This page contains some affiliate links. Please review my disclosure policy.

These sweet, fudgy and decadent almond flour brownies got a healthy makeover with an almond flour base, refined sugar substitute but still the usual gooey brownies with a crinkly top. So easy to make!

3 almond flour brownies stacked on a white plate.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Say hello to your new favorite brownies! After years (I kid you not -years!) of recipe testing, I finally nailed the perfect almond flour brownie recipe. I wanted a grain-free brownie that still tasted just as good as the boxed stuff.

Not to toot my own horn but I think I nailed it! At least my whole family agrees…

Why you’ll love this almond flour brownie recipe:

I mean why wouldn’t you? Who doesn’t love brownies? But for real, these are the most delicious almond flour brownies. They’ll actually make you question non grain-free brownies. So what makes them so great?

1. They’re grain-free – I love baking with almond flour not only for the health benefits of almonds (higher in protein and lower in carbohydrates) but also for its taste! This also makes these low-carb and gluten-free brownies too.

2. They’re low in fat + sugar – Most brownie recipes are laden with fat and sugar. Not these! While I do like to use a little butter, I’ve cut the usual amount in half and used coconut sugar in place of brown sugar.

3. They’re fudgy and crinkly on top – while I do love a me a cake texture brownie, these almond flour brownies are fudgy but still have that crinkle on top that give this dessert its famous texture.

Ingredients Needed:

  • Dark chocolate chips – you can also use dark chocolate chunks or even chopped dark chocolate.
  • Butter – I like to use butter in these almond flour brownies to give the brownie batter a more traditional taste but you could also use melted coconut oil for a dairy-free brownie substitute.
  • Almond Flour – be sure to use blanched almond flour and not almond meal which still contains the nut skins.
  • Cocoa powder – you could also use raw cacao powder if desired.
  • Baking powder – this gives your brownies rise.
  • Salt– I like to include sea salt in my brownie recipes to amplify the chocolate flavor but you can omit if watching sodium levels.
  • Coconut sugar – I prefer to use coconut sugar because it is less refined but regular brown sugar or even white sugar will also work.
  • Large eggs – I have not tried these with an egg replacer like flax eggs or chia eggs so unfortunately You’ll need to proceed with caution if attempting vegan brownies.
  • Vanilla extract – I swear by adding vanilla to my chocolate desserts. The pairing is perfection!

How to Make Almond Flour Brownies

STEP 1: MELT CHOCOLATE + BUTTER

In a small pot add chocolate and butter and over low heat stir until mixed and melted. Watch carefully and make sure it doesn’t burn! Alternatively melt in 20-30 second increments in the microwave until fully melted and combined. Remove from heat and set aside to cool.

melted chocolate and butter in a glass bowl with a whisk

STEP 2: COMBINE DRY INGREDIENTS

In a large bowl whisk together almond flour, cocoa powder, baking powder and salt until well-mixed.

dry ingredients for brownies in a white bowl with a whisk

STEP 3: STIR IN WET INGREDIENTS

Add in eggs, coconut sugar and vanilla and mix well. Stir in melted chocolate and butter until well combined.

almond flour brownie batter in a white bowl with a wooden spoon.

STEP 4: BAKE

Add batter to baking dish and bake for 20-25 mins or until top of brownies have set and edges slightly crispy. Allow to cool for 20 mins before cutting and removing from pan. I like to cut into 9 brownies (3 x 3) or 12 brownies (3 x 4).

baked almond flour brownies topped with powdered sugar.

Storage Instructions

Store your almond flour brownies in an airtight container on the counter top for up to 3 days or 1 week in the fridge.

Freeze brownies in an airtight container for up to 3 months. I like to place parchment paper between each layer. Allow to thaw on countertop for several hours before serving.

More Almond Flour Recipes:

More Healthy Brownie Recipes:

Print

Almond Flour Brownies

These sweet, fudgy and decadent almond flour brownies got a healthy makeover with an almond flour base, refined sugar substitute but still the usual gooey brownies with a crinkly top. So easy to make!

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 9 brownies 1x
  • Category: Dessert
  • Method: Bake
  • Diet: Gluten Free

Ingredients

Scale

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Grease an 8 x 8 baking pan with butter
  3. In a small pot add chocolate and butter and over low heat stir until mixed and melted. Watch carefully and make sure it doesn’t burn! Alternatively melt in 20-30 second increments in the microwave until fully melted and combined.
  4. Remove from heat and set aside to cool.
  5. In a large bowl combine almond flour, cocoa powder, baking powder and salt and stir until well-mixed.
  6. Add in eggs, coconut sugar and vanilla and mix well.
  7. Stir in melted chocolate and butter until well combined.
  8. Add batter to pan and bake for 20-25 minutes or until top of brownies have set and edges slightly crispy. Test with a toothpick to ensure it comes out clean.
  9. Allow to cool for 20 minutes before cutting and removing from pan. I like to cut into 9 brownies (3 x 3) or 12 brownies (3 x 4).

Keywords: almond flour brownies

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star