5 Almond Flour Brownies That Are Rich and Fudgy You’ll Crave Weekly

Want brownies that hit that dense, chewy, melt-in-your-mouth sweet spot—without regular flour? These almond flour beauties deliver big-time. They’re naturally gluten-free, deeply chocolatey, and ridiculously fudgy. Bonus: almond flour adds a subtle nuttiness that makes them taste like a bakery secret.

Below are five brownie twists—from classic to over-the-top—that you can whip up fast. Short steps, big payoff. Ready to stir, bake, and devour?

1. Classic Fudge-Factory Almond Flour Brownies

The OG. These are shiny-topped, crackly-edged, and gooey in the middle—the platonic ideal of brownie bliss. They’re perfect for parties, bake sales, or “just because” Tuesdays.

Ingredients:

• 1/2 cup (115 g) unsalted butter
• 1 cup (170 g) dark chocolate chips or chopped dark chocolate
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup (96 g) fine almond flour
• 1/4 cup (25 g) unsweetened cocoa powder
• 1/2 tsp fine sea salt
• Optional: 1/2 cup (85 g) extra chocolate chips for topping

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang.
2. In a heatproof bowl, melt butter and chocolate together (microwave in 20–30 second bursts or use a double boiler). Stir smooth and cool 3 minutes.
3. Whisk in both sugars. Add eggs and vanilla; whisk vigorously 45–60 seconds until glossy.
4. Fold in almond flour, cocoa, and salt just until combined. Don’t overmix.
5. Spread into pan. Sprinkle extra chips on top if using.
6. Bake 20–24 minutes, until set at edges with a slight wobble in center. A toothpick should come out with moist crumbs.
7. Cool completely for clean slices. For extra fudgy texture, chill 30 minutes before cutting.

Serve with cold milk or espresso. Want deeper flavor? Swap half the vanilla for almond extract. For a gluten-free party platter, dust with cocoa and cut tiny squares—trust me, they’re rich.

2. Salted Tahini Swirl Brownies With Almond Flour

Chocolate and tahini are besties. The creamy sesame swirl gives nutty depth and a pretty marbled top. These feel bakery-fancy with minimal effort.

Ingredients:

• 1/2 cup (115 g) unsalted butter
• 1 cup (170 g) dark chocolate chips or chopped chocolate
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup (96 g) almond flour
• 1/4 cup (25 g) cocoa powder
• 1/2 tsp fine sea salt
• 1/3 cup (80 g) tahini, well-stirred
• 2 tbsp powdered sugar (to sweeten tahini)
• Flaky sea salt, for finishing

Instructions:

1. Preheat to 350°F (175°C). Line an 8-inch pan with parchment.
2. Melt butter and chocolate; cool slightly. Whisk in sugar, then eggs and vanilla until glossy.
3. Fold in almond flour, cocoa, and fine salt until just mixed.
4. In a small bowl, stir tahini with powdered sugar until smooth.
5. Spread brownie batter in pan. Dollop sweetened tahini over top and swirl with a knife.
6. Bake 22–25 minutes, until edges are set. Sprinkle with flaky salt while warm.

Let them cool before slicing so the swirl sets. Want drama? Add a ribbon of raspberry jam along with the tahini. The sweet-tart pop is unreal.

3. One-Bowl Espresso Fudge Brownies

For coffee people. A hit of espresso powder intensifies the chocolate and cuts the sweetness. They’re rich, bold, and the ultimate afternoon pick-me-up.

Ingredients:

• 1/2 cup (115 g) unsalted butter
• 1 cup (170 g) semisweet chocolate chips
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp espresso powder (or instant coffee granules)
• 1 cup (96 g) almond flour
• 3 tbsp (18 g) Dutch-process cocoa powder
• 1/2 tsp fine sea salt

Instructions:

1. Heat oven to 350°F (175°C). Line an 8-inch pan with parchment.
2. Melt butter and chocolate in a large bowl; cool 2–3 minutes.
3. Whisk in sugars, then eggs, vanilla, and espresso powder until shiny.
4. Fold in almond flour, cocoa, and salt. Batter will be thick and luscious.
5. Spread evenly and bake 20–23 minutes. Look for a soft center and set edges.

Top warm brownies with a light dusting of cocoa or a drizzle of coffee glaze (powdered sugar + espresso). For mocha lovers, toss in white chocolate chunks—seriously, it slaps.

4. Peanut Butter Ripple Protein Brownies

Dessert with a little boost. These brownies add protein powder and a peanut butter swirl without losing that fudgy core. Great post-workout treat or late-night snack.

Ingredients:

• 1/2 cup (115 g) unsalted butter
• 3/4 cup (130 g) dark chocolate chips
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup (72 g) almond flour
• 1/4 cup (20–25 g) chocolate or vanilla whey or plant protein powder
• 3 tbsp (18 g) cocoa powder
• 1/2 tsp fine sea salt
• 1/3 cup (80 g) creamy peanut butter, warmed slightly
• 1 tbsp maple syrup (to loosen PB)

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch pan with parchment.
2. Melt butter and chocolate; whisk in sugars. Add eggs and vanilla; whisk until thick and glossy.
3. Fold in almond flour, protein powder, cocoa, and salt until just combined.
4. Mix warmed peanut butter with maple syrup. Spread batter in pan; spoon peanut butter on top and ripple with a knife.
5. Bake 20–22 minutes, checking at 18. Don’t overbake—center should be slightly soft.

If your protein powder is sweet, reduce granulated sugar by 2–3 tablespoons. Swap peanut butter for almond or hazelnut butter to keep it fully almond-forward. Chill before cutting for the cleanest squares.

5. Double-Chocolate Cherry Skillet Brownies

Small-batch and dramatic. Baked in a cast-iron skillet, these brownies get crisp edges, fudgy middles, and juicy pops of cherry. Date night dessert, anyone?

Ingredients:

• 4 tbsp (56 g) unsalted butter
• 3/4 cup (130 g) dark chocolate chips, divided
• 1/2 cup (100 g) granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 2/3 cup (64 g) almond flour
• 2 tbsp (12 g) cocoa powder
• 1/4 tsp fine sea salt
• 1/2 cup (80 g) pitted cherries (fresh or frozen, not thawed), chopped

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 6–8 inch oven-safe skillet or small pan.
2. In the skillet over low heat, melt butter with half the chocolate chips, stirring until smooth. Remove from heat.
3. Whisk in sugar, then egg and vanilla until glossy.
4. Fold in almond flour, cocoa, and salt. Stir in remaining chips and cherries.
5. Bake 18–22 minutes, until edges are set and the center is just barely soft.

Serve warm with vanilla ice cream and a dusting of cocoa. No cherries? Use raspberries or chopped dried sour cherries. Add a splash of almond extract to make the fruit sing.

Pro Tips For Fudgy Success

• Use fine almond flour, not almond meal, for the best texture.
• Don’t overbake—pull them when the center still looks slightly soft.
• Cool completely (or chill) for clean cuts and peak fudginess.
• For shiny tops, whisk the sugar into warm chocolate and beat in eggs until the batter looks glossy.

There you go: five almond flour brownies that deliver maximum fudge and minimum fuss. Pick your vibe—classic, swirly, coffee-charged, protein-boosted, or skillet-style—and bake a pan tonight. Your future self (and your taste buds) will thank you.