Almond Flour Brownies are an easy one-bowl dessert that is naturally gluten-free! They are so rich and fudgy, you’d never guess they are made with better-for-you ingredients.
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 100x 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.
Ingredients You’ll Need
Be sure to use room temperature eggs, when possible, so that the melted coconut oil won’t harden when it touches cold eggs from the fridge. You can let them sit in a bowl of hot tap water for 10 minutes while you measure out everything else, to help remove the chill quickly.
Feel free to add dark chocolate chips to this gluten-free brownie recipe, for even more chocolate in each bite. You can also add up to 1 teaspoon of vanilla extract, if you’d like that extra flavor.
Note: I tend to use cocoa powder and cacao powder interchangeably in recipes, so if you keep one or the other on hand, feel free to use whichever you prefer. Raw cacao powder tends to taste slightly more bitter, so the brownies will turn out a little sweeter if you use cocoa powder. For a darker chocolate flavor, increase the cacao powder to a 1/2 cup.
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.
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 24 minutes. 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.)
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.
Frequently Asked Questions
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.
Yes, you can use 1 teaspoon of baking powder in this recipe to replace the baking soda, if you prefer.
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.
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. Use an extra egg replacement in that case, to help make them more sturdy.
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
- 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
- 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.
If you try these almond flour brownies, please leave a comment and star rating below letting me know how you like them!
Questions and Reviews
If you use Erythritol it lowers the carbs because it is 0 net carbs. For those of you who do the Keto diet! Coconut sugar has 4 carbs per tps. Just a helpful tip:)
This is awesome! I did not have chocolate chips so I used walnuts and dry coconut and cacao nibs. I just loved it
I made these and they are absolutely delicious, I did however find that the batter was extremely dry so I added a 1/4 cup of chocolate almond milk while mixing and baked for ten more minutes and they are the most decadent, moist brownies you’ll ever have, I will no longer make them any other way
Is there a liquid ingredient missing? They did not rise or expand or anything?
For some reason I have an issue cooking these. Does anybody know why my batter is coming out super dry? I don’t get why since I’m using the amounts specified in the recipe.
First bake using almond flour. Loved them. Not quite as gooey as hoped but I think that’s down to my oven more than anything. Will definitely try the adjusted recipe. Thanks!
Legit tastes like a boxed cake mix! I’m going to be honest these are definitely not brownies but I am NOT upset about it! I swapped Greek yogurt for the butter/oil, only used 3/4 c sugar but did part swerve part coconut sugar, a few drops of stevia, and did the full 1/2 c cacao and DAMN!!! I added walnuts Bc I thought they’d be more brownie-ish but I like it in the cake too. Looking for a bomb chocolate cake, make this! And I tested the healthy swaps for you so go for it!
Just made these today and they’re delish! I used regular size dark chocolate chips because that’s what I had on hand… they turned out so yummy that I’ll definitely be making these again!
Easy and delicious brownies! I’ll be making them again for sure!
OMG these are delicious and gluten free and I used egg substitute which worked out amazing. My dear friend and her kids are gonna love these. I have to get them out of the house or I’m doomed!!
Thanks for this easy delish recipe. I look forward to trying some more.
Excellent brownies, happy family (both those with allergies and those without). I did make the updated version with only one change–regular granulated sugar as I did not have coconut sugar. Everything was spot-on otherwise. I mention because with the added oil and reduced cacao the batter was not superthick. It spread easy and still baked perfectly…maybe it was just me but if not you may want to adjust those notes. I worried a bit when putting in the oven, unnecessarily though.
I made these today and I cannot stop eating them! So ooey gooey! I feel guilt-free eating half the pan! Thank you so much for this recipe!
This is such a delicious ans easy recipe to throw together! My family didn’t even realize that they were eating a gluten free brownie. I baked it for 27mins, let it cool completely before cutting and I had zero issues.
Thank you for another amazing recipe!
I just made these brownies. I weighed the almond flour and coconut sugar. I baked them 10 mins longer then instructed because the middle of the batter still jiggled. Unfortunately, they were still to moist even letting them cool for 2 hours. It would crumble after every bite. I’m not sure what I did wrong.
Best brownies I’ve ever had! Thank you for sharing this recipe. I didn’t have coconut oil so I used avocado oil that I use for all my cooking and baking and it came out super moist and delicious. Will definitely make these again!
I made these brownies they were good but a little dry
This is the best brownie recipe! I use it as a base and use different add ins whenever I make them. I highly recommend this recipe! 😊
Can you freeze these brownies?
These brownies are AMAZING! Best ever. I will share what I did/used.
For the coconut sugar, mine was vanilla flavored. I used cocoa powder. My eggs were actually not room temperature. My coconut oil was refined. I added slightly extra vanilla extract and baking soda. I used organic peppermint chips! I also added a little bit of espresso powder.
I baked for 20 minutes.
They were soft and amazingly delicious!!
What would be a healthier replacement for coconut sugar?
It’s hard to replace the coconut sugar in this recipe without a lot of experimentation, but my date brownies are another delicious option if you’d rather have a fruit-sweetened dessert: https://detoxinista.com/date-sweetened-flourless-brownie-recipe/
Delish! Do these HAVE to be stored in the fridge? We prefer our brownies room temp!
It depends on how long you plan on making them last! I think they’d be fine for possibly up to 48 hours at room temp as long as your kitchen isn’t too warm, but since they’re so moist you don’t want to risk bacteria growing in there. I usually store mine in the fridge and let them come to room temperature about 1 hour before I want to eat it.
Recently I am having a low-carb diet but I find myself craving dessert, like, everyday. So I was looking up healthier recipes for my craving for sugar. I found this recipe and it Iooked promising so I decided to give it a try.
I halved the ingredients for a 6-inch baking pot, added some crushed walnuts, substituted the coconut sugar with coconut nectar. The batter was baked in an air fryer under 180C for 25 min. It turned out great!! Though the result was a bit cakier than what I would like. I would use more butter for a fudgier texture next time. But overall it’s a simple and successful recipe. I will definitely make it again and again. Thank you very much for sharing!
I have made these several times, making them again right now. Seriously so good and fudgy! Thank you for this!
Amazing recipe. Not only they puff off and did not deflate after, but the taste was also divine. However, I used only 100 g sugar, pecans instead of chocolate chips and half butter/ half coconut oil. More precisely, I slightly increase the butter quantity by 15 g.
Next time, I will double quantities because they disapered the moment were sliced 😉 Best brownies ever, thanks a lot for your recipe.
I’ve really been enjoying your almond flour recipes! Who knew GF baked goods could taste so good??
Best brownies! Remind me of childhood eating those ‘one bite brownies’ but these are cleaner ingredients and so yummy!
This recipe is completely amazing as is! If your batter seems too dry or thick it’s likely because you didn’t melt your coconut oil enough and/or you used cold eggs instead of letting them get to room temperature first. It DOES make a difference. These brownies are the bomb! I wish people wouldn’t leave reviews if they’ve tweaked the recipe in any way. Because you are then reviewing your own recipe and not the one posted here.
Love your recipe. It was exactly what I was looking for (a recipe with almond flour and cacao powder). I made some changes to make it vegan and with fewer calories. I replaced the coconut flour with monk fruit sweetener (1 cup). also the 2 large eggs for egg replacement (I added a little extra water too) and instead of chocolate chips, I added carob chips. The result was amazing! Thanks again 🙂
These were really good brownies. I used Hershey’s cocoa and an extra 1/8 t of baking soda. I baked them for 22 min. Took them to a friends house for dessert…they were a big hit.
Made these with butter and granulated sugar… Best brownies I’ve ever had let alone that they’re gluten free!!! Super easy too. Baked 40 minutes
Hi I would like to know if the nutrition facts that you gave is for the whole 1 pan or for individual cut from 16 portions
The nutrition information is automatically calculated for a single serving, so in this case it would be 1 brownie. It might differ based on the ingredients you use at home, so it’s always good to check the labels on your ingredients if you need to track something specific.
Made these today and they were absolutely delicious! I followed the recipe to the gram (seemed like the measuring cups I’m using are too small so I relied on grams — thanks for that option). I did make the fudge a bit more decadent by sprinkling them with raw chopped walnuts in addition to choc chips before baking, and my god it was a delight. Thank you!
Can I use maple
Sugar instead of coconut ?
Sure, I think that should work, too. Let me know if you try it!
My husband said these need to be a staple in the household. I loved that they were fudgy, super easy to make, and made with cacao and coconut sugar. Thank you for the recipe.
My husband paired his with vanilla bean ice-cream, and he went back to seconds.
These are delicious!! Used 3/4 cup white sugar (prob could have used less) and olive oil instead of coconut oil. Whole family loved them!
I just made these for my family and Valentines day and they are amazing! I doubled the recipe and used 2/3 * 2 for the super for a double batch. I also sprinkled the top with 1/4 cup sliced almonds. It took 45 mins to bake. Delicious!
AMAZING! So simple, so easy to make. Delicious!!
I just made these and they are exactly as described. Next time I may add a little cayenne pepper to give the brownie a little chocolate heat. Thankyou for sharing.
Delicious brownies! I used three replacement eggs using Bob’s Red Mill Egg Replacer.I weighed all the ingredients as directed.
The brownies did not rise, as is to be expected. They came out 3/8” thick! But they are every bit as good as a brownie recipe using chicken eggs, just a bit more dense/chewy.
I do appreciate your recipes. I can tell you put a lot of thought into the ingredients and baking/cooking time. Plus, you don’t rely on fats for flavor. You use just enough to add flavor/texture where necessary. These brownies are healthy but don’t taste like a sad alternative. That’s a compliment!
Thanks, I’m glad you enjoyed them!
MMMmmmm thaaaaaaank yooooou! I have tried so many other recipes from other sites where people could make them work, but not me! I wanted baked goods that tasted absolutely delicious just like being in a 3 hat gourmet restaurant…..in France hahahaha). But these!!! These got me there. I am so grateful, you have no idea how dejected I’ve gotten over other failed trials. My partner liked my past trials but they just never did the trick for me…. until now! Blessings to you for these beauties. I’ll try the black bean brownies next. THANK YOU 🙂
ps. I used 2 flax eggs (2 tablespoons + 4 tablespoons of water) instead of eggs and baked for 25 minutes so I could get them gooey/chewy in the centre. I used two 8×3 inch pans (didn’t have 8×8) and found there wasn’t enough batter to quite fill the second (used recipe for 16 slices), Brownies were about 1cm (0.39 inches) in height, so I’m not sure how it managed to be less batter but it wasn’t a problem at all. Still taste delicious, will double ingredients next time as I love them so much!
THANK YOU :))) XOX
Hi, do you think it’s fine to melt the chocolate chips or the texture it changes
Hi Megan! I’ve been a long-time follower (the first ever recipe of yours I tried was the flourless fudge cake), and am a first time reviewer. I just had to comment on how awesome these brownies are!!! The only change I made was veganize the recipe: I used 2 flax eggs instead of normal eggs. The brownies still came out fudgey and delicious. It was torture to wait 2 hours to cut into them, lol. My husband and 3-yo son also loved how the almond flour added to their rich and classic brownie taste. Something that often eludes me with other vegan brownie recipes, as well as the slightly crusty brownie top. We also loved how they’re gluten-free. I bake a lot of bread, so it’s nice to have a little break from flour-based desserts.
We also had some leftover coconut whipped cream from another recipe. And added a sprinkle of kosher salt to the tops too just before serving. OMG, so good!!! Another note: the brownies also firmed up a bit more overnight in the fridge. Thanks for creating and sharing this gem of a recipe, plus the other hits you post. We will definitely be making these again!
Absolutely delicious! Hard to believe there is no white flour in here, and I was pleased not to have a mix of a bunch of gluten-free items to put together. Very simple to make and everyone loves them! Thank you for sharing this recipe!
Absolutely delicious, gooey brownies. They come out perfect every time.
Just made them and turn out amazing! If I double the batter, I have to put 4 eggs?
Thanks for the recipe!
I’m so glad you enjoyed them, Vanessa! I haven’t tried doubling this recipe yet, but I assume you would double the eggs and use a larger pan. It might affect the baking time slightly, as well. Let me know if you experiment with it!
The brownies were definitiley not what I would categorize as fudgy. If I closed my eyes, they tasted exactly like a chocolate cake (minus the frosting:). They looked really good, but as soon as I cut into them, I knew this was not going to be a “Keeper” for me. But glad I tried a new recipe.
made this recipe for a birthday gathering and everyone loved them! delicious and so easy to make, this will be my go to recipe!
i’ve made these brownies 3 times already! And WOW these brownies are seriously the best healthier brownies i have ever made!!! they taste so delicious!! thank you megan for all your amazing recipes we love each one you create!
I am about to make this recipe for the 3rd time in 3 weeks. Added a 1/4 of a cup of chocolate bits and a 1/4 of a cup of whole roasted hazelnuts to the mixture. Absolutely delicious. Thank you so much.
These are perfect! The nutrition label is identical to a very expensive box mix with nearly identical ingredients. Everyone in the family loves these!!!
I’m so glad they are a hit with your family! Thanks for taking the time to leave a review; I really appreciate it!