Moist and deeply fudgy in the center these easy to make, off-the-charts delicious Almond Flour Brownies are a chocolate lover’s dream.
Almond Flour Brownie Recipe
When it comes to brownies, are you a cakey purist or a fudgy fanatic? At Valvassori casa we are team melt-in-your-mouth, fudgy-textured brownies. Rich, subtly sweet, and deeply chocolaty, these lusciously smooth almond flour brownies are just that. They’re off-the-charts delicious.
Before you decide if using almond flour in brownies is a good idea, I encourage you to give these a try. Sure, almond flour makes these brownies gluten-free, but the real reason I use it here is because it adds dimension, moisture, and a subtle nutty flavour to these brownies. In other words, because it tastes amazing. With the perfect chew and texture, I can even go as far as saying they are better than classic brownies made with regular flour.
Quick and easy to make, these almond flour brownies will satisfy the depths of all your chocolaty desire. An excellent treat to make when the craving hits, or for special occasions (ahem, hello Valentine’s Day).
Ingredients And Notes
Here’s what you will need to make decadently chocolaty almond flour brownies:
- Almond flour: Though I suspect almond meal would also work for these brownies, I have only made them with almond flour which has a finer texture than almond meal.
- Dark chocolate for melting: These are the best fudgy brownies due, in large part, to the dark melted chocolate in the batter. Check the section below for more on which dark chocolate I recommend.
- Dutch-processed cocoa powder: For more deeply flavoured brownies, we add a few tablespoons of dutch-processed cocoa powder. While any unsweetened cocoa powder will work in this recipe, Dutch-processed cocoa will make the brownies taste more chocolaty.
- Baking powder: A small amount of baking powder helps the brownies puff slightly so they aren’t too thin.
- Eggs: You will need two eggs to make these fudgy brownies.
- Butter or coconut oil: Butter adds a lot of flavour and also softens the intensity of the dark chocolate in these brownies. If you are avoiding dairy, coconut oil will work just as well.
- Brown sugar (or coconut sugar): You can use light or dark brown sugar to make these almond flour brownies. The molasses in brown sugar adds a little more moisture to the brownies but you can use white sugar, or coconut sugar, if you prefer.
- Vanilla extract: Chocolate is enhanced by the lovely flavour and fragrance of vanilla.
- Salt: In my opinion, all baked goods benefit from a pinch of salt. In these brownies, the salt heightens the chocolate flavour. I use Diamond Crystal Kosher salt. If using any other brand, or type, of salt, reduce it by half.
- Chocolate chips: Optional, but I like to top the brownie batter with a handful of chocolate chips for more chocolaty goodness. You can use any chocolate chips but I prefer semi-sweet (over milk chocolate chips) which are less sweet.
- Flaky salt: Optional – a sprinkle of flaky sea salt on top makes these almond flour brownies taste even more chocolaty. If using be sure to sprinkle the salt on top while the brownies are still warm. The heat will help the salt adhere.
Dark Chocolate Bars Versus Chocolate Chips
Melted chocolate is a key ingredient for deliciously fudgy brownies. I like to use dark chocolate that has a percentage of 60% to 70% cocoa. If all you can find is bittersweet chocolate, in other words, there is no cocoa percentage specified, go ahead and use that.
You can use chocolate chips which eliminate the need to chop chocolate bars but unfortunately many brands have stabilizers added that prevent them from melting properly.
If using chocolate chips, try and use a high quality brand such as Ghirardelli, Guittard, or even these dairy-free chips. Better yet, if you can find chocolate discs, or fèves, they will give you the best of both worlds: excellent melting and no need to chop.
Note that for topping the brownies, any chocolate chips will work just fine.
How To Make Almond Flour Brownies
These no-fuss brownies come together really quickly and no mixer or special equipment is required. Here is the step-by-step:
- Combine the chopped chocolate and butter in a heavy bottomed saucepan. Melt over medium-low heat until smooth. Remove from heat and whisk in the cocoa powder. Set aside to cool.
- In a medium bowl, whisk together the eggs and sugar until slightly thickened and lighter in colour, about 2 minutes.
- Pour the egg mixture into the chocolate mixture, add the vanilla, then whisk to combine.
- Using a spatula, stir in the almond flour, baking powder, and salt and mix until fully incorporated.
- Pour the batter into an 8-inch square pan lined with parchment paper and smooth the top, if necessary. Sprinkle with chocolate chips, if using.
- Bake at 350 degrees until the centre is just about set, 22-25 minutes. Note that because these brownies are very fudgy, a toothpick inserted in the middle will not come out completely clean. As long as the toothpick doesn’t come out with wet batter, the brownies are done and they will continue to set as they cool.
- While the brownies are still warm, sprinkle with flaky salt, if using. Allow to cool completely before slicing or removing from the pan.
Tips For The Best Almond Flour Brownies
Do not overbake them: This is likely the most important tip I can give you for achieving super moist, fudgy brownies. Remove them from the oven when they still appear slightly underbaked. They will continue to set as they cool.
Cool the brownies before cutting: If you don’t allow the brownies to cool completely, they will not finish setting and will be almost too gooey to eat. Typically, they will take about an hour to cool. Chilling them in the fridge speeds up the process and makes them even easier to cut. That said, I prefer the flavour of brownies that aren’t fridge-cold so allow them to come to room temperature before serving. Extra tip: If chilling, let the brownies cool at least 20 minutes at room temperature before placing in the fridge so the pan isn’t so hot. You should also place a tea towel under the pan to protect the shelf.
Line the pan with parchment paper: Again, these brownies are very fudgy and will stick to the pan even if you use one with non-stick coating. Parchment paper will prevent any sticking and also helps with removing the brownies once cooled. I only line one side of the pan. I find if I line both sides the brownies take longer to cook because the over-hanging parchment blocks too much of the heat.
FAQ’s
How do you cut clean slices on fudgy brownies?
Allowing the brownies to cool completely will make cutting the slices a lot easier. But since these almond flour brownies very fudgy, the slicing can still be a bit messy. For the cleanest slices, cool the brownies in the fridge until thoroughly chilled, then use a warm knife to slice them. To make the knife warm, run the knife blade under hot water and wipe it dry with a kitchen towel. Repeat this between each cut, if necessary. Tip: I prefer the flavour of brownies that aren’t fridge-cold so allow them to come to room temperature before serving.
How to get shiny, crackly-top brownies?
I’m no expert, but apparently whisking the eggs and sugars vigorously for a long time gives ensures a shiny top. This doesn’t always work for me so if you know of any other tricks, please share!
Can I use other flours?
This brownie recipe is not too different from my regular brownie recipe which uses just a small amount of all-purpose flour. I imagine it would work with all-purpose flour but you would have to reduce the amount and I haven’t tested it to provide accurate measurements. Similarly, other nut flour substitutions will likely work, but I can’t provide accurate measurements without further testing.
Are almond flour brownies healthy?
I wouldn’t call any brownies that are loaded with chocolate and a good amount of butter and sugar healthy. But perhaps these almond flour brownies are ever so slightly “healthier” than others that call for a cup of sugar (sometimes more!), a stick of butter, and nutritionally lacking all-purpose flour.
To Store And Freeze
To Store: These almond flour brownies will keep well for up to 4 days stored in an airtight container at room temperature. Or they can be stored in the fridge for up to 1 week. Note that after 2 days most brownies will start to dry out slightly.
To Freeze: Brownies are excellent for freezing. Once cooled, wrap tightly in plastic. Place in freezer-safe container, or ziplock bag, and freeze for up to 2 months. Thaw frozen brownies on the countertop.
Tip: Chop frozen brownies into small pieces and add to ice cream bowls – yum!
More Chocolate Recipes To Enjoy
- Fallen Chocolate Soufflé Cakes
- Vegan Banana Chocolate Chip Cookies
- Coconut Macaroons
- Chocolate Monkey Cake
If you give these Almond Flour Brownies a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!
Almond Flour Brownies
Ingredients
- 4 ounces (113g) dark chocolate (between 60% to 70% cocoa) chopped into 1-inch pieces (or use good-quality bitter-sweet chocolate chips)
- 1/3 cup (76g) unsalted butter, or coconut oil
- 2 Tablespoons Dutch-processed cocoa powder
- 2 large eggs
- ½ cup (106g) tightly packed light brown sugar
- 2 teaspoons pure vanilla extract
- 3/4 cup (72g) almond flour
- 1/2 teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅓ cup (57g) chocolate chips (I use semi-sweet)
- flaky salt optional, for garnish
Instructions
- Preheat oven to 350°F. Lightly grease an 8-inch square pan with butter or cooking spray and line with parchment paper, leaving a 2-inch overhang (I only do this for one side of the pan - see photo in post for guidance).
- Combine the chopped chocolate and butter in a heavy-bottomed saucepan. Melt over medium-low heat until smooth. Remove from heat and whisk in the cocoa powder. Set aside to cool.
- In a medium bowl, whisk together the eggs and sugar until slightly thickened and lighter in colour, about 2 minutes. Pour into the chocolate mixture, add the vanilla, and whisk to combine.
- Using a spatula, stir in the almond flour, baking powder, and salt and mix until fully incorporated.
- Pour the batter into an 8-inch square pan lined with parchment paper and smooth the top, if necessary. Sprinkle with chocolate chips, if using.
- Bake at 350 degrees until the centre is just about set, 22-24 minutes. Note that because these brownies are very fudgy, a toothpick inserted in the middle will not come out completely clean. As long as the toothpick doesn't come out with wet batter, the brownies are done and they will continue to set as they cool.
- While the brownies are still warm, sprinkle with flaky salt, if using. Allow to cool completely before slicing or removing from the pan.
Kevin
Can’t wait to try these!!!
Sandra Valvassori
They’re so good! Let me know if you give them a try :))
Lisa
My daughter made these yesterday for Valentine’s Day .
They are superb! We regularly use almond flour and it was really nice in these brownies.
We will make them again for sure.
PS baking powder isn’t in the main ingredient list, though it is spoken of (we just used 1 tsp)
Sandra Valvassori
Ooops…baking powder added! So happy to hear you loved the brownies. The almond flour makes them so delicious and fudgy. Thank you, as always, for writing!
Donna-Marie Pye
Well these are just the most chocolatey, fudgey bit of heaven you can ask for. Wowza, you have to make these and just pour yourself a BIG glass of ice cold milk and savour every bit!
Sandra Valvassori
Wow thank you – what a wonderful review for these brownies! I agree, they are heavenly :)) Thank you so much for writing and sharing with us, Donna-Marie!