Almond Flour Brownies

Name: Almond Flour Brownies
Prep time: 5 min
Cook time: 18 min
Ingredients: ½ cup melted coconut oil; 2 eggs at room temperature; ¾ cup coconut sugar; 1 ½ teaspoons vanilla extract; 1 cup almond flour; ½ cup cacao powder; ½ teaspoon salt; ⅓ cup dark chocolate chips; 1 pinch flaky sea salt (- Optional for topping.)

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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.

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 for this recipe:

melted coconut oil - Not hot or the eggs will cook!
eggs at room temperature
coconut sugar
vanilla extract
almond flour
cacao powder
salt
dark chocolate chips - I used sugar free chocolate chips.
flaky sea salt - 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.

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

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.

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.

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.

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 flour is made from almonds that have been ground with their skins removed. It's finer and more “flour-like.” Almond meal is made from almonds that have been ground with their 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 Brownies are fudgy, delicious and gluten free. These brownies are made with almond flour, cacao powder and coconut sugar.

5 from 5 votes

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Prep Time 5

Cook Time 18

Course Dessert

Cuisine American

Servings brownies

Calories 153 kcal

Ingredients

½ cup melted coconut oil - Not hot or the eggs will cook!
2 eggs at room temperature
¾ cup coconut sugar
1 ½ teaspoons vanilla extract
1 cup almond flour
½ cup cacao powder
½ teaspoon salt
⅓ cup dark chocolate chips - I used sugar free chocolate chips.
1 pinch flaky sea salt - Optional for topping.

Instructions

First, preheat the oven to 350 degrees F. Line an 8x8 pan with parchment paper.
In a bowl, whisk coconut oil, eggs, coconut sugar and vanilla extract.
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.
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.
Once baked, add flaky sea salt if you would like. Allow them to 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.

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