There's something truly comforting about biting into a rich, dense chocolate brownie, especially when it's also gluten-free and made with wholesome almond flour. This Fudgy Almond Flour Gluten-Free Brownies Recipe brings that perfect fudgy texture with a shiny crackly top that’ll have you coming back for more—and no one will guess it’s gluten-free!

A stack of four thick, dark brown brownies sits on a white plate with a thin black rim, each brownie showing a moist, dense texture with melted chocolate chips embedded inside. The edges are slightly crisp and cracked, while the center looks soft and gooey, with pools of melted chocolate visible. Small flakes of sea salt are sprinkled on top of the brownies, and several whole chocolate chips surround the plate on a white marbled surface. The background features soft, white fabric that adds a light contrast to the rich, dark brownies. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Fudgy Almond Flour Gluten-Free Brownies Recipe
Top Tip
How to Serve Fudgy Almond Flour Gluten-Free Brownies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Fudgy Almond Flour Gluten-Free Brownies Recipe

Why You'll Love This Recipe

I honestly didn’t expect to fall so hard for a gluten-free brownie until I made this recipe. It nails that balance of fudgy and slightly cakey with a glossy, crackly top that’s so inviting. Plus, it’s simple enough to whip up anytime you want a treat without fuss.

Perfect fudgy texture: Thanks to almond flour and coconut oil, these brownies stay moist and melt-in-your-mouth.
Gluten-free & allergy-friendly: No wheat, no dairy needed—great for many dietary needs.
Easy to make: Just one bowl, straightforward steps, and pantry-friendly ingredients.
Customizable: I’ll share how to mix things up to suit your taste or whatever you have on hand!

A grid of sixteen square chocolate brownies with a cracked, slightly rough texture on top, each piece filled with melted chocolate chips visible within and sprinkled evenly with small flakes of sea salt that shine white against the dark brown. The brownies have a rich, dense look with a slightly moist surface. The whole image is captured from above on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this recipe plays a role to create that decadent fudgy texture and deep chocolate flavor. Almond flour keeps it moist without gluten’s structure, while coconut oil adds richness and a subtle aroma. I like to use unsweetened cocoa for that pure chocolate hit, and coconut sugar for a hint of caramel sweetness.

Flat lay of semi-sweet chocolate chips scattered beside a small white ceramic bowl of melted coconut oil, a small white bowl filled with coconut sugar, two large whole brown eggs with clean shells, a small white bowl containing vanilla extract, a small white bowl piled with finely ground blanched almond flour, a small white bowl of unsweetened cocoa powder, a small white bowl holding baking powder, a small white bowl with kosher salt, and a few flakes of sea salt delicately placed on the surface, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Semi-sweet or dark chocolate chips: Choose dairy-free if needed; melting these creates your rich brownie base.
Coconut oil: Adds moisture and richness; you can sub butter or vegan butter if you prefer.
Coconut sugar: Slightly less sweet, with a caramel note that pairs beautifully with chocolate.
Eggs: Bind everything together and help create the shiny, crackly top.
Vanilla extract: Enhances chocolate flavor and adds warmth.
Almond flour: Finely ground blanched almond flour delivers that gluten-free structure and buttery flavor.
Unsweetened cocoa powder: Provides deep, intense chocolate taste without added fat.
Baking powder: Gives a little lift without making brownies cakey.
Kosher salt: Balances sweetness and amplifies chocolate flavor.
Additional chocolate or nuts: Mix-ins add delightful texture contrasts; I often add chocolate chunks for extra gooey pockets.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Fudgy Almond Flour Gluten-Free Brownies Recipe depending on my mood or what’s in my pantry. You can easily add nuts, swap oils, or even toss in some espresso powder for a mocha twist. It’s your playground!

Variation: One time, I swapped half the chocolate chips for chopped walnuts and it added such a satisfying crunch—it was an instant favorite around my kitchen.
Lower sugar: You can dial down the coconut sugar slightly. Just remember, this might affect that shiny top.
Vegan version: Try replacing eggs with flax eggs and use vegan chocolate chips—results can vary but still tasty!
Spiced brownies: Add a pinch of cayenne or cinnamon to spice it up a bit.

Step-by-Step: How I Make Fudgy Almond Flour Gluten-Free Brownies Recipe

Step 1: Preheat and Prep

Get your oven heating to 350°F and line an 8x8-inch metal baking pan with parchment paper or give it a good spritz of nonstick spray. This step ensures easy removal later—I always run a knife around the edges after cooling for perfect slices.

Step 2: Melt Chocolate and Oil

In a small saucepan over low heat, gently melt your chocolate chips and coconut oil together. Stir consistently until glossy and smooth, then set aside to cool just a bit. Don’t skip cooling; too hot and you risk scrambling your eggs later.

Step 3: Whisk Eggs and Sugar

In a large bowl, whisk your coconut sugar and eggs vigorously for 2–3 minutes until the mixture lightens and flows in thick ribbons when you lift the whisk. This step is key for that irresistible glossy top texture—don’t rush it! I sometimes set a timer to make sure I get this right.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together your almond flour, cocoa powder, baking powder, and salt. This ensures everything is evenly distributed for a consistent texture.

Step 5: Mix It All Together

Pour your melted chocolate and oil mixture into the egg-sugar bowl, stirring to combine smoothly. Add vanilla extract and stir again. Then fold in the dry ingredients just until you no longer see dry bits. Over mixing can toughen brownies, so stop once mixed.

Step 6: Add Mix-Ins and Bake

Fold in your additional chocolate chips or nuts, reserving a few to sprinkle on top. Pour the batter into your pan and smooth it out. Bake for 18–20 minutes until the edges are set but the center is slightly underdone—this is what keeps the brownies super fudgy.

Step 7: Cool and Slice

Sprinkle flaky sea salt over the top if using, and let the brownies cool completely on a wire rack before slicing. For the neatest cuts, I pop the pan in the fridge for 30 minutes—trust me, it’s worth it!

Top Tip

Over the years making this recipe, I’ve learned a few tricks that really take the brownies to the next level. Implementing these will help you nail that luscious fudginess and beautiful shiny top every time.

Don’t Rush the Egg Whisking: Make sure you whisk eggs and sugar until the mixture is lighter and can hold ribbons. This is key for the classic brownie top texture.
Cool Your Melted Chocolate: Avoid adding molten hot chocolate to eggs or you risk curdling. Let it cool briefly before mixing.
Check Your Bake Time: Pull brownies out when the edges set but center is still slightly soft — remember the brownies continue cooking as they cool.
Chill Before Slicing: For the cleanest slices, cool completely and pop the brownies in the fridge before cutting.

How to Serve Fudgy Almond Flour Gluten-Free Brownies Recipe

gluten free brownies - Serving Suggestion

Garnishes

I love sprinkling flaky sea salt on top right after baking—it creates that irresistible sweet-and-salty combo. Sometimes, I dust them lightly with powdered sugar or add a drizzle of caramel sauce for a fancy twist when guests come over.

Side Dishes

These brownies pair beautifully with a scoop of vanilla bean ice cream or a dollop of coconut whipped cream for extra indulgence. Fresh berries on the side add a nice pop of freshness that balances the richness.

Creative Ways to Present

For gatherings, I’ve served these brownies stacked on a wooden board with rustic parchment and a little bowl of berries and whipped cream so guests can help themselves. For holidays, a dusting of edible gold flakes elevates them into something truly special.

Make Ahead and Storage

Storing Leftovers

Leftover brownies store well at room temperature in an airtight container for 1-2 days. I usually cover mine with parchment paper between layers to keep them from sticking, then cover the container tightly.

Freezing

If I want to stash extras, I freeze them individually wrapped in parchment and foil. They keep beautifully for up to two months and thaw quickly at room temp—so convenient for sudden cravings.

Reheating

To enjoy brownies warm, I pop them in the microwave for about 15 seconds or briefly heat them in a 300°F oven wrapped in foil. This refreshes that gooey texture without drying them out.

Frequently Asked Questions:

Can I substitute almond flour with another gluten-free flour?

Almond flour is key here because it provides moisture and a tender crumb that other gluten-free flours often can’t. If you substitute, expect a different texture—something a bit drier or crumbly. If you must substitute, try a gluten-free blend with xanthan gum, but know the brownies won’t be quite as fudgy.

Why is whisking the eggs and sugar important?

Whisking eggs and sugar until light and ribboning incorporates air, which helps create the glossy, crackly top and a tender texture inside. Skipping or rushing this step can result in brownies that are flat and dense.

How do I know when the brownies are done baking?

Look for set edges and a center that’s still slightly underdone and soft to the touch. A toothpick inserted should come out with just a few moist crumbs. This ensures they stay fudgy and don’t dry out once cooled.

Can I make this recipe dairy-free?

Yes! Using dairy-free chocolate chips and coconut oil keeps this recipe completely dairy-free. Just double-check your vanilla extract and any additional mix-ins to ensure they’re also free of dairy ingredients.

Final Thoughts

This Fudgy Almond Flour Gluten-Free Brownies Recipe is a gem I’m so glad to have found—it’s both reliable and indulgent, perfect for when you want to treat yourself without the gluten or dairy. I hope you enjoy making (and eating!) these as much as I do. Trust me, once you try them, these brownies will become a staple in your dessert lineup.