These triple chocolate Almond Flour Brownies will delight the most ardent lover of chocolate. Containing 70% dark chocolate, as well as white and milk chocolate chips, these Almond Brownies are a luxurious sweet treat. They are easy to make and still have the characteristics that we love in a traditional brownie. They have a crispy top and a texture that is moist, fudgy and slightly gooey. Additionally, as they are made from almond flour, they are naturally gluten-free.
You will love these Almond Flour Brownies because:
- Following just a few simple steps, you can soon be enjoying the most delicious, indulgent Almond Flour Brownies!
- They are mixed in one bowl, cutting down on washing up.
- It takes about 1 hour to make and bake the Brownies, and then patience is required as you wait for them to cool sufficiently to cut.
- Almond flour is a great alternative to wheat flour as it gives the Brownies a lower carb content. As well, it provides greater nutrititional benefit as it contains heart healthy monounsaturated fat, along with a range of antioxidants, vitamins, and minerals.
- The almond flour means that your Brownies will be moist and fudgy.
- As well, we use melted chocolate, there is no cocoa powder. To me, this is the answer to rich, moist, slightly gooey Brownies.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Dark cooking chocolate – we use dark chocolate with 70% cocoa solids.
Butter – we use unsalted butter, but you can use salted if you prefer.
Brown sugar – we use light brown sugar, which adds a gentle caramel flavour.
Eggs – use large, free-range eggs.
Vanilla extract – for the best flavour, use good quality vanilla which has been naturally extracted and not an essence that is artificially flavoured.
Milk and white chocolate chips – use one type if you prefer. You could also use dark chocolate or peanut butter chips.
Almond flour – made from blanched almonds, the flour is finely textured. If you use almond meal made from whole almonds, the skin will give the flour a coarser texture.
Step by step instructions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Melt the butter and chocolate:
Melt the chocolate and butter in a heatproof bowl placed over a saucepan of barely simmering water. Once melted, remove from the heat and set aside for five minutes to cool slightly.
2 – Add the eggs and sugar:
Stir through the brown sugar.
Add the eggs, one at a time, to the chocolate mixture and mix well.
3 – Add the vanilla, almond flour and chocolate chips :
Add the vanilla and fold through the almond flour, then stir through the chocolate chips.
4 –Add the mixture to the baking tin:
Pour the mixture into your prepared baking tin and bake in your preheated oven for approximately 30 minutes.
Cool completely in the tin before cutting.
Tips for success and FAQs:
To have the best flavour in your Almond Flour Brownies, it is essential to use quality ingredients. As chocolate is the major flavour here, the better chocolate that you use, the better flavour. As well, if you have had your almond flour for some time, check that it has not become rancid.
My preference is on the stovetop using a double boiler as this gives the best control over the heat. If you are using a bar of chocolate, break or chop it into pieces of a similar size so that it melts evenly. When using a double boiler, that is, a heatproof bowl placed over a saucepan of barely simmering water, take care that not a drop of water gets into the bowl or the chocolate will seize. That means, that the chocolate will become thick and grainy and not suitable for this recipe. The bowl and the spoon/spatula that you use must be thoroughly dry. Do not use a wooden spoon; it may retain moisture. As well, the bowl must not touch the water in the saucepan or the chocolate may burn.
Yes, you can use a microwave. Melt the chocolate in 20 second increments, stirring occasionally. Keep an eye on it to ensure that it does not overcook.
You can, but the texture will be affected. Instead of being smooth and fudgy when made with almond flour, there will be slight grittiness from the skin of the almond.
Store them in an airtight container at cool room temperature for up to 5 days. It is best not to store them in the fridge as it will dry them out.
Yes, they freeze well. Wrap them in cling film first then place in an airtight container and store in the freezer for up to 3 months. Defrost at room temperature. Be sure to label and date them as it can be difficult to identify frozen foods.
What is almond flour?
Almond flour is made from finely ground blanched almonds, that is, almonds with their skins removed. It is not the same as almond meal, although their names are sometimes used interchangeably.
Almond meal is made from finely ground whole almonds, which produces a product with a coarser texture. The difference in texture may not affect some recipes but there are times when it matters. For instance, when a fine texture is important, such as in macarons, almond flour is essential.
Serving suggestions:
Our Almond Flour Brownies are delicious served just as they are. Enjoy them for morning tea, take them on picnics, to potlucks, or pack in lunch boxes. They are always popular.
However, they also make a delicious dessert served slightly warm with a dollop of whipped cream or a scoop of our Vanilla Ice Cream.
This easy recipe for Almond Flour Brownies will become a regular addition to your baking repertoire. These rich, fudgy, triple chocolate squares of deliciousness are a crowd pleaser.
Alex xx
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Almond Flour Brownies
Equipment
- 8 inch (20 cm) square pan
Ingredients
- 150 g (½ cup + 5 tsp) unsalted butter
- 125 g (4.4 oz) dark cooking chocolate – I use a 70% cocoa See Note 1
- 200 g (1 cup) light brown sugar
- 3 large eggs – beaten
- 1 teaspoon vanilla extract
- 125 g (1 ¼ cups) blanched almond flour See Note 2
- 90 g (½ cup) white chocolate chips
- 90 g (½ cup) milk chocolate chips
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
Instructions
- Preheat the oven to 170 degrees C (340 F).Grease and line 8 inch (20 cm) square pan with baking paper.
- Put the dark chocolate and butter into a large bowl and place over a pan of barely simmering water. Melt chocolate and butter, then remove from heat and set aside for 5 minutes to cool slightly.(Alternatively – melt them together in a microwave, being careful not to burn.)
- Stir through the brown sugar.
- Add the eggs, one at a time, to the chocolate mixture – ensuring they’re well mixed after each addition.Add the vanilla.
- Fold through the almond flour, being careful not to mix too vigorously.
- Stir through the chocolate chips.
- Pour the mixture into your prepared baking tin.Bake for approximately 30 minutes to achieve a nice, fudgy centre.
- To check when they are ready, use a very thin skewer or toothpick. You don't want it to come out completely clean, but the mixture should not appear raw. To achieve the desired fudgy centre the skewer needs to come out with a little stickiness.The brownie will continue cooking a little further after removing it from the oven. Don’t look for the skewer to come out clean; the brownie will be overcooked at that stage.
- Allow the brownies to cool completely in the tin before removing them. Cut into 9 pieces. Serve on their own, or with a scoop of vanilla ice cream and fresh berries.
Notes
- Chocolate: use a good quality dark cooking chocolate. My preference is for a 70% cocoa cooking chocolate.
- Almond flour: is made from ground blanched almonds. If you would prefer a nut-free brownie recipe, try my Gluten-Free Brownies.
- Accuracy: when baking, we recommend weighing your ingredients with a kitchen scale for accuracy.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Rachel W.
These were delicious! Recently went gluten free and have been slowly trying recipes that replace my old favorites. This one was a winner! Really decadent flavor and the texture was perfect. I won’t be missing my old brownie recipe anymore!
Alexandra
Hi Rachel, I am delighted to hear that you enjoyed the Almond Flour Brownies. Thank you for letting me know. 🙂
Jenny
I’ve tried several versions of almond flour brownies and this one is the best! I got that crispy, shiny top with the perfect brownie texture. I followed the recipe exactly except I used chocolate and caramel chips instead. These are so good, I need to make another batch since my kids devoured them!
Alexandra
Hi Jenny, thank you so much for your fantastic feedback on the Almond Flour Brownies. Adding caramel chips sounds like a great idea! 🙂
Carla Condello
I’ve just made these delicious Almond Flour Brownies. I took your advice Alex and substituted the white chocolate with macadamia nuts – they were absolutely sensational and super easy to make!❤️
Alexandra
Hello Carla, I am delighted to hear that you enjoyed the Almond Flour Brownies and found macadamia nuts a good substitute for white chocolate. Thank you for taking the time to let me know. 🙂
Rebecca
We had friends over last night so I made this for dessert. These brownies were delicious! I may have even eaten one for breakfast this morning!
Alexandra
Hi Rebecca, I am so happy to hear that you enjoyed the Almond Flour Brownies. Thank you for your feedback. 🙂