Brownies & Bars

Gluten-Free Almond Flour Brownies Recipe

5 from 1 vote
Try our Gluten-Free Almond Flour Brownies recipe to savor an irresistible chocolate delight, rivaling, if not surpassing, traditional treats.
A close-up shot at Gluten-Free Almond Flour Brownies shows the fudge inside and chunks of chocolate with shinny, crinkly top. They're served with ice cream and chocolate sauce.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Bite into heavenly Gluten-Free Almond Flour Brownies and savor the chocolatey brownie of your dreams! This deeply satisfying treat, a twist on our Best-Ever Brownies Recipe, is for anyone avoiding gluten, but they’re so delectable everyone will reach for seconds!

  • A gluten-free goodie for all: Our Easy Almond Flour Baking Mix replaces regular all-purpose flour in this recipe. This foolproof, two-ingredient mix makes gluten-free baking a snap and gives the brownie a fudgy texture and moist crumb that EVERYONE will love.
  • Quick and easy: Need brownies ASAP? We’ve got you covered! The total time to make a batch is only an hour, and this is a one-bowl recipe, so clean-up is quick.

We’re excited to share our breakthrough Easy Almond Flour Baking Mix that makes baked goods as moist and flavorful (if not more!) than those made with wheat flour. You’ll love our other recipes using this Baking Mix, including Healthy Almond Flour Muffins Recipe with ApplesauceAlmond Flour Oatmeal Raisin Cookies, and Almond Flour Banana Bread!

Table of Contents

Gluten-Free Almond Flour Brownies are baked in parchment paper, loaded with chunks of chocolate, and have shinny, crinkly top.

What are Gluten-Free Almond Flour Brownies?

  • Gluten-Free Almond Flour Brownies are an adaptation of our signature Best-Ever Brownie Recipe. Almond Flour Baking Mix replaces the wheat flour.
  • These gluten-free brownies have a pleasant chew and a beautiful texture thanks to the almond flour, which is naturally moisture-rich. Brown sugar, melted butter, vegetable oil, and eggs contribute to the fudgy texture. A double dose of chocolate—unsweetened cocoa powder and bittersweet chocolate chunks—creates an extraordinary level of flavor and textural interest.
  • It’s believed brownies came about when a baker in the 1800s forgot to add baking powder to a chocolate cake batter. The dessert surged in popularity in the mid-20th century when boxed mixes became available. We’ve shown Bigger Bolder Bakers how easy it is to make brownies from scratch and have fun with creative brownie variations!

Tools You Need

Key Ingredients and Why

  • Almond Flour Baking Mix

    • Our gluten-free flour mix is made from ground, blanched almonds and tapioca flour (tapioca starch).
    • Almond flour, (different from almond meal, where the nuts are ground with their skins intact), gives the brownies bulk and tenderness, and the tapioca flour provides structure.
  • Butter

    • Butter, which is 80-85% fat, gives these brownies rich, creamy flavor.
    • Because butter contains some water, steam is created while baking, forming air pockets and causing the brownies to rise slightly.
    • Melted butter coats the dry ingredients more evenly, which results in a decadently denser, fudgier texture. Cool the melted butter to room temperature before using.
  • Vegetable oil

    • The combination of butter and oil gives these brownies a supremely moist texture.
    • You can substitute coconut oil for the vegetable oil.
  • Dark brown sugar

    • Brown sugar sweetens the brownies and gives them a caramel note.
    • Also, brown sugar adds extra moisture and a lovely fudgy texture.
    • Easily make your own Homemade Brown Sugar with granulated sugar and molasses!
  • Granulated sugar

    • Granulated sugar sweetens brownies.
    • Using granulated sugar along with dark brown sugar keeps the brownies from being overly dense.
  • Eggs

    • Eggs add a rich flavor to these brownies. The yolks are an emulsifier that binds all of the ingredients together evenly.
    • Be sure your eggs are at room temperature so they will mix in smoothly.
  • Vanilla extract

  • Unsweetened cocoa powder

    • Use either Dutch-processed cocoa, which will give these brownies a dark brown color and a rich, mellow chocolate flavor, or natural cocoa powder for brownies with a light brown color and a bright, fruity chocolate flavor.
    • Learn more about in our  Ultimate Guide to the Different Types of  Chocolate
  • Salt

    • We use plain table salt here. Fine sea salt can be used in the same amount.
  • Bittersweet chocolate

    • Chunks of bittersweet chocolate bar (63 – 72 % cocoa solids), with its bold, pronounced taste, is my go-to chocolate.
    • A chopped-up bar melts better than dark chocolate chips.

How to Make Gluten-Free Almond Flour Brownies

  • Prep: Preheat the oven to 350°F (180°C) and line a 9×13 inch (23×33 cm) with parchment paper.
  • Make the batter: 
    • In a large mixing bowl, combine the butter, oil, and both sugars.
    • Whisk in the eggs and vanilla extract for one minute
    • Stir in the Almond Flour Baking Mix, unsweetened cocoa powder, and salt until just combined (do NOT overmix).
    • Fold in 1 cup of the chocolate chunks. Spread the batter in the pan, and top with remaining 1/2 cup chocolate chunks.
  • Bake: 
    • Pour the brownie batter into pan and bake for 35-40 minutes JUST until edges are set and the middle is just set.
    • Let brownies cool to room temperature before removing from baking tray.

Gluten-Free Almond Flour Brownies are cut into 15b big squares, cooling on the wire rack. They're loaded with chunks of chocolate and have shinny, crinkly top.

Can I Make These Almond Flour Brownies in Advance?

  • Yes, you can make this Almond Flour Brownies Recipe in advance.
  • Make the batter and store it in the fridge before baking
    • This is called aging the batter. This gives the ingredients the chance to meld together and develop a richer, more chocolatey flavor and a chewier texture.
    • Prepare the batter, cover it tightly with plastic wrap, and place it in the refrigerator for at least several hours and up to overnight.
    • When ready to bake, take the batter from the fridge, and be sure to let it come to room temperature for at least one hour before baking. DO NOT bake cold batter, as it will not cook correctly.
    • The baking time might vary slightly. Be sure to pay attention to the tell-tale sign that the brownies are done: the center should be just set.
  • Bake the brownies ahead before serving 
    • Brownies are much easier to cut when they’re cooled. Brownies take two to three hours to cool completely to room temperature and can be kept well-covered for up to three days before slicking
    • Additionally, for the cleanest cuts, freeze the cooled brownies for one hour before cutting.

How to Store Gluten-Free Brownie Leftovers

  • Keep at room temperature: Store brownies in an airtight container at room temperature for up to three days.
  • Freeze:
    • These brownies freeze well. Be sure to wrap them well before putting them in the freezer. They will keep in the freezer for up to one month.
    • I recommend freezing them wrapped individually so you can defrost one at room temperature whenever the craving hits!

FAQs

  • Can I make these brownies without eggs?

    • Yes, you can make these brownies without eggs. See our Guide to Egg Substitutes for suggestions.
    • Flax eggs will work well in this recipe, but note that brownies made with any egg substitute will differ in flavor and texture from brownies made with eggs.
  • How do I make sure my brownies don’t have an oily texture?

The batter needs to be properly blended to keep it from becoming separated and oily.

    • To achieve this, ensure the melted butter is cooled to room temperature before using it.
    • Be sure your eggs are also at room temperature. Cold ingredients will cause the butter to seize and the batter to separate.
    • Mix the batter until just combined. Overmixing can also cause the batter to split.

A close-up shot at Gluten-Free Almond Flour Brownies shows the fudge inside and chunks of chocolate with shinny, crinkly top. They're served with ice cream and chocolate sauce.

Gemma’s Pro Chef Tips

  • See Brownies Q & A Most Frequently Asked Brownie Questions for a deep dive into one of my favorite subjects!
  • If using coconut oil, melt it before mixing it into your recipe.
  • For thicker brownies, use an 8-inch (20 cm) square baking pan.
  • Do not pack the brown sugar when measuring. For the most accurate measurement, go by weight if you have a kitchen scale.
  • For a fun variation, use chopped white chocolate or butterscotch chips instead of the chopped bittersweet chocolate.
  • Top these brownies with a scoop of my 2 Ingredient Vanilla Ice Cream and a drizzle of Homemade Ice Cream Sauce to make a brownie sundae!

More Brownie Recipes

Almond flour Brownie

5 from 1 vote
Try our Gluten-Free Almond Flour Brownies recipe to savor an irresistible chocolate delight, rivaling, if not surpassing, traditional treats.
Author: Gemma Stafford
Servings: 16 brownies
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Try our Gluten-Free Almond Flour Brownies recipe to savor an irresistible chocolate delight, rivaling, if not surpassing, traditional treats.
Author: Gemma Stafford
Servings: 16 brownies

Ingredients

  • 1 cup (8 oz/225 g) butter, melted
  • 2 tablespoons vegetable oil
  • 1 cup plus 2 tablespoons (6 ¼ oz/177 g) dark brown sugar
  • 1 cup plus 2 tablespoons (8 ¼ oz/227 g) granulated sugar
  • 4 large eggs , at room temperature
  • 4 teaspoons vanilla extract
  • 1 cup (4 oz/115 g) Almond Flour Baking Mix
  • 1 cup (4 oz/115 g) unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 ½ cups (9oz/255g) bittersweet chocolate, chopped

Instructions

  • Preheat the oven to 350°F (180°C) then line a 9x13 inch (23x33 cm) baking tray with parchment paper and set aside.
  • In a large bowl combine melted butter, oil, and both sugars.
  • Add the eggs and vanilla then whisk for about one minute until evenly combined and light in color.
  • Add in the Almond Flour Baking Mix, cocoa powder and salt and gently mix until evenly combined, then fold in about 1 cup (6 oz/170 g) of the chopped chocolate.
  • Pour the batter into the prepared pan and sprinkle on top the remaining ½ cup (3 oz/85 g) chocolate.
  • Bake for 35-40 minutes, or until the center of the brownies no longer jiggles and is JUST set to the touch.
  • Remove from the oven and allow to cool to room temperature before removing from the baking tray and slicing into 16 brownies. Enjoy!

Recipe Notes

  • See Brownies Q & A Most Frequently Asked Brownie Questions for a deep dive into one of my favorite subjects!
  • If using coconut oil, melt it before mixing it into your recipe.
  • For thicker brownies, use an 8-inch (20 cm) square baking pan.
  • Do not pack the brown sugar when measuring. For the most accurate measurement, go by weight if you have a kitchen scale.
  • For a fun variation, use chopped white chocolate or butterscotch chips instead of the chopped bittersweet chocolate.
  • Top these brownies with a scoop of my 2 Ingredient Vanilla Ice Cream and a drizzle of Homemade Ice Cream Sauce to make a brownie sundae!
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Elaine Lazar
Elaine Lazar
19 days ago

What do you do with the other half of V the chocolate chunks?

Cheryl
Cheryl
28 days ago

Can recipe be halved? What size pan?

Ken
Ken
28 days ago

What do I do with the other half of the chocolate chunks. It is not mentioned in the recipe.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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