These Almond Flour Brownies are hands down the best gluten-free brownie recipe I have made. They have that rich, intense, dark chocolate flavor and luscious moist texture. Even better? These brownies are made without conventional butter! Make these the next time your sweet tooth is calling for some delicious chocolate flavor. 

A batch of gooey fudgy almond flour brownies topped with chocolate chip and se salt.

Gooey Fudgy Brownies hit all the buzzwords for me. I am a chocolate addict, so naturally, these brownies are a favorite of mine.

But who can blame me? A classic, fudge-like brownie is always a hit in my house

Especially when I have these gooey almond flour brownies in hand.

Why I Love These Gluten-Free Almond Flour Brownies

First of all, the texture of these brownies is so gooey, fudgy and moist.

Each bite is like an explosion of rich intense chocolate flavor.

And it is easy to make with almond flour.

You can make it sweeter or more bitter depending on your taste preference.

For example, if you like it less sweet, you can use 100% dark chocolate or omit the maple syrup.

And if you prefer a sweeter brownie, you can use milk chocolate melted.

They are Gluten Free and Dairy Free, you wont even believe it.

Instead of butter in traditional brownie recipe, I used ghee which is lactose free. You could also sub for coconut oil.

Additionally, I replaced regular flour with almond flour, which is gluten free and grain free.

Last but not least, I used both maple syrup and coconut sugar rather than regular white sugar. To be honest, I personally love the taste of maple and that caramel-y  flavor from coconut sugar. So it’s a win win situation.

Ingredients for almond flour brownie recipe.

Ingredients For the Best Almond Flour Brownies

  • Lots of chocolate: I like dark chocolate. You can use any of your favorite kinds!
  • Super Fine Almond flour
  • Cacao powder: You can also use cocoa powder here. Cacao powder is darker and has a more intense flavor.
  • Maple syrup
  • Eggs need to be in room temperature. Otherwise the coconut oil will start to curdle/harden once it is combined with cold eggs.
  • Ghee or coconut oil melted.

Easy to Make Almond Flour Brownie Preparation

For the melted chocolate, you can use any of your favorite chocolate chips or chocolate bars.

Now bake for 20 – 23 minutes or until the gooeyness you prefer.

Don’t get intimated by the chocolate melting part.

Trust me, I used to think it was the most fancy process ever. But melting chocolate in double pots is actually super fun. Especially when you get to scrape (read – lick) the leftover melty chocolate.

Don’t like your Brownies Gooey?

A batch of gooey fudgy almond flour brownies topped with chocolate chip and se salt.

Now, personally, I love a rich, dense and fudgy brownie. To be honest, I also like my banana bread moist and gooey.

But these almond flour brownies’ texture can vary depending on how long you bake them and how much baking soda you put in the batter.

Team Cake-Y

In order to make cake-like brownies, add ½ teaspoon baking soda and bake for the brownie for just a couple extra minutes.

Team Gooey Ooey

On the other hand, if you prefer the gooey ooey brownies, bake them for a couple minutes under the instructed time I have here.

A batch of gooey fudgy almond flour brownies topped with chocolate chip and se salt.

How to Serve These Gooey Brownies

First of all, I am going to have to go with the old fashion way

  • A dollop of ice cream on top a piece of warm brownie.
  • Top your fudgy brownies with some vanilla yogurt and make the best dessert for breakfast.

Mind Blown.

Now scroll down to check out the full recipe, you guys. These gooey fudgy, gluten free brownies will blow your mind. They are so easy to whip up as a dessert for the whole family or a crowd please at your summer parties!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A batch of gooey fudgy almond flour brownies topped with chocolate chip and se salt.

Fudgy Gooey Healthy Brownies stacked up with more brownies and a glass of milk.

Get the recipe:Almond Flour Brownies {6 Ingredients}

These Gooey Fudgy Brownies are hands down the best batch of brownies I have made. They’ve got that rich intense dark chocolate flavor and luscious moist texture. Even better? These almond flour brownies are gluten-free.
4.82 stars (11 reviews)
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Ingredients

  • 1 Cup Chocolate chips or chopped chocolate bars *
  • 1 Cup [Almond flour]
  • 1/3 Cup Maple Syrup *
  • 2 Eggs, room temperature
  • 1/3 Cup Coconut oil metled, or Ghee
  • 1/4 Cup [Cacao Powder]
  • 1/2 tsp sea salt, divided for the batter and sprinkle on top
  • 1/4 tsp baking soda, optional. See notes

Instructions 

  • Preheat the oven to 350 F
  • In a mixing bowl, combine the eggs, maple syrup and ghee (or coconut oil).
  • Then in a seperate mixing bowl, mix in all almond flour, cacao powder, 1/4 tsp sea salt and baking soda (if using any).
  • Gently combine the wet and dry ingredients with a spatula. Do not overmix. Overmix can result in tough and dry brownies once they are baked.
  • In a microwave-safe bowl, melt 3/4 of the chocolate for 30 seconds at a time until soft, runny and smooth. Stir in between. Save the rest for the top. (See below for the double boiler method).
  • Once the chocolate is melted, fold it into the browwniebatter.
  • Pour the brownie batter in a greased or parchment paper lined 8×8 baking dish. Sprinkle the rest 1/4 cup chocolate chip on top along with a little extra sea salt (about 1/4 tsp).
  • Bake 20 – 25 minutes, or until preferred gooey/cakey-ness.

Notes

  1. For tips on brownie texture, please see the post above to adjust baking time and baking soda.
  2. Not into microwaving your chocolate? Here is an alternative method to melt the chocolate. In a small pot, place 3/4 cup chocolate chips or chocolate bars of your choice in it. Then fill the second pot (bigger) with water, half full. Then, place the small pot in the big pot. Bring water to boil then turn the heat to simmer. Stir the chocolate until melted.
Serving: 1g, Calories: 163kcal, Carbohydrates: 14g, Protein: 2g, Fat: 11g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Cholesterol: 34mg, Sodium: 438mg, Sugar: 13g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.