Made with all almond flour and two types of cocoa, these (naturally gluten-free!) brownies have a deep, nuanced chocolate flavor and an amazingly fudgy texture. These Almond Flour Brownies are unlike any others, and are made easily with just one bowl and a whisk!

Stacks of homemade almond flour brownies on a cutting board.

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We all know I'm a fan of almond flour, and not only because it can make awesome gluten-free goodies. In brownies, almond flour creates an amazing fudgy texture with unparalleled moistness and adds a layer of complex flavor, especially when paired with two (!) different types of cocoa (more on that below).

You may be wondering: Can a brownie made with almond flour beat out a fudgy brownie made with traditional ingredients? The unequivocal answer is yes! It's why I keep turning to almond flour in my baked goods (as evidenced by these Shortbread Cookies and Almond Apple Pie)! That, and my inability to consume raw wheat due to an allergy to it. This means that whenever I bake a dessert that requires a slightly undercooked texture to taste its best (such as Chocolate Chip Cookies), I have to make them without wheat.

But that shouldn't stop those who don't have my allergy from wanting to make these Almond Flour Brownies! They are simply the most delicious ones you'll ever taste: super fudgy with a complex flavor and a hint of salt. This complements the deep cocoa and optional espresso flavors, bringing out the perfect balance of chocolatey sweetness. They are dense but not too dense, and unique in all the best ways.

So, let's get to making it, shall we? The article below is jam-packed full of useful information. You can jump around using the menu below, or skip to the end of the article for the full recipe.

Jump to:

Ingredients Needed and Substitutions
How to Make Them
How to Tell When the Brownies Are Done
Storage
Explore More Dessert Recipes
Full Recipe

Ingredients Needed and Substitutions

Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card.

Ingredients for almond flour brownies labeled on a sheet pan.

Please note: Given the nature of this naturally gluten-free recipe, if you make a substitution, the recipe might not turn out as intended.

almond flour
cocoa powder (both black cocoa powder and Dutch-processed cocoa powder are recommended for this recipe; see below for more info about black cocoa)
sugar: both granulated and powdered sugar are needed
neutral oil (any oil that doesn't have a flavor is fine here; I usually use light olive oil or avocado oil)
vanilla extract
espresso powder (this is optional but enhances the chocolate flavor)
coarse kosher salt
unsalted butter
baking powder
eggs
chocolate chips (either dark or semi-sweet is fine)
baking spray (such as avocado oil spray)

What Is Black Cocoa?

You certainly don't have to use it, but I highly recommend keeping black cocoa in your pantry from now on. Black cocoa is a type of cocoa powder that has been heavily "Dutched," a process that alkalizes the cocoa to neutralize its natural acidity. The resulting cocoa is very dark in color, almost black (hence the name!), and has an intense, almost smoky, bitter flavor. It is used in cookies like Oreos to produce a deep, rich chocolate flavor and color.

Black cocoa is a specialty item that's not available in most grocery stores. It can be purchased online at King Arthur Flour or you can find it on Amazon.

How to Make Them

These Almond Flour Brownies come together with a whisk, a spatula, and a bowl.

Powdered sugar, almond flour, and cocoa can often be a bit lumpy, so I recommend sifting them into the batter.

You'll notice distinct guidelines in the recipe of when to add the ingredients and when to whisk. This is all to ensure that the batter comes together evenly and that the sugar dissolves, so make sure to follow the steps.

Whisking together almond flour brownies in a glass bowl.

Step 1: Whisk together the wet ingredients, granulated sugar, cocoa, salt, and baking powder until smooth and the sugar has dissolved.

Whisking the dry ingredients into almond flour brownies.

Step 2: Sift in the powdered sugar and almond flour, then whisk to combine, making sure there are no dry bits.

Stirring chocolate chips into almond flour brownie batter.

Step 3: Fold in the chocolate chips.

Almond flour brownie batter unbaked in a metal tin.

Step 4: Pour the batter into the prepared pan. Use a metal pan if you have one, as it's the most efficient conductor of heat.

How to Tell When the Brownies Are Done

These are not regular brownies, so you can't rely on the standard indicators of doneness that you'll find in recipes for wheat flour brownies.

Look for the batter to have turned visually to a matte texture and notice when the brownie batter has uniformly puffed up. The brownies should be set, and shouldn't wiggle much if you shake the pan. However, to ensure the optimum amount of fudginess, it's best not to let them bake too much longer after they have reached this point. Start checking the brownies around the 22-minute mark.

Baked almond flour brownies straight from the oven.

Kelli's Quick Tips

Don't skip the step of sifting in the dry ingredients, particularly the cocoa, powdered sugar, and almond flour. If there are any lumps in those ingredients, it can be tricky to get them out of this batter.
Use a straight-sided metal pan for the best results. Metal's superior heat conductivity will make for evenly-cooked (and super neat-looking) brownies.
Preparing a parchment paper sling in the metal pan allows for easy removal of the brownies. To do this, lightly spray (or butter) the pan (so the parchment will stick to it), then cut a strip of parchment to fit inside of the pan, with extra hanging over the edges as handles. I sometimes lay in two perpendicular strips, but this is optional.
Let the brownies cool as much as possible before digging in. They're even better the next day.

Storage

Almond flour brownies are good on day one, but wait until you try them on day two or three! They get even better with age. They will keep well for 3-5 days in a covered container at room temperature. I haven't tried, but I bet they would freeze well, too.

Explore More Dessert Recipes

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Full Recipe

Fudgy Almond Flour Brownies

Print Recipe

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5 from 3 reviews

Author: Kelli Avila
Prep Time: 00:10
Cook Time: 00:22
Total Time: 32 minutes
Yield: 16 brownies
Category: Dessert
Method: Bake
Diet: Gluten Free

Ingredients

Cooking spray (such as avocado oil spray)
⅔ cup (135 grams) granulated sugar
½ cup (110 grams) unsalted butter, melted
¼ cup avocado oil (or other neutral oil)
¾ cup (75 grams) Dutch-processed cocoa powder (see note)
1 tablespoon vanilla extract
1 teaspoon (3 grams) coarse kosher salt (see note)
½ teaspoon baking powder
3 large eggs
1-½ cups (150 grams) almond flour
¾ cup (90 grams) powdered sugar
½ cup (85 grams) semi-sweet or dark chocolate chips

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Instructions

Preheat the oven to 350°F. Spray or butter a 9-inch square baking dish and line it with a piece of parchment paper long enough to hang over the sides.
In a medium bowl, whisk together the granulated sugar, melted butter, and oil until combined.
Add in the cocoa powder, vanilla extract, salt, and baking powder and whisk to combine.
Add in the eggs and whisk until smooth.
Sift in the almond flour and powdered sugar and stir together to combine. Fold in the chocolate chips.
Pour the batter into the prepared baking dish.
Bake in the preheated oven until the brownies are evenly puffed with a matte appearance on the surface, 22 to 24 minutes.
Transfer to a wire rack to cool. Let the brownies cool completely to room temperature.
Use the parchment sling to remove the brownies and cut into 16 pieces. Serve.

Notes

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by half for volume, or use the same amount by weight.

I have tested this with all Dutch-processed cocoa and also with half black cocoa. Black cocoa is a type of cocoa powder that has been heavily "dutched", which is a process that alkalizes it to neutralize its natural acidity. This resulting cocoa is very dark in color, almost black, and has a more intense and almost smoky bitter flavor. It is used in cookies, like Oreos, to get a deep, rich chocolate flavor and color. If you can get it, go ahead and try it in this recipe, it won’t disappoint.

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