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 simple recipe so these could be yours in no time!
February 2021... With Super Bowl and Valentines Day coming up, these Fudgy Almond Flour Chocolate Brownies are a must make!
Super easy and always a crowd pleaser!
I am so excited for you to try these gluten-free Fudgy Almond Flour Chocolate Brownies!
I’m going to go out on a limb and say they are the best chocolate brownie I’ve ever made!
Crackly top, then perfectly fudgy, chocolatey, soft and chewy center.
Plus, there’s an option to add extra chocolate chips to make extra chocolatey or make without for just a perfect brownie!
And we have a cooking video on this page so you can see how easy they are to make!
If you’re new to the website, there is a printable recipe with exact measurements and directions at the bottom of this page.
So let’s make them!
They’re made with just 8 ingredients you probably already have in your pantry:
butter or dairy free butter
dark chocolate chips (use dairy-free version as desired)
And the batter comes together in just about 10 minutes!
First you melt 1/2 cup of the dark chocolate chips with the butter (on the cooking video I say water, no idea why, except to say that sometimes I speak incorrectly while trying to speak and cook and videotape… please excuse me when I do that. I will re-record and update soon! The recipe is always correct.)
While that the chocolate and butter melt, mix the eggs until super frothy. Then add in the sugar and mix until well combined.
Then add the melted chocolate/ butter and vanilla to the eggs/ sugar mix.
Meanwhile, use a pastry cutter, fork or whisk to mix together the almond flour, baking powder and salt. This not only combines the dry ingredients but will make the flour finer and improve the texture of the brownies.
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!
It couldn’t be quicker or easier!
You’ll note, I like to bake with parchment paper because then after baking I can lift the parchment paper right out of the pan and it’s easier to cut into squares and easier for clean-up!
Bake for 25 minutes or until a toothpick comes out clean from the center and you’re done!
Your home will smell amazing!!
And you’ll be tempted to eat them straight away!
But best to let them set (they continue to cook while still hot in the pan too!)… it will be much easier cut!
Then you have the perfect brownie!
A crisp brownie top, then a soft and chewy, fudgy center.
So you can determine if you want to add the extra chocolate chips or not, here’s what one taste tester and her family said…
Either way, I hope you love them as much as we do!
Scroll down for recipe and leave a comment/ rating if you make them.
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!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Dessert, Cookies/ Bars
Cuisine: Gluten-Free, Dairy-Free Optional
Author: Healthy Gluten-free Family
1/2cupbutter or dairy free butter
1/2cupdark chocolate chipsplus extra 1/2 cup for the extra chocolatey version
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 1/2 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 1/2 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.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...
6 thoughts on “Fudgy Almond Flour Brownies”
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!)
My daughter made the fudgy brownies today for cooking club online in place of the recipe the other students made and they were AMAZING! SO DELICIOUS! Thank you for sharing! ❤️
OMG, these brownies are delicious! Light and fluffy too. I used Bob’s Red Mill Super Fine Almond Flour, and used 1 cup of chocolate chips divided as the recipe suggests. Cooked for 25 minutes. Perfect!
So happy you loved them! Thank you!!
Wow! Wow! Wow! These are amazing. I’m not big brownies but these changed my mind. Thanks so much!
Wow! So happy you love them! Thank you so much!