Fudgy Almond Flour Brownies

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!

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.

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.

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.

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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