Gluten Free Brownies
Crowd pleasing Gluten Free Brownies (almond flour brownies) is a rich fudgy brownie recipe made with almond flour, olive oil, pure maple syrup, light brown sugar, dark chocolate and plenty of walnuts. These fudgy brownies are completely addictive!
My almond flour brownies have crispy edges and chewy centers. You’ll never be able to guess that these fudgy brownies are made with almond flour.
Almond Flour Brownies Recipe
This fudgy brownie recipe is made with ingredients that you’re likely to have on hand.
- Almond flour. I use Bob’s Red Mill fine almond flour. Almond flour is different than almond meal. Almond four is a finer flour. Almond meal is made with skins on and provide a courser flour.
- Cocoa powder. Use a good unsweetened cocoa powder.
- Baking soda. Use baking soda – don’t swap it out with baking powder.
- Dark chocolate. Use your favorite dark chocolate. I usually use Guittard. You can add chopped chocolate or chocolate chips.
- Extra-virgin olive oil. We use heart healthy olive oil instead of butter for these homemade brownies. You could also use avocado oil.
- Eggs. I use free range brown eggs.
- Pure maple syrup and brown sugar. These Gluten Free Brownies are sweetened with a mix of pure maple syrup (not pancake syrup made with added sugar) and light brown sugar.
- Pure vanilla extract. I like using pure vanilla extract – not imitation vanilla extract.
- Walnuts. I love brownies with walnuts. You can either stir chopped walnuts in the batter or sprinkle them over the top with chocolate chips (like I’ve done here) before baking.
- Salt. I like to use pink Himalayan salt for these brownies. The flecks of salt are larger than sea salt or table salt, so they don’t get lost in the batter. You end of getting delicious bites of salty sweet with these brownies.
How to Make Fudgy Brownies
This gluten free fudgy brownie recipe comes together in about 25 minutes. Ten minutes prep time and 15 minutes in the oven.
- Prep baking pan. Line 8-inch square baking pan with two pieces of parchment paper or foil, and lightly brush oil on the paper
- Mix dry ingredients. Add almond flour, cocoa powder, baking soda and salt in a bowl and whisk to combine well
- Melt chocolate. Melt half of the chopped chocolate (or chocolate chips) in a bowl or pot over a saucepan of simmering water.
- Add olive oil. Remove chocolate from heat and whisk in olive oil
- Beat eggs. Crack eggs and whisk well. Add vanilla extract.
- Add chocolate. While whisking, pour in the melted chocolate and blend until smooth.
- Flour mixture. Stir in the flour mixture and continue whisking well blended.
- Bake. Scoop the mixture into the prepared baking pan and sprinkle the chopped walnuts and remaining chopped chocolate or chocolate chips over the top. Bake for 15 minutes or until toothpick inserted in the middle comes out clean. Don’t over bake.
- Serve. Cool at room temperature before cutting. Cut into 16 squares.
Tips for Making this Fudgy Brownie Recipe
- Keep an eye on these fudgy brownies while they’re in the oven to make sure they don’t over bake.
- The brownies will continue to cook in the pan once it’s been removed from the oven, so it’s okay for a little chocolate to remain on a toothpick that’s been inserted in the center.
- If you add the walnuts and chocolate chips to the top of these brownies, you can place a piece of parchment over the top for the first 5 -7 minutes of baking so the walnuts don’t get too brown (depending on the temperature of your oven and the rack you back the brownies on).
- You can swap out 1/3 cup of almond flour for coconut flour if you prefer a brownie that’s more cake-like.
- Place the pan of fudgy brownies in the refrigerator for 30-45 minutes (after cooling to room temperature) for easier cutting.
What is Almond Flour
Almond flour is made from finely ground blanched almonds. Don’t assume almond flour is the same as almond meal. It’s not quite the same and the texture is very different. Almond meal is made with almonds that have not been blanched and still have their skins attached which makes for a much courser flour.
Is Almond Flour Gluten Free
Yes! Almond flour is wheat-free and gluten-free, making it a healthy alternative for baking for people who don’t do gluten. Almond flour works perfectly for this fudgy brownie recipe.
Almond Flour Nutrition
Almond flour is a great alternate to gluten flour. It’s lower in carbohydrates and rich with nutrients, fiber and healthy, and may provide more health benefits than regular gluten flour (wheat).
Here’s the nutritional breakdown. One ounce contains:
- Calories: 163
- Fat: 14.2 grams (9 grams of monounsaturated)
- Protein (6.1 grams)
- Carbs: 5.6 grams
- Fiber: 3 grams
- Vitamin E: 35% of the RDI
- Magnesium: 19% of the RDI
- Manganese: 31% of the RDI
Benefits of Almonds
- Rich source of antioxidants (the richest concentration is found in the darker skin). (1) (2)
- Excellent source of magnesium.
- Touted that they may help control blood sugar levels.
- May help lower blood pressure levels.
- LDL cholesterol lowering benefits (the bad kind) (3)
- Promotes satiating properties which aids with weight loss and healthy weight management. (4)
Dark Chocolate Heath Benefits
- Cocoa is one of the richest sources of polyphenols and flavanols which have powerful antioxidant and anti-inflammatory properties. It’s always best to purchase non-alkalized cocoa powder and dark chocolate containing more than 70% cocoa to maximize nutritional benefits.
- May help lower blood pressure and reduce risk of heart attack and stroke. (5) (6) (7)
- Improves levels of nitric oxide in blood, which helps to relax and dilate arteries and blood vessels helping to improve blood flow (8)(9)
- Helps to lower LDL cholesterol (the bad kind) (10)
- May help improve mood due to the flavanols and conversion of tryptophan to serotonin. (11)(12)(13)
Craving More Chocolate Desserts?
- Healthy Dark Chocolate Bark
- Healthy Dark Chocolate Coconut Bites
- Chocolate Covered Almond Butter Bites
- Gluten Free Magic Cookie Bars
- Gluten Free Chocolate Chip Cookies
More Almond Flour Recipes You’ll Love
- Gluten Free Lemon Blueberry Muffins
- Gluten Free Pumpkin Bread
- Gluten Free Trail Mix Cookies
- Healthy Berry Oatmeal Crumb Bars
- Gluten Free Boozy Pecan Bars
- 2/3 cups fine almond flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 8 oz dark chocolate, chopped (you can also use dark chocolate chips)
- 1/3 cup extra-virgin olive oil (or avocado oil)
- 2 eggs
- 1/3 cup pure maple syrup
- 1/3 cup light brown sugar
- 1-1/2 teaspoons pure vanilla extract
- 1/2 cup walnuts, chopped
- Pre-heat oven to 350 degrees
- Line 8-inch square baking pan with two pieces of parchment paper or foil, and lightly brush oil on the paper
- Add almond flour, cocoa powder, baking soda and salt in a bowl and whisk to combine well
- Melt half of the chopped chocolate (or chocolate chips) in a bowl or pot over a saucepan of simmering water. Stir until chocolate is melted and smooth.
- Remove chocolate from heat and whisk in olive oil
- Crack eggs and whisk well. Add vanilla extract.
- While whisking, pour in the melted chocolate and blend until smooth.
- Add in the flour mixture and continue whisking until well blended.
- Using a spatula scoop the mixture into the prepared baking pan and sprinkle the top with chopped walnuts and remaining chopped chocolate or chocolate chips.
- Bake for 15 minutes or until toothpick inserted in the middle comes out somewhat clean. There will still be some melted chocolate on the toothpick. Don't over bake.
- When the brownies have cooled to room temperature, lift the edges of the parchment paper and transfer to a cutting board. Cut into 16 square brownies using a sharp knife.
Amount Per Serving: Calories: 242Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 24mgSodium: 54mgCarbohydrates: 25gFiber: 2gSugar: 15gProtein: 4g
theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.