Rich Gluten-Free Almond Flour Brownies
- 8-inch/20 cm square baking pan
- Medium saucepan
- Fine-mesh sieve
- Chef's knife
- Kitchen scale
INGREDIENTS
- 7 ounces/200 grams unsalted butter
- 7 ounces/200 grams dark chocolate, chopped
- 4 large eggs/200 grams
- 1 cup/200 grams granulated sugar
- 1/4 cup/50 grams brown sugar
- 1/2 cup + 1 tablespoon/70 grams unsweetened cocoa powder, sifted
- 1 cup/120 grams almond flour
- 3.5 ounces/100 grams milk chocolate, chopped (or dark chocolate for a parve version)
- Flaky sea salt, for sprinkling
INSTRUCTIONS
- Heat the oven to 350°F/175°C with convection. Line and grease an 8-inch/20 cm square pan with parchment.
- Place the chopped dark chocolate in a heatproof bowl. In a saucepan, melt the butter over medium heat until foamy, then cook, stirring, until golden brown and nutty, about 5 minutes. Pour over the chocolate, rest for 1 minute, and stir until smooth. (For a parve version, melt the margarine and chocolate together instead.)
- In a stand mixer fitted with a whisk, beat the eggs and both sugars on medium speed until pale and thick, about 8 minutes. Fold in the chocolate mixture. Sift in the cocoa, then add the almond flour and matzo meal. Fold gently until just combined. Stir in the chopped chocolate.
- Pour into the pan, smooth the top, and sprinkle with chopped chocolate and flaky salt. Bake until set at the edges but soft in the center, 30 to 35 minutes. Cool completely, then chill until firm. Cut into squares and serve cold.
FAQ
How can I make these almond flour brownies even fudgier?
Start by slightly reducing the amount of almond flour or adding a small extra portion of melted chocolate to the batter. Using brown butter, as in this recipe, naturally enhances the rich and moist texture. Avoid overmixing after adding dry ingredients, as this can incorporate too much air and make the brownies more cake-like. Chilling the brownies completely before cutting allows them to set and intensifies the fudginess. You can also underbake slightly, removing them when the center is just set, which results in denser, gooier almond flour brownies that remain indulgent and melt-in-your-mouth.
Can I make the brownies without eggs?
The brownies can be made without eggs by using egg substitutes that provide structure and moisture. Common options include flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or chia eggs prepared in the same ratio. Applesauce, mashed banana, or commercial egg replacers can also work, but they may slightly alter the flavor and texture. When making egg-free almond flour brownies, it’s important to increase the mixing time for smooth incorporation and slightly reduce the baking time to prevent over-drying. The result will still be rich and dense, with the nutty almond flavor maintained.
What is the best way to store almond flour brownies?
They should be stored in an airtight container to preserve moisture and texture. They can be kept at room temperature for up to three days, although refrigeration is recommended if you prefer them chilled or plan to keep them longer. In the fridge, almond flour brownies stay fresh for up to a week, and placing parchment between layers prevents sticking. For longer storage, they can be frozen for one to two months; wrap tightly in plastic wrap and foil to avoid freezer burn. Thaw at room temperature or in the refrigerator before serving to maintain the fudgy, rich texture characteristic of almond flour brownies.
Can I substitute different types of chocolate?
Dark chocolate is ideal for deep, rich flavor, while milk chocolate makes the brownies sweeter and creamier. White chocolate can be used, but the texture may be softer and less traditional. For a parve or dairy-free option, use dairy-free chocolate that matches the cocoa content of the original recipe. Chopping the chocolate finely ensures even melting and distribution in the batter. Combining multiple types, such as dark and milk chocolate, can also enhance the depth of flavor in almond flour brownies.
Mix-ins to add to your almond flour brownies
Chopped walnuts, pecans, or hazelnuts provide crunch and complement the nutty almond flavor. Dried fruits like cherries or cranberries can add subtle sweetness and tartness. You can also mix in chocolate chips, caramel pieces, or even espresso nibs for more depth. When adding extras, gently fold them into the batter at the final step to avoid overmixing and altering the fudgy texture. Adjust the quantity so it does not overwhelm the batter; generally, 1/2 to 1 cup/50–100 grams of mix-ins is ideal for almond flour brownies.
How do I adjust this recipe for high altitude baking?
Slightly reduce the baking powder if included, or in this recipe, ensure eggs are beaten well to provide structure. You may need to increase oven temperature by 5–10°F/3–5°C and reduce baking time slightly to prevent over-drying. Adding 1–2 extra tablespoons of melted butter or chocolate can help maintain moisture. Keep an eye on the center, which may set faster than expected.
How can I make the brownies in a microwave or air fryer?
In a microwave, use a smaller pan or dish and microwave in short intervals, checking frequently to prevent overcooking. The texture may be softer and less evenly baked. In an air fryer, use an 8-inch/20 cm pan or compatible container, bake at 325–330°F/160–165°C, and monitor closely, as cooking times are shorter. Both methods can produce moist almond flour brownies, but for optimal fudginess, conventional oven baking remains superior. Always cool completely before slicing to retain the dense, rich texture of almond flour brownies.
