Almond Flour Brownies Recipe | #SundaySupper

Almond flour brownies recipe

Almond Flour Brownies

I had a bag of almond flour leftover from some experimental cake baking, and being the brownie fanatic that I am, I decided to make some almond flour brownies.

These brownies are thick, fudgy, and have a little extra texture from the almond flour.  They’re perfect for anyone who likes a sweet almond flavor, and suitable for those on a gluten free diet if you use all gluten free ingredients.

I’m contributing this recipe to this week’s Sunday Supper event for “Food that Travels,” hosted by Life Tastes Good, as this would be a great dessert to bring with you to a party.  It keeps well and travels easily in its own pan!  Be sure to check out all the other traveling food recipe links at the bottom of this post.

As you can see from the photo, I enjoyed them with a nice tall glass of milk- but then, I’m old-fashioned that way.  I wonder what they’d be like with a glass of almond milk?

Almond Flour Brownies Recipe

These thick and fudgy brownies are made extra flavorful with almond flour. Suitable for a gluten free diet!

15 minPrep Time

40 minCook Time

55 minTotal Time

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  • 1 1/2 sticks unsalted butter
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 4 eggs
  • 1 cup unsweetened natural cocoa powder
  • 1/3 cup almond flour


  1. Preheat the oven to 350 and prepare an 8 inch square pan by lining it with parchment or foil.
  2. In a small bowl, stir together the flour and the cocoa until well combined, then set aside.
  3. In a large bowl, combine the melted butter, sugar, salt, and vanilla, and whisk together. Mixture will be grainy but uniform. Add the eggs one at a time, whisking thoroughly after each addition.
  4. Set aside the whisk and add the flour/cocoa mixture to the large bowl. Stir with a large spoon or spatula until just combined, scraping down the sides of the bowl as needed.
  5. Scrape the batter into the prepared pan and smooth out the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with moist crumbs but no liquid batter attached. Set the pan on a rack to cool for 15 minutes, then use the pan liner to lift the brownies out. Set the brownies on a rack to finish cooling.
Cuisine: American | Recipe Type: Dessert

Food That Travels – More #SundaySupper Recipes 

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