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Home Β» Desserts

Almond Flour Brownies

May 13, 2021 Β· Modified: May 23, 2023 Β· This post may contain affiliate links Β· 16 Comments

Jump to Recipe

Almond Flour Brownies are fudgy, delicious and gluten free. These brownies are made with almond flour, cacao powder and coconut sugar.

Almond flour brownies on parchment paper.
Table of Contents hide
1 Why you'll love almond flour brownies:
2 Ingredients for this recipe:
3 How to make almond flour brownies:
4 Recipe pro-tips:
5 Recipe FAQs:
6 Storage Instructions:
7 More almond flour dessert recipes:
8 Almond Flour Brownies
8.1 Ingredients 1x2x3x
8.2 Instructions
8.3 Notes

Why you'll love almond flour brownies:

These brownies are so fudgy and gooey. If you are a chocolate lover, you will be hooked on this recipe!

All you need is one bowl to make this recipe. You don't have to separate the wet and dry ingredients!

Brownies with almond flour are made with healthier ingredients compared to traditional brownies.

Ingredients in almond flour brownies.

Ingredients for this recipe:

  • melted coconut oilΒ - Not hot or the eggs will cook!
  • eggs at room temperature
  • coconut sugar
  • vanilla extract
  • almond flour
  • cacao powder
  • salt
  • dark chocolate chipsΒ - I used sugar free chocolate chips.
  • flaky sea saltΒ - Optional for topping.

A complete list of ingredients, amounts and instructions is located on the recipe card below.

How to make almond flour brownies:

This is an overview of the recipe with photos. Complete instructions are located on the recipe card below.

Parchment paper lined baking pan.

First, preheat the oven to 350 degrees F. Line an 8x8 pan with parchment paper.

Whisking wet ingredients for brownies.

In a bowl, whisk coconut oil, eggs, coconut sugar and vanilla extract.

Combining chocolate chips in brownie batter.

Add almond flour, cacao powder and salt.

Use a rubber spatula to combine.

When the flour and cacao powder is almost all mixed in, fold in the chocolate chips.

Brownie batter in baking pan.

Pour the brownie batter into the prepared pan. The batter will be thicker than boxed brownie batter.

Bake at 350 degrees for about 18 minutes.

Baked brownies in baking pan.

Once baked, add flaky sea salt if you would like. Allow them to cool completely before slicing into 9 or 16 brownies.

Recipe pro-tips:

Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.

I don't recommend reducing the sugar in this recipe. It contributes to the texture.

I have only made this recipe with cacao powder, not cocoa powder. The texture could be slightly different with cocoa powder.

Use an 8x8 baking pan for this recipe, not another size.

This brownie batter will be thicker than boxed brownie batter.

Do not overcook the brownies. After trial and error, I noticed that 18 minutes of baking time yields a fudgier brownie compared to 20 minutes of baking time. They will continue to cook for a little when removed from the oven. An overcooked brownie will be dry and crumbly, rather than fudgy.

Almond flour brownies on parchment paper.

Recipe FAQs:

Can you substitute almond flour for all purpose flour in brownies?

I don't recommend substituting almond flour 1 for 1 with all purpose flour in a classic brownie recipe. Follow this almond flour brownie recipe instead. It takes out the guesswork!

How many carbs are in almond flour brownies?

There are about 12 grams of carbs in each almond flour brownie if you cut them into 16 pieces.

What is the difference between almond flour and almond meal?

Almond flourΒ isΒ made from almonds that have been ground with theirΒ skins removed. It's finer and more β€œflour-like.” Almond mealΒ is made from almonds that have been ground with theirΒ skins left on. It is grainier. I recommend almond flour for this almond flour brownie recipe.

Can I make these egg free?

I have not tested this recipe with an egg replacer. I don't think a flax or chia egg would work.

Storage Instructions:

Store almond brownies in an airtight container on the kitchen counter for 1-2 days.

Store them in an airtight container or freezer bag and freeze them for up to 3 months.

More almond flour dessert recipes:

  • Almond Flour Blueberry Muffins
  • Almond Flour Banana Pancakes
  • Almond Flour Chocolate Cake
  • Almond Flour Oatmeal Cookies
  • Pumpkin Protein Muffins
  • Vegan Chocolate Truffles

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Almond flour brownies on parchment paper.

Almond Flour Brownies

Almond Flour Brownies are fudgy, delicious and gluten free. These brownies are made with almond flour, cacao powder and coconut sugar.
5 from 5 votes
Print Recipe Pin Recipe Shop Ingredients
Prep Time 5 minutes mins
Cook Time 18 minutes mins
Course Dessert
Cuisine American
Servings 16 brownies
Calories 153 kcal

Ingredients
  

  • Β½ cup melted coconut oil - Not hot or the eggs will cook!
  • 2 eggs at room temperature
  • ΒΎ cup coconut sugar
  • 1 Β½ teaspoons vanilla extract
  • 1 cup almond flour
  • Β½ cup cacao powder
  • Β½ teaspoon salt
  • β…“ cup dark chocolate chips - I used sugar free chocolate chips.
  • 1 pinch flaky sea salt - Optional for topping.

Instructions
 

  • First,Β preheat the ovenΒ to 350 degrees F. LineΒ anΒ 8x8 pan with parchment paper.
  • In a bowl,Β whisk coconut oil, eggs, coconut sugar and vanilla extract.
  • AddΒ almond flour, cacao powder and salt. Use a rubber spatula toΒ combine. When theΒ flour and cacao powder is almost all mixed in, fold in the chocolate chips.
  • Pour the brownie batter into the prepared pan.Β The batter will be thicker than boxed brownie batter. Bake atΒ 350 degrees for about 18 minutes.
  • Once baked,Β add flaky sea saltΒ if you would like. Allow them toΒ cool completely before slicing into 9 or 16 brownies.

Notes

Nutritional information was calculated based on if you cut the brownies into 16 pieces.
Nutrition Facts
Almond Flour Brownies
Amount Per Serving
Calories 153 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 0.002g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 20mg7%
Sodium 98mg4%
Potassium 49mg1%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 30IU1%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

Tried this recipe?Tell me how it was!

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Reader Interactions

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    Recipe Rating




  1. Christina

    May 23, 2021 at 10:26 pm

    5 stars
    This was an amazing brownie! Perfect amount of sweetness and easy to make. My whole family loved it. Will definitely be making it again!

    Reply
    • krista

      May 24, 2021 at 8:21 am

      Awesome! So happy to hear. πŸ™‚

      Reply
  2. Diane C

    May 26, 2021 at 7:08 pm

    5 stars
    I have found it so hard to create a delicious tasting brownie yet keep it healthy. This recipe strikes that balance. It’s a keeper!

    Reply
    • krista

      May 27, 2021 at 12:47 pm

      So glad you love the brownies! Thank you, Diane. πŸ™‚

      Reply
  3. Tina

    October 28, 2021 at 11:52 pm

    5 stars
    OH I love these! I made for my husband and I and used the frozen bananas for ice cream. Delicious 🀀 !

    Reply
    • krista

      October 29, 2021 at 8:36 am

      Yay! So glad they were a hit. πŸ™‚

      Reply
  4. Erin

    March 30, 2022 at 3:23 am

    5 stars
    Another tasty Frozen Bananas recipe! I cut the sugar to around 1/3 cup and still loved them! The batter is SO tasty!! My only complaint was there was a lot of oil left on top when they came out of the oven but I’m guessing that was user error and I did too much.
    Overall, Give these a try they are yummy!

    Reply
    • krista

      March 30, 2022 at 9:09 am

      Thank you for taking the time to leave a comment and rating, Erin! I appreciate you. I always recommend sticking to the recipe for best results. I assume this happened because there wasn't enough sugar to oil ratio. If you cut down the sugar, I recommend cutting down on the oil also. I noticed that brownies are the one dessert that is very hard to cut down on the sugar because it really contributes to the texture. I'm glad you still enjoyed though! πŸ™‚

      Reply
  5. Charlene

    April 09, 2022 at 1:33 am

    Can I use oat flour instead of almond and brown sugar instead of cane sugar?

    Reply
    • krista

      April 10, 2022 at 8:18 am

      Check out my Easy One Bowl Oat Flour Brownies - Gluten Free | 7 Ingredients!

      Reply
  6. Angela

    July 19, 2022 at 9:58 pm

    5 stars
    I'm definitely not a baker but boy oh boy, after making these brownies, my kids thought I bought them that's how amazing they were!!! These are on my weekly menu now, thank you ☺️

    Reply
    • krista

      July 20, 2022 at 8:43 am

      Love to hear that!!! πŸ™‚

      Reply
  7. Ann

    March 20, 2023 at 10:01 am

    Can you use cocoa powder instead of cacao powder?

    Reply
    • krista

      March 20, 2023 at 1:16 pm

      Yes.

      Reply
  8. Fatima

    May 30, 2023 at 8:35 pm

    If I use brown sugar swerve instead of coconut sugar, should I adjust the amount?

    Reply
    • krista

      May 31, 2023 at 8:19 am

      I haven't tested it in this recipe to know how it will change/or not change the texture. Brown sugar typically holds more moisture though. You might be better off trying Granular Swerve 1:1.

      Reply

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