Gluten-Free Almond Flour Brownies
These gluten-free almond flour brownies are rich, fudgy, and deeply chocolatey with a soft center and glossy top. Made with almond flour, cocoa powder, and coconut sugar, they deliver classic brownie flavor while staying moist, naturally gluten-free, and incredibly satisfying.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 brownies
- Category: Desserts
- Cuisine: American
Ingredients
Eggs, room temperature – 2 large
Coconut sugar – 1 cup
Vanilla extract – 1 teaspoon
Avocado oil – ½ cup
Unsweetened cocoa powder – ¾ cup
Blanched almond flour – 1 cup
Sea salt – ¼ teaspoon
Baking soda – ¼ teaspoon
Chocolate chips – ⅓ cup (divided)
Instructions
**Combine Wet Ingredients**
Preheat oven to 350°F (177°C). Line an 8×8-inch pan with parchment paper. In a large bowl, whisk together eggs, coconut sugar, vanilla extract, and avocado oil until smooth and glossy.
**Incorporate Dry Ingredients**
Add cocoa powder, almond flour, sea salt, and baking soda directly into the bowl. Stir until fully combined with no visible lumps. Batter should be thick and shiny.
**Add Chocolate Chips**
Fold in half of the chocolate chips. Pour batter into prepared pan and spread evenly. Sprinkle remaining chocolate chips over the top.
**Bake**
Bake for 25 minutes. The edges should be set while the center remains slightly jiggly. If needed, bake up to 5 additional minutes.
**Cool and Set**
Allow brownies to cool completely in the pan before slicing. For clean cuts and best texture, chill briefly after cooling.
Notes
• Use finely ground blanched almond flour, not almond meal, for best texture.
• Neutral oils like melted coconut oil can replace avocado oil.
• Light brown sugar can replace coconut sugar if Paleo is not required.
• Do not overbake—brownies firm up as they cool.
• Let brownies cool fully before slicing for clean edges.