by Olena

Almond Flour Brownies

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Olena Osipov
4.5 from 6 votes

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Rich, ultra-fudgy Almond Flour Brownies are a healthy brownie recipe alternative to the sugary, refined flour variety. Gluten free and grain free, yet decadent and easy to make with only 9 ingredients and 10 minutes prep. 

Other gooey brownies we keep on repeat are zucchini brownies, black bean brownies and pumpkin brownies! Each is amazing in its own way.

Five almond flour brownies stacked.

It’s no secret that when it comes to almond flour recipes, I’m all-in. I’ve already shared several healthy brownie recipes, even a no bake black bean brownie and now it’s time for this decadent almond flour brownie recipe!

I’ve made this gluten free brownie recipe multiple times, and no one can even tell they have better for you ingredients due to the fact they contain no ‘odd’ (and usually expensive) specialty ingredients either (like xanthan gum) – just pantry basics and almond flour. Gooey texture with rich taste, exactly like an amazing brownie should taste!

Why Make Healthy Almond Flour Brownie Recipe?

  • Guilt free: Made with clean ingredients these are grain free and gluten free brownies, with the option of being dairy free, too! 
  • Simple ingredients: Only 9 ingredients, not counting salt, makes these easy to whip up on a whim!
  • Satisfies the chocolate craving: Rich, gooey brownies are full of rich chocolate taste.
  • Better for you: Almond flour is lower in carbs and contains higher nutrients than processed white flour and did you know cacao powder is a superfood? 
  • Versatile to fit your lifestyle: Low carb, grain free, gluten free, vegetarian and can even be made dairy free and paleo!

Whether it’s almond flour banana muffins (or blueberry), almond flour pancakes, or Instant Pot almond flour peach cobbler– this gluten free flour replacement is a pantry staple in my kitchen for its ability to transform baked goods without making them taste like almonds!

Close up of almond flour brownies.

Ingredients for Almond Flour Brownies

  • Butter: Or ghee may also work. Try a dairy-free butter alternative if preferred. You could also use coconut oil instead, but it will provide a more cakey brownie. I usually save it to make chocolate balls and chocolate bars.

Higher fat ratio yields the fudgiest results when it comes to any type of homemade brownie recipe!

  • Sugar: Use regular, cane, brown, or coconut sugar. You could experiment with sugar-free options like erythritol – though it will affect the texture (making it less fudgy) and flavor, so I can’t guarantee the results.
  • Egg: Using room temperature eggs is best.
  • Milk: I used almond milk, but any milk will work.
  • Vanilla extract: To add extra decadent ‘dessert’ flavor.
  • Cacao powder: Or cocoa powder. You could also experiment with Dutch-processed cocoa.

Cacao or cocoa powder? You may be wondering if these are one and the same! They are not. While either can be used in this recipe, for maximum nutritional benefits cacao powder is the winner. Cacao is the raw, unprocessed version of cocoa. If all you can find is cocoa, be sure it is unsweetened.

  • Baking powder: To provide lift in the brownies.
  • Almond flour: Make sure to use blanched almond flour (super fine) rather than almond meal. I’ve found that almond meal results in cakier results. Love almond flour for baking? Try almond flour thumbprint cookies, shortbread or sugar cookies next! 

Can’t find almond flour? Don’t fret! You could make some at home. All you need is just some almonds, a high-speed blender, and a little patience. First, blanch the almonds by placing them in boiling water for one minute. Allow to cool slightly, then the skins will slide right off. Once peeled, allow the almonds to dry then blend into a floury consistency (10-20 seconds). Be aware that if you blend too much, it will start turning into almond butter.

  • Dark chocolate chips: Or the chocolate chips of your choice. You could even use sugar-free chocolate chips if preferred.
  • Salt: Just a pinch to enhance the cacao flavor
Almond flour, cocoa powder, chocolate chips, sugar, butter and egg.

Although my family is not grain free, no one has been the wiser when I have swapped healthier almond flour for processed white flour in family favorites like almond flour chocolate chip cookies, cinnamon bread and even a selection of healthy Christmas cookies!

How to Make Almond Flour Brownies

  • Preheat the oven: To 350 F/175 C and line an 8×8-inch baking dish with unbleached parchment paper.
  • Add the wet ingredients: In a large bowl, cream the butter and sugar with an electric mixer. Then beat in the egg and finally the milk and vanilla.
  • Add the dry ingredients: Add the cacao powder, baking powder, salt, and almond flour. Stir a little with a spatula first to avoid the cacao powder going everywhere. Then beat with the hand mixer until creamy. There’s no need to worry too much about ‘overmixing’ this recipe since there is no gluten.
  • Transfer the mixture to the baking dish: And level with a spatula. 
  • Bake the almond flour brownies: For around 30 minutes. To check if it’s ready, insert a toothpick into the center – it should come out with a few crumbs or slightly wet – but not too wet. 
  • Allow the brownies to cool: Out of the oven for around 30 minutes before removing it from the baking tray (using the parchment paper flaps and chopping it into 16 squares- enjoy!

Optional Add-Ins

Just a few of my top ways to easily adapt these almond brownies to your liking!

  • Espresso Powder: Adding just a little espresso powder (1/2 – 2 tsp) to the brownies will enhance the cacao flavor without tasting like coffee.
  • Flaky Salt: Optional for sprinkling over the brownies post-baking to enhance and add depth to the cacao flavor.
  • Flavor Extracts: I prefer to use only natural flavorings like mint, coffee, ginger, rose, orange, etc.
  • Spices: Cinnamon, candied ginger, cayenne pepper, etc.
  • Alcohol: You can add a generous splash of liquor such as Amaretto, spiced rum, etc. You may need to add an extra spoonful of almond flour if the batter becomes too loose- however, the alcohol will also help with fudginess.
  • Citrus: Orange/lemon zest is a quick and easy way to add flavor to this almond flour brownie recipe.
  • Nuts: Add in crushed nuts like walnuts, pecans, almonds, hazelnuts, etc. Or seeds like chia, flaxseed, sunflower, pumpkin, etc. By the way, chocolate chia pudding does taste like decadent dessert.
  • Icing: A thin layer of healthy buttercream or chocolate frosting is delicious!

For a paleo almond flour brownie recipe: Use coconut oil or coconut yogurt instead of butter and a paleo sweetener like erythritol or coconut sugar. Make sure to also use paleo baking powder. 

Brownies cut into squares for serving.

Tips For Best Results

  • If you make ANY substitutions to this recipe: Then the texture will vary. For example, using a chia egg, swapping out the butter, sugar (especially the sugar), etc. I have provided several alternatives for ingredients, but I recommend the recipe as written for best results!
  • The type of sugar used will affect the texture: Brown sugar contains molasses and will provide moisture, whereas white sugar creates a chewier texture, etc.
  • Be careful not to overbake the brownies: If you want them to be fudgy and gooey. Allow the middle to become ‘just set’ and remove it from the oven. They’ll continue to cook from the residual heat as they cool – to gooey perfection.
  • Allow the brownies to cool before cutting: I know it’s super tempting to dive right in. However, these brownies will be gooey right out of the oven.
  • Parchment paper: This makes lifting brownies out of pan easier and clean up a breeze. No brownie crumb left behind!
  • Measure ingredients properly: With any type of baking recipe, it is essential to measure ingredients properly. Additional almond flour could lead to not gooey brownies! Scoop flour out of bag and level with knife in measuring cup.

Measuring almond flour in a measuring cup.

FAQs

Can I make oil free brownies with almond flour?

This isn’t something I’ve tried, though I can’t imagine it working well as the oil is needed for the fudgy gooey brownies texture. However, due to the fat in the almond flour, you may be able to get away with a substitution – possibly applesauce. (If you try, let me know in the comments).

Can I substitute the almond flour?

I do not recommend substitute with a wheat based flour or coconut flour (make chocolate coconut flour muffins instead). Alternatively, the closest alternative would be to use another nut flour such as cashew flouras it has a similar fat content/structure. Texture and taste may vary. For a nut-free option, sunflower seed flour may work, but I have not tested any of these.

Can I use almond meal or homemade almond flour?

Both may work, but texture will be different as they are not as finely milled as store bought almond flour. I found that with almond meal, my gooey brownies were more cake like in texture.

Can I make vegan almond flour brownies (egg free)?

For a vegan option, you may be able to use a chia or flax egg, though I haven’t tried, so I can’t guarantee results, and, honestly, I think eggs are important for this recipe for it not to be ‘oily’ and for texture. However, I’ve heard of several friends using Bob’s Red Mill egg replacer in similar bakes with good results, so that may be worth experimenting with. Try my almond flour banana bread tested successfully egg free with chia seed egg!

Can I reduce the sugar even further for healthy brownie recipe?

I’ve specifically prepared this almond flour brownie recipe to remain somewhat gooey without being absolutely packed full of sugar. For that reason, I DON’T recommend reducing the sugar further. I’ve included several sugar substitute ideas in the variations section of this post – however, each may affect the brownies’ texture.

Can I double almond flour brownie recipe with cocoa powder?

Yes, with four of us in the house (and 2 of those growing boys), we’re usually all fighting over the crumbs within a couple of hours of baking these. You can easily double this recipe but I highly recommend to bake in a larger pan (like 9 x 13 maybe). You may need to adjust the cooking times depending on what pan you use. I tested double recipe in 8 x 8 square pan and brownies came out more cake-y. So, keeping them thin is the key!

Can I omit chocolate chips?

Yes, brownies will not be as sweet or chocolate-y though.

Fived almond flour brownies with 3 brownies in background.

How to Serve Gooey Brownies?

How to Store Gluten Free Brownie Recipe?

Storing: The baked almond flour brownies can be stored in a cool, dry location for several days or within the refrigerator for 1 week. That’s if they last. We were fighting here.

Can I freeze almond flour brownies? Absolutely. I like to freeze the brownies on a baking tray (not touching) until solid and then transfer them to a freezer safe bag for up to 3 months.

Whenever you want one, just pop it out onto the counter or within the fridge to thaw. You could also defrost/warm in the microwave to bring it back to peak fudginess.

More Healthy Baking Recipes

If you enjoyed this almond flour brownie recipe, then here are some other healthy chocolate-y bakes that you might enjoy!

Close up of five stacked almond flour brownies.
Almond Flour Brownies

Almond Flour Brownies

Rich, ultra-fudgy Almond Flour Brownies are a healthy brownie recipe alternative to the sugary, refined flour variety. Gluten free and grain free, yet decadent and easy to make with only 9 ingredients and 10 minutes prep. 
4.5 from 6 votes
Print Save Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9 brownies
Calories: 149kcal
Author: Olena Osipov

Ingredients

Instructions

  • Preheat oven to 350 degrees F and line 8 x 8 baking dish with unbleached parchment paper.
  • In a large bowl, add butter and sugar. Beat with an electric mixer until creamed.
  • Beat in egg. Then beat in milk and vanilla.
  • Add cacao powder, baking powder, salt, and almond flour. Stir a bit with a spatula to avoid cacao "exploding" all over you and beat until creamy with the hand mixer.
  • Add chocolate chips and stir until incorporated. Transfer batter into the prepared baking dish and level with a spatula. Bake for 30 minutes.
  • Remove from the oven and let cool for about 30 minutes. Lift by the parchment paper flaps, transfer to a cutting board and cut into 16 squares.

Store: In a cool dry place for a few days.

    Freeze: I like to freeze the brownies on a baking tray (not touching) until solid and then transfer them to a freezer safe bag for up to 3 months. Whenever you want one, just pop it out onto the counter or within the fridge to thaw. You could also defrost/warm in the microwave to bring it back to peak fudginess.

      Notes

      • Butter: Or ghee may also work. Try a dairy-free butter alternative if preferred. You could also use coconut oil instead, but it will provide a more cakey brownie. Higher fat ratio yields the fudgiest results.
      • Other sweeteners? Sugar free options like erythritol will affect the texture (making it less fudgy) and flavor, so I can’t guarantee the results.
      • Almond meal? I’ve found that almond meal results in cakier results. 
      • Double the recipe? You can easily double this recipe but I highly recommend to bake in a larger pan (like 9 x 13 maybe). You may need to adjust the cooking times depending on what pan you use.
      • Can I reduce the sugar? I’ve specifically prepared this almond flour brownie recipe to remain somewhat gooey without being absolutely packed full of sugar. For that reason, I DON’T recommend reducing the sugar further.
      See recipe post for more tips and FAQs.

      Nutrition

      Serving: 1brownie | Calories: 149kcal | Carbohydrates: 15g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 118mg | Fiber: 2g | Sugar: 12g

      Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.

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      18 comments on “Almond Flour Brownies

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      1. 5 stars
        Hi Oleana
        Just made the brownies and the banana bread they are Soooo good. Thank you and God Bless you for a wonderful job at creating all of this recipes. I will doble the brownie recipe next time.
        💕

      2. 4 stars
        I have made these before and they are yummy! This time I tried using chia egg as I was out of eggs. The flavor was still great, they had a little crunch, but it was like they were undercooked. The texture was not right. I will stick to an egg for this recipe.

        1. Thanks Amy, yes I mentioned this in my FAQs that a chia egg would probably not work as they would make it very dense, and as you noted seem undercooked. Thanks for letting us know how it went!

        1. I do not recommended omitting the sugar, that being said you could try your favorite granulated sugar replacement. Taste or texture might change.

      3. In the recipe, it says to use blanched almond flour, (regular not superfine). But the link in the recipe takes you to Bob’s Almond Flour which says Superfine on the label. So can superfine almond flour be used

      4. 5 stars
        Very tasty! You wouldn’t even know that it is gluten-free or low sugar. I used cane sugar as my option for sugar; and instead of dark chocolate chips, I used Lily’s white chocolate peppermint chips (sweetened with stevia and erythritol), and it was perfect. Next time I’m doubling the recipe because it got devoured fast lol. Just curious, is there a noticeable difference in sweetness or flavor if you use coconut sugar?

      5. 4 stars
        Even though this was yummy it was a little dry maybe I just over cooked it?? That certainly did not stop anyone from eating it. I made it with monk fruit sugar.

      6. 5 stars
        Finally!! A holy grail delicious, but healthier, brownie recipe!!! Soft, fudgy, and you can’t really even tell they are a healthier version because they taste so good. This will be my go-to, for years to come. Thank you for another delicious recipe, Olena!!

      7. 4 stars
        My brownies fell apart, they were like sand 😔 the recipe tastes great though. Stuck them in the fridge to see if that helps, possibly needed to add another egg?

        1. No need for another egg. Did you let them cool? What ANY changes to the recipe did you make? I just made them twice last week and you can watch a reel on my Instagram. Hope it helps.

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