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
I was initially worried they the batter was too dry but these are amazing! I used regular sugar, about 3/4 cup. I made these in a muffin tin and it made about 9 brownie muffins after cooking for 20 mins. Incredible GF recipe!!
So good! I did add about a 1/4 c of applesauce, and for my 1 cup of sugar, I used a combo of brown, white and coconut.
amazing, amazing brownies
can you freeze these?
This was fabulous! I did double the recipe, made half the sugar Swerve Powdered Sugar, added 2 Tbs almond milk, 1tsp Baking Powder in as well. And put in 8 X 8 pan. Baked 350 F for 22 minutes.
Thank you to all for suggestions and especially for the recipe in the first place!
This recipe was great!! I used the Bob’s Red Mill egg replacer and reduced the sugar by 5 tablespoons and they were perfection!
The best brownie I ever had my 4 years old said !!! It’s sooo gooowii chouwwiii yummmyyyyy !!! Ehhh haven !!! This recipe is keeper thank you detoxinista !!
So tasty and easy!!! We only had a casserole dish so the brownies turned out thinner but still crispy on the outside and soft on the inside. Also used only about 1/3 cup of white granulated sugar (instead of 1 cup called for) and I thought the sweetness level was perfect.
I’ve made it a few times now. Very good.
This recipe is great! I used dutch-process baking cocoa for the best flavor, and baked it in a 9 by 7 casserole dish, but they still turned out just like traditional brownies… and dare I say that they were even better? After resting in the fridge my entire family gobbled them up, even though they despise healthier recipes!
OMG!! Just made them. These brownies were incredible! I added mini marshmallows on top. So easy to make to.
Our favorite Brownies!! My husband won’t eat any other kind of brownies unless I baked them. !! Top!!
Yay! I’m so glad the almond flour brownies were a hit! Thanks for taking the time to leave a review.
I’ve made this made these twice. They are great! I forgot to add the butter the second time and it worked…a bit more like cake, but really good!
These were perfect and delicious! The batter looked inadequate, but the baked version looked almost exactly like the picture in the recipe. This one is a keeper.
Yum! These brownies are SO good! I used just under 3/4 of a cup of maple syrup because I didn’t have coconut sugar and they turned out just great!
I tried this recipe with monk fruit and they were awesome. Added some semi sweet chocolate chips and it was a big hit. Thank you
This one is extra delicious. Love that it uses whole ingredients. Tried and tested!
These were delicious. Made them for company and was hesitant but they quickly disappeared! Will make again!
Can you use olive or canola oil instead of xoxo it oil? I’d love to try this recipe but need to use heart healthier oil.
Sorry, my earlier message got distorted….. can you use olive oil or canola oil instead of coconut oil? I’d like to try this recipe but I’m looking for a more heart healthy fats/oil. If yes, what would the ratio be? Thank you!
I think that could work, too! Just use the same amount of oil that this recipe calls for, and let me know if it ends up affecting the flavor at all!
I don’t know what took me so long to make these, but they are so delicious!!! My family liked them so much we made two batches this weekend. Very Moist and the texture is amazing. Very chocolaty, just like we like them. I guess I’ll just go straight to baking a double batch every time!
Good texture but doesn’t taste like a brownie. Tastes like a date
Made these to take to work for a birthday celebration and had to make a second batch for my husband! They are so delicious and super easy to make.
I just took these out of the oven used a blend of monk fruit and Splenda blend. So yummy!
One bowl recipe!!
One bowl recipe!!
Amazing!! Tasted great!!
This was amazing. I came here after the avocado brownie fail, I think used the wrong variety of avocado (bacon variety) and the taste was really strong even after the cool down. My husband and child were looking forward to sweets so I whipped this recipe on the same night and it is amazing. I used monkfruit/erythritol to reduce carbs and milk chocolate chips since we are not fond of dark chocolate. I added sliced almonds and chopped walnuts and the brownies were perfection. Thank you so much!
This was the best almond flour brownies in have ever made. The texture was perfect. I made them for my son who has a wheat allergy. He took them home and texted me how great they were. Only change i made was add a little almond flavoring it a flavor combo my family loves.
These brownies are the BEST I don’t even like chocolate made them for my bf omg
Absolutely ama-a-zing! These brownies are just wow–we couldn’t get enough of them! My children (2 and 5) preferred these brownies over regular chocolate chip cookies. Passover is, well, over, but I’m saving this recipe for the ultimate Passover dessert!
These are amazing!!! We make them all the time! BEST Brownies ever!! Thank you for this great recipe!
This is a definite go to recipe when you just need a little some thing. I usually make half a batch and replace the coconut oil with avocado oil.
These are the best brownies I have had in a long time!! I have been gluten free for years and this recipe is better than any others I have tried. Make sure you let them cool completely before cutting or they will seem mushy! Don’t worry though, they become formed and solid once they cool down!!
If I wanted to add protein powder (pea powder), how much can I add in? And how much do I need to modify the rest of the ingredient to accommodate for the protein powder? Also, can I substitute the eggs for egg beaters or flax powder mixture? Thanks!
My daughter Quinn baked this and it was wonderful! This is an amazing recipe!,Thank you!