I often get requests for more gluten-free sweets. Here you go. These brownies are so good, people won’t even know they lack gluten.
They also happen to be grain-free. Just don’t give them to people who have almond allergies!
These brownies are fast to assemble. The end result tastes like standard brownies. I didn’t find them super moist, but they were nice and chewy.
They kept pretty well in a sealed container for several days, too. The cut edges dried out a bit, but they were still delicious.
Here’s a tip for you: almond flour, because of its high fat content, can spoil. Keep it in the freezer! It won’t freeze solid but it will get clumpy. Hence my note in the ingredients list to sift the almond flour.
Modified from King Arthur Flour.
Bready or Not: Gluten-Free Almond Flour Brownies
These delicious brownies are gluten-free and grain-free, and they come together almost as fast as a box mix! Modified from King Arthur Flour.
Ingredients
- 5 Tablespoons unsalted butter
- 1 3/4 cups white sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup cocoa powder sifted
- 3 large eggs room temperature
- 1 1/2 cups almond flour sifted
- 1 teaspoon baking powder
Instructions
- Preheat oven at 350-degrees. Line an 8x8 or 9x9 pan with foil and apply butter or nonstick spray.
- In the microwave, melt the butter in a medium-sized bowl. Stir in the sugar, salt, vanilla, cocoa, and eggs. Add in the almond flour and baking powder. Pour batter into the ready pan.
- Bake for 33 to 38 minutes, until the top is set and the middle just passes the toothpick test. Let cool, then cut into blocks. Store at room temperature in a sealed container or freeze for later enjoyment.
- OM NOM NOM!
