Moist Gluten-Free Almond Flour Brownies

I’ll be honest—I used to think gluten-free brownies were something you ate out of necessity, not because you actually wanted to. Like, sure, they’re brownies, but are they really *brownies*? You know what I mean.

Then I started playing around with almond flour, and it turns out I was completely wrong. These gluten-free almond flour brownies are fudgy, rich, and have that crackly top that makes a brownie worth eating. They’re not “good for gluten-free brownies.” They’re just good brownies, period. And honestly? Most people can’t even tell the difference.

What Kind of Almond Flour Should I Use?

For brownies, you’ll want to use blanched almond flour rather than almond meal, as it creates a smoother, more cake-like texture. Blanched almond flour is made from almonds with the skins removed, so it’s lighter in color and finer in texture than almond meal, which includes the skins. Most grocery stores carry blanched almond flour in the baking aisle, and popular brands like Bob’s Red Mill or Kirkland work great for this recipe. Make sure your almond flour is fresh and stored properly in the fridge or freezer, as it can go rancid more quickly than regular flour due to its high oil content.

Options for Substitutions

These brownies are pretty adaptable, so here are some swaps you can make:

• Almond flour: This is the key ingredient that keeps these brownies gluten-free, so I wouldn’t recommend substituting it. If you need a nut-free option, you could try sunflower seed flour, but the texture will be slightly different and the brownies may turn greenish due to a reaction with baking soda (they’re still safe to eat though).
• Coconut sugar: Regular granulated sugar or brown sugar work just fine here. The coconut sugar adds a slight caramel note, but any sugar will give you great results.
• Avocado oil: You can swap this with melted coconut oil, vegetable oil, or even melted butter. Just make sure whatever you use is at room temperature before mixing.
• Cocoa powder: Use either natural or Dutch-process cocoa – both work well. Dutch-process will give you a darker, richer color and slightly milder flavor.
• Chocolate chips: Feel free to use dark chocolate chips, semi-sweet, or even chopped chocolate bars. You can also add nuts like walnuts or pecans instead if you prefer.

Watch Out for These Mistakes While Baking

The biggest mistake with almond flour brownies is overbaking them, which turns them dry and crumbly instead of fudgy – pull them out when a toothpick comes out with a few moist crumbs, not completely clean, since they’ll continue cooking as they cool.

Another common error is not letting the brownies cool completely before cutting, which can cause them to fall apart, so give them at least 30 minutes to set up properly in the pan.

To get the best texture, make sure your avocado oil is at room temperature before mixing it with the eggs and sugar, as cold oil can create a grainy batter.

Finally, avoid overmixing once you add the dry ingredients – stir just until combined to keep your brownies tender rather than tough.

What to Serve With Almond Flour Brownies?

These fudgy brownies are pretty rich on their own, so I love serving them with a big scoop of vanilla ice cream that melts right into all those chocolatey crevices. A dollop of whipped cream or a drizzle of caramel sauce also works great if you want to dress them up for company. For a more casual afternoon treat, pair a brownie with a cold glass of milk or your favorite hot coffee – the bitterness of the coffee really balances out the sweetness. If you’re feeling fancy, fresh raspberries or sliced strawberries on the side add a nice fruity contrast to all that chocolate.

Storage Instructions

Store: Keep your brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. I actually prefer them cold from the fridge because they get this nice fudgy texture that’s perfect with a glass of almond milk.

Freeze: These brownies freeze really well for up to 3 months. Cut them into individual squares and wrap each one in plastic wrap, then store them all in a freezer bag. That way you can grab just one or two whenever a chocolate craving hits.

Enjoy: If you froze them, just let the brownies thaw at room temperature for about 30 minutes. You can also microwave them for 15-20 seconds if you want that warm, gooey brownie experience again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 28-32 g
• Fat: 130-140 g
• Carbohydrates: 240-260 g

Ingredients

• 2 large eggs (room temperature)
• 1 cup + 2 tablespoons coconut sugar
• 1 tsp vanilla extract
• 1/2 cup avocado oil
• 1 cup cocoa powder
• 1 cup + 2 tablespoons almond flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 teaspoon espresso powder
• 1/2 cup chocolate chips

Step 1: Prepare Pan and Preheat Oven

Heat your oven to 350°F and grease an 8×8 inch baking dish or 9×9 inch pan with oil or cooking spray.

This ensures your brownies won’t stick and gives you time to prepare your ingredients while the oven preheats.

Step 2: Mix Dry Ingredients

• 1 cup cocoa powder
• 1 cup + 2 tablespoons almond flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 teaspoon espresso powder

In a small bowl, whisk together the cocoa powder, almond flour, salt, baking soda, and espresso powder.

The espresso powder won’t make your brownies taste like coffee—it deepens the chocolate flavor and makes it more complex.

Make sure there are no lumps in the cocoa powder by breaking them up with the back of a spoon as you whisk.

Step 3: Create Wet Batter Base

• 2 large eggs
• 1 cup + 2 tablespoons coconut sugar
• 1 tsp vanilla extract
• 1/2 cup avocado oil

In a large bowl, whisk together the room temperature eggs, coconut sugar, vanilla extract, and avocado oil until well combined and slightly fluffy, about 1-2 minutes.

Room temperature eggs incorporate more smoothly and create a better texture—if yours are cold, let them sit on the counter for 15 minutes before using.

Step 4: Combine Wet and Dry Mixtures

• dry ingredient mixture from Step 2
• wet batter from Step 3

Pour the dry ingredient mixture from Step 2 into the wet batter from Step 3 and fold together gently with a spatula until just combined.

Don’t overmix—a few streaks of cocoa powder are fine.

Overmixing can lead to dense, tough brownies, so stop as soon as you don’t see dry flour.

Step 5: Add Chocolate and Transfer to Pan

• 1/2 cup chocolate chips
• batter from Step 4

Fold in 1/4 cup of the chocolate chips into the batter, then pour the entire mixture into your prepared pan from Step 1.

Spread it evenly with a spatula, then sprinkle the remaining 1/4 cup chocolate chips over the top.

The chocolate chips on top will slightly melt and create nice pockets of richness throughout.

Step 6: Bake Until Set

Bake for 25-30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached (not wet batter).

The brownies will continue to cook slightly as they cool, so don’t overbake or they’ll become dry.

The edges should look slightly set while the center is still a bit tender.

Step 7: Cool and Slice

Remove the brownies from the oven and let them cool in the pan for at least 15-20 minutes before cutting into squares.

This resting time helps them firm up so they cut cleanly instead of crumbling.

For even cleaner cuts, I like to chill them in the refrigerator for 30 minutes before slicing.

Moist Gluten-Free Almond Flour Brownies

Delicious Moist Gluten-Free Almond Flour Brownies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 16 pieces

Calories 2200 kcal

Ingredients

  

• 2 large eggs (room temperature)
• 1 cup + 2 tablespoons coconut sugar
• 1 tsp vanilla extract
• 1/2 cup avocado oil
• 1 cup cocoa powder
• 1 cup + 2 tablespoons almond flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 teaspoon espresso powder
• 1/2 cup chocolate chips

Instructions

 

• Heat your oven to 350°F and grease an 8x8 inch baking dish or 9x9 inch pan with oil or cooking spray. This ensures your brownies won't stick and gives you time to prepare your ingredients while the oven preheats.
• In a small bowl, whisk together the cocoa powder, almond flour, salt, baking soda, and espresso powder. The espresso powder won't make your brownies taste like coffee—it deepens the chocolate flavor and makes it more complex. Make sure there are no lumps in the cocoa powder by breaking them up with the back of a spoon as you whisk.
• In a large bowl, whisk together the room temperature eggs, coconut sugar, vanilla extract, and avocado oil until well combined and slightly fluffy, about 1-2 minutes. Room temperature eggs incorporate more smoothly and create a better texture—if yours are cold, let them sit on the counter for 15 minutes before using.
• Pour the dry ingredient mixture from Step 2 into the wet batter from Step 3 and fold together gently with a spatula until just combined. Don't overmix—a few streaks of cocoa powder are fine. Overmixing can lead to dense, tough brownies, so stop as soon as you don't see dry flour.
• Fold in 1/4 cup of the chocolate chips into the batter, then pour the entire mixture into your prepared pan from Step 1. Spread it evenly with a spatula, then sprinkle the remaining 1/4 cup chocolate chips over the top. The chocolate chips on top will slightly melt and create nice pockets of richness throughout.
• Bake for 25-30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached (not wet batter). The brownies will continue to cook slightly as they cool, so don't overbake or they'll become dry. The edges should look slightly set while the center is still a bit tender.
• Remove the brownies from the oven and let them cool in the pan for at least 15-20 minutes before cutting into squares. This resting time helps them firm up so they cut cleanly instead of crumbling. For even cleaner cuts, I like to chill them in the refrigerator for 30 minutes before slicing.