Gluten-Free Flourless Brownies (with Almond Flour)
Looking for a rich, chocolatey brownie that’s naturally gluten-free and incredibly easy to make? These almond flour brownies are it. They’re made with simple ingredients, no fancy equipment, and give you that perfect balance of a crackly top, fudgy middle, and deep chocolate flavour.
Whether you’re baking for a gluten-free diet, need something grain-free, or just want a delicious treat without a long ingredient list – this one’s a go-to. It’s also a great way to use almond flour or ground almonds you might already have in the pantry.
Why You’ll Love This Flourless Brownie Recipe
- Naturally gluten-free – no specialty, or complex flour blends needed
- Super fudgy – rich and moist, with a soft centre and crisp edges
- One bowl recipe – melt, mix, and bake
- Versatile – dress it up or keep it simple
Ingredients To Make Gluten-Free Almond Brownies
- 1 cup almond flour – or use finely ground almonds
- ¾ cup butter (200g)
- 1 heaped cup chopped chocolate or chocolate chips (200g) – dark, milk, or a mix
- ½ cup packed brown sugar (100g)
- 3 large eggs, lightly beaten
- ⅓ cup unsweetened cocoa powder (40g)
How to Make Gluten-Free Almond Flour Brownies
These gluten-free brownies are really quick and easy to make. You don’t even need an electric mixer – just a bowl and spoon. Here’s a quick overview of how to make them, but detailed instructions can be found in the recipe card below.
- Preheat your oven to 180°C (350°F). Line a 23cm (9-inch) square baking tin with baking paper.
- Melt the butter, chocolate, and brown sugar together in a large bowl – either in the microwave (30-second bursts) or on the stovetop. Stir until smooth.
- Mix in the lightly beaten eggs until combined.
- Add the almond flour and cocoa powder. Stir until fully mixed.
- Pour the batter into the lined tin and smooth the top.
- Bake for 20-24 minutes, or until the top looks cracked and just set.
- Cool in the tin before slicing. These firm up as they rest.
- Optional: Dust with icing sugar or enjoy as is.
Gluten-Free Almond Brownie Tips
- Don’t overbake – Take them out once the top is cracked and set, and the middle will continue to cook slightly as it cools.
- Cooling is key – Let them cool in the pan to help them set properly and slice cleanly.
- Almond flour vs ground almonds – Either will work. Almond flour gives a finer texture, while ground almonds give a slightly rustic bite.
- Chocolate choice – Dark chocolate gives a more intense flavour, while milk chocolate makes them a little sweeter.
- Add-ins – Stir in chocolate chips, chopped nuts, or swirl in some peanut butter for a twist.
Storage
- Store in an airtight container at room temperature for 3–4 days.
- Freeze for up to 2 months – wrap individual squares for an easy grab-and-go treat.
Serving Suggestions
- Enjoy plain or dusted with icing sugar
- Warm slightly and serve with a scoop of vanilla ice cream
- Use as a base for a brownie sundae or dessert tray
Gluten-Free Almond Flour Brownies
These rich and fudgy gluten-free flourless brownies are made with almond flour, cocoa, and chocolate for the ultimate easy, one-bowl treat. Naturally gluten-free and perfect for dessert or lunchbox snacks.
Ingredients
- ¾ cup (200g) butter, melted
- 1 cup (200g) chopped chocolate or chocolate chips, dark, milk or a mix
- ½ cup (100g) brown sugar, packed
- 3 eggs
- 1 cup (100g) almond flour
- ⅓ cup (40g) unsweetened cocoa powder
Instructions
- Preheat your oven to 180°C fan-forced (350°F).Grease and line a 20cm (8-inch) square baking pan with parchment paper.
- Melt the butter, chocolate and brown sugar together in a large bowl – either in the microwave (30-second bursts) or on the stovetop. Stir until smooth.
- Mix in the lightly beaten eggs until combined.
- Add in the almond flour and cocoa powder. Stir until fully mixed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20-24 minutes, or until the top looks cracked and just set (22 minutes tends to work best in my oven).
- Allow brownies to cool completely in the pan before slicing into squares, as these firm up as they rest.
- Optional: Dust with gluten-free powdered sugar/icing sugar, or enjoy as is.
Notes
Gluten-Free Brownie Tips:
- Don’t overbake – Take them out once the top is cracked and set, the middle will continue to cook slightly as it cools.
- Cooling is key – Let them cool in the pan to help them set properly and slice cleanly.
- Almond flour vs ground almonds – Either will work. Almond flour gives a finer texture, while ground almonds give a slightly ‘rustic’ bite.
- Chocolate choice – Dark chocolate gives a more intense flavour, while milk chocolate makes them a little sweeter.
- Add-ins – Stir in chocolate chips, chopped nuts, or swirl in some peanut butter for a twist.
Storage:
- Store in an airtight container at room temperature for 3–4 days.
- Freeze for up to 2 months – wrap individual squares for an easy grab-and-go treat.
Tried this recipe?Let us know how it was!
