Gluten-Free Almond Flour Brownies

10 janvier 2026 par Chef Hanna Zest

Introduction

A chewy, chocolatey brownie that comes together in under an hour and uses pantry-friendly almond flour. This recipe keeps things simple with coconut sugar and avocado oil for moistness and a clean, nutty crumb. Perfect when you want a quick bake that still tastes indulgent. If you like nut-forward desserts, try pairing these with other easy almond treats like Almond Joy truffles for a grab-and-go dessert tray.

Why This Recipe Works

This recipe pares ingredients down to essentials so you spend less time measuring and more time eating. Using blanched almond flour gives a tender, slightly dense texture that mimics classic brownies without gluten. Coconut sugar keeps sweetness natural while adding a subtle caramel note that deepens the cocoa. Avocado oil keeps the batter glossy and creates a fudgy interior without weighing it down. Baking soda gives a gentle lift so edges set while centers stay gooey. Adding chocolate chips twice locks in melty pockets on the inside and a glossy chocolate top.

Flavor and Texture

Rich unsweetened cocoa brings true chocolate flavor without extra sugar. Almond flour gives a tender crumb and a light nutty background that pairs well with coconut sugar. These brownies are dense but not dry, with a slightly chewy edge and a soft center when you pull them at the ideal bake time. A final chill firms them up for clean slicing while keeping that fudgy bite. Sprinkling chips on top creates a shiny crust and immediate chocolate hits in every bite.

Ingredients

Eggs, room temperature – 2 large
Coconut sugar – 1 cup
Vanilla extract – 1 teaspoon
Avocado oil – ½ cup
Unsweetened cocoa powder – ¾ cup
Blanched almond flour – 1 cup
Sea salt – ¼ teaspoon
Baking soda – ¼ teaspoon
Chocolate chips – ⅓ cup (divided)

Step by Step Instructions

Preheat oven to 350°F (177°C).
Line an 8×8-inch pan with parchment paper.
In a large bowl, whisk eggs, coconut sugar, vanilla extract, and avocado oil until smooth and glossy.
Add unsweetened cocoa powder, blanched almond flour, sea salt, and baking soda directly into the bowl.
Stir the dry ingredients into the wet until fully combined with no visible lumps.
Check the batter; it should be thick and shiny.
Fold in half of the chocolate chips.
Pour batter into the prepared pan and spread evenly.
Sprinkle the remaining chocolate chips evenly over the top.
Bake for 25 minutes.
Look for set edges while the center remains slightly jiggly.
If the center is too wet, bake up to 5 additional minutes.
Allow brownies to cool completely in the pan before slicing.
For clean cuts and best texture, chill briefly after cooling.

Quick Tips and Shortcuts

Use room temperature eggs for faster emulsification so the batter comes together quickly. Measure almond flour by spooning it into the cup rather than scooping to avoid dense results. If you only have granulated sugar, pulse briefly in a blender for a finer texture that behaves more like coconut sugar. Want variety fast Add chopped nuts or swap half the chocolate chips for chopped dark chocolate. For an easy dessert board pair, serve with simple no-bake bites like Almond Joy truffles to offer two almond-forward sweets with minimal effort.

Storage and Meal Prep

Store cooled brownies in an airtight container at room temperature for up to two days. For longer keep, refrigerate up to five days; bring to room temperature before serving for the best chew. You can freeze individual slices wrapped tightly for up to two months and thaw overnight in the fridge. Make a double batch and freeze half raw in the pan lined with parchment, then bake directly from frozen adding a few minutes to bake time.

Short Closing Note

This recipe balances speed and texture so you get real brownie satisfaction without fuss. It’s an ideal weeknight bake or last-minute potluck contribution that keeps well and travels easily.

Conclusion

For a similar almond flour approach and extra tips on texture and chocolate ratios, see this helpful guide on Almond Flour Brownies – Mama Knows Gluten Free.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.