Gluten-free almond-flour brownies
Classic cocoa brownies made entirely with almond flour, with shiny tops and a sturdy fudgy crumb.
Prep15 min
Cook38 min
Rest30 min
Oven175°C
Servings16
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 20 × 20 cm dish
Units
Temperature
Servings
- 71 g unsalted butter, melted rounded
- 345 g granulated sugar rounded
- 3 g fine salt rounded
- 5 ml vanilla extract rounded
- 64 g unsweetened cocoa powder rounded
- 150 g whole egg, 3 large eggs rounded
- 145 g fine almond flour rounded
- 4 g baking powder rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 175°C. Lightly grease and parchment-line a 20 cm square pan.
- Stir the melted butter, sugar, salt, vanilla and cocoa together. Add the eggs one at a time, beating until the mixture is thick and glossy.
- Fold in the almond flour and baking powder just until evenly combined.
- Spread into the pan and smooth the top. Bake for 33 to 38 minutes, until the top is set and a tester carries a few moist crumbs.
- Cool in the pan for at least 15 minutes, then lift out and cool fully before cutting into 16 squares.
Notes
- These are gluten-free but not reduced-sugar. The relatively high sugar level supports the glossy crust and fudgy structure.
- Use fine almond flour rather than coarse almond meal for an even crumb.
- Do not overbake. The centre continues to set as the slab cools.
- Contains dairy, egg and almonds. Verify cocoa, baking powder and extracts when baking gluten-free.
Sources consulted
Sources consulted
From Christoph Mayer