Almond flour makes for perfectly gooey gluten-free brownies. Slideshow:  Gluten-Free Desserts 

Almond Flour Fudge Brownies

unsalted butter

chocolate chips

almond flour

cocoa powder

baking powder

salt

eggs

sugar

vanilla extract

Preheat the oven to 350&ordm;. 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 five minutes.


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


Whisk the cooled chocolate and butter mixture into the egg and sugar mixture. When combined, mix into the dry ingredients. Pour into a buttered 8-by-8-inch baking pan and bake for 25 minutes.


Going on 40 minutes for bake time at 350, with a new oven, and middle is still jiggly - Not sure how anyone was able to bake this in an 8 x 8 pan for 25 minutes. Replaced semisweet chips with sugar free and replaced regular sugar with Lakanto Monkfruit with erythritol. Looking forward to tasting this. Hopefully it's done by the end of the year! ha

Edit: WAY TOO SWEET! needed to bake for 45 mins at the suggested 350 and could have used HALF the amount of sugar - i used lakanto monkfruit erythritol - it's a 1:1 ratio replacement. Other than that, pretty nice! I'd make them again for sure. Thanks for posting!

If the creator of the recipe went to all the trouble of creating a Gluten Free recipe couldn't the maker have suggested less sugar

I wish I had read these comments before making these, they are way too salty. I used unsalted butter and still too salty. Definitely cut the salt back by half. We used 3/4 cup of sugar and they were sweet enough. Otherwise a great recipe and will definitely make again with adjustments.

These were delicious! I followed what others recommended and cut down on the salt (1/2 tsp) and added some instant espresso powder (1 tsp). I didn't think they looked done after 30 minutes, but pulled them anyway and I think that's the right call with brownies - they are very moist and soft, but don't seem under-baked. I will definitely come back to this recipe!

Awesome recipe! My family really enjoyed the brownies and could not tell that they were gluten free. As others have mentioned, if you follow the outlined recipe, they are incredibly salty. I used a few small shakes of kosher salt and they turned out perfect! Also, I had to adjust the cook time as it took 45ish min to bake in my oven.

This recipe served as a good inspiration as I made a bunch of alterations, but wow, this was really great! Here is the ingredient tweaks I made:
8 tbsp (14g), Unsalted Butter152 g or 5.2 oz., 72% Dark Chocolate0.50 tsp, Espresso Powder0.50 cup, Sugar, Granulated1 cup, Blanched Almond Flour3 tablespoon, Unsweetened Cocoa Powder0.50 tsp, Baking Powder0.25 teaspoon, Kosher Salt1 tsp, Vanilla Extract3 large eggs
So I reduced the sugar and salt, plus swapped the semisweet for dark chocolate. I added the espresso into the butter and chocolate in the double boiler, then once smooth added the sugar so that it dissolves nicely into it while hot. Other than that, everything else is the same and they came out fantastic. I added a peanut butter buttercream icing to it that really takes it to another level, all with a surprisingly low amount of carbs and sugar: 191 calories, 14g fat, 13g carbs, 9g sugar, 4g protein.

This is a big hit in my home, and now part of my dessert rotation. Thank you for sharing this!

Great recipe with a few critical modifications. First, use 1/4 tsp of salt. Use 1/2 cup milk chocolate morsels and 1/2 cup dark chocolate morsels. Add 1 tsp of espresso powder. Bake for exactly 27 min. These brownies are dynamite.

Delicious, but yes, a little salty. And, although I had to bake the brownies for an additional 10 minutes, I missed the part about letting the melted butter and choc chips cool first. Not sure if that would have made the difference in baking time.

I’ve had a lot of almond flour brownie recipes but this was great. Make sure to use unsalted butter since salt is being added to the recipe. Unless you’re like me and don’t mind it salty. I used land o lakes olive oil and sea salt butter. The only thing I noticed was it probably needed maybe 5 more minutes in the oven since the center was inbetween goey and firm.

Great recipe, made with extra cocoa and no chocolate chips, plus stevia blend instead of sugar. I also added cacao nibs and almond slivers. Mine took 28 minutes to bake.

Almond flour makes for perfectly gooey gluten-free brownies.

almond flour fudge brownies

Total: 45 minutes

Servings: 16

Cost: $2.75 /serving

Author : Emily Farris

Ingredients

Instructions

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