Gluten-Free Almond Flour Fudge Brownies


Almond flour makes these perfectly gooey brownies gluten-free. Feel free to dress them up with a simple dusting of powdered sugar.

Active Time:
15 mins
Total Time:
1 hr
16 brownies

These fudgy chocolate brownies are a gluten-free eater's dream, especially considering how quickly the batter comes together. With a handful of pantry staples, you can have tender and moist gluten-free brownies in about an hour. This recipe stays true to a classic method of making brownies by melting chocolate chips in butter, using a double boiler, but feel free to melt everything together in the microwave, running it for 10-second intervals and stirring between intervals. The batter comes together quickly after that, and most of the time here is for the brownies to bake. Make sure to allow the brownies to cool completely before cutting. 

This recipe is for a basic brownie, but there are many ways to upgrade and change up your brownies to suit your mood or the occasion. Try using your favorite baking chocolate to play with the different flavors. Or, introduce varied textures with your favorite toasted nuts (we like walnuts, pecans, or almonds here), a handful of chocolate chips, or candies like M&M’s. You can also add a swirl of cream cheese or peanut butter to the batter or try topping the brownies with toasted coconut or slivered almonds. These brownies are also ideal as the base for a brownie sundae. Serve them warm with a scoop of vanilla, chocolate, or butter pecan ice cream on top, and offer up sprinkles, toasted nuts, cherries, and everything else you prefer for the best ice cream sundaes.


  • 1/2 cup unsalted butter, plus more for greasing the pan

  • 1 cup semisweet chocolate chips

  • 1 cup almond flour

  • 3 tablespoons unsweetened cocoa powder

  • 1/2 teaspoon baking powder

  • 1 teaspoon kosher salt

  • 3 eggs

  • .75 cup sugar

  • 2 teaspoons pure vanilla extract


  1. Preheat the oven to 350°F. Place the butter and chocolate chips in a large glass bowl over a pot of gently boiling water. Whisk together until the butter and chocolate are melted and well combined. Set aside and let cool for 5 minutes.

  2. In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt. In a separate large bowl, whisk together eggs, sugar, and vanilla.

  3. Whisk cooled chocolate and butter mixture into egg mixture, then add dry ingredients to egg mixture. Pour batter into a buttered 8- x 8-inch baking pan and bake for 45 minutes, or just until a toothpick inserted in the center comes out with a few moist crumbs.

    Almond Flour Fudge Brownies
    © Emily Farris
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