Mocha Almond Brownies (Gluten-Free!)

When I look at the light in these pictures, that bright white glow to the right of the photos, I see my little Alyssa, picking up the bounce board I use to reflect subtle highlights from the sun across the recipes I’ve just arranged. She’s standing with one arm in a sling (having recently broken her collarbone), and without asking, knows what to do. How to tilt the board so the light hits just right.

These little glimpses of generous awareness make a long day worth it. I wish only I could go back to that moment, drop the camera, and grab her in my arms. I squeeze her tight and say, “you beautiful, beautiful, beautiful thing. Thank you.”

Instead, I just sit and marvel at the pictures for a moment longer than I would have before. Just look at that light. And realize exactly where it came from.


Mocha Almond Brownies


For the brownies:
1/4 c. Butter
3 eggs
3/4 Almond flour
1/2 cup brown sugar
2/3 c. Cocoa powder
1 teaspoon instant coffee grounds
1 tablespoon vanilla
3/4 teaspoon baking powder
Pinch salt

For the frosting:
3 1/2 c. Powdered sugar
1/4 c. Butter
1/4 c. Cocoa powder
just enough milk to make a whippy, spreadable frosting


Preheat oven to 350 degrees. In a bowl, beat all brownie ingredients together in a stand mixer until smooth. Spread into a 9x11" baking dish. Bake for 18-22 minutes, or just until the center of the brownies spring back when touched lightly with your finger. Cool completely before frosting.

To prepare frosting, whip everything in stand mixer until fantastically fluffy. Spread over cooled brownies. Share with someone you love.

12 Responses to “Mocha Almond Brownies (Gluten-Free!)”

  1. Jaimee says:

    These look *way* better than the boxed Gluten-free brownies I made yesterday! I will definitely be trying this recipe! And give Alyssa a squeeze from me! What an angel!!

  2. I know a bunch of gluten-free dieters that will love these! I would, too, actually! Your photos are absolutely beautiful, too.

  3. oh yummmmm :) I’m trying to use less wheat flour and this really makes me see that giving up wheat flour is no sacrifice at all!

  4. Julia says:

    Question for you: How much brown sugar to sweeten the batter? It’s not listed.

  5. Obdulia Gathright says:

    While wild almond species are toxic, domesticated almonds are not; Jared Diamond argues that a common genetic mutation causes an absence of glycoside amygdalin, and this mutant was grown by early farmers, “at first unintentionally in the garbage heaps, and later intentionally in their orchards”. ”

    Look out for our blog too

  6. Toi Babione says:

    Baking is a food cooking method using prolonged dry heat acting by convection, rather than by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred “from the surface of cakes, cookies and breads to their centre. As heat travels through it transforms batters and doughs into baked goods with a firm dry crust and a softer centre”.^

    Most recently released piece of writing on our own web blog

  7. bette says:

    You say these brownies are made with cocoa powder and almond butter as well as brown sugar, but you do not include brown sugar or almond butter, and their amounts, in the ingredient list. I would like to make this recipe, but not as is. Please correct asap. Your brownies look delicious! Thank you.

  8. bbb2aaa says:


  9. bbb2aaa says:


  10. Selina Kohles says:

    Because almonds are naturally very nutritious, almond milk doesn’t need to be fortified. You can make almond milk yourself at home, and it will have the same nutritional value as the almond milk available commercially.

  11. steph says:

    thank you for sharing! sounds wonderful and i’m sharing with my gluten-free friends!

  12. Katie says:

    Thanks for sharing this! I have celiac and therefore have to eat Gluten Free…and my fellow GF friends and I thank you! I’m making these delicious looking brownies, STAT! :)

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