Almond Flour Brownies are super rich, ultra-fudgy and decadent! Easy recipe with only 9 ingredients using one bowl.
Other gluten-free brownies we love are black bean brownies and oat flour brownies.
Table of contents
It’s no secret that when it comes to almond flour recipes, I’m all-in. I’ve already shared almond flour chocolate cake and now it’s time for these decadent almond flour brownies!
Why You Will Love These Almond Flour Brownies
- No hard to find expensive ingredients: Simple recipe that doesn’t call for xanthan gum.
- Taste like regular brownies: I’ve made this almond flour brownies recipe multiple times, and no one can even tell they have better for you ingredients. Gooey texture with chocolate flavor and rich taste, exactly like an amazing brownie should taste!
- Quick and easy: One bowl, hand mixer and 10 minutes of prep time.
- 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?!
- Fitting different lifestyles: These are grain free and gluten free brownies, with the option of being dairy free too.
Ingredients and Notes
To make almond flour brownies, you will need only 9 simple ingredients, not counting salt. Just pantry basics and almond flour, making these brownies easy to whip up on a whim.
- 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. Homemade almond flour may work as well but I haven’t tried.
- 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 when it comes to any type of homemade brownie recipe!
- Sugar: Use regular white sugar, cane sugar, brown sugar or coconut sugar. You could experiment with sugar-free options like erythritol or monk fruit extract although it will affect the texture (making it less fudgy) and flavor.
- Egg: For structure and holding the brownies with almond flour together. No need for room temperature egg.
- Milk: I used almond milk but any milk will work.
- Vanilla extract: To add extra decadent dessert flavor.
- Cacao powder: Or unsweetened cocoa powder. While either can be used in this recipe, nutritional benefits of cacao powder make it a winner. Cacao is the raw, unprocessed version of cocoa. If all you can find is cocoa powder, be sure it is unsweetened. You could also experiment with Dutch-processed cocoa powder.
- Baking powder: To provide lift in these gluten-free brownies.
- Dark chocolate chips: Or the chocolate chips of your choice. You could even use sugar-free chocolate chips like Lily’s chocolate chips, if preferred.
- Salt: Just a pinch to enhance the cacao flavor.
How to Make Brownies with Almond Flour
Here is a quick overview in step-by-step photos how to make almond flour brownies from scratch at home. You will need one bowl, a hand mixer and just 10 minutes of your time.
Start by preheating the oven to 350 F and lining an 8×8-inch baking dish with unbleached parchment paper.
- Combine wet ingredients: In a large mixing bowl, cream the butter and sugar with an electric mixer. Then beat in the egg and finally the milk and vanilla extract.
- 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 about over mixing the almond flour brownie batter since there is no gluten.
- Bake the almond flour brownies: Transfer the mixture to the baking dish, level with spatula and bake for around 30 minutes. To check if brownies are 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 completely: In a baking pan for around 30 minutes before removing them on a wire rack to let cool completely. Then cut into 16 squares and enjoy!
Tips For Best Results
Here are top tips for the best almond flour brownies from my kitchen to yours.
- 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 to follow this almond flour brownies 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.
- Do not to overbake: If you want them to be fudgy and gooey. Allow the middle to become just set and remove it from the oven. They will continue to cook from the residual heat as they are cooling down.
- 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 fudgy brownies! Scoop flour out of bag and level with knife in measuring cup.
Variations and Fun Additions
Just a few of my fun ways to easily adapt these almond flour brownies to your liking!
- Espresso powder: Adding just 1 – 2 teaspoons of espresso powder to the brownies will enhance the cacao flavor without tasting them like coffee.
- Flaky sea salt: Optional for sprinkling over the brownies after baking to enhance and add depth to the cacao flavor.
- 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 thin. However, the alcohol will also help with fudginess.
- Citrus: Orange zest or 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 seeds, flaxseed, sunflower seeds, pumpkin seeds etc.
- Icing: A thin layer of healthy buttercream or healthy chocolate frosting would be delicious!
Serving Almond Flour Brownies
- Drizzle with nut butter: Melt your favorite nut butter to get to drizzle consistency and drizzle over brownies.
- Coconut whipped cream: Whip coconut cream or use your favorite.
- Healthy icing: I use easy icing from healthy cinnamon rolls.
- Ice cream: Healthy chocolate ice cream or vegan vanilla ice cream!
- Brownie parfait: Layer with strawberry yogurt or plain yogurt and add some toasted nuts on top for crunch!
How to Store, Freeze and Thaw
Store: Almond flour brownies can be stored in a cool, dry place for several days or in the refrigerator for 1 week. That’s if they last.
Freeze: I like to freeze brownies on a baking tray not touching each other. 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 in the fridge to thaw. You could also warm it up in the microwave to bring it back to peak fudginess.
FAQs
No. I do not recommend to substitute almond flour with any other flour like wheat flour, coconut flour, oat flour etc. in this recipe. The only closest alternative would be to use another nut flour such as cashew flour or hazelnut flour.
Almond meal or homemade almond flour may work but texture of brownies will be different as they are not as finely milled as store bought almond flour. I found that with almond meal, my brownies were more cake like in texture.
For a vegan option, you may be able to use a chia seed egg or flax egg although I haven’t tried, so I can’t guarantee results. Honestly, I think eggs are important for any gluten-free brownie recipe to hold together. Try my almond flour banana bread tested successfully egg free with chia seed egg.
I’ve specifically prepared these brownies to remain somewhat gooey without being absolutely packed full of sugar. For that reason, I don’t recommend reducing the sugar further.
Yes. You can easily double this recipe but I highly recommend to bake it in a larger pan like 9 x 13 inches. You may need to adjust the cooking time 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!
Yes, brownies will not be as sweet or chocolate-y though.
More Brownies Recipes
Almond Flour Brownies Recipe
Ingredients
- 2 tbsp butter softened
- 1/2 cup regular, cane or coconut sugar
- 1 large egg
- 1/4 cup any milk I used almond milk
- 1/8 tsp pure vanilla extract
- 1/4 cup cacao or cocoa powder
- 1 tsp baking powder
- 1/8 tsp salt
- 1 cup almond flour
- 1/4 cup dark chocolate chips
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.
Notes
- 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.
- 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.
- 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.
Are the nutrition facts for if you cut into 9 or 16 brownies?
Nine brownies.
I used coconut oil instead of butter and maple syrup instead of granulated sugar. This made my batter very liquid so I only put half the suggested amount of milk (1/8), added an egg and added 1/4 cup of almonds. They turned out great!
Fantastic! Glad you enjoyed the recipe!
These are divine. My only issue is that they’re so delicate that they fall apart when cutting them (AND I used a serrated knife and cut carefully). Once I lifted the parchment out of the pan, I couldn’t even lift the brownies off the parchment without them breaking, so I cut them into 16 squares *on* the parchment, transferred the parchment back to the pan, and covered the pan with foil.
Other than that, they are amazing and it’s almost impossible to eat just one.
So glad you enjoyed them, maybe trying spraying the parchment paper too.
Their delicate nature could be due to the fact this uses almond flour which is gluten free. Gluten
helps bind baking together. I added a pinch of xanthan gum to the recipe (like I do with all my
gluten-free baking) and that helped it all stay together and not crumble. They were sure tasty!
It’s important all gluten free baked goods let cool sufficiently. Fantastic! Glad you enjoyed the recipe!
Hi, how much xanthan did you add? How much is a pinch? (: