Add the almond flour mix to the chocolate mix and that’s it!
If you’re adding in additional dark chocolate chips, add them in now. If not, transfer to your prepared baking pan and bake!
Bake for 25 minutes or until a toothpick comes out clean from the center and you’re done!
But best to let them set (they continue to cook while still hot in the pan too!)… it will be much easier cut!
Scroll down for recipe and leave a comment/ rating if you make them.
Fudgy Almond Flour Chocolate Brownies
Prep time
Cook time
Total time
These gluten-free almond flour brownies are the ultimate brownie-- crackly top, then perfectly fudgy, chocolatey soft and chewy center. Plus, there's an option to make extra chocolatey! Best part? It's a super quick and easy recipe, so these could be yours in no time!
Author: Healthy Gluten-Free Family
Recipe type: Dessert, Cookies/ Bars
Cuisine: Gluten-Free, Dairy-Free Optional
Serves: 16 brownies
Ingredients
- ½ cup butter or dairy free butter
- ½ cup dark chocolate chips (plus extra ½ cup for the extra chocolatey version)
- 2 eggs
- ½ cup sugar
- 1 teaspoon vanilla
- 1 cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees F and line an 8 inch baking pan with parchment paper.
- In a small pan, over low heat, melt butter and ½ cup chocolate chips
- Meanwhile mix eggs until well combined and frothy. Add sugar and mix to combine well.
- Add melted butter/ chocolate mix and vanilla to the egg mixture and mix to combine well.
- Add almond flour, baking powder and salt to a small bowl and mix with a pastry cutter, fork or whisk until almond flour is fine (not clumpy), then add to chocolate mix.
- If you want an extra chocolatey version, stir in additional ½ cup dark chocolate chips.
- Pour batter into prepared pan and spread evenly.
- Bake 25-30 minutes or until a toothpick comes out of the center clean.
- Let set and cool in the pan. Then lift parchment paper out of pan, slice into squares and enjoy!
- Store brownies at room temp in a sealed container for several days.
I just made these with all-purpose flour and they are AMAZING. So quick and easy to put together and delightful. The AP makes them a little more cakey in texture, but I will definitely make them again! (I’m out of almond flour right now, but will try them that way, too!)