Baked double chocolate almond flour brownies with a moist, chewy, fudgy interior. Once you break through the crackly chocolate crust, you’ll be surprised these gooey brownies are gluten-free and grain-free. Best of all, they’re easy to make at home in under an hour with just a few simple steps.
Double Chocolate Almond Flour Brownies
If you haven’t tried baking with almond flour yet, this recipe is a delicious place to start. These almond flour brownies are moist and chocolatey with the same crackly top, chewy edges, and fudgy center you expect from classic bakery-style brownies. They’re grain-free, gluten-free, and approachable for bakers of all skill levels.
This one-bowl recipe uses both melted semisweet chocolate chips and unsweetened cocoa powder. The melted chocolate provides richness and gooeyness while the cocoa powder lends a touch of bitter depth and helps balance sweetness. Because almond flour is denser than wheat flour, the cocoa powder also helps lighten and aerate the dry mixture so the texture stays tender and fudgy rather than heavy.
Almond flour can be found in most grocery store health or baking sections, or you can make your own at home from blanched almonds. Using affordable chocolate chips instead of expensive baking chocolate makes this recipe budget-friendly without sacrificing flavor.
These brownies are insanely good. I am not usually a GF baker but I wanted to make something for my cousin with celiac disease. I actually think I prefer these to regular brownies!
—Alyssa
I made your recipe as written, using unrefined organic coconut sugar and coconut-sugar sweetened chocolate chips. THIS RECIPE IS AMAZING. Out of all the gluten-free brownies I’ve made, this is incredible. THANK YOU!
—Joyce
Ingredient Tidbits
The only specialty ingredient you need is blanched almond flour. Here are a few notes on the other ingredients and simple swaps you can try:
- Unsalted butter – provides richness and structure. If you need a dairy-free version, melted coconut oil can be substituted (not tested here but commonly used).
- Semisweet chocolate chips – melt most of the chips with butter, then fold the remainder into the batter for little pockets of melted chocolate. For dairy-free brownies, use non-dairy chocolate chips.
- Sugar – granulated sugar works well; for an unrefined option use equal amounts of coconut sugar.
- Unsweetened cocoa powder – adds depth and helps counterbalance the almond flour’s natural density; Dutch-processed cocoa gives a deeper, less acidic chocolate flavor.
- Baking powder – almond flour is heavier than wheat flour, so a small amount of baking powder helps the brownies lift slightly and prevents them from being too dense.
- Almond flour – use blanched almond flour and sift if you prefer a smoother batter.
Let’s Make This Together
Below are the key steps and photos to guide you. For exact ingredient amounts and the complete recipe, see the recipe card further down.
Everything starts in one saucepan
Begin by melting the butter with most of the chocolate chips in a large saucepan over low heat. Stir until smooth, then remove from the heat to combine with the remaining ingredients.
Add the “secret” ingredient
Adding unsweetened cocoa powder helps absorb some of the natural oils from the almond flour and builds a deeper chocolate profile. It’s a small but important step that improves structure and flavor.
Stir, spread, and bake
After the chocolate mixture cools slightly, add the lightly beaten eggs and vanilla, then fold in the almond flour, baking powder, and salt. The batter will be thick—spread it into a greased 8×8-inch pan and bake until set but still fudgy in the center.
Can I Use a Sugar-Free Sweetener?
I haven’t tested the recipe with sugar-free sweeteners, but several readers have adapted it successfully. Because many sugar substitutes contain less bulk than granulated sugar, increase the dry volume slightly—try adding an extra tablespoon or two of almond flour to maintain the right batter consistency.
Next-Level Brownie Ideas
To take these brownies beyond classic, try one of these tasty add-ins or finishes:
- Frost with a thick layer of buttercream and sprinkle with extra chocolate chips or decorations.
- M&M Brownies – fold 1 cup M&Ms into the batter for a colorful, crunchy surprise.
- Chocolate candy bar chunks – stir chopped candy or chocolate bars into the batter for extra texture.
- Chocolate orange – add 1 tablespoon orange zest with the eggs and vanilla for a bright citrus note.
- Espresso – stir in 1 teaspoon espresso powder with the dry ingredients to deepen the chocolate flavor.
Did you make this recipe? I love hearing from you! Leave a star rating and a comment below the recipe card — it helps other bakers and I always appreciate feedback. -Melissa
Ultra-Fudgy Chocolate Almond Flour Brownies
Melissa ErdelacPin
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Ingredients
- ½ cup (113 g) unsalted butter, softened
- 1 ¼ cup (212 g) semisweet chocolate chips, divided
- 1 cup (200 g) sugar
- 4 tablespoons unsweetened cocoa powder
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup (100 g) blanched almond flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch baking pan and set aside.
- In a large saucepan, melt the butter with 1 cup of the chocolate chips over low heat, stirring until smooth. Remove from heat and whisk in the sugar and cocoa powder. Let cool for about 10 minutes, stirring occasionally so the mixture cools evenly.
- Whisk the lightly beaten eggs and vanilla into the cooled chocolate mixture. Stir vigorously, then fold in the almond flour, baking powder, and salt until combined.
- Stir in the remaining ¼ cup chocolate chips. Spread the batter evenly in the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
- Cool the brownies in the pan on a wire rack before slicing. This helps them set and makes cleaner slices.
Notes
Storing and Freezing
Store cooled brownies in an airtight container at room temperature for up to 5 days. To freeze, wrap individual pieces in plastic wrap and place in a freezer-safe bag or container for up to 3 months. To freeze a whole pan, cool completely, wrap tightly in plastic wrap and foil, and thaw on the counter a few hours before serving.