Description
Craving something deliciously fudgy, irresistibly chocolatey, and surprisingly easy to whip up? This almond flour brownie recipe is everything you’ve been dreaming of—for sweet cravings with zero gluten fuss. Picture a rich, gooey center that melts in your mouth, edged with that lightly crisp top beloved in classic brownies. Family-friendly, quick, and pantry-based, this recipe checks all the boxes for busy bakers and dessert lovers alike.
Ingredients
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½ cup (1 stick) unsalted butter, melted
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¾ cup granulated sugar (or coconut sugar for a caramel hint)
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2 large eggs
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1 teaspoon pure vanilla extract
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½ cup finely ground almond flour
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⅓ cup unsweetened cocoa powder
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½ teaspoon baking powder
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¼ teaspoon salt
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½ cup chocolate chips or chopped dark chocolate
Instructions
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eheat oven to 350°F (175°C). Line or grease an 8×8-inch baking pan.
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Mix Wet Ingredients
In a large bowl, whisk together melted butter and sugar. Add eggs and vanilla; whisk until smooth and frothy. -
Add Dry Mix-Ins
Stir in almond flour, cocoa powder, baking powder, and salt until you have a glossy, thick batter. Don’t overmix. -
Fold in Chocolate
Gently fold in chocolate chips or chopped chocolate for pockets of molten joy. -
Bake
Spread batter into pan and bake for 20–25 minutes, until a toothpick shows moist crumbs. -
Cool & Slice
Allow brownies to cool fully before cutting to ensure that fudgy perfection.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Gluten-Free