Almond Flour Brownies (Gluten-Free, Fudgy Chocolate Recipe)

This easy gluten-free almond flour brownie recipe uses ricotta cheese, coconut oil and pure maple syrup for deeply fudgy, melt-in-your-mouth chocolate bites everyone will adore.

No one should miss a homemade dessert because of gluten sensitivity. These gluten-free almond flour brownies combine creamy ricotta and melted chocolate for a texture that’s part brownie, part cheesecake — intensely chocolatey and satisfying. A glossy ganache crowns the brownies for extra richness.

They’re surprisingly simple to prepare: no stand mixer required. You only need a few common ingredients like almond flour, ricotta, cocoa and real maple syrup, plus a couple of bowls and a saucepan.

Ingredients you’ll need

For the almond flour brownie batter:

• Bittersweet chocolate chips: Use bittersweet (around 60% cacao) for structure and deep chocolate flavor.
• Whole milk ricotta cheese: Full-fat ricotta keeps the brownies creamy and helps them hold together.
• Almond flour: Adds a subtle nutty note and works well as a gluten-free base.
• Cocoa powder: Gives additional chocolate intensity and helps the batter set.
• Eggs: Provide structure and stability.
• Instant espresso powder: Enhances and deepens the chocolate flavor without tasting like coffee.
• Pure vanilla extract: Use real vanilla for the best aroma and flavor.
• Real maple syrup: The only added liquid sweetener in this recipe; it contributes sweetness and a touch of complexity.

For the chocolate ganache icing:

• Bittersweet chocolate chips
• Real maple syrup
• Cocoa powder
• Coconut oil: Replaces butter and helps the ganache remain stable at room temperature.

How to make gluten free almond flour brownies

Adapted lightly from Half Baked Harvest.

Step 1: Preheat and prep

Preheat your oven to 350°F (175°C). Butter a 9 x 9-inch baking pan and line it with parchment paper, leaving an overhang so you can lift the brownies out to slice.

Step 2: Mix the wet ingredients

Heat half of the bittersweet chocolate chips in a heatproof bowl until just melted and smooth. Combine the melted chocolate with the ricotta, eggs, vanilla and maple syrup until uniform and glossy.

Step 3: Add dry ingredients

Sift cocoa powder, then combine it with the almond flour, instant espresso powder and a pinch of salt in a separate bowl. Add the dry mixture to the wet ingredients and stir until fully incorporated. Fold in the remaining chocolate chips.

Step 4: Bake

Pour the batter into the prepared pan and bake for 30–35 minutes, until the center is just set. Remove from the oven and let cool completely before adding the ganache.

Step 5: Make the ganache

Over low heat in a small saucepan, melt the ganache ingredients — chocolate chips, coconut oil and maple syrup — until smooth and glossy. Remove from heat and whisk in sifted cocoa powder until no lumps remain.

Step 6: Frost and chill

Pour the ganache over the cooled brownies and spread into an even layer. Refrigerate for at least 30 minutes to set the ganache. Use the parchment overhang to lift the slab from the pan and slice into squares.

Tips for the best brownies

• Always line the pan with parchment paper. The ricotta creates a creamy texture, so you’ll want to lift the brownies out before slicing.
• Use bittersweet chocolate (about 60% cacao) for optimal texture and flavor.
• Instant espresso powder enhances chocolate intensity without adding a coffee taste.
• Slice into small 2-inch squares — these are rich, so small portions satisfy.

Storage and freezing

• Store refrigerated in an airtight container layered with parchment paper for 3–5 days.
• These moist brownies freeze well for up to 3 months. Layer with parchment paper in a freezer-safe container and thaw in the fridge before serving.

More gluten-free desserts

For other chocolaty gluten-free treats, try flourless chocolate cookies or a simple chocolate mousse for an elegant, make-ahead dessert.

Why these brownies work

• Melted chocolate combined with ricotta and almond flour yields a fudgy, creamy brownie with great mouthfeel.
• The ganache intensifies the chocolate profile and adds a glossy finish.
• Cocoa powder in both batter and ganache improves structure and flavor.
• No special equipment required — just bowls, a whisk and a saucepan.
• Almond flour is an affordable, flavorful gluten-free option.
• Sweetened with real maple syrup and the chocolate’s sugar — no refined sugar added beyond the chips.

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Recipe