Almond Flour Brownies: the gluten-free, grain-free, hassle-free brownie everyone can love

Anxious about making dessert for an unfamiliar crowd? It can be a challenge these days, baking something that A) tastes great, B) won’t take half your day and a counter full of ingredients to prepare, and C) can be enjoyed by nearly everyone, including many of those on special diets. If you find your head spinning trying to pack all of those features into one delicious dessert, take a deep breath — and bookmark this recipe for Almond Flour Brownies.

Almost all brownies are delicious. Most brownies are easy to make. Many brownie recipes use only a few simple ingredients. Some brownie recipes require just a single bowl.

This brownie fulfills all of those requirements — plus the resulting deep-dark, fudgy brownies can be enjoyed by those on both gluten-free and grain-free diets. What’s the deal?

Almond Flour Brownies via @kingarthurflour

Almond flour: the gluten-free community’s favorite baking staple.

We’ve done the tests: Almond flour can stand in for one-fourth to one-third of the all-purpose flour in both sweet and savory recipes, adding both flavor and richness. Still, that doesn’t help those people avoiding gluten or grains completely.

The simple secret to these easy grain-free, gluten-free ultra-delicious brownies? Almond flour. Click To Tweet

Step right up, Almond Flour Brownies

The only hint that these tender, moist brownies are made with almond flour rather than all-purpose flour is a very slight graininess from the ground almonds. It’s not unpleasant (any more than the “sandy” texture of shortbread is unwelcome); it’s just different than brownies made with all-purpose flour. In addition, letting the brownies rest overnight softens their graininess.

Let’s follow the recipe and see how quick and easy these brownies really are.

Almond Flour Brownies via @kingarthurflour

Eight ingredients (seven of them pantry staples) are all you need. Yes, you’ll probably need to purchase almond flour; but it stores beautifully in the freezer, so no worries about keeping it fresh until next time you need it.Almond Flour Brownies via @kingarthurflour

Stir together the batter

Relax! You won’t need your KitchenAid. There’s no melting chocolate in a saucepan or whisking ingredients together separately; one bowl and a spoon is all that’s required.

First, preheat your oven to 350°F. Give it enough time to warm up; this is such a simple recipe you’ll probably have the brownie batter ready well before the oven is up to temperature.

Place the following in a medium-sized mixing bowl:

5 tablespoons (71g) melted butter
1 3/4 cups (347g) sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup (64g) cocoa powder, Dutch-process or natural; sifted if particularly lumpy
3 large eggs

Note: If you’re baking for someone on a strict gluten-free/grain-free diet, make sure all of the ingredients you choose are certified gluten-free/grain-free.

Stir everything together with a spoon, whisk, or spatula.

Almond Flour Brownies via @kingarthurflour

Mix in 1 1/2 cups (145g) almond flour and 1 teaspoon baking powder.Almond Flour Brownies via @kingarthurflour

The batter will be thick and fairly smooth, showing only a slight graininess from the almond flour.

Almond Flour Brownies via @kingarthurflour

Spread the batter in a pan

Scoop the batter into a lightly greased 8″ square or 9″ round pan; either will work just fine.

Did you know these two different pans have the same capacity? What other size pans are interchangeable? Discover more about alternative pan sizes.

Almond Flour Brownies via @kingarthurflour

Bake the brownies

They’ll need about 33 to 38 minutes in the oven. When done, the top of the brownies should look set. And when you shake the pan slightly, their center shouldn’t jiggle.Almond Flour Brownies via @kingarthurflour

A toothpick or thin skewer inserted into the center of the brownies should emerge clean or nearly so, showing perhaps a few wet crumbs or a tiny smear of chocolate.Almond Flour Brownies via @kingarthurflour

Remove the pan from the oven. If the brownies have puffed up around the edge (and you don’t care for that “look”), gently flatten them with a fork; this will give them a smoother profile when cut.Almond Flour Brownies via @kingarthurflour

Run a heatproof spatula around the edge of the pan to loosen the brownies before they cool and set.Almond Flour Brownies via @kingarthurflour

Cool, cut, and enjoy

Once the brownies are cool, cut them into squares (or wedges, if you’ve used a round pan). To eliminate the sticky drag of a knife, use a bench knife to press straight down into the pan; it’s the perfect tool for this task.Almond Flour Brownies via @kingarthurflour

I told you these were fudgy, yes? Not wet or gooey, just nicely moist, with a lighter-colored, delicate crust on top.

So there you have it: a new brownie recipe that’s simple, delicious, and appropriate for anyone avoiding gluten and grains. What’s not to love?

Ready to bake? See our printer-friendly recipe for Almond Flour Brownies.

What else can you bake with almond flour? Check out our 100+ almond flour recipes.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Aditi

    Your articles are very nice and filled with information. I have learned a lot to make ALMOND FLOUR BROWNIES recipes. These dishes are one of my favorites. So thank you so much for sharing such good information.

    1. PJ Hamel, post author

      Glad we could give you a helping hand in the kitchen, Aditi — enjoy! PJH@KAF

    1. The Baker's Hotline

      Jeanne, you’re in luck! Our Cakey Brownies recipe works wonderfully with our Gluten-Free Measure for Measure Flour in place of the all-purpose flour called for in the recipe, and should result in just the texture you’re looking for. Happy baking! Kat@KAF

  2. k

    Mine didn’t come out right. Very dense. The batter was really thick and didn’t spread well. Not sure what I missed.

    1. The Baker's Hotline

      Hi there! We’re sorry to hear that your brownies didn’t turn out quite as expected. While this batter is fairly thick, it sounds like maybe a bit too much either almond flour or cocoa powder snuck its way into your mixing bowl. Too much of either dry ingredient can result in a dense baked good. For best results, we’d suggest weighing your ingredients to ensure that you’ve got the right amounts. We hope this helps for future baking adventures. Kindly, Morgan@KAF

  3. Jeanne McCowan

    Please help me with my bread making. I use KAF Bread flour to make my breads. The recipe calls for 6 cups of flour and until recently that amount worked well. The past few months the texture of my breads has changed without any alterations of ingredients. I live just north of Houston with above 50% humidity much of the time. Could the time of year effect the bread texture- high humidity some months and lower humidity other months? I am stumped. How do I fix this issue? Thank you for your help.

    1. The Baker's Hotline

      Hi there, Jeanne! A change in weather will definitely affect your bread dough. We’d recommend checking out our blog article, Winter to summer yeast baking, for tips on how to remedy this issue. Happy baking! Morgan@KAF

  4. Jessica Cremer

    I would like to try this with reduced sugar content – would a 50% reduction to coconut sugar and the addition of 1/4 c unsweetened applesauce completely change the texture too far?

  5. Christina Hirsch

    Would it be possible to substitute hazelnut flour or finely ground walnuts in place of the almond flour?

    1. The Baker's Hotline

      Hi Christina! We’d lean more towards the hazelnuts since they have a similar oil content. You’re welcome to experiment! Annabelle@KAF

    1. The Baker's Hotline

      We haven’t seen it Carrol but that doesn’t mean it doesn’t exist! We’d recommend doing a Google search or asking health food stores. Kindly, Annabelle@KAF

    2. anon

      Yes, coconut milk powder is available at my local health food stores and likely online as well.

  6. Karen

    I like cakey brownies, and don’t need them to be gluten free. Would adding flour take these in that direction? I like the idea of almond meal in brownies.

    1. The Baker's Hotline

      Hi Karen! We’d recommend instead that you use our Cakey Brownies recipe and incorporate some almond flour into them. We’ve found that it works well for up to 25% of the flour in non-yeasted recipes. In this case, it would be about 1/3 cup. Happy baking! Annabelle@KAF

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