Almond Flour Brownies, an easy fudgy gluten-free brownie recipe. These homemade brownies are simple to make and flourless, resulting in a chewy chocolate brownie!
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Another almond flour recipe today, Almond Flour Brownies! These homemade chocolate brownies, are fudgy and chewy. Delicious! For those of you sick of almond flour recipes, don’t worry, I’ve got some other things coming up. For those of you who love almond flour recipes, I have a list of some of my other favorites below.
Almond Flour Recipes:
For my friends who love almond flour and/or gluten-free recipes, check out all my other almond flour recipes…
- Almond Flour Banana Bread
- Easy Almond Flour Muffins
- Mini Almond Flour Chocolate Cakes
- Tropical Almond Flour Mango Muffins
- Almond Flour Biscuits (Cheddar Baby Biscuits)
- Almond Flour Pancakes
- Almond Flour Pizza Crust
- Almond Flour Chocolate Chip Cookies
Some of these recipes are more low carb than others. If carbs are of concern be careful of the sugar in some of these recipes and try using a sugar substitute if needed.
What’s Almond Flour?
If you’ve never used almond flour, it’s just finely ground almonds. It generally can not be substituted for all-purpose or other types of flours.
You can make your own by grinding almonds in a food processor, BUT commercial almond flours are usually more finely ground and work better in many recipes.
Almond flour can now be found at many grocery stores, specialty stores, and even online at places like Amazon.
Does Almond Flour Go Bad?
Since almond flour is made of nuts, it does go bad. First, check the expiration date on the package.
I’d suggest storing your almond flour in the refrigerator or freezer so that it lasts longer. Depending on who you ask, in the refrigerator, it could last 3-6 months. In the freezer, it could last 6-12 months.
What are the Carbs in Almond Flour?
I checked various commercial brands, and the carbs in almond flour seemed to vary quite a bit. I’d suggest first checking your package for individual details.
The almond flours I checked, ranged from about 4-10g carbs per 1/4 cup of almond flour (3g dietary fiber and 1g sugar).
How to Make Almond Flour Brownies:
Before you do anything, be sure to preheat your oven.
I used an 8-inch square baking pan, but you could use a 9-inch for thinner brownies, or possibly even a 13×9-inch baking dish for very thin brownies. These brownies were quite thick which I love but if you rather thinner brownies, larger pans would works. Just be sure to cut down on the baking time.
To make things easier, I suggest lining your pan with parchment paper so you can easily lift the brownies out of the pan. However, it’s not necessary. You could also just grease the pan or use nonstick aluminum foil. Or use regular aluminum foil and grease that or lightly spray with nonstick spray.
Next heat your butter and some of the chocolate chips in a large bowl in the microwave until it’s smooth. Be sure to cool it completely! Once it’s cool, whisk in the sugars, then the eggs one a time, and vanilla.
Whisk in the almond flour, cocoa powder, baking powder, and salt. I strongly recommend a finely ground commercial almond flour rather than homemade.
Pour the batter into the baking pan, top with more chocolate chips, and bake.
Depending on the size of your pan, the brownies could take a different amount of time to cook. For the 8-inch pan, mine took about 40 minutes. Different pans such as glass or metal will also bake different so be sure to check on your brownies on the earlier side just to be safe.
I topped these brownies with more chocolate chips, but you could omit all together or add your favorite baking chip, chopped nuts, candy, or whatever!
If gluten is of concern, just be sure you check the ingredients first.
These brownies have a lot of sugar, so I would not say they are low carb. They may be lower carb than traditional brownies with all purpose flour, but still a lot of sugar.
You can try using a sugar substitute, but I have not tried at the moment with all possibilities so can’t say how they will turn out if you make ingredient substitutions.
To check and see if your brownies are done, insert a toothpick into the middle of the brownies and if the toothpick comes out clean or just a few crumbs they’re done! Be careful not to overbake the brownies.
If you’ve lined your pan, you should be able to lift the brownies out of the pan once they’ve cooled completely. Then cut into squares. The almond flour brownies are rich, so you could cut into little squares for little brownie bites or cut into any size!
Hope you enjoy these homemade Almond Flour Brownies!
Almond Flour Brownies
- Preheat oven to 350 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper.
- Place butter and 1/4 cup chocolate chips in a large microwave safe bowl and microwave in 20 second intervals, stirring after each, until melted and smooth. Set aside to cool completely.
- When chocolate and butter are cool, whisk in granulated and brown sugar. Add eggs, 1 at a time, whisking until just combined. Whisk in vanilla, then almond flour, cocoa powder, baking powder, and salt.
- Pour batter into prepared pan, then sprinkle top with 1/2 cup chocolate chips.
- Bake brownies for about 35-45 minutes at 350 degrees F or until toothpick interested into center comes about clean or with a few crumbs.
- Cool completely, then lift brownies out of pan using parchment paper. Remove paper and cut into squares.