Almond Flour Brownies

Course: Dessert

Cuisine: gluten-free

Keyword: almond flour brownies

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 123kcal

Author: Megan Gilmore

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!

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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 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.

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.

Nutrition