These Almond Flour Brownies are rich, fudgy, chocolatey and so easy to make in one bowl. A healthy gluten free brownie recipe that uses simple to find pantry ingredients and no white flour.
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Updated May 2020
Easy Almond Flour Brownies
Can’t find any flour and craving a batch of delicious brownies now that you’re at home and baking more? If your family loves rich, chocolaty and fudgy brownies, these almond flour brownies are just what you need! They are easy to make in under 30 minutes and come together in just ONE bowl!
These gluten free brownies are made with simple to find wholesome ingredients you probably already have in your kitchen! The best part is you won’t need any all purpose flour, butter, granulated sugar or dairy! They’re perfect any time you’re craving something sweet and so much better for you than a box mix brownie!
INGREDIENTS YOU NEED FOR THIS ALMOND FLOUR BROWNIE RECIPE:
- Almond butter – use drippy and creamy almond butter – not from the bottom of the jar.
- Superfine Blanched Almond Flour – our favorite brand is Bob’s Red Mill. I do not recommend swapping with almond meal which is not as finely milled or coconut flour otherwise your brownies will not turn out the same
- Cocao powder or unsweetened cocoa powder: helps to add that rich chocolatey flavor we all love in easy paleo brownies
- Eggs: swap with flax eggs for vegan brownies
- Pure maple syrup or use a sugar free maple syrup such as Lakanto for low carb brownies
- Coconut sugar: you can also sub with golden monk fruit sweetener (or brown sugar for regular brownies if that’s all you have)
- Coconut oil: feel free to sub with melted butter or vegan butter. Be sure to use refined coconut oil if you don’t like any hint of coconut flavor
- Chopped chocolate: you can use dairy-free chocolate chips, mini chocolate chips OR dark chocolate chips
- Baking soda: the leavener that helps these gluten free paleo brownies rise
- Vanilla extract and just a pinch of Sea Salt: helps to balance the sweetness and add flavor to make these healthy brownies extra delicious
HOW TO MAKE ALMOND FLOUR BROWNIES
PREHEAT OVEN: First, you’re going to preheat your oven to 325 F. Line an 8×8 square pan with parchment paper, leaving a slight overhang (for easier removal). Set aside.
MELT THE CHOCOLATE: In a large heat-safe bowl, melt 1/2 cup of the chocolate, almond butter and coconut oil either over a double-boiler or in the microwave in 20 second increments, stirring well until chocolate is just melted and smooth (stir well in between – do not overheat).
COMBINE THE WET INGREDIENTS: Whisk in 1/4 cup coconut sugar, maple syrup, vanilla, and salt. Whisk in the eggs until incorporated.
- STIR IN DRY INGREDIENTS: Stir in cocoa powder followed by 1 cup almond flour until just combined (do not overmix). Fold in remaining chocolate. The batter will be thick.
- TRANSFER BATTER: Spread the brownie batter into your lined baking pan and smooth with an offset spatula.
BAKE in preheated oven for 28-32 minutes – underbake if you like gooey brownies that are fudgier and cook them a little longer if you prefer chewy brownies. Allow to completely cool before slicing into even squares.
VARIATIONS AND SUBSTITUTIONS
- Maple syrup: Can I use honey or another liquid sweetener instead? Honey is slightly thicker and sweeter than maple syrup so you may have to adjust the amount. Lakanto sugar free maple syrup, agave or another liquid sweetener can also be substituted but just keep in mind that you may have to adjust the amount depending on the texture and taste.
- Almond butter. Can I use another nut butter or seed butter? Yes, if you don’t have any almond butter on hand, use cashew butter or even peanut butter if you’re not paleo. Sunflower seed butter will also work but you may have to increase the amount of sweetener depending on the brand.
- Baking soda. I have not tested this brownie recipe with baking powder so can’t guarantee that your brownies will turn out the same
- Coconut oil. Grass-fed butter or ghee can be used in place of coconut oil!
- Almond flour. If you are allergic to almond flour, you can try swapping with sunflower seed flour but do not replace with coconut flour or your brownies will not turn out the same.
- Chocolate chips. If you’re not a chocolate chips fan, you can swap them out for chopped nuts like: pecans, walnuts or slivered almonds for an added crunch. You can even try adding freeze-dried fruit or chopped dates, apricots if you like.
- Non-paleo add-ins: chopped candy bars, sprinkles or M&M’s are some fun additions if you want to take these to a party or a barbecue
HOW DO YOU MAKE YOUR OWN ALMOND FLOUR
Almond flour is actually really easy to make if you have a high speed blender like a Vitamix or a Blendtec. It’s made with almonds that have been finely ground into a powder. You can find a tutorial for how to make almond flour here.
IS BLANCHED ALMOND FLOUR THE SAME AS ALMOND MEAL
Almond meal is made with almonds with their brown skins so the flour resembles a whole grain or whole wheat flour.
Blanched almond flour uses blanched almonds which are just almonds where their skins have been removed and makes the texture more finely milled and looks more like regular all purpose flour.
WHAT IS THE SUBSTITUTE FOR ALMOND FLOUR
If you are allergic to almond flour, you can try substituting with a 1:1 ratio of sunflower seed flour which produces very similar results. All purpose flour and oat flour are both much more finely milled so you will have to adjust the amounts accordingly if you want to try swapping with those.
I do not recommend ever substituting a 1:1 ratio of almond flour with coconut flour as coconut flour absorbs much more liquid and your desserts will not bake properly.
HOW TO STORE HEALTHY BROWNIES
If you want your brownies to stay nice and fluffy, be sure to store them in an airtight container on the counter overnight or in the refrigerator for up to 3 days. My husband actually loves chilled brownies better than warm gooey brownies.
CAN YOU FREEZE GLUTEN FREE BROWNIES?
Yes, we freeze these flourless brownies all the time. Place them in an air tight container and store them in the freezer for up to 3 months. When you’re ready to eat and want to thaw out your brownies, place them in the refrigerator overnight.
Then warm them up in the oven at 350F for 10 minutes or in the microwave on high for 30 seconds to 1 minute.
More fudgy brownie recipes you might like:
These Almond Flour Brownies are rich, fudgy, chocolatey and so easy to make in one bowl. A healthy gluten free brownie recipe that uses simple to find pantry ingredients and no white flour.
- 2/3 cup chopped dark chocolate, OR dairy-free chocolate chips divided
- 1/3 cup drippy unsalted almond butter , can also sub with any other nut OR seed butter you have
- 1/3 cup coconut oil , melted
- 1/4 cup coconut sugar (can also sub with golden monk fruit sweetener OR even brown sugar)
- 1/3 cup maple syrup (can also sub with Lakanto sugar-free maple syrup)
- 2 large eggs , room temperature (sub with 3 Tablespoons ground flaxseeds + 8 Tablespoons water for vegan brownies)
- 2 teaspoons pure vanilla extract
- 1/2 cup blanched almond flour
- 1/3 cup cacao powder OR unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/8 teaspoon fine sea salt
- melted chocolate glaze
- flaky sea salt
Preheat oven to 325 F. Line an 8x8 square pan with parchment paper, leaving a slight overhang (for easier removal). Set aside.
In a large heat-safe bowl, melt 1/2 cup of the chocolate, almond butter and coconut oil over a double-boiler or in the microwave in 20 second increments, stirring well until chocolate is just melted and smooth (stir well in between - do not overheat).
Remove from heat then whisk in coconut sugar, maple syrup and vanilla. Add eggs and whisk until incorporated. Stir in cocoa powder followed by the almond flour until just combined. Fold in remaining chocolate. The batter will be thick.
- Spread batter into prepared pan and smooth with an offset spatula.
Bake in preheated oven for 28-32 minutes - underbake for fudgier brownies. Allow to completely cool before slicing into even squares.
CakeSpy -
You forgot to list “magic” as an ingredient. Looking at the pics, I am pretty sure there’s a sprinkle in there!
Lisa @ Simple Pairings -
These look fantastic, Kelly! Love that you used almond flour and coconut oil – so many health benefits hidden in these brownies. Just my style! 🙂
Manali @ CookWithManali -
yum, they look divine Kelly! Now all I need is a glass of milk!
Shashi at RunninSrilankan -
OH MY – These look so decadently fudgey and delicious – all I need is a gallon of milk and I could demolish them all – oh wait – make that a gallon of Lactaid! 🙂
Ceara @ Ceara's Kitchen -
These brownies look SO incredibly FUDGEY!!!!!! I love that they are made with almond flour – one of my favorite flours to bake with!! Pinning!