These Almond Flour Brownies combine rich chocolatey flavor, a decadent, slightly fudgy center, and a crispy top while remaining naturally grain free and gluten free. All you need is just 9 simple ingredients and 10 minutes of prep for this healthy brownie recipe!
Almond Flour Brownies Recipe
It’s no secret that when it comes to almond flour recipes, I’m all-in. Whether it’s almond flour banana muffins (or blueberry), almond flour pancakes, or these almond flour brownies (and you can’t forget about 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 and all without making them taste like almonds!
The reason you know these brownies are destined to be great? I’m not even grain free! However, after discovering repeated family favorites when using almond flour in baked goods, why stop now. I’ve already shared several healthy brownie recipes, including no bake black bean brownies and even healthy pumpkin brownies. New mission? A decadent almond flour brownie recipe!
Best of all, I’ve made these multiple times, and no one can even tell what they are made with! This recipe contains no ‘odd’ (and usually expensive) specialty ingredients either (like xanthan gum) – just 8 pantry basics and almond flour.
Ingredients for Almond Flour Brownies
- Butter: Or ghee may also work. Try a dairy-free butter alternative if preferred. Higher fat ratio yields the fudgiest results. 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.
- 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.
- Baking powder: To provide lift in the brownies.
- Almond flour: Make sure to use blanched almond flour (regular, not superfine) rather than almond meal. I’ve found that almond meal results in cakier results.
- 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
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 tray: 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!
Serve the almond brownies alone or, for even more decadence, pair with this healthy chocolate ice cream!
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.
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.
How to Store
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.
Can I Make These Brownies Oil Free?
This isn’t something I’ve tried, though I can’t imagine it working well as the oil is needed for the fudgy 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?
If you’re unable to find almond flour in-store, 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.
The only issue is that it may not be as finely milled as store-bought options, which could affect the almond flour brownies’ texture/grittiness.
Alternatively, almond flour’s closest alternative is cashew flour – as it has a similar fat content/structure. For a nut-free option, then sunflower seed flour may work.
Can I Substitute the Eggs?
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.
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. I’ve included several sugar substitutes above – however, each may affect the brownies’ texture.
Can I Double the Almond Flour Brownie Recipe?
Yes, with four of us in the house, 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!
More Tips and FAQs
- 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.
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!
- Chocolate protein cookies
- Chocolate coconut flour muffins
- Whole wheat chocolate muffins
- Chocolate zucchini bread
- Chocolate bread
- Chocolate cake
Almond Flour Brownies
- 2 tbsp butter softened
- 1/2 cup regular, cane or coconut sugar
- 1 large egg
- 1/4 cup any milk I used almond
- 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
- 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 or freeze for up to 3 months.
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.
- 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? 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.
- 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.
- Egg replacement? 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.
- Coconut oil? It will work but will result in a more cakey brownie texture.
- 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.
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