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Get the Recipe: Small Batch Almond Flour Brownies Recipe

This small batch almond flour brownie recipe is baked in a 9 x 5-inch loaf pan and makes 8 petite brownies. The almond flour brownies are thick, chewy, and 100% gluten free with no weird ingredients.
(4.94 stars) 83 reviews

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

Equipment

  • a 9 x 5-inch loaf pan

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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