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These Almond Flour Brownies are a really simple one-bowl recipe which creates incredibly fudgy and intensely chocolatey gluten-free brownies.
Jump to:
- Why you'll love this recipe
- What is almond flour?
- Can you sub almond flour for almond meal or ground almonds?
- Full list of ingredients needed
- 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 can be used as a catch all term for any flour made from finely milled almonds. The almond flour used in this recipe is a slightly different product than ground almonds or almond meal as it has been tested with defatted almond flour. It is made from pressing the ground almonds and extracting some of the natural oils so the resulting flour is extra fine and is much softer and quite powdery. Basically it looks like flour.
Almond flour is even higher in protein than ground almonds per 100g, 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 or ground almonds?
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. Since almond meal and ground almonds have more oil the brownies will turn out even more fudgey. However, all the taste will still be there and the brownies will still be delicious.
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
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.
- Melt the chocolate with the butter in a glass bowl over a pan of simmering water.
- Add sugar, eggs, almond flour, cocoa powder, salt and vanilla into the bowl and mix.
- Pour the brownie batter into an 8 inch lined and greased square cake tin.
- Bake for 20 minutes.
- 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
- Fudgy Gluten-Free Brownie Recipe
- Milk Chocolate Peanut Caramel Brownies
- Cookie Dough Brownies
- Black Sesame Peanut Butter Brownies
Shop the recipe
Have you tried these Almond Flour Brownies? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your recipe turned out and your feedback also helps other readers.
Almond Flour Brownies
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 defatted almond flour then you can substitute ground almonds or almond meal. The brownies will be much more fudgey (you can add a little more ground almonds to compensate) and 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
Natalie says
This recipe works every time. I use a lot less sugar - 80 to 100g as I have been using 52% dark cooking chocolate. I also use 3 chia eggs as an egg substitute and the brownies still turn out very nicely. Thanks for the recipe!
Georgina Hartley says
You are so welcome - I'm so happy you like the brownies and it's great to hear that chia eggs work as a good substitute!
Belinda says
Hi Georgina
I am new to the gluten free world and stumbled on your page by accident. My family and I not gluten intolerant however have friends who are and have always struggled to cater.
Your informative insight into the gluten free world has made it so much easier to understand the why and explained in such a clear and concise manner - Thank you.
The brownie recipe is delicious. My go to brownie recipe now has a rival. I baked it a little longer than the suggested time frame, and it was less fudgy than described but that’s the way I was hoping it would turn out and it did not disappoint.
Anyone hesitant to give it a go, don’t ! You’ll love it 🙂
B
Georgina Hartley says
I appreciate you taking the time to give your feedback on the brownies. I'm so happy you like them and you are finding the gluten-free information useful!!
Caz says
Oh my goodness, these are most definitely a fab brownie and being gluten free is an added bonus! I had hoped they wouldnt be dry like some gluten free cakes are, not a chance!
Thank you. They are exactly what they are called, a fudgy chocolate brownie!!
Georgina Hartley says
I'm so happy you enjoyed the brownies!!
Yves Lapierre says
Surely is tasty, but you can't go wrong with good quality chocolate and a buttload of butter and sugar...But, texture with refrigeration is in no way a brownie, more like a fudge, and on the counter is more of muddy chocolate stuff, so not a proper brownie recipe nor good use in my opinion of costly almond meal.
Georgina Hartley says
Ah, it depends on how you like your brownies doesn't it. I'm a fudgy brownie fanatic - otherwise I'd probably plump for chocolate cake. But almond flour will always produce a more fudgy brownie as it holds so much moisture. For a more cakey structure use half almond flour and half gluten-free flour (any shop bought).
Alan says
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.
Georgina Hartley says
I'm so happy you enjoyed them! Yes that chilling time definitely makes them easier to cut.
Pryana says
Could you substitute the egg fir flaxseed “egg” or ypghurt?
Georgina Hartley says
Hi Pryana, I haven't tested the recipe with this substitution so I can't say for sure.
Angel Jensen says
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!
Georgina Hartley says
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.
Alison T says
These brownies are AMAZING! So glad I found this recipe. Thank you. 🙂
Georgina Hartley says
You're most welcome! I'm happy you love them as much as me!!
R says
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?
Georgina Hartley says
This is a stiff batter but the brownies are so fudgey! I hope you had good results.
Ola Banji says
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
Georgina Hartley says
Hi Ola, thank you so much! So happy you love these brownies as much as I do!
Amy says
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.
Georgina Hartley says
Hi Amy - thank you so much for your feedback! I'm happy you enjoyed the brownies!
Amy says
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
Hi Amy, oh yes - gotta love that crackly crust!! Thank you!
Trish R says
Absolutely beautiful, I used coconut sugar, which makes these brownies lower in carbs.
Georgina Hartley says
Thank you! Coconut sugar is a great idea!
Indre says
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
Georgina Hartley says
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!
Sally says
I like the simplicity of the recipe. These look delicious too.
Georgina Hartley says
Yes they are so easy! Thank you!
Natalie says
These look utterly amazing!
Georgina Hartley says
Thank you!!
Cindy D says
To determine if they are done, you don't use a toothpick in the center coming out dry?
I used a ceramic pan, to get close to the right size and read that glass is faster and ceramic is slower than metal. So first, I thought glass and ceramic were the same, but when I looked at about 15 minutes, they were really runny. Put them back for 5 more minutes, still the tester didn't come out clean and back again another 5 minutes, the tester still wasn't clean (not even close!) but then I had read all the comments and took it out of the oven. I found a quirk of my oven. The convection oven conversion to F is 320F, but my oven jumped it to 325F so I did the 356F without the fan and that worked. Waiting for them to cool enough to put in the refrigerator. Can't wait to try them!
Georgina Hartley says
Hi Cindy, for brownies you don't want the toothpick to come out clean. These brownies are especially fudgy too so I expect a wet toothpick even when they are ready to come out of the oven. I look forward to hearing what you think of them.