Gluten-Free Almond Flour Brownies (Printable)

Rich, fudgy brownies crafted with almond flour and finished with flaky sea salt for a sweet and salty bite.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup almond flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/4 teaspoon fine sea salt
04 - 1/2 teaspoon baking powder

→ Wet Ingredients

05 - 1/2 cup unsalted butter, melted and slightly cooled
06 - 3/4 cup granulated sugar
07 - 1/4 cup packed brown sugar
08 - 2 large eggs, at room temperature
09 - 1 teaspoon pure vanilla extract

→ Toppings

10 - 2 ounces semi-sweet chocolate, chopped or chocolate chips
11 - 1/2 teaspoon flaky sea salt for sprinkling

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Whisk together almond flour, cocoa powder, fine sea salt, and baking powder in a medium bowl.
03 - In a large bowl, whisk melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and glossy.
04 - Add dry ingredients to wet mixture and stir until just combined; avoid overmixing.
05 - Fold chopped chocolate or chocolate chips into the batter evenly.
06 - Pour batter into prepared pan and smooth top with a spatula.
07 - Evenly sprinkle flaky sea salt over the batter surface.
08 - Bake for 22 to 25 minutes, or until center is set and toothpick comes out with moist crumbs.
09 - Allow brownies to cool completely in pan on a wire rack before lifting out and slicing.

# Expert Tips:

01 -
  • They're naturally gluten-free without any weird aftertaste or gritty texture that typical substitutes leave behind.
  • The sea salt on top transforms them from simply sweet to genuinely crave-worthy—it's the kind of detail that makes people ask for the recipe.
  • They come together in under 40 minutes total, which means you can have warm brownies on the table before dinner is even cleared.
02 -
  • The difference between fudgy and raw is just a few minutes of baking time—start checking at 22 minutes, and pull them out the moment the center barely sets. They continue cooking slightly as they cool.
  • Don't skip the room temperature eggs or slightly cooled butter. These details determine whether your batter becomes silky or separates into an oily mess.
03 -
  • Make these ahead—they travel beautifully and actually improve after sitting overnight, so they're perfect for bringing to gatherings.
  • If you want to add nuts for crunch, fold in up to half a cup of chopped almonds or walnuts, but don't tell anyone it was your idea—let them think you've always made them this way.

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