Rich Almond Flour Brownies

Craving ultra-fudgy, deeply chocolatey brownies without the gluten (or perhaps for Passover?) These rich almond flour brownies are everything you want in a treat: dense, gooey, and irresistibly perfect!

The Best Rich Almond Flour Brownies (Gluten-Free & Decadent!)

Why Make These Brownies?

They’re naturally gluten-free, packed with real dark chocolate flavor, and come together with simple pantry staples. No complicated substitutions. Just bold flavor and perfect texture.

Perfect for Any Occasion

Whether you’re baking for a gluten-free guest, treating yourself, or need a reliable dessert for a potluck, these brownies never disappoint. They’re indulgent enough for special occasions but easy enough for weeknight cravings.

Ingredients and What They Do:

• Almond flour – Adds moisture, richness, and a slightly nutty depth without gluten.
• Dark chocolate – Melted into the batter, it gives the brownies their intense chocolate base.
• Cocoa powder – Boosts the chocolate flavor even more and adds that rich, brownie-like chew.
• Eggs – Provide structure and help create that perfect fudgy center.
• Neutral oil (e.g., avocado or sunflower, safflower, grapeseed) – Keeps the brownies soft and moist.
• Vanilla extract – Adds warmth and rounds out the chocolate.
• Sugar – Balances the flavors, the moisture, and enhances richness.
• Salt – Balances the sweetness.

Instructions Overview

Mix the dry ingredients together to ensure even distribution of cocoa, salt, baking soda, and almond flour, which helps create a consistent texture and balanced flavor throughout the brownies. Set aside.

Melt the dark chocolate. Set aside.

In a separate bowl, whisk the eggs, sugar, and vanilla until slightly frothy. Then add the oil.

Next, mix in the melted chocolate.

Last, mix in the dry ingredients.

Bake around 30 minutes. Test with toothpick or knife for minimal crumbs that are moist.

Helpful Tips

• Don’t overbake: The center should look slightly underdone when you pull it out—this is the secret to that gooey interior.
• Use finely ground almond flour, not almond meal, for a smoother texture.
• Chill before slicing!: For clean, sharp brownie squares, let them cool completely or refrigerate before cutting.
• Mix-ins welcome: Add chocolate chunks, chopped walnuts, or even a swirl of almond butter for extra flair.
• Line your pan: Use parchment paper for easy removal and less cleanup.

Almond Flour vs. Almond Meal – What’s the difference?

• Almond flour is made from blanched almonds (skins removed) and ground very finely. It’s light in color and has a soft, powdery texture, ideal for delicate baked goods like cakes, cookies, and brownies.
• Almond meal is made from raw almonds (with skins) and is usually more coarse. It has a nuttier flavor and a slightly grainy texture, great for rustic baking, coatings, or adding texture to recipes.

Key difference:

Almond flour = finer, skinless, better for smooth texture.

Almond meal = coarser, with skins, more rustic.

For brownies, almond flour is the better choice if you want a smooth, rich, fudgy result.

Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze beautifully. Just wrap individually.

Let’s Chat!

Tried this brownie recipe or added your own twist? I’d love to hear how it turned out! Drop your thoughts, tips, or questions in the Comments section below.