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!