made the brownies without the melted chocolate. They wouldn't have quite the same results or be as fudgy. I wouldn't like to say what alterations you would need to make to the other ingredients to compensate without testing it I'm afraid.

      Reply
  4. Alison T says

    September 08, 2020 at 4:56 pm

    5 stars
    These brownies are AMAZING! So glad I found this recipe. Thank you. 🙂

    Reply
    • Georgina Hartley says

      September 09, 2020 at 12:22 pm

      You're most welcome! I'm happy you love them as much as me!!

      Reply
    • R says

      May 13, 2021 at 10:40 am

      5 stars
      So far so good the batter tastes nice , used a cherry and pistachio dark chocolate ( to use it up) used a sugar substitute so will be wondering if this comes out OK . Had to also use almond meal ( ground almonds) , so will be a bit nubby as was said . The batter was a bit stiff could I have used extra liquid of a sort?

      Reply
      • Georgina Hartley says

        May 22, 2021 at 8:36 am

        This is a stiff batter but the brownies are so fudgey! I hope you had good results.

  5. Ola Banji says

    August 23, 2020 at 3:31 pm

    5 stars
    You are the Absolute Best. I have used this Recipe to make brownies countless of times. It's a Divine treat. I always leave it the freezer to harden and then cut to Serve. It's an absolute treat and so Delicious. You are simply the best

    Reply
    • Georgina Hartley says

      August 24, 2020 at 8:19 pm

      Hi Ola, thank you so much! So happy you love these brownies as much as I do!

      Reply
  6. Amy says

    April 22, 2020 at 10:20 am

    5 stars
    These are incredible! Best brownie recipe I've ever done.
    I used sweetener not sugar to Lower carb count as well.
    Highly recommend to anyone to try.

    Reply
    • Georgina Hartley says

      April 23, 2020 at 2:59 pm

      Hi Amy - thank you so much for your feedback! I'm happy you enjoyed the brownies!

      Reply
      • Amy says

        June 16, 2020 at 7:13 pm

        5 stars
        Hi Georgina, I made these again at the weekend for my mums "socially distanced 60th" and they were INCREDIBLE again... wow wow wow! Everyone loved them!
        I made one change which was to use an electric whisk to mix the eggs and sugar and it produced a "crackley crust" so if people do want that, then I'd recommend trying this.
        They were sensational. Best brownie recipe ever!

      • Georgina Hartley says

        June 17, 2020 at 2:52 pm

        Hi Amy, oh yes - gotta love that crackly crust!! Thank you!

  7. Trish R says

    April 06, 2020 at 8:30 pm

    5 stars
    Absolutely beautiful, I used coconut sugar, which makes these brownies lower in carbs.

    Reply
    • Georgina Hartley says

      April 07, 2020 at 10:25 am

      Thank you! Coconut sugar is a great idea!

      Reply
  8. Indre says

    December 31, 2019 at 11:53 am

    Hi.i am making these gorgeous looking brownies now and after baking them for 20min it still looks pretty runny ..when I move my tin to the sides it kind of moves too does it mean I need to bake it a bit longer ( as my gas oven is not the best) or
    it should be this way? And my brownies looks thicker in the tin the lan the ones in your picture. I'm using 20×20cm tin.
    Thank you

    Reply
    • Georgina Hartley says

      December 31, 2019 at 4:26 pm

      So the brownies will still have a slight wobble to them when you take them out of the oven. This is normal for all brownies which usually require a bit of resting time before cutting and serving. The wobbliness is a signifier of a lovely fudgy brownie, if they are baked for too long they will dry out. I usually cool them in the tin in the fridge which means you can cut them so much easier. Let me know how they turned out!

      Reply
  9. Sally says

    June 04, 2019 at 5:36 pm

    I like the simplicity of the recipe. These look delicious too.

    Reply
    • Georgina Hartley says

      June 04, 2019 at 8:19 pm

      Yes they are so easy! Thank you!

      Reply
  10. Natalie says

    May 03, 2019 at 11:16 am

    5 stars
    These look utterly amazing!

    Reply
    • Georgina Hartley says

      May 06, 2019 at 11:45 am

      Thank you!!

      Reply

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About Me

Hello, so lovely of you to drop by. I am Georgina. I bake a lot, eat a lot and love writing about my gluten-free kitchen adventures here. I run a gluten-free cake business but am mostly kept busy with my 2 cats, 1 dog, 1 husband, 2 gorgeous sons and twin baby girls.

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