Just in time for Valentine’s Day, here’s a gluten-free brownie recipe for almond flour brownies from Blue Diamond brand almond flour. I was actually in the midst of experimenting with other almond flour recipes. When I saw this recipe on the bag, I stopped what I was doing and tried it.
Texture and Flavor
The texture is like a light fudge, and the brownies aren’t too sweet, though that may vary depending on what level of cacao your chocolate is. I used 70%. I also sweetened mine with coconut sugar rather than the combo of brown and granulated, as I’m on a coconut sugar kick for some reason. The flavor is intensely chocolate, so use a good brand of chocolate. I used Callebaut for these. I’m not sure if melted chocolate chips would be as good here. Save them for add-ins.
Blue Diamond Almond Flour
I tend to rotate through Publix brand, Aldi, Bob’s Red Mill and Blue Diamond almond flours and Blue Diamond seems to be the finest ground. The fine grind creates a smoother and more cohesive texture, which is especially helpful for things like macarons and cakes. The Blue Diamond is also a little lighter in color, which doesn’t matter so much for almond brownies, but may be useful if you want whiter cakes. I think this brand is slowly becoming my favorite almond flour.
Above is a picture of the back of the bag recipe, which I think I like almost as much as the Tapioca Flour Brownies. Give it a try!
Also, if you’d like to make almond brownies but have almond butter rather than the flour, here’s a similar recipe for brownies made with almond butter. These are all naturally gluten-free.
Recipe
Double Chocolate Almond Brownies with Almond Flour
Gluten free fudge brownies made with almond flour. Recipe adapted from the back of the Diamond brand almond flour bag.
Ingredients
- ½ cup butter, unsalted or salted okay (114 grams)
- 4 oz semisweet or bittersweet chocolate (114 grams)
- ½ cup sugar, half brown and half white (100 grams total)
- 1 ½ tsp vanilla extract
- 2 large eggs
- ⅛ teaspoon salt if you used unsalted butter
- 1 ½ cups almond flour (preferably Diamond) (160 grams)
- ½ cup bittersweet chocolate chips (optional but recommended)
- ½ cup walnuts, pecans or chopped almonds
Instructions
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Preheat oven to 350 degrees F. Grease an 8-inch metal pan or line with foil and grease the foil.
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Melt the butter and chocolate together over low heat in a medium size or large saucepan. When melted, add the sugar and vanilla and stir until smooth. Let cool slightly.
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Add the eggs and beat or whisk until well blended, then beat in the almond flour, salt (if using) and nuts. Check to make sure the batter is cool, then add the chocolate chips.
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Spread batter in pan and bake for about 30 minutes or until top appears set. Diamond recommends 30 to 35 minutes, but it’s probably best to err on the side of underbaking these.
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Let cool at room temperature (or chill if you are in hurry).
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Lift from pan and cut into squares.
