If you want a treat that is gluten free and still delicious, look no further than these almond flour brownies.
The almond flour gives an added dimension of sweet almond to the flavor of these brownies.
When made properly these are some of the wonderfully gooiest brownies I’ve come across.
This is replacing my favorite brownies recipe that was made using regular all purpose flour.
I think the almond flour introduces a hint of the almond flavor that just gives it more yumminess all around.
Almond flour is going to be better for you than all purpose flour, higher calories but much higher nutrition as well.
Almond flour will not spike your blood sugar like wheat flour, and may help lower blood pressure and cholesterol.
It is easy to bake with and is usually a straight substitute for wheat flour in most recipes.
This recipe is made up of simple ingredients that produce good fudgy brownies every time.
The bottom line is these gluten free brownies are big winners in my opinion should be tried at your earliest convenience.
Almond flour tends to be a bit on the pricey side, because almonds can be expensive.
To keep costs down, you can grind up your own almonds in a food processor taking away the middleman.
I advocate experimenting with different mixtures of almond and other flours in your baking.
Each time you use it you will learn a lot about the different consistencies, and what you find best for you.
Home baking is a very personal endeavor that we all perfect with time.
Be easy on yourself as you delve into trying and using different flour.
The most important thing is that you are enjoying yourself and the process you are going through.
What are Almond Flour Brownies?
Simply these are brownies made with almond flour to replace wheat flour.
But they‘re much more than just that.
They are a substitute that preserves the integrity of what a brownie is meant to be.
You might ask why a substitute would be required when it comes to brownies and that’s a great question.
For people who cannot handle gluten, these brownies are a godsend allowing them not to have to give up a tasty dessert.
For some people eating gluten can be a debilitating experience that is physically harmful to them.
Dessert is meant to be a positive experience!
Substitute the white flour for almond flour and have a healthier dessert.
Other substitutes can be made as well.
Use coconut sugar, brown sugar or demerara sugar instead of white sugar
To make this without eggs, you can replace them too.
Try one teaspoon plus one tablespoon of vinegar for each egg.
How to Make
Start by preheating your oven to 350°F (175°C).
Grease an 8X8 pan and line it with parchment paper.
I prefer to use a stand mixer for this recipe but you can also do this by hand.
In a stand mixer, cream the butter and sugar together.
Add the eggs one at a time, making sure each one is well incorporated before adding the next.
The last thing to add here is the vanilla.
In a separate bowl, whisk together the almond flour, cocoa powder, baking powder and salt.
Then add these dry ingredients into your wet ingredients.
But make sure to do this in batches so the dry ingredients don’t come flying out of the bowl!
Once well combined, pour the mixture into your prepared pan.
Use a spatula to make sure the batter is well into the corners.
Bake in the oven for about 35 minutes.
You should be able to stick a toothpick in the middle and only a few sticky crumbs should come back out on it.
Make sure to let it cool completely before taking it out of the pan.
How to Bake with Almond Flour
One of the great things about using almond flour is that you can usually substitute it one for one with wheat flour.
The thing with almond flour is that it will be more dense than wheat flour because of the lack of gluten.
It is often a good idea to combine different flours when making bread.
This is because an all almond flour loaf may be too dense.
You will need to make a few adjustments when making yeasted bread.
Most of the time adding up to a ⅓ cup almond flour for every cup of wheat flour.
Almond flour is going to produce baked goods that can be a bit more fragile than wheat flour would be.
If baking cookies with only almond flour you will find that they will spread out very thinly on your baking pan.
They will look less like cookies and more like a thin crepe.
Tastewise they will be delicious, but they will not look like the cookie you may be after.
Some of my very favorite cookies that I make I use 100% almond flour for.
They come out very thin and crispy, but I love their flavor and so I overlook the esthetic issues!
If gluten is not an issue for you, then blend some wheat flour into the recipe.
If gluten is an issue, then try other types of flour that can help provide the results you are looking for.
When using almond flour as a thickener, it can be a bit grainy.
Best Almond Flour to Use
When it comes to ground almonds there are two types to think about.
Almond meal is one kind that is made of ground almonds with skin on.
Almond meal will have a more coarse consistency, and a darker color.
One the other had you have almond flour, which is made of ground skinless almonds.
It is smoother and much lighter in color.
Tips for Making
- With this great recipe you will make these brownies very much like you would make normal brownies.
- You will need an 8X8 square pan or baking dish for best results.
- Whisk the baking powder and salt into the almond flour and set aside these dry ingredients.
- I like to cream the butter with the sugar and vanilla extract, but you can also use melted butter.
- Baking time can be as little as 30 minutes and as many as 38 minutes.
- You will need to check for doneness, especially since you don’t want to overcook brownies.
- Cool completely before turning out the brownies.
Almond Flour Brownies Recipe
- Preheat the oven to 350ºF (175ºC).
- Grease an 8X8 pan and line with parchment paper.
- Add eggs one at a time, making sure each is well incorporated before adding the next.
- Add the vanilla.
- In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the butter mixture. Do this in batches so the dry ingredients don't come flying out of the bowl.
- Pour mixture into the prepared pan. Using a spatula, make sure the batter is well into the corners.
- Bake for about 35 minutes, until a toothpick in the middle comes out with a few sticky crumbs on it.
- Cool completely. Turn out of the pan and cut.