About These Small Batch Almond Flour Brownies
These small batch almond flour brownies are thick, chewy, and 100% gluten free thanks to almond flour! But don’t let the gluten free label scare you.
Even without regular flour, these almond flour brownies taste exactly like your favorite brownie recipe. They have the perfect chewy texture, lots of chocolate flavor, and just a subtle hint of nuttiness from the almond flour.
The best part? This recipe makes only a small batch of almond flour brownies! The recipe instructs you to bake the brownies in a 9 x 5-inch loaf pan. Doing so results in 8 petite brownies, or 2 to 3 bakery-style large ones.
Why You Should Make Brownies With Almond Flour
Here are all the reasons to make these small batch almond flour brownies:
These almond flour brownies taste like regular brownies, but are 100% gluten free!
Earlier this month, I wrote that I wanted to expand my alternative baking skills. Part of that means developing my very own gluten free recipes. But real talk—gluten free baking has never really interested me. I find that most gluten free baking tends to taste… off. While they usually taste delicious, there’s always something a little funky about their texture. The baked goods are either too gummy, or too moist. To me, a good gluten free recipe should yield the exact same texture as non gluten free recipe.
Like these almond flour brownies!
I worked really, really hard to make sure that these almond flour brownies could pass as regular brownies. They have the perfect, chewy (but not TOO chewy) texture that is the hallmark of any good brownie recipe. In fact, many of my recipe testers were surprised to find that these almond flour brownies are gluten free!
The recipe uses no specialty ingredients beyond almond flour.
Most gluten free recipes rely on specialty flours and more “obscure” baking ingredients like xanthan gum to compensate for their lack of gluten. While I’m no stranger to shopping for these types of ingredients (you’re talking to the girl who has recipes that use citric acid, powdered blackcurrant, tonka beans, and more in her baking lollll), I take issue with the fact that, well, after you buy it, you’re left with a massive bag to use up. And that’s a problem if you’re an infrequent gluten free baker like me. Like, what am I going to do with the remaining 8 ounces of xanthan gum after I’ve used my measly teaspoon, lol? And ditto with specialty flours (which tend to go bad much faster than regular flour)?
As a result, one of my goals was to develop a gluten free brownie recipe with no specialty ingredients. Like these almond flour brownies!
Although you could argue that almond flour is a specialty ingredient, more and more grocery stores stock almond flour as part of their regular baking inventory. It’s also incredibly easy to make at home, too (see the Ingredients section of this post for more info). If you’re a regular baker, I guarantee that you’ll have almost everything you need for these brownies in your pantry without an extra trip to the grocery store.
The recipe is small batch.
Many of us are still working from home, socially distancing, slowly dying, etc. And sharing baked goods is hard when everybody’s either working from home or discouraged from gathering in big groups!
Unfortunately, many baking recipes are written for special occasions like celebrations, birthdays, and more. As a result, the typical cookie or bar recipe makes enough to feed a crowd. I spent the last year scaling down some of the most popular recipes on my blog to make smaller batches. I’ve been steadily adding to those recipes with new additions, too.
Like this almond flour brownie recipe! This recipe makes either 8 petite brownies or 2 to 3 large bakery-style brownies—learn more in the Baker’s Notes below.
The recipe comes together quickly.
Finally, one more thing about these almond flour brownies: they come together really quickly. All you need are two bowls (and truthfully, you can probably get away with just using one bowl, too). No stand mixer required for this recipe, folks! The batter takes about 5 minutes to make by hand. That’s it!
Ingredients and Substitutions
Now that I’ve convinced you to make almond flour brownies, here’s your shopping list for the recipe:
Shopping List for Small Batch Almond Flour Brownies
- almond flour
- Dutch-processed OR natural unsweetened cocoa powder
- baking powder
- kosher salt
- unsalted butter
- light OR dark brown sugar
- granulated sugar
- large eggs
- pure vanilla extract
- chocolate chips
And let’s talk about some key ingredients and their substitutions:
Almond Flour
You need ¾ cups almond flour to make these small batch almond flour brownies.
What is almond flour?
Almond flour is a “flour” made from finely ground almonds. I use quotation marks around the word “flour” because almond flour technically isn’t flour. Most flours are made from milling different types of wheat. But not almond flour!
Is almond flour gluten free?
Yes! Almond flour is typically used in gluten free baking since it contains no gluten.
Is almond meal the same as almond flour?
Okay, TL/DR: almond meal and almond flour are the same thing.
Some folks will argue with you and say that almond flour is made with blanched almonds. Blanching the almonds removes their skins, giving you a consistent pale yellowish white almond flour. Almond meal, on the other hand, are made with almonds that haven’t been blanched. As a result, almond meal contains almond skin and is dark brown and speckled in color.
But real talk: manufacturers don’t have any formal rules to follow when it comes to defining their labels as almond flour versus almond meal. Although there are some manufacturers—like Bob’s Red Mill—who do a great job of sticking to that definition above, there are many others who don’t. That’s why you’ll see almond flour labelled as “almond meal”, and vice versa. So don’t stress about it too much.
And what does it mean for these almond flour brownies? You can use either almond meal or almond flour in the recipe, no problem.
What about blanched almond meal? What is blanched almond meal anyway? And what about blanched almond flour?
Ah, yes. To make matters even more confusing, some manufacturers like to call their almond flour “blanched almond meal” or “blanched almond flour.” Both describes almond flour that’s been made with blanched almonds, resulting in the pale, yellowish white almond flour.
Can you substitute almond flour for regular flour?
Sort of. Contrary to what diet blogs tell you, you cannot substitute regular all-purpose flour with almond flour 1:1. Why? They’re made from completely different things. I mentioned earlier that most flour is made from milled wheat, while almond flour is made from, well, almonds (duh).
As a result, almond flour has way more fat than wheat flour. It also absorbs liquid differently. And bakers need to account for these different qualities by adjusting other ingredients in the recipe accordingly.
Where To Buy Almond Flour
Back in the day, almond flour used to be a rarity and typically only available in fancy grocery stores and hippie food co-ops. But now, most major supermarkets carry the stuff.
Looking for a brand recommendation? My favorite almond flour is from Bob’s Red Mill (who sells both almond flour and almond meal—see my essay about the differences between the two above, lol). I also like King Arthur Baking Company’s almond flour.
How To Make Almond Flour
Alright, you proved me wrong. You could not find any almond flour at any store. No worries! You can make it at home, too.
To make almond flour at home, pulse raw almonds in a food processor until finely ground. That’s it! Be careful not to overprocess the nuts—you might accidentally end up with almond butter, lol. Instead, pulse the nuts for 2 to 3 seconds at a time until you get the texture of a coarse meal.
How to Make Brownies with Almond Flour
Here are the basic steps to make small batch almond flour brownies from scratch:
- Prep the ingredients. (Prep Time: 5 minutes)
All you need to do is melt the butter, and make sure your eggs are at room temperature. That’s it! If your almond flour and cocoa powder is particularly lumpy, feel free to sift them. However, use your judgement! Almond flour clumps naturally on its own, so it’s normal to have small lumps in the flour at all times. I would just break up any bigger lumps by rubbing them in between my fingers. - Make the almond flour brownie batter. (Work Time: 5 minutes)
After prepping your ingredients, the brownie batter comes together really quickly. Simply whisk together the almond flour, cocoa powder, baking powder, and salt in a medium bowl. Then, mix together the melted butter, sugars, eggs, and vanilla in a large bowl. Combine the two and mix until just combined. That’s it! - Assemble the almond flour brownies. (Work Time: <5 minutes)
Pour the brownie batter into the pan, and use an offset spatula to smooth the top. Alternatively, because the brownie batter is a little thick, you can pick up the pan and tilt it from side to side to spread the batter. I also like to decorate my almond flour brownies with a scattering of chocolate chips. - Bake the almond flour brownies. (Bake Time: 33 minutes)
These small batch almond flour brownies need 33 to 35 minutes in the oven. It’s better to pull the brownies out of the oven early than leave them in too long—if you over bake the brownies, they’ll be tough. A skewer inserted into the center of the brownies should still come out with a few crumbs attached.
Recipe Troubleshooting and FAQ
FAQ: Questions About Baking Equipment
Why do you use a 9 x 5-inch loaf pan to make these almond flour brownies?
Great question! Most brownie recipes are baked in a 9 x 13-inch pan. This 9 x 13-inch pan is also known as a quarter sheet pan. To halve the recipe, you’ll need to use a baking pan with that has a surface area a half that size. You can typically get away with using a 8- or 9-inch square pan. But what if that’s still not small enough? What’s half of an 8-inch square pan?
Well, these specialty pans actually DO exist—they’re known as ⅛ sheet pans, or “eighth sheet pans”. But it’s rare that the average person will have one in their cupboard, so I worked to find another pan. I learned from one of my baker friends, Christina at Dessert For Two, that a 9 x 5-inch loaf pan basically has the same surface area as an eighth sheet pan. Pretty cool, right?
Note that this small batch almond flour brownie recipe won’t fill up the pan like it would if you were making a loaf cake. However, it will make enough batter to completely cover the bottom of a pan.
Can I use an 8 x 4-inch loaf pan instead of a 9 x 5-inch loaf pan to make these almond flour brownies?
Yes! You can also use a smaller 8 x 4-inch loaf pan, too. Just know that your brownies will come out slightly thicker. You may need to adjust Bake Time accordingly.
Wait, I read your Small Batch Baking Tools Guide and bought the eighth sheet pan you recommended. Can I use that instead to make these almond flour brownies?
Absolutely! If you have an eighth sheet pan, feel free to use it in this recipe! Because of the pan’s shallow sides, it’s easier to see how the brownies are cooking.
Note that an eighth sheet pan is actually just a little wider than a 9 x 5-inch loaf pan. As a result, you may need to adjust Bake Time accordingly.
I don’t have either a 9 x 5-inch, an 8 x 4 inch loaf pan, OR an eight sheet pan. What else can I use instead?
Other pans that could potentially work when making small batch almond flour brownies include a 6-inch round cake pan. One of my Instagram followers also made this similar small batch fudge brownie recipe of mine in this 4 x 4-inch pan. However, I can’t personally vouch for the results as I have only tried the recipe in a 9 x 5-inch loaf pan. It’s likely that you’ll need to adjust Bake Time.
FAQ: Questions About Ingredients
Hm, I like gluten too much. Can I make this small batch almond flour brownie recipe but replace the almond flour with all-purpose flour?
No, please don’t! Almond flour is a completely different beast from all-purpose flour. It contains way more fat (since it’s basically just processed almonds). It also absorbs water differently than all-purpose flour.
As a result, you’ll need to adjust literally everything else in the recipe to account for this difference in hydration level. In fact, if you went ahead and used all-purpose flour in this recipe, it’s likely that your brownies will have a completely different (and even unpleasant) texture from mine.
But fret not! If you’re looking for a more traditional small batch brownie recipe, I recommend this small batch fudge brownie recipe. It uses all-purpose flour!
I’m allergic to almonds but not other nuts. Can I replace the almond flour with another type of nut flour?
Yes! You can replace the almond flour with another nut flour. If you’re going the store-bought route, I recommend substituting it with Bob’s Red Mill Hazelnut Flour/Meal or Fisher Nuts Pecan Flour.
FAQ: Questions About Recipe Techniques
I loved this small batch almond flour brownie recipe so much that I want to make a regular-sized batch. What should I do?
Aw yay! I’m glad you like the recipe. If you want to make a regular-sized batch of almond flour brownies, I recommend checking out this recipe by King Arthur Baking Company. I actually heavily adapted this small batch almond flour brownie recipe from the back of their almond flour bag! The recipe is also available on their site.
Can I swap out the melted butter with brown butter?
Absolutely! It’ll be delicious.
FAQ: Questions About Storing The Brownies
How To Store Small Batch Almond Flour Brownies
The brownies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Can you freeze almond flour brownies?
Yes! You can freeze the baked almond flour brownies.
To freeze the brownies, individually wrap any leftover bars in two layers of plastic wrap, then a layer of aluminum foil. The aluminum foil will prevent the bars from absorbing any other flavors or odors in the freezer. Freeze for up to 3 months.
When ready to serve, transfer to the refrigerator to thaw overnight. You can eat the brownies straight from the fridge, or rewarmed in the microwave.
Best Recipe Tips
Best Ingredient Tip
- In the recipe below, I instruct you to sift the almond flour and cocoa powder if necessary. How do you know if it’s necessary? If the ingredients have lumps bigger than the size of a pea. But note that almond flour clumps naturally on its own, so it’s normal to have small lumps in the flour at all times. Don’t stress yourself out too much if your almond flour refuses to stay lump free!
Best Baking Tip
- It’s better to pull the brownies out of the oven early than leave them in too long—if you over bake the brownies, they’ll be tough. They might appear underbaked, but I promise that when they’ve cooled, they will be perfect.
Best Serving Tip
- I mentioned throughout the post that this small batch brownie recipe makes 8 petite brownies, or 2 large bakery-style brownies. To make 8 petite brownies, unmold the brownies from the pan and slice them lengthwise. Hold the two long slices together, and slice them into quarters crosswise. This will create 8 petite brownie squares. For 2 large bakery-style brownies, simply slice the unmolded brownie block into two halves crosswise.
Video Tutorial for Recipe
Use the video player below to watch my Instagram Story tutorial on how to make these small batch almond flour brownies! You can click on the left and right hand sides of the frame to skip backwards and forwards through the different recipe steps. You can also hit the frame to “pause” it accordingly.
Alternatively, head to my Instagram profile to watch these Stories! The circles underneath my bio indicate saved Instagram Story highlights for various recipes. Click on one of the circles to play the video tutorial for the recipe. You may need to swipe left or right to find these almond flour brownies.
Brownie Recipes on Hummingbird High
- Better-Than-Supernatural Fudge Brownies
- Dulce De Leche Brownies
- Flourless Gluten Free Cheesecake Brownies
- Milk Chocolate Brownies
- Small Batch Brookie Bars
- Small Batch Brownies
- Supernatural Brownies
- Tahini and Halva Floss Brownies
Gluten Free Recipes on Hummingbird High
Small Batch Recipes on Hummingbird High
- Blueberry Muffin Recipe
- Cinnamon Rolls
- Funfetti Cake
- Lemon Poppy Seed Muffins
- Magic Cookie Bars
- Peach Crumb Bars
- Pecan Sticky Buns
- No Bake Cheesecake Bars
- Yellow Sheet Cake with Chocolate Frosting
Small Batch Almond Flour Brownies Recipe
Special Equipment
- a 9 x 5-inch loaf pan
Ingredients
For the Small Batch Almond Flour Brownies
- ¾ cup (2.65 ounces or 75 grams) almond flour, sifted if necessary
- 6 Tablespoons (1.15 ounces or 33 grams) Dutch-processed OR natural unsweetened cocoa powder, sifted if necessary
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup (4 ounces or 113 grams) unsalted butter, melted and cooled slightly
- 7 Tablespoons tightly packed (3.25 ounces or 92 grams) light OR dark brown sugar
- 7 Tablespoons (3 ounces or 85 grams) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- ½ teaspoon pure vanilla extract
- chocolate chips, for garnish
Instructions
For the Small Batch Almond Flour Brownies
- Prep the oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray a 9 x 5-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the pan's two long sides. Spray the parchment, too.
- Make the dry mix. In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- Make the wet mix. In a large bowl, mix together the melted butter, sugars, egg, egg yolk, and vanilla until just combined.
- Make the batter. Sprinkle the dry mix over the wet mix and stir until just combined.
- Assemble the brownies. Pour the batter into the prepared pan and use an offset spatula to smooth the top. Sprinkle the batter with chocolate chips.
- Bake the brownies. Bake for 33 to 35 minutes, or until a skewer inserted into the center of the brownies comes out with a few crumbs attached. Cool completely on a wire rack before slicing.
- Serve and store. Run a butter knife or offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the brownies out of the pan and onto a cutting board. Follow the instructions in the baker's notes to slice into 8 petite brownie squares, or 2 large bakery-style brownies. Garnish with flaky salt and serve. The brownies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Notes
- In the recipe below, I instruct you to sift the almond flour and cocoa powder if necessary. How do you know if it’s necessary? If the ingredients have lumps bigger than the size of a pea. But note that almond flour clumps naturally on its own, so it’s normal to have small lumps in the flour at all times. Don’t stress yourself out too much if your almond flour refuses to stay lump free!
- It’s better to pull the brownies out of the oven early than leave them in too long—if you over bake the brownies, they’ll be tough. They might appear underbaked, but I promise that when they’ve cooled, they will be perfect.
- I mentioned throughout the post that this small batch brownie recipe makes 8 petite brownies, or 2 large bakery-style brownies. To make 8 petite brownies, unmold the brownies from the pan and slice them lengthwise. Hold the two long slices together, and slice them into quarters crosswise. This will create 8 petite brownie squares. For 2 large bakery-style brownies, simply slice the unmolded brownie block into two halves crosswise.
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NO TIME TO BAKE?!
Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.
Did you make this recipe?
Please leave a comment and rating for the recipe using the form below!
Your ratings make it easier to find the recipe online, and I’m always looking for ways to improve Hummingbird High.
Karen says
“Many of us are still working from home, socially distancing, slowly dying, etc.” — LOLLLLL I felt that to my bones. Going to give this recipe a go this afternoon. Can’t wait!
Karen says
I’m so glad I had almond flour on hand – a quirk of fate, honestly – and was able to wiggle around a little time today to make these brownies. They’re SO good and easy to put together; I think melting the butter and waiting for it to cool took the longest amount of time.
I will confess I didn’t wait until the brownies were entirely cooled to serve them, but no regrets, the melty chocolate chips kicked the goodness up a notch.
I used unsweetened natural cocoa powder rather than Dutch process, and I found the brownies perfectly chocolatey. Next time I’ll try the Dutch process; I’m curious to see the difference!
Michelle says
Ahhh! I’m so impressed that you already made them! And glad you enjoyed!!! This recipe went through about 10 test runs before I was happy with it (LOL my life), so I’m super proud of it!!!
Christine says
As someone who is a gluten free baker and has a plethora of GF baking staples in their cupboard (like xantham gum) – I love how SIMPLE these were to make with common staple ingredients!
I also enjoyed the recommended salt amount, but can definitely see where some people might not like the level of saltiness. Adjust as needed?
These also had the perfect crisp edge with gooey center!
Yael @ Nosherium says
OMG this looks and sounds so good! I am definitely going to try it, possibly with some ground hazelnut flour.
Kristen Maggitti says
We are a gluten free house and this is hands-down the most divine brownie recipe I have ever tried. It is the perfect combination of chewy fudge and decadent cake. It is easy to make and the instructions are simple to follow. I used the loaf pan method and it worked very well. I baked it for 33 min at 350 and it was perfect. I also sprinkled with chocolate chips prior to baking and a pinch of flakey sea salt after they came out of the oven. Truly delightful.
Jessica says
Made these last night. They are moist, chewy, and held their shape. Super easy and they smell amazing. I had to make a bunch of substitutions, with what I had in the house. They still turned out and the family loves them!!!
– (REMOVED) ¼ teaspoon kosher salt
– Used ½ cup (4 ounces or 113 grams) VEGAN unsalted butter, melted and cooled slightly
– Used 7 Tablespoons tightly packed (3.25 ounces or 92 grams) COCONUT SUGAR (removed light / dark brown sugar)
– (REMOVED) 7 Tablespoons (3 ounces or 85 grams) granulated sugar
– (REMOVED) 1 large egg yolk, at room temperature
– (ADDED) 1 Tablespoon of coffee (to bring out the chocolate notes)
Happy baking everyone!
Mathangi says
That’s great! U haven’t added eggs to it?
Shanti says
These are so tasty! I had to use a slightly larger pan so I was a little worried but they turned out perfect. They have a really yummy chewy but softness and they are super chocolatey without being super rich. It was hard not to eat them all straight or if the oven!
Joanna says
I just enjoyed my first slice – still slightly warm because I could not wait. So delicious, moist, chocolatey with a chewy edge. I don’t have issues with gluten but have tasted other gluten free recipes that did not satisfy. This recipe is a winner!
MK says
For some reason the texture came out a little grainy despite taking time to sift my almond flour and cocoa powder. The flavor is delicious! I’ll have to try it again to see if the texture problem was just a fluke.
Susan B says
What do you think of adding walnuts to the mix? I am definitely trying these but I will not be adding cane sugar. I am using coconut palm sugar. Thank you for your time.
Michelle says
Walnuts sound great! I would add about 1/4 cup or so to the batter as opposed to scattering them on top.
Guillermina Stover says
Can I substitute cashew flour (store-bought) for the almond flour? That’s what I have in my pantry.
Michelle says
Yes! I haven’t tried it personally, but theoretically, cashew flour should work. Report back if you make it—I want to hear about the results!
Janna says
This recipe is fantastic!! I am gluten-free and lactose-free so I’m always hunting for recipes that accommodate these requirements. I made these wonderful brownies and subbed in Miyoko’s vegan butter and Enjoy Life vegan chocolate chips. I would make these again in a heartbeat. I took mine out a little too early so they were intensely fudgy – which was good, but I’m going to bake them for a minute or two longer next time. This was very easy to make and the additional instructions answered all of my questions! These are without a doubt the best brownies I’ve ever made.
Carla says
Best brownies I have ever made!
Isabella says
Made these last night – they’re wonderful! We’ve almost finished them already and my partner (we both eat gluten-full baked goods on the regular) has asked if we can keep a batch in the house at all times.
Sharon says
My husband always asks for “extra gluten” so I was glad to see a “small batch” recipe to try this out on him. The ONLY substitutions I made: did not have enough cocoa powder so I made up the difference with special-dark cocoa powder; and, I added chopped walnuts. YUM!! My husband really liked these. He knew something was up when I watched as he took his first bite (you know the look “do I trust you? what did you put in there that I won’t like? look). Let’s just say, this will be in the rotation! I also liked that it was cooked in a small pan…we fight over who gets the corners at our house!! Thanks for sharing this recipe!
Dini says
Could I sub the butter for coconut oil/olive oil? Boyfriend doesn’t do dairy or a lot of things (hence the almond flour is a real winner) but he will die with the dairy in this.
Michelle says
I haven’t done it myself so I can’t guarantee the results, but I don’t see why not!
Mary says
Michelle, I’ve used refined coconut oil, it has neutral flavor. It’s solid at room temp, and behaves as close to butter as one can get. Olive oil is liquid, heavier, and has flavor one might not want. If you want to add the exotic flavor of coconut, use unrefined coconut oil. If you aren’t going to use it often, refrigerate both, because both can go rancid, and unrefined will do that faster. I’d asked King Arthur Flour’s 800 Baker’s Hotline about coconut oil, and they also suggested unsalted vegan butter, said they’ve tested the unsalted Earth Balance which comes in sticks, said it turns out fine, and they said any brand would work, I don’t use Earth Balance because it’s expensive and hard to find, and I already have Spectrum refined coconut oil because I use it on my skin. 🙂
Ellie says
Made this as my first step into baking with almond flour and I was really pleased with how they turned out! I did double the batch since I was making them for a group and that was no problem. They were perfectly fudgy which is very important for me in a brownie, and just hit the spot for a chocolate craving. You really couldn’t even tell they weren’t made with ordinary flour. I’ll definitely be saving this to make again another time. It’s really nice to have a delicious and easy GF recipe for potlucks now.
Meredith Downing says
a great recipe! so appreciate these small batch GF recipes. GF baking can be tricky and working with smaller amounts is good for lots of reasons – gf baked goods don’t last as long, and the flours can be expensive. its also an investment of time bc the recipes can be complicated and require speciality ingredients – its just inevitable that sometimes a GF recipe just wont work out.
but this one did!
its also fantastic to have a recipe that uses pantry staples (ok almond flour is a pantry staple for us) and is easy + straightforward. the thorough explainers and list of possible substitutions are v helpful as well.
looking forward to trying many more GF small batch recipes from this site!
Janna says
I’ve made these brownies a few times now, and they are so easy and yummy! I am gluten-free and lactose-free so I always appreciate recipes where I don’t have to substitute everything. I love how thorough Michelle’s recipes are and she always has the answer to whatever question I might have. Would make these again in a heartbeat! I used Bob’s Red Mill almond flour and Miyoko’s vegan butter.
Katie says
These were bomb. Thanks!
Mary says
You use kosher salt. The only two that are readily available are Diamond Crystal and Morton. I’ve got Diamond Crystal. But measurIng each by volume will give you different amounts of salt. It has to do with their structure. Most professional chefs choose Diamond (It’s harder to find where I live, but I knew who had it, and it’s superior). Can you please specify the amounts of each brand by the measuring spoon we all have, or which one you’re using?
Also… There’s someone I occasionally bake for, as a thank-.you, and she can’t eat chocolate or dairy. It takes some thought. I substitute carob powder one-for-one, and use refined coconut oil for butter. Just to pass that along, if you’d like to comment.
I think it’s wonderful that you’re creating small-batch recipes. I live alone, and hate waste. My fridge is small, stuff can spoil if not eaten in a reasonable time, and one can get tired of the same dish day after day! Plus, brownies are a treat and if I’ve got a 9×13 pan of them, I’d have no self-control! So thanks for reducing the amount… the only recipe I’d had before this was teacup brownies in my microwave, which makes it hard to get authenticity because you can’t split up one egg and I omit it.
Michelle says
Great question! I exclusively use and develop my recipes with Diamond Crystal—so please make the recipe as is with Diamond Crystal! If you do, you’ll get the exact results I intended.
Mae says
I followed the recipe and it came out incredible!! Thank you so much!!
Gemma Cook says
WOW! I was excited to try these because I’ve had almond flour in my fridge for a while. Did not expect them to be this good! They taste like normal fudgy heavenly brownies. Will definitely be making this recipe again!
Sara says
These look so good! Could they be made with a sugar free sweetener that replaces 1:1 with sugar? I use a stevia/erythritol blend.
Michelle says
I’m sorry, I don’t know! I rarely bake with sugar free sweeteners myself. But definitely try it and report back!
Melissa says
Nutrition info?
Isabella says
I really like it when recipe developers don’t include nutritional information, since I think it can lead to some recipes seeming good or bad just based on one aspect (usually calorie count) of a recipe, and maybe not how interesting it is in other ways – like the technique, or specific ingredients it uses that are unusual. And I’ve seen some sites include nutritional information and have it be completely wrong – which can be harmful in other ways! So thank you, Michelle, for not having nutritional information front and center on the site!
Melissa, I also often want to know calorie and/or macro information for recipes that don’t include them. MyFitnessPal’s recipe calculator lets you input the specific ingredients you used by volume/weight, which is useful if you made any tweaks to the recipe. And you can copy-paste ingredients in bulk and it will do an initial estimation for you that you can adjust if it auto-calculated something wrong. It’s a great tool for quickly calculating nutritional information for yourself if that’s something you’re looking for!
Tessa says
I’ve been looking for an app where I can plug in ingredients and get the nutrition information! Thanks for mentioning MyFitnessPal, I’ll check it out!
Amy says
Delicious brownies. I cut both of the sugars to 4 tbsp each and it was still plenty sweet. Little extra baking powder so as to not be too dense and loving it.
Berta L says
These brownies are really good flavor-wise, but no matter what adjustments I make, they turn out far too gooey inside for my liking. I think it’s because the almond flour can’t actually absorb the liquid in the same way that flour can. The outside is nice and chewy and the flavor is delicious, but I‘ve increased the flour and decreased the amount of butter and increased the bake time, and still, gooey insides. I know some might like that, but I like a soft-but-chewy brownie, so probably won’t make again.
QUERINO says
I like your recipes….Will give you full marks……I have no choc chips, so I will use flaked almonds instead…Thanks ….Querino…..
Liz says
I’m always hesitant to try gluten-free recipes because no matter how much people tell me I can’t taste a difference, I feel like I always can. But not with these. These brownies are so fudgy and so gooey and so perfect. I did try making them in a slightly smaller pan (I think it was 8×4) and they never fully baked, but as soon as I switched to the 9×5 pan that the recipe calls for they came out perfectly! Highly recommend!
Joyce Ferrer says
I made this today and it’s so good! Luckily, I have a 9×5 loaf pan and that’s what I used. I didn’t have any use for the extra egg white so I put 2 whole eggs and increased the almond flour measurement to 1 cup. Very moist and tastes like the real thing. I’ll see how the texture holds up the next day.
Would you have the nutrition information per serving?
Vickie Cooper says
This recipe for almond flour brownies was so easy and a family pleaser. . I doubled the recipe except for the eggs and added a handful of chocolate chips in the batter and on top before baking. These brownies were gone before I knew it. You can’t go wrong with this recipe. Walnut are another good addition to try. We give it 5 stars!!
M Y says
Is the recipe correct? The brown and white sugar in the recipe total 177 grams, which is more than double the 75 grams of almond flour. If its correct, it must be super sweet, right?
Michelle says
Yes, the recipe is correct! You forget to account for the cocoa powder, which helps balance out the sweetness (since cocoa powder is not sweet on its own). I personally don’t think the brownies are too sweet, but you can read the reviews for the recipe and figure out if you need to make adjustments for your own tastes. In general, I always recommend trying out a recipe written as is, then modifying from there.
Lola says
Very good!! Baking this recipe for the second time. Great texture and chocolatey flavor.
Farrah says
Omg I made this and it so divine , one of the best , if not the best brownie I had ! And it’s GF , so happy because am so gluten intolerant and love cakes so I suffer all the time. Best discovery ever!
Joey says
This is an amazing recipe! I’ve switched up the sugar ratio to 9 tbsp brown sugar & 3 tbsp granulated sugar so that it will not be so sweet. Baked these a few times and were all well received.
Josee says
Husband: “In my 52 years on earth, these are the best brownies I’ve ever eaten”. Said with mouthful and buckled knees. Made these as our New Year’s Eve dessert for two last night. So good that we ate half the pan straight, no ice cream or extras needed. Well conceived and written recipe, easy peasy to make and joy to eaty- thank you! And a happy, healthy and peaceful New Year to you and your family!
Chasity says
I’m.allergic to.eggs so I did like I normally do in other recipes and.used applesauce. Works great and very good.
Aine says
Best homemade brownies I’ve ever made. They were to die for. I was a bit skeptical that they were a bit undercooked but I recommend to follow the instructions and you won’t regret it. They are fudgey and gooey.
BARBARA says
I made these the first time w/ almond flour and they were delish. I’m trying this recipe again using chickpea flour will let you know if they are just as delish. Also added walnuts as well as chocolate chips on top! 🙂 Thanks!
Suzanne says
Just took these out of the oven. I changed it up a bit and actually only used 1 bowl. Mixed up beautifully. I couldn’t find my Loaf pain because it was in the back of my lower cupboard and I can’t bend down so I used cupcake liners. After topping work choc chips I sprinkled on a little bourbon smoked sea salt and some chopped up toasted almonds. I also substituted almond flavor for vanilla Because I love the flavor of almonds. Thanks for the easy recipe. Lot’s of rich chocolatey crunchy Chewy Chocolatey deliciousness
Tracie says
This was absolutely delish! Thanks
Anushree says
I made This brownie and it turned out yummy. I think I might have over baked, but it was still good. Next time will remove it before 30minutes. Everyone loved it!
Changes I made:
1 – used salted butter
2 – only used 7tbs brown sugar (skipped white sugar entirely)
I wanted to understand if there’s a way to completely avoid refined sugar. Can I use jaggery powder or maple syrup.
Paige says
Hi! These look amazing ! Could I sub the butter for olive oil to make them dairy free ? Thanks!
Michelle Lopez says
Yes, but the olive oil will leave a slight flavor (not a bad one, it will just be noticeable) and the brownies will have a slightly different texture. They will be chewier.
Sydney Lavenda says
Can I use all coconut sugar for the brown and white? Should I use the full 14tbsp of coconut sugar?? Thank you!
Michelle Lopez says
Yes, you can use coconut sugar for the brown and white sugar—be sure to use the full 14 Tbsp of sugar!
Sydney Lavenda says
Did the 14tbsp of coconut sugar and they came our perfect! They are divine and my favorite brownies now! Fudgey and gooey! Cooked for 35 min. Thank you so much!
Ginny says
I made this yesterday. Oh my, they are so delicious and so quick and easy to make. We’re totally hooked!! I added some chopped pecan nuts to the batter. Super delish. I’ll be making them a again soon. Yummy.!!
Taylor says
I just made these! I wanted something a lil’ healthier! Didn’t want flour & I did use half sugar half stevia/Splenda mix , came out surprisingly chewy & Delish! I only left mine in 25 mins! My oven cooks fast.
Thanx 4 this recipe!! Saving ! 🙂
Taylor says
Does anyone know how many calories per brownie? I used half sugar half stevia & Splenda so I know mine may be slightly lower cals but if anyone knows I’d greatly appreciate it! Thanx.
Carol says
I have made this three times. It is by far our favorite brownie recipe! Easy to make.