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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.
- 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.
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
- vanilla extract
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.
- 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
Shop the recipe
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.
Almond Flour Brownies
- 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
- 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.
- 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.
- 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