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
About

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!

comments

  1. Alison Taylor

    These brownies are simply spectacular! Made them for a neighbor who has some gluten-sensitive family – they said that the brownies were the best they had ever tasted AND improved every day on the counter! They are on the rich side (especially when frosted), but are truly delicious and worth your time and ingredients!!!

    Reply
    1. The Baker's Hotline

      Hi there, Judy! We haven’t tried it ourselves, but we don’t see why it wouldn’t work! We’d recommend trying it out with a 1:1 substitution. Happy baking! Morgan@KAF

  2. Cathy

    I’ve made these brownies for a gluten free family member and we all think they are delicious..better than a wheat flour brownie. My only frustration is towards the end of the baking time the center sinks and the edges are puffed up. Do you think this is happening because I put sliced almonds on top? Or is it the pan? I used extra fine almond flour. Any suggestions? I’d like them to look as perfect as they taste.

    Reply
    1. The Baker's Hotline

      Hi there, Cathy! We’re glad that you enjoy this recipe! We think that the puffiness is from the pan, not because the brownies are topped with almonds. If it is a glass, stone or dark colored pan you’ll want to decrease the oven temperature by 25°F so that the brownies bake evenly. We hope this helps and happy baking! Morgan@KAF

  3. Frank

    When I made these, they did not cut well. The surface was just little hard, and the brownie beneath a little soft. So they shattered when I cut them. They tasted great but look terrible. I had omitted the baking powder, because I have a flour based brownie recipe that uses no leavening. Could that have made a difference?

    Reply
    1. The Baker's Hotline

      Hi there, Frank! We’re sorry to hear that these brownies didn’t turn out quite as expected. We’d suggest giving the recipe another try and including the baking powder. We imagine that the odd texture was due to a lack of rising, as these typically these brownies cut very well. Also for future brownie baking adventures, a bench knife works wonderfully to cut brownies. We hope this helps and happy baking! Morgan@KAF

    1. The Baker's Hotline

      Beryl, if you’re looking for different kinds of sugars, coconut sugar would work well here, or even maple sugar if you’d like a unique New England flavor! Regarding sugar-free alternatives, we haven’t tried them out in our test kitchen, but several home bakers report good results making this recipe with sucralose or stevia. It’s certainly worth experimenting with! Kat@KAF

  4. Laura

    Would these work well with a flax egg or another egg replacer? I’m struggling to find good egg-free and gluten-free brownies.

    Reply
    1. The Baker's Hotline

      Hi Laura! Our resident vegan baker has found that the most successful egg replacer in brownies is puréed prunes which compliment the chocolate flavor nicely. We haven’t tested it in this specific recipe, but we’re thinking they’ll taste great, and potentially be a little fudgier. Happy experimenting! Annabelle@KAF

    2. Marie

      Pureed prunes actually sound like they’d compliment the brownies well, though I wonder how you guys came up with that idea. Maybe just experimenting? LOL

    3. The Baker's Hotline

      Marie, it’s an old hack from the vegan baking community that’s been around for years. Honestly, we’re not sure where it first originated, but it’s definitely delicious! Kat@KAF

    1. The Baker's Hotline

      Anne, that’s a great question! We’ve found that Earth Balance Vegan Baking Sticks work beautifully in place of butter. Most folks can’t even tell the difference! Kat@KAF

  5. Wendie

    Don’t forget for the tree-nut-allergy people that these brownies are made with ALMOND FLOUR.

    Reply
  6. Viv

    Oh my, it is hard to please everyone, but this looks awfully good. So I’d have to make a batch of these for my gluten- and grain-free friends, a batch of regular (nut free) brownies for my tree-nut-allergy friends, a batch with vegan substitutes for my vegan friends, and be sure to label everything so nobody picks up the wrong ones. Whew! I guess we could put a chocolate covered almond on the almond flour brownies and a tiny mint leaf on the vegan, and maybe some chocolate chips on the nut-free ones. 🙂 🙂 Hopefully, nobody’s allergic to chocolate, but I suppose I could also provide a batch of blondies with butterscotch chips… And use stevia in another batch for my diabetic friends. hehehehe

    Reply
    1. Marie

      Butterscotch actually sounds SOOOOOOO good! All of those ideas are awesome, but that butterscotch one sounds amazing!

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