Almond Flour Brownies are your go-to treat when you’re craving something decadently chocolatey but still gluten-free and wholesome. These brownies deliver all the gooey, fudgy magic you expect from a classic recipe—without the wheat flour. Made with simple pantry staples and no special equipment, this one-bowl wonder is perfect for beginner bakers and seasoned pros alike. Whether you’re avoiding gluten, cutting back on carbs, or just love almond flour’s nutty flavor, this dessert checks all the boxes. Plus, it’s ready in under an hour—no fuss, no fancy steps, just irresistibly rich brownies every single time.
Table of Contents
Why You’ll Love This Almond Flour Brownie Recipe
- Incredibly Fudgy Texture – These brownies are everything you love about a good dessert: chewy edges, gooey centers, and that signature crackly top.
- One Bowl, Minimal Mess – No mixer, no mountain of dishes—just a bowl, a whisk, and about 10 minutes of prep.
- Gluten-Free & Lower in Carbs – Almond flour naturally cuts the carbs while adding protein and healthy fats.
- Customizable Sweeteners – Use regular sugar, coconut sugar, or a low-carb substitute without sacrificing taste.
- Perfect Every Time – No dry, cakey texture here. These bake up moist and rich—even better the next day!
Ingredients
Here’s what you’ll need to make these delicious almond flour brownies:
- 1½ cups blanched almond flour (avoid almond meal for best texture)
- 1 tsp baking powder
- ½ tsp salt
- 5 tbsp unsalted butter, softened (or dairy-free alternative)
- 1¾ cups granulated sweetener of choice (white, brown, coconut, or sugar-free blend)
- ¾ cup unsweetened cocoa powder (sifted)
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup chocolate chips (optional, but highly recommended!)
Instructions
- Preheat your oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper.
- Mix the dry ingredients: In a small bowl, whisk together the almond flour, baking powder, and salt.
- Combine wet ingredients: In a larger bowl, whisk the softened butter, sweetener, cocoa powder, vanilla, and eggs until smooth and fully combined.
- Incorporate dry mix: Gently fold the dry ingredients into the wet mixture. Stir until just combined—do not overmix.
- Optional chocolate boost: Fold in the chocolate chips if using.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs (not wet batter).
- Cool completely in the pan before slicing. This helps set the fudgy texture.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 12 brownies
Nutrition Facts (Per Serving — Approximate)
- Calories: 153 kcal
- Net Carbs: 3g
- Total Carbohydrates: 6g
- Protein: 6g
- Fat: 14g
- Fiber: 3g
- Sodium: 199mg
- Calcium: 67mg
- Iron: 2mg
Tips & Variations
🔪 Expert Tips
- Don’t Overbake: Brownies continue cooking as they cool. Remove them from the oven when a toothpick comes out mostly clean for the fudgiest result.
- Cool Before Slicing: Let the brownies cool completely before cutting to avoid crumbling.
- Crackly Tops Trick: Gently press down on the tops right after baking to enhance that beautiful shiny crust.
🧁 Variations to Try
- Dairy-Free Option: Use vegan butter or coconut oil in place of regular butter.
- Egg-Free Option: Try flax eggs (1 tbsp ground flax + 3 tbsp water per egg). Note: texture may be softer.
- Add-Ins: Mix in chopped nuts (walnuts, pecans) or swirl in almond butter for extra richness.
- Double Chocolate: Use dark chocolate chunks instead of chips for melty pockets of chocolate.
Almond Flour Brownies
Equipment
- – 8×8-inch baking pan
- Mixing bowls
- Whisk
- Parchment paper
Ingredients
- – 1½ cups blanched almond flour
- – 1 tsp baking powder
- – ½ tsp salt
- – 5 tbsp unsalted butter softened (or dairy-free)
- – 1¾ cups granulated sweetener of choice white, brown, or sugar-free
- – ¾ cup unsweetened cocoa powder sifted
- – 3 large eggs room temperature
- – 1 tsp vanilla extract
- – ½ cup chocolate chips optional
Instructions
- Preheat oven to 350°F (180°C). Line an 8×8-inch pan with parchment paper.
- In a bowl, whisk almond flour, baking powder, and salt.
- In another bowl, whisk butter, sweetener, cocoa powder, vanilla, and eggs until smooth.
- Fold dry ingredients into wet until just combined.
- Stir in chocolate chips if using.
- Pour batter into pan and smooth top.
- Bake for 35 minutes, or until a toothpick comes out with moist crumbs.
- Cool completely in pan before slicing.
Notes
– Let brownies cool fully for best texture.
– Store refrigerated for up to 7 days or freeze for 6 months.
FAQs
Can I use almond meal instead of almond flour?
No, almond meal will result in a gritty, dense texture. Blanched almond flour is essential for these brownies to stay soft and fudgy.
Can I make these brownies without eggs?
Yes, but the structure will be less stable. You can substitute with flax eggs, though for best results, consider a dedicated vegan brownie recipe.
Do these brownies taste like almonds?
Not at all. The cocoa and chocolate chips dominate the flavor, so even almond haters will love these.
How should I store them?
Store in an airtight container in the fridge for up to 7 days. For longer storage, freeze for up to 6 months.
Can I use coconut flour instead?
No—coconut flour absorbs too much moisture and can’t be substituted 1:1. Stick with almond flour for best results.
Conclusion
If you’re craving a dessert that’s rich, chocolatey, and actually satisfying, these Almond Flour Brownies are a no-brainer. They’re easy enough for a weekday treat but decadent enough to impress guests. Plus, you can feel good about every bite—no gluten, fewer carbs, and all the indulgence. Serve them warm with a scoop of vanilla ice cream or enjoy them straight from the fridge (they get even fudgier overnight!).