Perfect Almond Flour Brownies

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These are the best Almond Flour Brownies you will ever make. They are so rich and decadent, that it’s hard to believe they are naturally gluten-free and made without white flour! My family agrees that they are better than a box mix.

best almond flour brownies stacked on each other

Ingredients You’ll Need

All you need is 8 simple ingredients to make these almond flour brownies, and you probably already have on hand.

Here are the basics you’ll need:

  • Almond flour (blanched works best!)
  • Coconut sugar (gives the brownies a “chewy” texture)
  • Eggs (see vegan notes below)
  • Raw cacao powder, or cocoa powder

Pro Tip: 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.

How to Make Almond Flour Brownies

Since we’re working with almond flour, there’s no need to separate “dry” and “wet” ingredients– just stir them all together in one bowl, and make sure you press out any lumps! You can’t over-mix gluten-free brownie batter.

mixing together almond flour brownie batter

This brownie batter will be thicker than regular brownie batter. Don’t be alarmed! It may look like it’s too dry when you start to mix it together, but be patient and keep stirring.

Once the batter looks thick and uniform, fold in the chocolate chips.

Transfer the brownie batter to a square baking dish lined with parchment paper. I like to spray the pan with oil first, so the parchment paper will stick in place. It helps tremendously as you try to spread the brownie batter in the pan later.

chocolate chips added to almond flour brownie batter

Remember, this brownie batter is THICK, so you won’t be able to pour the batter into the pan. It’s more like a sticky play-doh, so you’ll have to use a spatula to press it into the bottom of the pan. Sprinkle a few extra chocolate chips on top, if you’d like to.

Bake at 350ºF for 25 to 30 minutes. For extra-gooey, brownie middles, you can pull the brownies out at 22 to 25 minutes, while the center is still slightly jiggly.

By 30 minutes, the center shouldn’t jiggle anymore, so be sure to pull them out of the oven by then so they don’t burn. Almond flour brownies need to cool completely before you slice them, as they are very fragile while they are still hot.

cooled and sliced almond flour brownies

Don’t be surprised if the brownies slightly stick to your knife as you cut them into squares. They are very fudgy! I like to taste-test as I go. (For quality-control, of course.)

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 on a marble board

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!

I haven’t tested this recipe with almond meal yet, which is ground almonds that include the skin. In my experience, almond meal tends to produce more cake-like results, while blanched almond flour produces more crisp & buttery results with baking. So, I recommend trying these brownies as written using the blanched version, but I’m sure that almond meal will still produce a delicious result, with a slightly different texture.

Almond flour vs. Regular Flour

If you’re wondering about how to substitute regular flour for almond flour, I would recommend first looking up a recipe for the exact flour that you want to use. Almond flour has a lot more fat and protein compared to white flour, so I typically use a little more almond flour and less oil when trying to alter a traditional recipe.

Try one of the other brownie recipes listed below if you need to use a different type of flour!

More Healthy Brownie Recipes

I have lots of gluten-free brownie recipes on my website already, so you might want to check them out if you have other ingredients that you’d like to use up.

almond flour brownies on a marble board
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4.69 from 102 votes

Best Almond Flour Brownies

These are the best almond flour brownies you'll ever make, and they are naturally gluten-free. I love how you only need a few minutes to stir the batter together!
Course Dessert
Cuisine gluten-free
Keyword almond flour brownies
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16
Calories 123kcal



  • 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.
    mixing together almond flour brownie batter
  • 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.
    chocolate chips added to almond flour brownie batter
  • 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.)
    cooled and sliced almond flour brownies
  • 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.
    almond flour brownies on a marble board



Nutrition information is for 1 of 16 brownies. This information is automatically calculated, and is just an estimate, not a guarantee.
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 oil and 1/2 cup of cacao powder instead. That will result in a "darker" chocolate brownie.
For a vegan brownie, 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.


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

More Almond Flour Recipes

Need more ways to use up your almond flour? Here are some of my favorite recipes!

If you try these brownies, please leave a comment below letting me know how you like them! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience.

Reader Feedback: What’s your favorite dessert recipe? Feel free to share links in the comments below!

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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

    Megan Gilmore

    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!

      Larissa Pilling

      We didn’t think so!


Do you think flax eggs would work? 4-25-20.

    Megan Gilmore

    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!

The Mad Platter

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 ?

    Megan Gilmore

    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.

    Megan Gilmore

    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.

Rachel Bessire

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 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!

LeAnn Schmitt

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!

    Megan Gilmore

    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! 🙂

Vanessa Cassani

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.

Tara n

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

    Megan Gilmore

    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!

Nia NaShon

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 : (

      Megan Gilmore

      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?

    Megan Gilmore

    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!

Valeria hesse

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.




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

Ruth J

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!

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