These almond flour brownies are perfectly sweet with a crunch of walnuts and real chocolate chips. They are a gluten-free dessert you'll love! They are so easy to make that you'll ditch the boxed brownies and enjoy making homemade brownies, it doesn't take any longer to do.
Homemade Gluten-Free Brownies
This recipe is incredibly easy. All you do is mix all the ingredients together and then bake them in the pan. It really isn't any more difficult or time-consuming than a box mix. The only difference is that you are measuring a few more ingredients, that's it!
The best thing is the texture. They literally melt in your mouth. You can leave the walnuts out, they are optional. I enjoy the crunch and earthiness they give the brownies, but the brownies taste delicious with or without them.
All of the recipe steps and a complete list of ingredients are in the printable recipe card at the bottom of this post. First, I'm going to share some helpful information and tips about the ingredients and the recipe.
I used all whole ingredients for this recipe and have discovered that the fresher the ingredients, the more flavor the brownies have.
- Ghee adds a rich nutty aroma, but you can use butter if you want. Both work just as well. I prefer ghee because it is lactose-free and easier to digest.
- Almond Flour - Almond flour is ground finer and will give you that cake-like texture you love. I love buying a big bag of Almond flour from Costco. It works great for quick and easy Indian desserts like this Badam Burfi. When you buy almond flour, remember not to buy almond meal. Almond meal has a grainy texture and will affect how the brownies feel in your mouth.
- Raw cacao powder - has a bold flavor and makes these brownies taste so rich and decadent. While any kind of cocoa powder will work, raw cacao elevates your brownies.
- Walnuts - are completely optional. I suggest using them because they give depth to your brownies.
How to Make Almond Flour Brownies
- First, mix the eggs, ghee, sugar, and vanilla in a large mixing bowl (1, 2). Remember, oil or butter can be used instead of ghee. Then, add the almond flour, cocao powder, baking powder, salt, and chocolate chips (3, 4). You don't need an electric mixer, this is really easy to mix with a spoon.
- Add the walnut to the mixture last. (5, 6).
- Pour the batter into a baking tray that is lined with parchment paper (7). Spread it out evenly with a spatula. Spread some more chocolate chips on top of the brownie batter (8).
- Bake it for about 20 minutes or until a toothpick comes out clean. If you want, sprinkle some sea salt on top after you take it out of the oven to cool.
- Place the tray on a wire rack and allow it to cool down for 10 to 15 minutes and then cut it into 16 squares.
How to Store Homemade Brownies
Allow the brownies to completely cool down and then store them in an air-tight container at room temperature for up to 5 days.
- Oil or butter can be used instead of ghee.
- Eggless brownies: Add 2 tablespoons of flaxseed meal to 6 tablespoons of water and whisk well. Allow the mixture to sit for 5 mins and then use in the recipe in place of eggs. If the batter is too thick add 1 tablespoon of water. This batter is thicker than normal brownie batter, use a silicone spatula to gently spread it in the pan.
- Nut-Free Brownies: Skip walnuts.
If you are ready to bake the brownies, scroll down to the printable recipe card. First, I'm going to share some answers to questions people ask about gluten-free brownies.
When you are looking for almond flour to use in baking, always use super-fine blanched almond flour. Almond meal is more coarse and may contain the skin of the nuts in it, giving your brownies a rough texture.
The first indicator that your brownies are almost finished baking is the aroma. When you smell them really strongly, you'll know it's about time to check on them. Next, insert a toothpick into the center of the brownies. If the toothpick comes out clean, the brownies are fully cooked.
Be creative and use whatever ingredients or toppings you want. Some people love topping their brownies with chocolate ganache, others with homemade caramel sauce. You can also mix in other flavors of baking chips if you want.
Since I used eggs, these brownies are not considered vegan. Some vegetarians don't mind baking with cage-free eggs, so these could be loosely considered vegetarian.
Since I used an entire cup of brown sugar, these are not keto or low-carb brownies. If you want to convert this to a low-carb recipe, use a brown-sugar substitute like Lankato.
Store them in an airtight container at room temperature for up to 4 days. They are so delicious you probably won't have leftovers though.
Substitute flax eggs for eggs and you have a delicious eggless gluten-free brownie. See recipe notes for details.
More EASY Dessert Recipes
- Instant Pot Bread Pudding
- Ricotta Cheesecake
- Quinoa Almond Date Truffles
- Pumpkin Bread Pudding
- Instant Pot Apple Cake
Almond Flour Brownies
- 8 x 8 baking pan
- Line a 8 X 8 inch baking tray with parchment paper or grease and flour. Preheat the oven to 350 degrees F
- Mix eggs, ghee, sugar, and vanilla in a large mixing bowl. Add almond flour, cacao powder, baking powder, salt, walnuts and chocolate chips
- Pour the batter into the baking tray and spread evenly with a silicone spatula. Spread the remaining chocolate chips on top
- Bake for 20 minutes or until a tool pick comes out clean. You may sprinkle the brownies with a pinch of coarse sea salt
- Allow to cool for 10 to 15 minutes and then cut into 16 squares