Meet the best Almond Flour Brownies you will ever make. This dessert is so rich and decadent, it’s hard to believe it’s naturally gluten-free!
Why You’ll Love Them
They’re gluten-free. Almond flour is naturally gluten-free, and a great low carb alternative to traditional flours. These gluten-free brownies are perfect for those following a grain-free or Paleo diet. They’re also dairy-free when you use coconut oil!
They taste delicious. This almond flour brownie recipe has a rich chocolate flavor that is sure to satisfy your sweet tooth. It tastes better than a boxed mix!
They are easy to make. All you need is 1 bowl to stir together this easy brownie batter. Then they bake to perfection in less than 30 minutes.
They call for simple ingredients. If you already have almond flour on hand, you probably already have the rest of these ingredients in your pantry, too. No extra starches required.
Ingredients You’ll Need
What’s in Almond Flour Brownies?
- Blanched almond flour
- Coconut sugar
- Cacao powder (or cocoa powder)
- Eggs
- Coconut oil (or butter)
- Vanilla extract
- Baking soda
- Salt
Use room temperature eggs, when possible, so that the melted coconut oil won’t harden when it touches cold eggs from the fridge. I never remember to leave eggs out on my counter ahead of time, so I’ll usually let them sit in a bowl of hot tap water for 10 minutes while I measure out everything else, to help remove the chill.
This recipe also has the option to add dark chocolate chips for an extra chocolatey flavor!
How to Make Almond Flour Brownies
1. Mix the dry ingredients.
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.
2. Stir in the wet ingredients.
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 rest of them into the batter.
3. Bake.
Transfer the batter to the prepared 8-inch baking dish, 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 25 minutes. They will continue to firm up as they cool.
4. Enjoy!
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.
Common Questions
How do you make almond flour? Almond flour is a fancy name for finely ground almonds. In this case, we’re using blanched almond flour, which is made from blanched almonds (so their brown skins have been removed) that have been very finely ground into a powdery consistency. I have a tutorial on how to make almond flour, if you want to try making it at home. In theory, you could make flour out of other nuts, too!
Almond meal (ground with the almond skins) tends to produce more cake-like results, so you could experience a different texture if making that swap.
Can I use baking powder instead? Yes, you can use 1 teaspoon of baking powder in this recipe to replace the baking soda, if you prefer.
Can I use another type of flour? This recipe was specifically developed for almond flour, which has a higher fat content compared to most other flours. Be sure to try Coconut Flour Brownies, Oat Flour Brownies, Avocado Brownies, or Almond Butter Brownies for some alternatives.
Can I make them egg-free? I don’t recommend using flax eggs in this recipe, as the results turn out too gooey (unless you like that) but you can make vegan brownies by using Bob’s Red Mill egg replacer. I tend to use an extra egg replacement in this case, to help make them more sturdy.
Can I use a sugar replacement? I haven’t tested these brownies with a sugar-free substitute, like stevia or monk fruit. If you can find a 1:1 swap for granulated sugar, it might work, but please let me know if you experiment with it.
Looking for more almond flour recipes? Try Almond Flour Chocolate Cake, Almond Flour Pancakes, Almond Flour Chocolate Chip Cookies, Sugar Cookies, and Gingerbread Cookies.
Almond Flour Brownies
Equipment
Ingredients
- 1 cup blanched almond flour
- 1 cup coconut sugar (or other granulated sugar)
- 1/3 cup raw cacao powder
- 2 large eggs
- 3 tablespoons melted coconut oil (or butter)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/3 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 to 30 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 25 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
If you try these almond flour brownies, please leave a comment and star rating below letting me know how you like them!
These are SO good. We did y have coconut auger so I used 2/3 cup turbinado sugar. I think I could even used a bit less.
Family definitely approved! Thank you!
Sigh. Didn’t have coconut sugar.
I used regular sugar and they were bomb
Yay! I’m so glad you enjoyed them! Thanks for the feedback about the sugar swap– that’s good to know!
I didn’t know what I did wrong but I had much less batter than what is shown in the pictures. They also turned out much thinner than in the pictures. They still tastes ok though!
Do they taste coconutty? Thanks!
We didn’t think so!
Do you think flax eggs would work? 4-25-20.
I’ve only tested this once without the eggs and they turned out very gooey. Not unedible (they are actually very tasty) but they were gooey to cut, and I wouldn’t serve them to my neighbors. But my family loved them when I put them in the fridge!
Yes! I used three flax eggs since the recipe called for two large eggs. It came out great!
Good afternoon, just saw this post for almond flour brownies, but I do not use sugar of any kind. Do you know if you Can replace with Monkfruit ?
I haven’t tested that myself, but I believe another comment here just reported success using it!
So yummy!
2 tbs of butter is not enuff fat. The “brownies” are like chocolate dirt.
There is quite a bit of healthy fat in this recipe thanks to the almond flour– almonds have over 14 grams of fat per ounce. I tested this recipe with double the amount of coconut oil and they were downright greasy, so the 2 tablespoons is perfectly sufficient. Did you definitely use blanched almond flour when making this recipe? Other types of flour would produce drier results.
Agree – they were definitely moist enough. The flour is ground almonds…so plenty of “fat” there.
I used 1/2 coconut flour and 1/2 almond flour. Very pasty batter.
Yikes, that’s a lot of coconut flour! Check out my coconut flour brownies recipe if you’d rather use that ingredient instead of what this recipe calls for.
I made these with butter and coconut sugar and they were bomb!! I didn’t have a 8×8″ pan so I used a dish that was slightly smaller, but they cooked perfectly in 25 minutes. So fudgy and I love that they are gluten free! I also used 3/4 instead of a full cup of sugar and you can’t even tell! Will definitely make these again.
These are definitely the BEST brownies! They came out perfect! I love ALL your recipes Megan! Thank you!
Ohhh my husband and I loved it!!! I replaced the sugar with monk fruit sweetener and it’s delicious! It added that refreshing to the palate kind of thing!!! Thank you so much for the recipe much love!
How much Muño fruit did you use?
Monk fruit
Thank you for perfect Almond flour Brownies recipe. I made this and it came out real nice and moist.
My granddaughter loved these brownies!
so good, I doubled the recipe and put it in a 9 x 9 and they were thick! but amazing. My kids loved them.
I’ve honestly been trying so many healthy brownie recipes,and none have been working out how I want them. I wanted to ask, do they taste like actual brownies, or chocolate cake?
I have made a lot of almond flour brownies but never any this amazingly good. I did use 2/3 of the sugar and it was still too sweet for me so will halve next time. Amazing.
These were so easy and so good! My husband has been begging for brownies, but I don’t have the patience to make regular brownies from scratch (or the desire because my baking is usually somewhat healthy) and I haven’t been able to get a box mix due to the pandemic. I can’t rave enough about these. They are my favorite brownie recipe I’ve ever made! Husband loved them, too!
These really are the best non-wheat flower brownies I’ve ever made! And actually one of the best brownies ever, period! Previously we’d regularly make the avocado brownies, but these are even better. This recipe will be our go to brownie from now on!
I’m so glad you enjoyed them! Thank you for coming back to comment– I really appreciate it!
I just made these! They are delicious!!! Brownies are one of my few sweet weaknesses and it’s nice to have a good gluten free while food version! 🙂
BROWNIES!! Such a chocolaty, great invention of heaven. Awesome recipe!
These came out great! Love that its lectin free/gluten free, few ingredients and quick prep. I also made another batch substituting with monk fruit sweetener…again great! Thanks for this recipe
I made using almond meal since that is what I had. More cake like as you said they would be. Want to try with almond flour since I prefer the a more chewy texture.
Made these with almond meal and just a touch of instant espresso. Yummo!! Love the texture and the hint of almond flavor. Think I’ll have one with amaretto liqueur tonight. ;o)
I actually used cashew flour – because it tastes amazing & we’ve had almond allergy in our house. I also added 6 drops of do Terra peppermint essential oil & they taste like the perfect thin mint brownie for those who love the mint/chocolate combo (I know some people can’t stand it) but anyway, these are SO delicious!!!
Amazing!! And so easy. I usually default to the black bean brownies to satisfy my hubby’s chocolate cravings, but thought I’d try this new recipe. So glad I did, they are delicious!! A bit chewy on edges, moist, dense and perfectly rich. Tastes like the Ghirardellli brownie box mix-what I used to buy yrs ago before I knew better. Out of the ballpark again Megan!!
Thank you so much XOXO
Oh.. didn’t have coconut sugar, used organic sugar
I couldn’t get the consistency right with the directions provided. The batter was very dry and crumbly
Sorry to hear that, Lisa. Did you definitely use blanched almond flour and large eggs at room temperature? If the batter is very dry, I’d try adding 1 more tablespoon of melted oil until you can stir it together. It shouldn’t be runny like traditional batter, but 1 or 2 tablespoon of oil shouldn’t hurt.
These were so delicious! Cakey but a little fudgy. I threw some chocolate chips and cocoa nibs on top. My eggs were cold so I mixed those with dry ingredients first, then added the melted butter in.
So these are super yummy! My 3 kids loved them. At first I wasn’t going to make them because I have made all of your other brownie recipes. I figured I did not need another brownie recipe. But you are right. They are super decadent. These are better than any other regular brownie recipe!
HI there can I use almond meal ( I have a ton of it from trader joes) or does the flour need to be fine?
Thanks so much for this awesome recipe! I made it vegan by using flax eggs and a touch more coconut oil and it came out perfect 👌. Everyone loved them so will definitely be making them again!
OMG, these were delicious! I was doubtful because almond flour baked things can be very dry. I followed everything, but had read applesauce can increase moistness, so I used a half cup and wowsers; these were the best brownies I’ve ever ate! Rich, chocolaty, and sweet enough! I’ll make them again, this time cut them off before they slightly burn🤭
I made these brownies two days ago because miraculously I had all the ingredients in my pantry! I used the Enjoy Life mini chocolate chips. These brownies are really really good! I first tried them after they came out of the oven when they were still pretty warm and thought, “eh, they’re okay I guess”. But on the next day, after they cooled and set completely, I cut another piece, and WOW! They were amazing! The tasted just like regular brownies! And today, I cut a piece and they were chewy and wonderful like box mix brownies. I ate the rest of the pan. These will always be my go to brownie recipe from now on! Thank you so much for a great recipe!
Twice I’ve tried these and both times has come out like a dry cake. I read all the comments and followed the recipe to a T, using blanched almond flour, eggs at room temp, cooked for only 22 minutes. Sadly I won’t be trying this recipe again as the ingredients are very costly for it to not turn out great : (
Sorry to hear that, Elizabeth! Did you definitely use the full cup of coconut sugar and weigh everything? Using less granulated sugar would result in a dry, cake-like texture, so I’m not sure what else could have gone wrong. Hope you find a recipe you enjoy more!
These are hands down the best brownies I’ve ever made! The texture is incredible!!
These turned out delicious! followed the recipe exactly and they seem to be somewhere in between cake and brownie texture, but either way they are fabulous! Thanks
So tasty and fluffy,,, I’m used to a more dense brown, but this is not too bad.
I made these with the egg replacement suggestion you posted on IG (3 egg replacement from Bob’s red mill + baking powder instead of baking soda) and was dubious when I was mixing them up, but they came out so good! Thank you for all you do to test recipes. I’ve had a hard time adjusting to some new diet restrictions and you have made it so much easier!
I am super picky about brownies, but these were so good. I made mine in a pyrex dish, so no need for lining the pan. I just put some coconut oil
on it first. I also added the whole 1/3 cup of chocolate chips in the batter and sprinkled unsweetened coconut on top. So delicious!
Second time making these! They were so so good the first time around. I had to use organic turbano sugar the first time and they came out a little grainy. This time I had the coconut sugar but I’m not a fan of sugar so I only used 3/4 cups. They came out more dry and cakey than the last time but they’re still delicious! Might try to do a little maple syrup with the sugar next time.
These are amazing! I just ate 1/4 of the pan myself. I can’t believe such a simple recipe, with paleo staples I have on hand, is so perfect! I will be making this over and over. Thank you so much!!
Is this keto friendly?
It would not be keto-friendly as written, but maybe you could swap the granulated sugar with something sugar-free? Let me know if you experiment with it!
Love these! I made it with 2/3 cup cane sugar and 1/4 cup enjoy life vegan chocolate chips and they came out perfect.
Made these last night and they turned out very dry…yummy but dry. Do you think it had something to do with almond flour in the freezer? I also used only half the sugar.
Delicious!!
Super yummy recipe however it only yielded a small amount of batter which resulted in a total of 9 brownies using a 9 inch pan. I might double the recipe next time!
Easy to make and even easier to eat… The whole pan. They came out a little more cake-like/fluffier than a traditional fudgey brownie, but nonetheless delicious!!
Amazing!! Thanks so much!
The best brownies I’ve ever made and eaten! Can’t get enough of them!
These came out so good and I did not even have enough choc chips on hand. Will definitely make them again, so much better for you than box mix!
Omg, made these this morning and just had a little taste:) They are fantastic, rich and decadent! I didn’t have mini chocolate chips so used regular and I also used ghee instead of coconut oil. I wanted my husband to eat these – very picky and always worried about what strange ingredients I might be hiding. I just said I made these from scratch – he could see I was in heaven with my bakers test piece so he tried a piece and loved them:) then said ok tell me what weird stuff might be in them😂😂 i confessed to almond flour and coconut sugar😉😉Now I have to make more as I was going to to give these away
Absolutely delicious. So chocolatey and perfect texture. Quick and easy to make. Will definitely make again!
Thanks for sharing.
Soooo delicious!! Thank you for your amazing recipes!!!
These are just excellent. They are my go
To for brownies now, I’ve made them 3 times now, the first time I followed the recipe to the T -found a little too sweet and slightly too chewy. Next two times, I decreased the amount of sugar to 3/4 of a cup instead of the full cup, that 3/4 though wasn’t full regular sugar, I filled up somewhere in between the half cup and the 3/4 of a cup mark and completed with mesquite powder -I absolutely love mesquite powder now, so much deepness to the flavor. I also added a little cinnamon and espresso powder. I just kinda Eyeballed them.
Pretty dry, needs almond butter or more coconut oil.
Thanks for this recipe! They’re delicious! i ran out of butter and used Greek yogurt instead (same amount).
Husband told me these were the best brownies I’ve ever made and requested them for Father’s Day! So simple and oh so delicious! Thank you!
So goo! I used 1/2 cup of white sugar because didn’t have coconut sugar. I also could have done a bit less of cocoa powder- but they were great anyways! Will definitely do again!
These are delish! My eggs were jumbo so they came out like cake but we loved every bite!