The Best Almond Flour Brownies You'll Ever Taste

almond flour brownies stacked on a white surface.

The Best Almond Flour Brownies You'll Ever Taste

Course: Dessert

Cuisine: gluten-free

Keyword: almond flour brownies

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 134kcal

Author: Megan Gilmore

My kids told me these almond flour brownies taste better than a box mix. (Which is a high compliment coming from them!) This recipe is the perfect option when you need a gluten-free or grain-free recipe, with a rich, fudgy texture. Since almond flour is higher in fat than regular white flour, this recipe doesn't require as much oil, so the flavor turns out better than the traditional version! Be sure to read the recipe notes, as I've recently tested a few ways to make these even fudgier.

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Ingredients

1 cup blanched almond flour
1 cup coconut sugar (or other granulated sugar)
⅓ cup raw cacao powder
2 large eggs
¼ cup melted coconut oil (or butter; see notes)
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon fine sea salt
⅓ cup mini chocolate chips

Instructions

Preheat the oven to 350ºF and line an 8-inch square metal pan with parchment paper. (I like to spray the pan lightly with oil first, so that the parchment paper will stick in place. Note that brownies always bake better in a metal pan rather than a glass or ceramic one.) In a large bowl, combine the almond flour, coconut sugar, cacao, baking powder, and salt. Whisk well to break up any clumps, then add the eggs, melted coconut oil, and vanilla extract, and stir again.

Make them fudgier: Stir in 1 tablespoon of brewed coffee for a slightly moister and richer brownie. You could also use milk or water, if you don't have coffee on hand.

Reserve 2 tablespoons of chocolate chips to sprinkle on top, then fold the rest into the batter. Transfer the batter to the prepared 8-inch pan, then use a spatula to spread 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 for about 25 minutes, until the edges look dry and the center of the pan no longer jiggles. It's normal for the brownies to puff up slightly in the oven, and then deflate slightly as they cool.
Let the brownies cool for 1 to 2 hours before slicing them into 16 squares. Pro Tip: Use a plastic knife for cutting brownies. Plastic doesn't stick to brownies the way a metal or ceramic knife does. Store leftovers in an airtight container 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.

Update Note: I increased the coconut oil in this recipe by 1 tablespoon and suggested the addition of coffee in my most recent update. These changes make the brownies much fudgier, which my family prefers.

Make it darker chocolate: Increase the cacao powder to 1/2 cup if you prefer a darker chocolate flavor.

Melted Chocolate Variation: You can make these even fudgier by melting the chocolate chips into the coconut oil, rather than just folding them in. My family couldn't decide which version we liked best, so I thought I'd just note that it's an option here.

For Vegan Brownies: 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. (I would not add the extra tablespoon of coffee in this case; you don't need added moisture when you're not using eggs.)

Nutrition