Almond Flour Brownies

4.80 from 10 votes

These Almond Flour Brownies are a really simple recipe which creates incredibly fudgy and intensely chocolatey gluten-free brownies that are perfect for dessert.

Prep Time25

Cook Time25

Total Time50

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 284kcal

Author: Georgina Hartley

Ingredients

200 g dark chocolate 70%, broken into pieces
140 g unsalted butter
300 g caster sugar
3 eggs medium size*
1 teaspoon vanilla extract
1 teaspoon kosher salt
150 g almond flour (ground almonds in UK)
60 g cocoa powder
½ teaspoon flaked sea salt optional

Metric - US Customary

Instructions

Pre-heat the oven to 180°C / 160°C fan assisted /gas mark 4 / 350°F.
Line and grease an 8 inch (20cm) 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 set aside.
In a large mixing bowl whisk the sugar and the eggs for two minutes until pale in colour and increased in size.
Mix in the vanilla extract and the salt.
Sift the cocoa powder, the almond flour and the salt into the bowl and mix well until thick and smooth.
Finally pour in the melted chocolate mixture and fold in until completely combined.
Pour the brownie batter into the prepared cake tin.
Bake for 25-30 minutes.
Remove the brownies from the oven and leave to cool to room temperature in the tin, then transfer the tin to the refrigerator to completely chill for 4 hours before removing the brownies from the tin and cutting.
Allow the brownies to come to room temperature before serving.

Notes

Eggs. The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
This recipe calls for almond flour which is blanched and ground whole almonds (without their skin). In the UK this kind of flour is sold in most major UK supermarkets labelled 'ground almonds' in the baking aisle. To make sure you know which almond flour you are choosing then check against this article The Difference Between The Almond Flours.
Whisk eggs and sugar until thickened. I set the timer for 2 minutes. This prolonged mixing allows the sugar to dissolve and this is what gives the brownies their shiny crust.
Cooling the brownies still in the tin in the fridge helps the brownies to set properly and allows for easier cutting.

How To Store

I prefer to keep these brownies in the fridge in an airtight container. They will keep well for up to 5 days.

How To Freeze

Place the brownies in the fridge to chill for 4 hours then cut and layer up in an airtight containers, placing a piece of parchment paper between each layer. Allow the brownies to thaw at room temperature for about an hour before serving.

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