King Arthur Almond Flour Brownies [gluten free]

last modified Oct 2023…

These Almond Flour Brownies, by King Arthur Flour, are gluten free and extra fudgey with the perfect amount of chocolate and that coveted crispy top!

King Arthur has given me a few of my favorite brownie recipes thus far in my life. Including their

Quick and Easy Fudge Brownies

And here is just another one to add to it! I have made this recipe numerous times and each time just as delicious as the time(s) before.

Why I love it…

GLUTEN FREE

• It is Gluten Free using Almond Flour, yet it doesn’t have that usual Almond Flour texture which can be grainy. And heavy. With this Almond flour recipe, you can’t even tell it is almond flour.

CRISPY TOP

• Call it a crispy top or a crunchy crust….but whatever it is, it is when the top of the brownie breaks like a crunchy cracker?? uhh. ok bad description. Look at the picture and you get what I mean.
• I think the cup of chocolate chips adds to the crunchy top! It also adds a richness like no other!

EGG WHITES OPTIONAL

• I have used half egg whites and half eggs and it turns out fantastic! One wouldn’t even be able to tell the difference…if you are looking to cut an egg yolk?

FUDGEY- NOT CAKEY

• Nothing is worse than a cakey brownie. I mean, you can’t even call it a brownie. You have to call it a cake. This brownie is fudgey! NOT cakey:)

IF MAKING THE IRRESISTIBLE FROSTED MARSHMALLOW BROWNIE EDITION!

STEPS:

1. MAKE THE BROWNIE per recipe.

DOUBLE the RECIPE IF USING AN 8 x 13 in pan. I always make at least an 8 x 13 because there is never enough to go around:)

If making for a crowd, (more than my family:), then I do a 13 x 18 in jelly roll pan, that is TRIPLE the recipe. The Brownies are a tiny bit thinner but I think if you quadruple the recipe, it is too thick.

2. TOP WITH MARSHMALLOWS and TOAST

Once you have determined your brownies are done by sticking them with a toothpick or a fork and it comes out clean, it is time to top them with the mini marshmallows.

You can either remove them from the oven and place them on top of the stove while you add the marshmallows, or you can open the oven door, pull out the rack and then–careful not to burn yourself–sprinkle the mini marshmallows over the top, arranging in single layer, push them back in the oven and toast.

After the marshmallows are arranged in a single layer, turn the oven on to BROIL, pop the pan back in the oven and watch them toast to a perfect toasted marshmallow color!

Be sure to watch them very carefully as they will burn the second you turn away. (If they do burn, you can wait until they cool and then remove the top and try again….i’m a pro at that:))

3. ADD THE FROSTING

When the brownies and mini marshmallows are toasted to perfection, remove them from the oven and let them cool completely before frosting them. If you frost them when they are still warm, the frosting will melt off.

Although, I’m sure you could use store bought frosting…that would be gross so make it homemade!!! Its easy!

Whip the frosting ingredients in your mixer until you reach the desired consistency. The desired consistency is medium, stiff peaks. So the thickness is easy enough to frost but not too soupy that it won’t set up. Frosting is very generous. If it’s too thick, add more milk. If it’s too runny, add more powdered sugar. BUT, err on the stiff end. If it’s too runny and you have to add more powdered sugar, the frosting can separate and look spotty. Still tastes fine though, so it’s better to have slightly separated frosting than too runny:)

4. LET THE BROWNIES SET BEFORE CUTTING!

Yep, just that. Don’t cut them before the frosting has had time to set on the top.

These are sooo simple to make and the outcome is extremely divine! People will be dying for more! And what’s best is you can use any brownie recipe if you don’t necessarily have Almond flour or if you want to use another recipe!

Yay! Enjoy!! These are the best and I’m jealous right now that you get to eat them sooner than me.

Print