Chewy and Fudgy Almond Brownies

Fudgy and gooey homemade almond brownies. These gluten free brownies are made using almond flour and have the best chewy texture! This quick and easy brownie recipe mixes up in one bowl without a mixer.

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You are going to love these gluten free brownies because they are made with 2 types of chocolate; dark chocolate and cocoa powder and have the best crackly tops.

I know you are busy bakers like me, so you will love that they are easy to make; about 10 minutes to prep and about 25 minutes to bake {and you can make a small batch, if needed}.

For more from scratch brownie recipes try my cookie butter brownies, white chocolate brownies and one bowl brownies. Or if you are craving something cool, try my brownie batter ice cream.

why these are the best almond flour brownies

• Texture ~ the brownies are gooey, fudgy and chewy. Brownies made with no flour are often very fragile, but the addition of a secret ingredient fixes this problem!
• One bowl ~ we're all busy! One bowl means less dishes to wash!
• No planning ahead ~ this fudge brownie recipe uses melted butter and dark chocolate as the base so you don't have to remember to bring any ingredients to room temperature.
• Gluten free ~ made without gluten free flour, but with almond flour instead makes these brownies perfect for sharing with your gluten free friends.
• No mixer required!

ingredient notes

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Unsalted butter ~ gets melted with the chocolate to form the base of the brownies. If you only have salted butter, leave out the kosher salt.
• Chocolate ~ go with a semisweet or dark chocolate baking bar. I use Scharffen Berger, Callebaut, and Trader Joe's Pound Plus most frequently. Chop it small so it melts easily.
• Sugar ~ plain old granulated sugar is needed.
• Eggs ~ work to bind the almond brownies together and also add structure.
• Vanilla ~ pure vanilla extract is my preference and it helps to add flavor to any brownie recipe.
• Baking powder ~ helps to give the brownies a little lift.
• Kosher salt ~ just a little to balance the richness of the brownies.
• Cornstarch ~ the secret ingredient! When initially testing this recipe the brownies tasted great, but lacked structure and fell apart easily. The cornstarch works to bind the gluten free brownies together and helps with the fudgy texture.
• Cocoa powder ~ unsweetened cocoa powder is what I use. Scharffen Berger and Hershey's are what I tested the recipe with.
• Almond flour ~ for fudgy and gooey brownies be sure to use almond flour and not almond meal. Bob's Red Mill is my favorite, but I know lots of people who love the Kirkland brand too. The almond flour also adds protein and fiber.

how to make gluten free brownies

Start by preheating the oven to 350°F and line an 8x8 baking pan with parchment paper, leaving a little overhang.

Then in a medium bowl, melt together the butter and dark chocolate and stir until well combined. {I like to chop the chocolate small so it melts faster. I use the double boiler method, but if you are comfortable doing this in the microwave, that also works}.

Add the granulated sugar and mix until combined. The mixture will be very thick.

Then add the eggs and vanilla and stir until well combined.

Now add the cocoa powder, baking powder, kosher salt and cornstarch and stir into the chocolate sugar mixture until incorporated.

Then add the almond flour and stir until everything is just combined. The almond brownies batter is on the thick side.

Pour or spoon the batter into the prepared baking pan {smoothing to the edges, if needed} and bake 20-25 minutes, until a tester comes out with just a few moist crumbs. The edges will cook faster and have some crispiness to them when done.

tips for the best brownies

• Use the best chocolate you can afford. I usually use Scharffen Berger semisweet dark chocolate. Callebaut, Ghirardelli, Lindt and Trader Joe's Pound Plus Bar are all good options as well. Remember to use a baking bar and not chocolate chips for the best results.
• For even less dishes to wash and the best results, use a food scale and skip the measuring cups. {this is the scale I use}
• Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is the temperature I think it is.
• Don't over bake the almond flour brownies! No one likes a dry brownie. It's better to err on the side of less done than over done. The brownies will firm up and continue to cook as they cool.
• If you need to speed up the cooling process ~ once the brownies have cooled enough so you can pick up the pan with bare hands, place the brownies in the refrigerator to cool completely.
• For the cleanest looking cuts, chill the brownies first. Pull the brownies out of the pan with the parchment paper and set them on a solid surface. Then use a sharp knife and wipe it clean between each cut. The edges and top of these gluten free brownies will be a little crispy and they may shatter a little when you slice them.

frequently asked questions

can I make a small batch?

Yes! Half the ingredient amounts and bake in a loaf pan for the perfect small batch almond brownies.

can I add mix-ins?

Yes, chocolate chips, white chocolate chips or m&m's would all be delicious! I would add about ½ cup, but feel free to do up to a cup if that's more your style!

is it okay to freeze almond flour brownies?

Yes! These gluten free almond brownies freeze beautifully! Allow them to cool completely then store in an airtight container for up to 3 months.

how to store

Brownies can be stored in an airtight container at room temperature for 3-4 days or stored in the refrigerator. See the above question for how to freeze these gluten free brownies.

Remember to snap a picture and tag me on Instagram if you make these Almond Brownies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more desserts using almond flour

• Almond Flour Skillet Cookie
• Soft Amaretti Cookies
• Frangipane Tart

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Chewy and Fudgy Almond Brownies

recipe created and tested by:

Tasia Harper

Fudgy and gooey homemade almond brownies. These gluten free brownies are made using almond flour and have the best chewy texture! This quick and easy brownie recipe mixes up in one bowl without a mixer.

5 from 4 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 10 minutes mins

Bake Time 25 minutes mins

Total Time 35 minutes mins

Course Bars and Brownies

Cuisine American

Servings 16 brownies

Calories 188 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

• ▢ ¼ cup unsalted butter melted 57g
• ▢ 2 ounces dark chocolate* chopped small 57g
• ▢ 1 ¼ cup granulated sugar 250g
• ▢ 2 large eggs
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ cup unsweetened cocoa powder 40g
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon kosher salt
• ▢ 1 tablespoon cornstarch 8g
• ▢ 1 ½ cups almond flour 150g

Instructions

 

• Preheat oven to 350°F and line an 8x8 baking pan with parchment paper, leaving a little overhang.
• In a medium bowl, melt together the butter (¼ cup/57g) and dark chocolate (2 ounces/57g) and stir until well combined. {I like to chop the chocolate small so it melts faster. I use the double boiler method, but if you are comfortable doing this in the microwave, that also works}.
• Add the granulated sugar (1 ¼ cups/250g) and mix until combined. The mixture will be very thick.
• Then add the eggs (2 large) and vanilla (1 teaspoon) and stir until well combined.
• Add the cocoa powder (½ cup/40g), baking powder (1 teaspoon) kosher salt (½ teaspoon) and cornstarch (1 tablespoon/8g) and stir into the chocolate sugar mixture until incorporated. Then add the almond flour (1 ½ cups/150g) and stir until everything is just combined. The brownie batter is on the thick side.
• Pour or spoon the batter into the prepared baking pan (smoothing to the edges, if needed) and bake 20-25 minutes, until a tester comes out with just a few moist crumbs**. The edges will cook faster and have some crispiness to them when done.

Notes

*Ideally a chocolate in the 50-62% cacao range, usually labeled as semi-sweet. Use a baking bar versus chocolate chips for the best results.

**It is better to err on the side of under baked versus over baked! The brownies will continue to cook in the pan after removed from the oven and will firm up once cool. You don't want super wet batter on the tester, but you don't want it dry either. A few moist crumbs is perfect!

Brownies can be stored in an airtight container at room temperature for 3-4 days or stored in the refrigerator. The brownies also freeze well for up to 3 months.

Nutrition

Serving: 1 brownieCalories: 188kcalCarbohydrates: 22gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 6gCholesterol: 31mgSodium: 80mgFiber: 2gSugar: 18g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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