Almond Flour Brownies - Fudgy, Rich, and Naturally Gluten-Free

Almond Flour Brownies - Fudgy, Rich, and Naturally Gluten-Free

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If you’re craving a brownie that’s rich, chocolaty, and satisfyingly fudgy, you’re in the right spot. These almond flour brownies hit all the classic notes without the wheat flour. They’re easy to make, naturally gluten-free, and perfect for sharing—or keeping all to yourself. The best part: you get

IngredientsMethod

Ingredients

  • 1 cup (170 g) semisweet or dark chocolate chips (60–70% cocoa works well)
  • 1/2 cup (113 g) unsalted butter, cut into pieces
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup (48 g) fine almond flour (not almond meal)
  • 1/4 cup (25 g) unsweetened cocoa powder (natural or Dutch-process)
  • 1/2 teaspoon fine sea salt
  • Optional mix-ins: 1/2 cup chopped walnuts, pecans, or extra chocolate chips
  • Optional topping: flaky sea salt for sprinkling

Method

  1. Room temperature: Store in an airtight container for 2–3 days.
  2. Refrigerator: Keeps well up to 1 week; texture becomes extra fudgy when chilled.
  3. Freezer: Wrap individual squares and freeze up to 2 months. Thaw at room temp or warm in the microwave for 10–15 seconds.
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