Almond Flour Brownies (Gluten-Free)
Fudgy brownies without wheat flour? Almond flour makes it happen. These aren’t trying to be healthy – they’re rich, dense, and completely indulgent.
The texture surprised me. Way more decadent than regular brownies.
Almond Flour Changes Everything
Blanched almond flour works best here – the skins in natural almond flour create a gritty texture. You want super-fine ground almonds that feel like powder between your fingers. Bob’s Red Mill or Anthony’s brands give consistent results. Store-bought almond meal is too coarse and won’t dissolve properly into the batter.
Most Loved Products
Why Lower Temperature Matters
Almond flour browns faster than wheat flour because of its fat content. Bake at 325°F instead of the usual 350°F. This prevents the edges from turning bitter while the center stays raw. Check doneness with a toothpick – it should come out with a few moist crumbs, not completely clean.
Avoiding the Crumble Problem
Almond flour brownies fall apart easily without proper binding. Beat your eggs longer than usual – at least 2 minutes until they’re pale and slightly thick. This creates structure. Don’t skip the xanthan gum if you have it. Just 1/4 teaspoon helps everything hold together when you cut squares.
Getting Clean Cuts Without Crumbling
- Chill brownies for 30 minutes before cutting – they slice much cleaner when cold and won’t fall apart.
- Wipe your knife clean between each cut to prevent dragging crumbs and creating messy edges.
Frequently Asked Questions
Which coconut oil consistency works best for mixing?
Use melted but not hot coconut oil. If it’s too warm, it’ll scramble the eggs when you combine them.
Do these brownies taste coconutty from the oil?
Not at all. The chocolate and cocoa powder completely mask any coconut flavor from the oil.
How long do they stay fresh at room temperature?
Store covered for up to 4 days. They actually get fudgier after the first day as flavors meld together.
Trending Now
Almond Flour Brownies (Gluten-Free)
Ingredients
Equipment Needed
- 8×8 inch baking pan
- Electric mixer
- Large mixing bowl
Instructions
- Prepare pan: Preheat oven to 325°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
- Mix dry ingredients: Whisk together almond flour, cocoa powder, xanthan gum, and salt in a large bowl until no lumps remain.
- Beat eggs and sugar: Beat eggs with electric mixer for 2 minutes until pale and slightly thickened. Add coconut sugar and beat 1 more minute.
- Add wet ingredients: Mix in melted coconut oil and vanilla extract until smooth and well combined.
- Combine batter: Fold dry ingredients into wet ingredients until just combined. Don’t overmix. Fold in chocolate chips.
- Bake brownies: Spread batter evenly in prepared pan. Bake 25-28 minutes until toothpick inserted in center comes out with moist crumbs.
- Cool and cut: Cool completely in pan before lifting out with parchment paper and cutting into 16 squares.
Nutrition Facts
Per Serving (1 brownie)
