Almond Flour Brownies are fudgy, delicious and gluten free. These brownies are made with almond flour, cacao powder and coconut sugar.
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.
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:
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!
There are about 12 grams of carbs in each almond flour brownie if you cut them into 16 pieces.
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.
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.
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Almond Flour Brownies
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
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Christina
This was an amazing brownie! Perfect amount of sweetness and easy to make. My whole family loved it. Will definitely be making it again!
Awesome! So happy to hear. 🙂
Diane C
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!
So glad you love the brownies! Thank you, Diane. 🙂
Tina
OH I love these! I made for my husband and I and used the frozen bananas for ice cream. Delicious 🤤 !
Yay! So glad they were a hit. 🙂
Erin
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!
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! 🙂
Charlene
Can I use oat flour instead of almond and brown sugar instead of cane sugar?
Check out my Easy One Bowl Oat Flour Brownies - Gluten Free | 7 Ingredients!
Angela
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 ☺️
Love to hear that!!! 🙂
Ann
Can you use cocoa powder instead of cacao powder?
Yes.
Fatima
If I use brown sugar swerve instead of coconut sugar, should I adjust the amount?
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.