Gluten-Free Dark Chocolate Almond Brownie

Why this brownie is special

This decadent treat is naturally gluten-free—almond flour replaces wheat without sacrificing that classic fudgy texture. Dark chocolate pairs with the nutty sweetness of almonds for a brownie that everyone can enjoy, gluten-free or not.

Required Equipment

• Oven
• Offset spatula (or regular rubber spatula)
• 1 large mixing bowl
• 1 microwave-safe container
• 1 medium mixing bowl
• Electric hand mixer (optional)
• 1 medium baking pan

Ingredients

• 200 g almond flour
• 200 g unsalted butter
• 200 g sugar
• 200 g dark chocolate (60–70 % cocoa)
• 2 large eggs
• 1 tsp vanilla extract
• Pinch of salt
• Vanilla ice cream (optional, for serving)

Instructions

1. Preheat your oven to 356 °F / 180 °C.
2. Melt butter & chocolate
   • Combine in the microwave-safe container.
   • Microwave in 25-second bursts, stirring each time, until smooth.
3. Whip eggs & sugar
   • In the medium bowl, beat eggs and sugar with a fork or mixer until pale and frothy.
4. Combine batter
   • In the large bowl, add almond flour.
   • Pour in the melted chocolate-butter and the whipped egg mixture.
   • Add salt and vanilla. Fold until just combined—do not over-mix.
5. Prepare pan
   • Grease with butter, oil, or non-stick spray.
6. Fill & level
   • Pour batter into the pan.
   • Gently tap the pan on the counter to release air bubbles.
7. Bake for 20–25 minutes
   • It’s ready when a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Cool according to how you’d like to serve (see below).

Serving Suggestions

Preference	How to serve	Why it works
Warm & gooey	Let rest 30 min after baking, slice, and top with vanilla ice cream.	Sets the crumb while keeping a molten center; the ice-cream contrast is divine.
Cool & fudgy	Cool completely, then chill 2 hrs before slicing.	Butter & chocolate fats re-crystallize, giving a dense, truffle-like bite with intensified chocolate flavor.

Enjoy your brownies—warm decadence or chilled perfection!