I can't think of a better compliment for a brownie than super fudgy, and these almond flour brownies are just that! Intensely fudgy and delicious, you won't miss flour at all in these brownies.
For me, the only kind of brownie worth its salt is a fudge brownie! There are three things that make a fudge brownie intensely fudgy:
- Less flour
- More chocolate (Of course!)
- More butter or fat
Nobody will even know these brownies have almond flour instead of regular flour. These almond flour brownies are intensely fudgy and dangerously delicious!
Unsalted butter - More fat and less flour is what makes brownies super fudgy. I always bake with unsalted butter so I can control the amount and quality of salt in my treats. If you only have salted butter, just omit the salt from this recipe.
Dark chocolate chips - Melted dark chocolate makes these brownies even denser and fudgier in the best possible way.
Dark cocoa powder - Dark cocoa powder is darker in color and has a more intense chocolatey flavor than regular cocoa powder. I use it for almost all my chocolate desserts. Hershey's sells dark cocoa powder right next to their regular cocoa powder.
Sugar - To sweeten up the brownies!
Eggs - Eggs bind the ingredients into a delicious brownie batter.
Almond flour - Do not substitute all-purpose flour or gluten-free flour for this recipe. This recipe is made specifically for almond flour and I don't find it to be a 1:1 ratio. If you're looking for a brownie recipe without almond flour try this one.
Baking powder - Baking powder makes the batter rise. Once the brownies come out of the oven, they will sink a bit which is what we want for a dense, crackled brownie.
Semisweet chocolate chips - I love to pack a fudge brownie full of chocolate chips. Melty, gooey chocolate chips really make a good brownie that much better!
How to Make Them
Fortunately, brownies are a breeze to make. They come together in a snap. Here's how to make them:
Preheat oven: Preheat your oven to 350 degrees. Spray your 8 by 8-inch baking dish and set aside.
Melt butter & chocolate: Melt the butter and dark chocolate together in a large microwave-safe bowl. Once melted and smooth, whisk in the dark cocoa powder.
Stir in the sugar: Stir in the sugar until well combined and smooth.
Add eggs: Add the eggs and stir well until mixed into the batter.
Add dry ingredients: Add the almond flour, baking powder, and salt to the mixture. Stir until a batter forms.
Stir in the chocolate chips: Stir in the chocolate chips!
Bake & enjoy: Scrape the batter into the greased baking dish and spread it around evenly with a spatula. Bake for 30 to 32 minutes or until the top is cracked and brown.
- Don't overmix the batter. If you mix the batter too much you will lighten the batter. We don't want this since we are looking for a dense and fudgy texture.
- Let the brownies cool. When the brownies are hot they will be gooey and won't cut nicely. Place the pan in the refrigerator or let the brownies cool for a few hours before cutting.
- Don't substitute another flour in its place. This recipe is specifically made for almond flour, and in my experience it's not a 1:1 substitution with other flours.
Variations & Substitutions
- Walnuts or pecans: If you like nut brownies, you can add chopped pecans or walnuts to the batter before scraping the batter into the baking dish.
- Peppermint candies: For a festive and holiday version, add chopped up peppermint candies to the batter.
- Coconut oil: I haven't tried this recipe yet with coconut oil. Once I do, I will update this post if it comes out great. If you do use coconut oil, let us know in the comments how it comes out.
Yes, just like almonds, almond flour can also go rancid. Almond flour should have a sweet, nutty smell. If it smells rancid, then it isn't good anymore and you should toss it. Almond flour tastes best if used within three months of opening the package.
No, this recipe is specifically made for almond flour. Contrary to what some people say, almond flour is not a 1:1 substitute for regular flour. Regular flour is finer and more absorbent than almond flour.
A fudgy brownie has a higher ratio of fat to flour than a cakey brownie. It is also important to note that an overbaked brownie won't taste as fudgy either.
Other Almond Flour Recipes You Might Love
- Almond Flour Banana Muffins
- Almond Flour Shortbread Cookies
- Almond Flour Oatmeal Cookies
- Almond Flour Peanut Butter Cookies
- Almond Flour Chocolate Chip Cookies
Almond Flour Brownies
- Mixing bowl
- 8-inch by 8-inch baking dish
- Preheat your oven to 350 degrees Fahrenheit. Spray an 8 by 8-inch baking dish with nonstick cooking spray and set aside.
- In a large microwave-safe bowl, melt together the butter and dark chocolate chips in the microwave for 1 minute. Stir mixture and microwave again for 30 seconds or until smooth and melted. Whisk in the cocoa powder.
- Add the sugar and stir until well combined.
- Add the eggs and stir until completely incorporated into the batter. Try not to over-stir or your brownies can get cakey.
- Add the almond flour, baking powder, and salt to mixture. Stir until completely mixed together. Stir in the semisweet chocolate chips.
- Scrape the batter with a spatula into the baking dish and spread the batter around evenly. Bake for 30 to 32 minutes.