Almond Flour Chocolate Chip Brownies

A rich and fudgy gluten-free treat, combining chocolate chips with a tender, cocoa-infused base for a deliciously indulgent brownie.

These Almond Flour Chocolate Chip Brownies are a decadent, gluten-free dessert that combines the rich flavors of cocoa powder and chocolate chips with the nutty undertones of almond flour. The recipe is simple to prepare, using pantry staples like butter, sugar, and eggs to create a moist and fudgy texture. Perfect for chocolate lovers, these brownies can be enjoyed warm from the oven or cooled to let the flavors fully develop, making them a delicious treat for any occasion. Whether you’re following a gluten-free diet or simply looking for a healthier twist on a classic dessert, these brownies are sure to satisfy your sweet tooth.

Servings

6

Prep Time

10 minutes

Bake Time

20-25 minutes

Total Time

30-35 minutes

Ingredients

  • 1 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup melted butter or coconut oil
  • 3/4 cup sugar (or your preferred sweetener)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips

Instructions

Preheat the Oven

Preheat to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.

Mix Dry Ingredients

In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt until well combined.

Combine Wet Ingredients

In a separate bowl, whisk together melted butter (or coconut oil), sugar, eggs, and vanilla extract until smooth.

Combine the Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring until well combined. Fold in chocolate chips if using.

Pour into the Pan

Spread the batter evenly into the prepared pan.

Bake

Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool and Serve

Let the brownies cool in the pan for 10-15 minutes before cutting into squares. Serve and enjoy!

Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly.

In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt until well combined.

In a separate bowl, whisk together the melted butter (or coconut oil), sugar, eggs, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, stirring until well combined. If using chocolate chips, fold them into the batter.

Spread the batter evenly into the prepared baking pan.

Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Allow the brownies to cool in the pan for 10-15 minutes before cutting into squares.