The Best Almond Flour Brownies

⭐⭐⭐⭐⭐ Featured Review

“If I could give this 10 stars I would. These were absolutely delicious. Everyone who tried them loved them. I will make this again and again. Better than and healthier than regular brownies. Thank you!” – Deena

As a best-selling cookbook author who specializes in gluten-free recipes, I’ve learned a thing or two about working with almond flour.

That’s why I’ve spent the past few years tweaking these almond flour brownies. (It mostly comes down to the amount of oil needed for a perfect texture.)

They’re naturally sweetened and gluten-free, and somehow they still taste better than box brownies. But don’t take my word for it— read over a hundred glowing reviews below!

Almond Flour Brownie Ingredients

You may already have what you need in your pantry:

• Almond Flour. Use finely ground blanched almond flour (meaning the skins have been removed from the almonds) for the best results. Almond meal is made with the skins, so you’ll see brown flecks in the flour, which may make the brownies feel more dense or cake-like.
• Eggs. These are essential for holding the brownies together, so I don’t recommend swapping them for flax eggs. If using eggs that are cold from the fridge, the batter might thicken when you mix it with the coconut oil. That’s okay! The brownies will still bake well, but the batter might be more challenging to spread in the pan.
• Cacao Powder. I always use raw cacao powder in my recipes because it’s slightly less processed than cocoa powder. But if you keep the latter on hand, feel free to swap it! (The brownies should taste a little sweeter when you use cocoa powder.)
• Coconut Sugar. Granulated sugar is required for a classic brownie texture. Maple syrup or honey creates a fluffy, cake-like texture, so I don’t recommend swapping those here. If you don’t keep coconut sugar in your pantry, use brown sugar instead.
• Baking Soda. This helps brownies rise and spread. If you prefer to use baking powder, double the amount. (So 1/2 teaspoon baking soda = 1 teaspoon baking powder.)
• Vanilla & Salt. These boost the flavor, but if you’re out of vanilla extract, the brownies will still turn out delicious. I don’t recommend skipping the salt; it’s essential in dessert recipes!

If you want to add walnuts or pecans to your brownies, feel free to stir them in before baking. Adding chocolate chips makes them taste extra decadent!

How to Make Almond Flour Brownies

Step 1:

Preheat the oven to 350ºF and line an 8-inch square pan with parchment paper. (I like to spray the pan lightly with oil first, so that the parchment paper will stick in place.) 

In a large bowl, combine the almond flour, coconut sugar, cacao powder, baking soda, and salt. Whisk well to help break up any clumps.

Step 2:

Add in the eggs, coconut oil, and vanilla, then use a spatula to mix the batter well. It will be very thick and sticky, and not nearly as runny as traditional brownie batter. 

Reserve 2 tablespoons of chocolate chips to sprinkle over the top, then stir the remaining chocolate chips into the batter.

Step 3:

Transfer the batter to the prepared 8-inch baking dish. Then, use a spatula (or wet hands) to press the batter evenly into the bottom of the pan. It’s okay if it’s not perfectly smooth, because the batter will spread as it cooks. 

Sprinkle the reserved chocolate chips over the top. 

Bake at 350°F until the edges of the brownies appear dry and the center of the pan no longer jiggles much, about 25 minutes. It’s normal for the brownies to puff up slightly in the oven and then deflate slightly as they cool. 

Note: For brownies with a more gooey middle, remove them from the oven when the center jiggles slightly, after 22 to 24 minutes of baking. They will continue to firm up as they cool, and a toothpick should come out relatively clean when inserted into the center of the pan. (There may be a few crumbs that stick, but it shouldn’t look like raw batter.)

Step 4:

Let the brownies cool for at least 1 hour before slicing them into 16 squares. Don’t be surprised if the brownies slightly stick to your knife as you cut them into squares. They are very fudgy! I recommend cleaning the knife after each cut for the best results.

Serve these brownies at room temperature or cold from the fridge. They are delicious either way, but are slightly chewier when chilled.

Almond Flour Brownies Recipe

4.78 from 160 votes

Almond Flour Brownies are unbelievably fudgy and naturally gluten-free. They taste better than a box mix, and will quickly become your favorite brownie recipe!

prep10 mins cook25 mins total35 mins

Servings:16

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup blanched almond flour
• 1 cup coconut sugar (or other granulated sugar)
• ⅓ cup raw cacao powder
• 2 large eggs
• 3 tablespoons melted coconut oil (or butter)
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ⅓ cup mini chocolate chips

Instructions

• Preheat the oven to 350ºF and line an 8-inch square pan with parchment paper. (I like to spray the pan lightly with oil first, so that the parchment paper will stick in place.) In a large bowl, combine the almond flour, coconut sugar, cacao, eggs, oil, baking soda, vanilla, and salt, and stir well to form a thick batter. It will be much thicker and stickier than a traditional brownie batter, so be sure to mix well and break up any lumps.
• Reserve 2 tablespoons of chocolate chips to sprinkle over the top, then fold the rest of them into the batter. Transfer the batter to the prepared 8-inch pan, then use a spatula (or use wet hands) to press the batter evenly into the bottom of the pan. It's okay if it's not perfectly smooth, because the batter will spread as it cooks. Sprinkle the reserved chocolate chips over the top.
• Bake at 350ºF until the edges of the brownies look dry and the center of the pan doesn't jiggle too much, about 25 minutes. It's normal for the brownies to puff up slightly in the oven, and then deflate slightly as they cool. (For brownies with a more gooey middle, pull them out of the oven when the center jiggles slightly, after 22 to 23 minutes.)
• Let the brownies cool for 1 to 2 hours before slicing them into 16 squares. They probably won't last long before they are all eaten, but I recommend storing these in an airtight container in the fridge for the best shelf life. They should last in the fridge for up to 5 days, if you don't eat them all by then.

Video

Notes

Nutrition information is for 1 of 16 brownies. This information is automatically calculated, and is just an estimate, not a guarantee.

Update Note: This recipe was slightly modified in April 2021. I increased the coconut oil by 1 tablespoon and decreased the cacao powder from 1/2 cup to 1/3 cup. If you prefer the original version, use only 2 T of oil and 1/2 cup of cacao powder instead. That will result in a “darker” chocolate brownie.

For Vegan Brownies: I’ve successfully used Bob’s Red Mill Egg Replacer instead of the eggs. In that case, I recommend using 3 “egg replacements” for the 2 eggs that are called for in this recipe.

 

 

Nutrition

Calories: 123kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 101mg | Potassium: 49mg | Fiber: 2g | Sugar: 9g | Vitamin A: 41IU | Calcium: 26mg | Iron: 1mg

Author: Megan Gilmore

Course: Dessert

Cuisine: gluten-free

Keyword: almond flour brownies

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• Almond Flour Chocolate Cake
• Almond Flour Pancakes
• Almond Flour Chocolate Chip Cookies

If you try these almond flour brownies, please leave a comment and star rating below letting me know how you like them!