Almond Flour Brownies Recipe

4.72 from 14 votes

Almond Flour Brownies Recipe with only 9 ingredients using one bowl. Super rich, ultra-fudgy and decadent!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: North American

Diet: Gluten Free

Servings: brownies

Calories: 149kcal

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.
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.