Gluten-Free Fudgy Brownies with Almond Flour
By the Gluten Free Recipes team ·
Fudgy gluten-free brownies, rich with the nutty depth of almond flour and studded with decadent chocolate chips. Their dense, chewy texture and intense chocolate flavor make them an irresistible treat for any occasion.
At a glance: This easy desserts recipe yields 4 servings in about 32 minutes (20 min prep, 12 min cook). It uses 7 ingredients — including almond flour, granulated sugar or coconut sugar, butter or coconut oil — and walks through 5 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Fudgy Brownies with Almond Flour: When preparing this desserts recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Fudgy Brownies with Almond Flour: This recipe is naturally gluten-free by using almond flour and ensuring all other ingredients are certified gluten-free. It avoids all gluten-containing grains.
Ingredients
- 1.5 cups almond flour
- 0.75 cup granulated sugar or coconut sugar
- 0.5 cup butter or coconut oil, melted
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 1 cup gluten-free chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This ensures your brownies won't stick and makes them simple to lift out once cooled.
- 2
In a medium bowl, whisk together the melted butter or coconut oil and granulated sugar or coconut sugar until well combined and slightly lighter in color. Then, beat in the room temperature eggs one at a time, followed by the pure vanilla extract, mixing until the batter is smooth and glossy.
- 3
Add the almond flour and salt to the wet ingredients. Gently fold them in with a spatula until just combined, being careful not to overmix. You should have a thick, fudgy batter at this stage.
- 4
Carefully fold in the gluten-free chocolate chips, distributing them evenly throughout the batter. Spoon the brownie batter into the prepared baking pan and spread it out into an even layer using your spatula.
- 5
Bake for 10-12 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached. Allow the brownies to cool completely in the pan on a wire rack, as they will continue to firm up as they cool, achieving their perfect fudgy texture.
Nutrition (per serving)
Tips & Notes
- Almond flour compacts easily — always spoon it into the measuring cup, never scoop directly.
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
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