Almond Flour Brownies

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

Overhead shot of almond flour brownies on a wooden board

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 brownie you have been looking for:

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.

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

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 visit my in depth post all about nut flours.

A mixing bowl of brownie batter

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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.

A mixing bowl of brownie batter

How do you make Almond Flour Brownies?

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.

Baker’s Tip: 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.

Baker’s Tip: 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.

Baker’s Tip: 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.

Overhead shot of almond flour brownies on a wooden board

Can you make Almond Flour Brownies dairy-free and refined sugar-free?

Yes! 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.

Before we get too carried away with these brownies I feel I should give you a little caveat. There is no crackly top on these brownies. The surface is still delightfully crisp but because we are using melted butter and no creaming method then we don’t get the traditional crackle topped brownie. If this is a sticking point for you then may I point you in the direction of these other lovely gluten-free brownies which have crackles galore:

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

If you make these Almond Flour Brownies then please leave a comment below and/or give the recipe a rating. 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
Print Recipe
5 from 1 vote

Almond Flour Brownies

These Almond Flour Brownies are a really simple one-bowl recipe which creates incredibly fudgy and intensely chocolatey gluten-free brownies.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 16 brownies
Calories: 295kcal

Ingredients

  • 200 g dark chocolate broken into pieces
  • 165 g unsalted butter
  • 300 g caster sugar
  • 150 g almond flour
  • 60 g cocoa powder
  • 3 eggs 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. 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.

Nutrition

Calories: 295kcal | Carbohydrates: 28g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 161mg | Potassium: 160mg | Fiber: 3g | Sugar: 22g | Vitamin A: 305IU | Calcium: 41mg | Iron: 2.5mg

SHOP THE RECIPE

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

The Best Gluten-Free Chicken Schnitzel

The Best Gluten-Free Chicken Schnitzel is made with seasoned almond flour and is a 10 minute wonder meal.

overhead view of Plate of Gluten-Free Chicken Schnitzel with coleslaw and lemon

Chicken Schnitzel is definitely my favourite weeknight meal at the moment. I am having it every other night and I can’t see I will ever get tired of it. It’s crisp on the outside with the chicken perfectly juicy on the inside. This recipe is also super quick with limited ingredients and just happens to fit in nicely with the Whole30 which I’m currently in another round of. There are no breadcrumbs needed in this recipe as the almond flour crisps up deliciously in the pan without being too crunchy or nutty.

close up of Gluten-Free Chicken Schnitzel with coleslaw and lemon

Almond flour is my secret weapon in making the best gluten-free Chicken Schnitzel. It’s actually not that easy to get hold of though so do check if you’re ordering it online that it is actually the finely milled almond flour that you are buying. Quite often you’ll find ground almonds are packaged up as almond flour but that’s not what you’re looking for here. The almond flour you want is white, powdery and well, flour-like.

You will be using the almond flour exactly the same way you would if you were coating with regular flour. Your chicken is bashed gently out to an even thickness with a meat mallet, then dipped in beaten egg and then finally dredged through the seasoned almond flour. Season the flour well so that the crisp coating is ultra flavourful. The chicken is then pan-fried for three minutes each side and before you can google the correct spelling for schnitzel, dinner is done.

Plate of Gluten-Free Chicken Schnitzel with coleslaw and lemon

I love to serve the best gluten-free Chicken Schnitzel with a quick homemade coleslaw. I haven’t included an exact recipe below as you can use whatever veg you happen to have in the fridge to make it. I feel I have hit the jackpot though if I have carrots, red cabbage and fennel in. I just throw them into the food processor fixed with the grater attachment and mix the shredded veg with some mayo (I often don’t put onions in as they need to be sliced by hand and frankly I can’t be bothered). If I’m feeling really decadent I’ll sauté up some new potatoes but really that’s fancy-talk as the dish doesn’t need it. But whatever you do, don’t forget the squeeze of fresh lemon. It’s essential.

Plate of Gluten-Free Chicken Schnitzel with coleslaw and lemon

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If you make the Best Gluten-Free Chicken Schnitzel then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own 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 variations of my recipes.

The Best Gluten-Free Chicken Schnitzel

The Best Gluten-Free Chicken Schnitzel is made with seasoned almond flour and is a 10 minute wonder meal.
Prep Time4 mins
Cook Time6 mins
Total Time10 mins
Course: Main Course
Cuisine: British
Servings: 1 serving
Calories: 716kcal

Ingredients

  • 1 tablespoon ghee
  • 45 g almond flour
  • ½ teaspoon smoked sweet paprika
  • ¼ teaspoon onion granules
  • ¼ teaspoon garlic powder
  • ¼ teaspoon mustard powder
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 egg
  • 1 chicken breast

Instructions

  • Melt the ghee in a large flat bottomed saucepan or cast iron pan and turn to a medium-low heat.
  • Whisk together the almond flour with the paprika, onion granules, garlic powder, mustard powder, salt and pepper and sprinkle evenly onto a plate.
  • Break the egg into a medium sized bowl and whisk lightly.
  • Batter the chicken breast gently to an even 1 inch thickness, then dip first into the egg, then once fully coated dredge through the almond flour so it’s coated well on both sides.
  • Carefully place the chicken into the pan and cook for 3 minutes each side until golden.
  • Remove the chicken from the pan, cut into even strips and serve with homemade coleslaw.

Notes

*you can use olive oil but I like the flavour of ghee the best.

Nutrition

Calories: 716kcal | Carbohydrates: 11g | Protein: 63g | Fat: 47g | Saturated Fat: 13g | Cholesterol: 346mg | Sodium: 907mg | Potassium: 896mg | Fiber: 5g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 2.7mg | Calcium: 130mg | Iron: 3.5mg

SHOP THE RECIPE

It’s the almond flour in this recipe which really makes this chicken dish a hit. Perfectly milled almond flour is not easy to find but I buy RealFoodSource Certified Organic Extra Fine High Protein Almond Flour (1KG) from Amazon and I love it. It panics me when my bag is starting to look empty as I use it all the time, in sauces, in cakes, energy balls and of course my beloved Gluten-Free Chicken Schnitzel. I find my bag of almond flour absolutely essential to my Whole 30.

If you get a proper meat mallet you’ll be surprised how often you use it. Not just for meat but for bashing up biscuits, praline, the list goes on. Do your rolling pin a favour and get a proper basher. I like the OXO Good Grips Meat Tenderiser.

Ghee is my new favourite ingredient and if I don’t have time to make it myself I go with Ghee Easy Organic Ghee, 850 g. Ghee is great as it has a high smoking point so gets lovely flavour into your dishes without any risk of burning like regular butter.

One of my very favourite saucepans is my cast iron skillet pan and it is what I use for making this Gluten-Free Chicken Schnitzel. I originally asked Luke to get me this for Christmas a couple of years ago as I was keen on an implement that could be easily transferred from hob to oven and this is ideal. I use it a lot for cooking whole chicken breasts, by searing the chicken on in the skillet on the hob and then finishing off for 10 minutes in the oven. It’s now invaluable to me and the pan I have is the Staub Dust 40510-617-0 Frypan with cast iron handle, cast iron, black, 26 cm which I love love love.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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