Almond Flour Brownies (2024)

FAQs

Can I replace all-purpose flour with almond flour in brownies? ›

You'll do best to substitute 1:1 to begin with, as many recipes respond well to this direct replacement. But be prepared to add more almond flour as you go to compensate for the wetter batter. You'll also want to keep a few extra egg whites handy if you want to ensure that your bake doesn't fall apart.

Because of the extra moisture in almond flour, a longer cook time may be beneficial. Add 3 to 5 minutes to a cookie recipe and 5 minutes to a muffin recipe.

Flour is the difference between a fudgy and cakey brownie—the more flour you add, the cakier it gets.

Almond flour can be substituted for regular flour at a 1:1 ratio. It is important to note that almond flour may require more egg to bind the flour. Check out our almond flour recipe book here for more information on a specific recipe!

While there is not an exact conversion number, on average ¾ cups of traditional flour is likely converted at a 1:2 ratio of 1 ½ cups of almond flour. Almond flour can carry more moisture than traditional flour, therefore, you may need to add more of it to a recipe to prevent watery batter or dough.

Don't skip the binding ingredients.

Almond flour recipes rely on eggs and other binding agents such as flax meal, psyllium powder, pumpkin puree, and mashed banana to create a cohesive batter/dough and give the finished results more structure.

Yes, you can use yeast with almond flour to make bread! Since almond flour is a gluten-free flour, it won't raise as much as wheat-based flour. However, the yeast adds a lovely bread flavor and airy texture to almond bread recipes.

Almond flour yields tender treats — learn how and when to use it in your baking. Like any nut, almonds are high in fat; and fat helps make baked treats moist and tender. This can be a good thing: think pancakes. Or not: think crusty artisan bread, whose texture veers towards chewy rather than tender.

Nuts have oils in them that can make nut flours go rancid sooner than their wheat-based counterparts. You'll want to taste a bit of the flour to really judge whether it's good—it will taste rancid if it isn't.

Almond Flour Is High In Oxalates

The problem with a high intake of oxalate-rich food is that it might contribute to calcium oxalate crystal formation, which, is a major component to some kinds of kidney stone. Also, it's been implicated in gout, and also has been associated with microcrystalline-associated arthritis.

Do I need xanthan gum with almond flour? ›

The Basic Baking Guidelines

Our chef prefers to add a little xanthan gum or cornstarch to the almond flour to help with the texture, though it is not entirely necessary to do so. Almond flour is pretty forgiving in that regard. Some use arrowroot powder to achieve a similar effect in their bread recipes.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

The flour you use in this recipe can be more than just a vehicle for cocoa powder and other sweet mix-ins. Choosing something other than All-Purpose can contribute its own more interesting flavor profile and can level up your brownie as a whole. Rye and buckwheat pair very well with chocolate.

Problem 2: My brownies are too GOOEY

If you think about it, the ingredients that create that fudgy texture - the chocolate and butter - are completely liquid when hot, but solid at room temperature. We would never attempt to slice a brownie less than 2-3 hours after baking - it'll be a gooey mess.

And the primary purpose that AP flour serves in most brownie recipes is easily served by a different ingredient. In this case, we're turning to another common pantry staple: corn starch.

I like the added sweetness the chocolate chips provide. If you're using unsweetened chocolate, chop the pieces into tiny slivers before adding to the water & cocoa mixture for easier melting. *All purpose flour can be used instead of bread flour, but for the chewiest brownie, bread flour is a must!