Almond Flour Brownies {6 Ingredients}
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.
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 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?
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.
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
Get the recipe:Almond Flour Brownies {6 Ingredients}
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
Equipment
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
- For tips on brownie texture, please see the post above to adjust baking time and baking soda.
- 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.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Could coconut flour be substituted for almond?
Hi Isabel,
We unfortunately haven’t tried this recipe out with the substitution you mentioned. We found this article which may help you on substituting- hope it helps!
https://www.ruled.me/faq/can-i-use-coconut-flour-instead-of-almond-flour/
Let us know if you try it out 🙂
Happy Baking,
Constance
Can dates or date syrup substitute maple?
Hi Olivia!
Yes of course- we would recommend date syrup in this case.
Happy Baking!
-Constance
Could I use butter instead of ghee? Thank you
Hi Olivia!
yes, that would work!
Happy Baking 🙂
Absolutely delicious! I only had half a cup of almond flour left so I substituted the remainder with walnuts that I blitzed into a flour. They were absolutely delicious and I finally nailed the fudgey consistency of a brownie thanks to your tips.
These were wonderful! My grand children didn’t even know they were a healthier version. I did drop a few salted caramel chips on top and that was a hit also.
Aw Yay That makes me so happy! I am so glad 🙂
This recipe is UNREAL!! I think I had like 5 of them after they came out of the oven. I added a little bit of coconut sugar and extra chocolate chips on top so that when I cut them apart they had some gooey chocolate. That, in addition to the sea salt, really makes this recipe irresistible!! Thank you for sharing!
Omg!! This recipe is AMAZING (I think I had like 5 after they came out of the oven), and doesn’t even taste/have the crumbly consistency that sometimes arises with GF recipes. Absolutely LOVED these, and will be making them again!! PS the salt is such an amazing touch 🙂
Hi hi,
OH YAASSS! So glad you love them! And yes.. anything with salt.
Shuang
I went with the fudgy verison. So so good! Thank you for sharing this recipe!
I’m literally one the last ingredient and am not sure what it should be. You say 2 teaspoons of salt in list but say a pinch of salt in directions. What is it? thanks!
Hi Christin,
Thank you for bringing it up. The 2 tsp listed is used for both the brownie batter as well as the sprinkle on top. I just changed it to be more clear) about 1//4 tsp – 1/2 tsp in the batter), and additional on top. Hope it helps.
Shuang
Thanks. I did end up using 1/4 teaspoon. Came out amazing!
Aw Yay! That makes me so happy!
Shuang