These Fudgy Gluten Free Chocolate Brownies are the best homemade brownies ever! A batch of almond flour brownies are perfect for any dessert-lover.
Preheat oven to 350 degrees F.
Melt butter and chocolate in a microwave-safe bowl for 30 seconds. Wait, 30 seconds, and then microwave for another 30 seconds. Stir, set aside, and let it cool 5-10 minutes.
Take an 8x8 baking pan and place a piece of parchment in, with some excess hanging over the sides.
While the chocolate/butter is cooling down, combine the almond flour, baking powder, salt, cocoa powder, and cinnamon in a separate bowl.
Add the sugar to the butter/chocolate mixture. Stir.
Add in the eggs, coffee, and vanilla. Stir.
Fold in the flour mixture until it is about 50% combined. Add in the chocolate chips and gently stir until just combined.
Bake for 34-38 minutes. Every oven is different! The brownies are done when a toothpick inserted into the center comes out mostly clean with a few crumbs sticking to it.
If you use a ceramic baking dish, you may need to increase cooking time by 1-2 minutes. If you use metal, check the brownies at 33 minutes for "doneness".
If you want crinkly top brownies, use a hand or stand mixer and beat the sugar and butter mixture for 1 minute.
Allow the brownies to fully cool before cutting into them. Lift them out of the pan using the parchment overhang.