Love and Olive Oil

Triple Almond Brownies

Triple Almond Brownies

In my continuing quest for all-things-almond, I’ve discovered that brownies are prime subjects for nutty substitutions. Considering my favorite brownie recipe contains a mere 2/3 cup of flour, replacing that with almond meal produces surprisingly tempting results (and if gluten happens to be your nemesis, then this news should make you jump for joy).

In addition to the almond flour, these brownies contain toasted slivered almonds and almond extract: three times the almond makes me three times as happy.

Why yes, I think I’ll eat three of these right now.

Gluten Free Almond Flour Brownies

These are basic brownies. Good, basic brownies. Dense and fudgy, with a hint of almond flavor and crunch. They are not nearly as extravagant as my typical brownie concoctions, but don’t write them off as bland or boring. Sometimes you just want a simple brownie, without all the frosting and fuss, and that is where these brownies shine.

Sure, you could top them with marzipan and amaretto ganache (would that make them quintuple-almond brownies?) and I’d probably ask you to ship a couple dozen to me STAT, but that doesn’t mean I don’t enjoy them plain, too.

Triple Almond Brownies

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  • 2/3 cup almond flour or almond meal
  • 3 tablespoons cocoa powder, sifted
  • 1/2 teaspoon salt
  • 4 ounces bittersweet chocolate
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup granulated sugar
  • 3 large eggs, room termperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/3 cup slivered almonds


  1. Preheat oven to 350ºF. Line the bottom and sides of a 8-by-8-inch pan with parchment paper, leaving a slight overhang on two edges.
  2. Whisk together almond flour, cocoa, and salt in a small bowl and set aside.
  3. Melt chocolate and butter in a double boiler or a medium-large bowl set over gently simmering water. Stir until smooth, then remove from heat. Whisk in sugar and stir until dissolved and mixture has cooled slightly.
  4. Whisk in eggs, vanilla, and almond extract until just combined (do not overmix). Sprinkle flour mixture over top and fold in to chocolate mixture using a large rubber spatula until just incorporated, then fold in slivered almonds. Pour into prepared pan.
  5. Bake for 25 to 30 minutes or until toothpick inserted into the middle comes out clean. Transfer pan to a wire rack and allow to cool completely. If you have time, cover and refrigerate at least a few hours or overnight for the fudgiest brownies.
  6. Remove brownies from pan using the edges of the parchment paper to lift the entire block out of the pan. Using a large sharp knife, cut into squares. Brownies will keep, covered in the refrigerator, for up to 5 days.
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  1. Just made these brownies and they are spectacular! I was worried about not using any baking powder/soda, and just almond flour – but it turned out delicious. Thanks so much!

  2. They look super yummie :D

  3. Ever thought of pouring some of that bourbon cream you used for your root beer floats?!?  YUM!

  4. I did make them with coconut oil instead of butter. They are DIVINE!

  5. What a winning combination!  I got to try it, it is right up my alley.

  6. Love that you’ve used almond flour and then added extra almonds for nutty deliciousness. They look completely and utterly delicious. Thank you for sharing.
    Aleksandra – yes I would have thought that you can – coconut oil is such a great replacement for cooking with butter. Or you could try this recipe – it has no dairy or gluten (or sugar!)

  7. Your photography is seriously unmatched!  Teach me your ways! ;)  In the meantime, excuse me while I make these brownies!

  8. Lindsay, do you think I could use coconut oil instead of butter to make these dairy-free? Thank you!

    • I don’t have much experience baking with coconut oil, so I can’t say if it’ll work or not. Do let me know if you try it, though!

  9. yum and sounds pretty healthy too…love brownies. must try this asap thanks for the recipe pinning for later!

  10. LOVE using almond meal in baked goods. Thats a decadent and moist brownies!!

  11. I loved them, even the photos of them!!! Well done!

  12. Linds the fudginess (is that a word?) is literally emanating from the screen!!

    I’m assuming if you just want to do a normal batch (sans almonds) regular flour would work just fine?  Dumb question probably, but a baker I am not!

    • I haven’t tried it with this specific recipe but I assume so? But the almond flour is really nice in terms of texture/flavor!

  13. Quintuple almond brownies!! What an awesome idea…these triple almond ones sound pretty divine though, if you ask me.  Great idea to substitute almond meal, I’ll definitely be doing that with my next batch.  Probably makes them even MORE fudgy! 

  14. My friend just told me about you and also “Cooking With Mr. C.” on Facebook, which is also a blog. I just “Liked” his page and came to your site. I like it. Anne

  15. These sound incredible!

  16. Oh wow! This looks to be just what I need.. Almond & Chocolate! Yes please. 

  17. Almond is probably my favorite flavor to add in baking — I MUST try these!

  18. I love simple substitutions that can make foods naturally gluten free! These brownies look delightful!

  19. These look and sound amazing! I am going to my sister-in-laws house for Thanksgiving and she has a wheat allergy and gluten intolerance so these will be the perfect treat..unless she’s allergic to almonds too. 

  20. What a gorgeous batch of brownies! These look so rich and fudgy. Absolutely love!

  21. Dense and fudgy? You are speaking my love language! I can’t wait to try these! 

  22. These look insanely good!

  23. I’m in love with almonds too and ever since you made me try almond flour (macaron challenge) I’ve been obsessed with using it in baking. These brownies look amazing and a must try.

  24. gorgeous! Sharing on my Facebook page today

  25. Sometimes simple really is the best – especially when there’s almond involved. These sound wonderful!

  26. Looks delicious… I love almond flavor in it..

  27. These look incredible I love almond everything! Especially if they are packed into chocolate fudgy brownies! 

  28. Fun! Almond flour is super tasty in brownies!

  29. I love that these are gluten-free, using the almond flour. Our granddaughter has to undergo testing for celiac disease and if she had it, I want her to be able to still enjoy a good brownie! Happy Halloween, XOXO

  30. I don’t love whole nuts in desserts but I love nut butters and I love almond extract and also baking with almond meal!  I’m picky about the texture…ha! These look incredible and I bet the scent of cocoa + almond extract was divine!

  31. I always make my brownies with almonds as I’m not the biggest fan of pecans, but I never thought of using almond flour as well! Could be quite something!

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