Hey y'all! If you crave brownies that are outrageously chocolatey with a gooey center, glossy crackly top, and melt-in-your-mouth bite, these Ultra-Fudgy Chocolate Brownies With Almond Flour are your new go-to. They're perfect for birthdays, bake sales, weeknight cravings, or any time you want a gluten-free treat that tastes like a bakery indulgence. Let's get cooking!
Why You'll Love These Ultra-Fudgy Chocolate Brownies With Almond Flour
- Ultra-fudgy, gooey texture with a shiny, crackly top—no dry edges here.
- Gluten-free without sacrificing flavor, thanks to finely ground almond flour.
- Quick and easy: one bowl, simple steps, and done in about an hour including cooling.
- Deep chocolate flavor from real chocolate plus cocoa for balance and intensity.
- Flexible base for add-ins like nuts, chips, or swirls to make them your own.
Recipe Time, Yield & Keys for Ultra-Fudgy Almond Flour Brownies
- Prep Time: 15 minutes
- Cook Time: 22–26 minutes (8-inch pan); 18–22 minutes (9-inch pan)
- Cooling Time: 30 minutes (minimum for clean slices)
- Total Time: about 1 hour 10 minutes
- Yield: 16 squares
- Pan: 8-inch (20 cm) square for thick, ultra-fudgy brownies
- Oven Temp: 350°F (177°C)
Ingredients for Ultra-Fudgy Chocolate Brownies With Almond Flour
- ½ cup (113 g) unsalted butter, plus extra for the pan
- 6 oz (170 g) bittersweet chocolate, 60–70% cacao, chopped
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 3 large eggs (about 150 g), at room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon fine sea salt
- 1 teaspoon espresso powder (optional, boosts chocolate flavor)
- 1 cup (96 g) blanched, super-fine almond flour
- ¼ cup (21 g) Dutch-process cocoa powder
- ½ cup (85 g) chocolate chips or chunks (optional)
- Flaky sea salt, for topping (optional)
How to Make Ultra-Fudgy Chocolate Brownies With Almond Flour
Step 1: Prep the pan and preheat
Preheat your oven to 350°F (177°C). Line an 8-inch square metal pan with parchment, leaving overhang on two sides for a sling. Lightly butter the exposed sides.
Step 2: Melt chocolate and butter
In a heatproof bowl set over a pot of barely simmering water (or in short microwave bursts), melt the butter and chopped chocolate together until smooth. Remove from heat and whisk in the cocoa powder and espresso powder until glossy and combined. Let cool 3–4 minutes until warm but not hot.
Step 3: Whip eggs and sugars for the crackly top
In a large bowl, vigorously whisk the granulated sugar, brown sugar, and eggs for 2–3 minutes by hand (or 3–4 minutes with a hand mixer) until thick, pale, and slightly foamy. This helps create that signature shiny top.
Step 4: Emulsify and flavor
Slowly stream the warm chocolate-butter mixture into the egg-sugar mixture while whisking continuously. Whisk in the vanilla and salt until the batter is smooth and cohesive.
Step 5: Fold in almond flour
Sprinkle the almond flour over the batter and use a spatula to gently fold just until no dry pockets remain. Fold in chocolate chips if using. Rest the batter for 5 minutes to hydrate the almond flour.
Step 6: Bake to fudgy perfection
Scrape the batter into the prepared pan and smooth the top. Bake for 22–26 minutes (8-inch pan) until the edges are set and a toothpick inserted 2 inches from the edge comes out with a few moist crumbs; the center should still look slightly soft. For a 9-inch pan, start checking at 18 minutes. Sprinkle with flaky sea salt immediately after baking, if you like.
Step 7: Cool and slice cleanly
Cool in the pan on a rack for at least 30 minutes. For the cleanest cuts and the fudgiest texture, chill in the fridge for 30 minutes more, then lift out with the parchment sling and slice into 16 squares with a warm, sharp knife, wiping between cuts.
Notes for the Fudgiest Almond Flour Chocolate Brownies
- Use blanched, super-fine almond flour for the best texture; coarser meal can make brownies gritty. Learn more about almond flour here: King Arthur Baking almond flour guide.
- That shiny top comes from well-dissolved sugar and whipping the eggs and sugars—don’t skip Step 3. For the science of brownie tops, see Serious Eats: Brownie Styles.
- Almond flour adds richness and naturally gluten-free goodness; read more about almonds’ nutrition at Harvard T.H. Chan School of Public Health.
Variations You'll Love
- Dairy-Free: Swap butter for ½ cup (105 g) refined coconut oil and use dairy-free chocolate.
- Raspberry Swirl: Dollop ⅓ cup seedless raspberry jam over the batter and swirl with a knife before baking.
- Walnut Espresso: Fold in ¾ cup (75 g) toasted chopped walnuts and double the espresso powder.
Required Equipment
- 8-inch square metal baking pan
- Parchment paper
- Heatproof mixing bowl and medium saucepan (or microwave-safe bowl)
- Whisk and rubber spatula
- Kitchen scale and measuring cups/spoons
- Oven thermometer (recommended for accuracy)
Storage for Ultra-Fudgy Chocolate Brownies With Almond Flour
- Room Temperature: Store cut brownies airtight for up to 3 days.
- Refrigerator: Up to 1 week, well-wrapped; the texture gets even fudgier.
- Freezer: Wrap individual squares in plastic and place in a freezer bag for up to 2 months. Thaw at room temp 30 minutes or microwave 10–15 seconds.
Serving & Pairings
- Top warm brownies with vanilla bean ice cream or whipped cream.
- Serve with fresh raspberries or sliced strawberries to cut the richness.
- Pair with hot espresso, cold brew, or a glass of cold milk.
- Finish with a pinch of flaky sea salt for a sweet-salty pop.
Pro Tips for Ultra-Fudgy Chocolate Brownies With Almond Flour
- Bloom cocoa in the warm butter-chocolate mixture (Step 2) to unlock deeper chocolate flavor—more on blooming cocoa at Serious Eats.
- Weigh ingredients for consistency; almond flour and cocoa can pack differently in cups.
- Let the batter rest 5–10 minutes before baking so almond flour hydrates, yielding a smoother, fudgier crumb.
FAQ
Can I substitute coconut flour for almond flour?
Not directly—coconut flour is far more absorbent and would make the brownies dry. If you must experiment, start with only ¼ the amount and add an extra egg, but for best results stick with almond flour.
How do I guarantee a shiny, crackly top?
Whip the eggs and sugars until thick and pale, then add the warm (not hot) chocolate mixture and fully dissolve the sugar; baking in a metal pan also helps.
Can I make these keto-friendly?
Use a 1:1 erythritol/monk fruit sweetener and sugar-free chocolate chips. Texture will be slightly different and sweetness can vary, so taste and adjust.