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By Katie Moseman 25 Comments
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These almond flour brownies are thick, fudgy, and have a wonderful almond taste. They’re also suitable for a gluten free diet!
Almond Flour Brownies
I had a bag of almond flour leftover from some experimental cake baking, and being the brownie fanatic that I am, I decided to make some almond flour brownies.
These brownies are thick, fudgy, and have a little extra texture from the almond flour. They’re perfect for anyone who likes a sweet almond flavor, and suitable for those on a gluten free diet if you use all gluten free ingredients.
I’m contributing this recipe to this week’s Sunday Supper event for “Food that Travels,” hosted by Life Tastes Good, as this would be a great dessert to bring with you to a party. It keeps well and travels easily in its own pan! Be sure to check out all the other traveling food recipe links at the bottom of this post.
As you can see from the photo, I enjoyed them with a nice tall glass of milk- but then, I’m old-fashioned that way. I wonder what they’d be like with a glass of almond milk?
Be sure to check out my gluten free doughnuts and shortbread cookies!
5 from 3 votes
Fudgy Almond Flour Brownies Recipe
These thick and fudgy brownies are made extra flavorful with almond flour. Suitable for a gluten free diet!
CourseDessert
CuisineAmerican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 9
Calories 359 kcal
Author Katie Moseman
Ingredients
- 12tablespoonsunsalted butter(1 1/2 sticks) melted
- 1 3/4cupsgranulated sugar
- 1/4teaspoonsalt
- 1 1/2teaspoonsvanilla extract
- 4eggs
- 1cupunsweetened natural cocoa powder
- 1/3cupalmond flour
Instructions
Preheat the oven to 350 and prepare an 8 inch square pan by lining it with parchment or foil.
In a small bowl, stir together the flour and the cocoa until well combined, then set aside.
In a large bowl, combine the melted butter, sugar, salt, and vanilla, and whisk together. Mixture will be grainy but uniform. Add the eggs one at a time, whisking thoroughly after each addition.
Set aside the whisk and add the flour/cocoa mixture to the large bowl. Stir with a large spoon or spatula until just combined, scraping down the sides of the bowl as needed.
Scrape the batter into the prepared pan and smooth out the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with moist crumbs but no liquid batter attached. Set the pan on a rack to cool for 15 minutes, then use the pan liner to lift the brownies out. Set the brownies on a rack to finish cooling.
Nutrition Facts
Fudgy Almond Flour Brownies Recipe
Amount Per Serving
Calories 359Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 112mg37%
Sodium 32mg1%
Potassium 177mg5%
Carbohydrates 45g15%
Fiber 3g13%
Sugar 39g43%
Protein 5g10%
Vitamin A 570IU11%
Calcium 36mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Food That Travels – More #SundaySupper Recipes
Adventurous Appetizers
- Bacon Cheeseburger Dip by Cosmopolitan Cornbread
- Spicy Pimento Cheese by Food Lust People Love
Destination Desserts
- Almond Flour Brownies by Recipe for Perfection
- Cherry Blueberry Pie by Pies and Plots
- Cherry Pound Cake with Lime Glaze by Grumpy’s Honeybunch
- Classic Carrot Cake by That Skinny Chick Can Bake
- No Bake Banana Pie in a Jar by Our Good Life
- No Bake Millionaire Shortbread Cookies by Hezzi-D’s Books and Cooks
- Oatmeal Raisin Banana Bars by What Smells So Good?
Mains in Motion
- Baby Back Pork Loin Ribs by The Freshman Cook
- BBQ Chicken On The Grill To Go by Family Foodie
- Chicken Salad Skewers by Cindy’s Recipes and Writings
- Cobb Salad in a Jar by Life Tastes Good
- Farro with Eggplant and Tomato by Cooking Chat
- Mediterranean Pasta Saladby Serena Bakes Simply From Scratch
- Mexican Breakfast Casserole by Simply Healthy Family
- Pan Bagnat (Provençal Tuna Sandwich) by Curious Cuisiniere
- Pastit*io by Food Done Light
- Roasted Vegetable Tart by Adventures in All Things Food
- Spinach Pie by A Day in the Life on the Farm
- Vegan SuperFood Bowl by Sustainable Dad
Sightseeing Sides
- Grilled Corn, Bean & Radish Salad by Feeding Big
- Heirloom Tomato Salsa by Nosh My Way
- Parmesan Pasta Salad by Recipes Food and Cooking
- Pomodoro Fresco Pasta Salad by Bobbi’s Kozy Kitchen
Traveling Treats
- Cherry Crumble No-Bake Energy Bars by Cupcakes & Kale Chips
- Chocolate Zucchini Muffins by Caroline’s Cooking
- Energy Balls by Noshing With The Nolands
- Sunflower Seed Oatmeal Bars by Magnolia Days
More Tips
- 5 Comfort Food Tips by Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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Comments
I have yet to bake with almond flour. I need to try it and some of the other nut flowers too.
Reply
Katie
Personally, I want to try hazelnut flour next.
Reply
Hazelnut flour brownies are to die for, especially if you have a dark chocolate glaze. These look like they’d be great smeared with almond butter 🙂
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I mainly use almond flour in place of bread crumbs in savory recipes, but one look at these beauties, and I know I need to branch out! Thanks for sharing!!
Katie
Give it a try with sweet stuff- it’s really good!
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These look wonderful! I need to use almond flour more often and I haven’t had a brownie in forever. YUM!
Reply
Almond flour can be really fun to experiment with. Even better when the experiment is a success like these!
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Katie
I made a cake with almond flour once, and it turned out right, but I still loved the result in brownies much better. I do enjoy experimenting!
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These gluten free brownies look terrific! I think this is the only way my hubby will ever eat almonds 🙂
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Katie
If anything will work, these will! 🙂
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I’ve been experimenting with other flours and really like almond flour. Thanks for sharing this recipe. Will try it soon
Reply
Katie
Let me know how it goes for you! Try a natural cocoa- they have the most robust flavor.
Reply
Very few ingredients and such big fudgy looking brownies, YUM!Reply
I love using nut flours in my baking and I also use it in some of my vegetarian cooking! Your brownies look nice and fudgy and I am betting they would taste great with Almond Milk!
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Katie
This was my first time using a nut flour. Now I’m very intrigued by Alice Medrich’s “Flavor Flours” cookbook!
Reply
Love brownies as a portable dessert! I haven’t worked with almond flour in baking yet either. I need to try it!
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I do like cooking, especially baking, with almond flour, it gives such a lovely flavor to things. These brownies look great!
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Ahhh so fudgy. I have never baked with almond flour, looks like I need to start experimenting…starting with these brownies!
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I have never used almond flour but these brownies sure sound delicious.
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I love the taste almonds bring to the party in your mouth with these brownies!Reply
I’ve been experimenting with almond flour too. So far I’ve loved it in everything I’ve tried it with.
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Lori Walker
These turned out great – cooked them about ten extra minutes. Pretty sure I’m making these for Thanksgiving.Reply
Rosemary
Recipe talks about adding the salt. Any guesses as to how much?
Reply
Katie Moseman
Oops! Can’t believe I left the salt out of the recipe. It’s 1/4 teaspoon, which I have added to the recipe above. Sorry about that! 🙂
Reply
Rosemary
Thank you for the update, Katie. And the brownies were incredibly fudgy and delicious!
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