Thank you for being here today — truly. I’m so excited to share one of my absolute favorite brownie recipes with you: these ultra-fudgy Almond Flour Brownies. If you’ve been craving a brownie that walks that perfect line between rich and gooey, but without regular flour, this recipe is about to become your new comfort bake.

I made these for a cozy movie night last month and my sister whispered, “There’s no way these are gluten-free.” That’s how gooey and decadent they are — melt-in-your-mouth and bursting with deep chocolate flavor.

Before you jump in, don’t forget to subscribe to my email list so you never miss new cozy, home-baked recipes like this one.

Overview of Recipe Content

What Are Almond Flour Brownies?

They’re brownies made using almond flour instead of wheat flour, which gives them a naturally gluten-free structure and a moist, fudgy bite that traditional brownies can’t always achieve. Almond flour also adds a subtle nuttiness that pairs perfectly with chocolate.

Why You’ll Love This Recipe

• Naturally gluten-free
• Super fudgy interior, never cakey
• One bowl — no mixer needed
• Easy pantry ingredients
• Rich chocolate flavor with perfect chew
• Stays moist for days thanks to almond flour

What They Taste Like

Imagine the thickest, richest, most indulgent chocolate brownie, with a soft, truffle-like center and crisp, shiny top. Almond flour makes these brownies creamy and buttery with a delicate crumb.

Health & Nutrition Perks

• Gluten-free
• Almond flour adds vitamin E, healthy fats & protein
• Less refined flour means lower carb than traditional brownies

(Not diet food — just a smarter indulgence )

Ingredients (Almond Flour Brownies)

PIN IT

Dry Ingredients

• 1 ½ cups (150 g) fine almond flour
• ½ cup (50 g) unsweetened cocoa powder
• ½ teaspoon fine sea salt
• ½ teaspoon baking powder

Wet Ingredients

• ½ cup (115 g) unsalted butter, melted
• ¾ cup (150 g) granulated sugar
• ½ cup (110 g) brown sugar, packed
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract

Chocolate Add-Ins

• ½ cup (90 g) chocolate chips (semi-sweet or dark)
• Optional: ¼ cup chopped walnuts or pecans

Finishing (Optional)

• Flaky sea salt
• Extra chocolate drizzle
• Powdered sugar dusting

Tools You’ll Need

• 8×8 or 9×9 inch baking pan
• Parchment paper
• Medium mixing bowl
• Whisk or spatula
• Wire rack for cooling

Suggested Substitutions and Additions

• Swap butter with coconut oil for dairy-free brownies
• Replace chocolate chips with white chocolate or caramel chips
• Add espresso powder for deeper chocolate flavor
• Stir in ½ cup chopped berries for a fruity twist
• Use monk fruit sweetener for lower sugar

How to Make Almond Flour Brownies

PIN IT

These brownies come together in one bowl — and yes, they’re as easy as they sound!

Step 1 – Preheat

Preheat oven to 350°F (175°C). Line your baking pan with parchment paper.

Step 2 – Mix Wet Ingredients

Whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla until glossy and smooth.

(You’ll get that gorgeous brownie crust because of this step — don’t skip the whisking!)

Step 3 – Add Dry Ingredients

Add almond flour, cocoa powder, salt, and baking powder. Fold gently with a spatula until just combined.

Step 4 – Add Chocolate

Fold in chocolate chips and nuts if using.

Step 5 – Bake

Spread the batter in your prepared pan.
Bake:

• 20–22 minutes for extra fudgy brownies
• 25 minutes for firmer edges

A toothpick should come out with moist crumbs, not wet batter.

Step 6 – Cool & Slice

Cool fully before slicing. Almond flour brownies become firmer as they cool — patience is hard, but so worth it!

What to Serve with Almond Flour Brownies

• A scoop of vanilla ice cream
• A cup of strong espresso
• A drizzle of hot fudge or caramel
• Fresh berries for a tart contrast

If you love chocolate recipes like this, you’ll also adore these from my site:

• 2-Layer Chocolate Cake

Tips for Making It Perfect

• Use fine almond flour, not almond meal — texture matters
• Don’t overbake (your brownies will dry out)
• Whisk the wet ingredients well for a shiny crust
• Let them cool before cutting for clean slices
• Add more cocoa for richer flavor

Storage Instructions

• Room Temp: 3–4 days (airtight container)
• Refrigerator: Up to 1 week
• Freezer: Freeze individually wrapped squares up to 3 months

General Information

Almond flour brownies have roots in European baking, where nut-based cakes and tortes were common long before gluten-free diets were trendy. Today, almond flour has become a star ingredient in modern baking thanks to its rich flavor and tender crumb.

PIN IT

Frequently Asked Questions

1. Can I use coconut flour instead?
No — coconut flour absorbs too much liquid.

2. Can I make them dairy-free?
Yes! Replace butter with an equal amount of coconut oil.

3. Can I double the recipe?
Yes — use a 9×13-inch pan and add 5 minutes to the bake time.

4. Mine turned out crumbly — why?
They were overbaked. Almond flour brownies need to stay slightly underdone when taken out.

5. Can I make them sugar-free?
Use monk fruit or erythritol, 1:1 replacement.

Conclusion

These Almond Flour Brownies are everything you want in a brownie — dark, rich, moist, and full of melt-in-your-mouth chocolate goodness… while being naturally gluten-free. They’re the brownies I make when I want something special but simple, indulgent but wholesome.

If you loved this recipe, try my:

• 2-Layer Chocolate Cake

Happy baking, my friend — and if you make these brownies, tag me on Pinterest at @poulefrecipe so I can see your beautiful batch!

Interactive Elements

Leave a rating below if you try this recipe!
Comment your brownie texture preference — fudgy or cakey?
Tag @poulefrecipe on Pinterest or Instagram to be featured.

Nutritional Information (per brownie)

Serving	Calories	Fat	Carbs	Fiber	Sugar	Protein
1 brownie (1/12 pan)	225	14g	20g	3g	14g	4g

Print