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!

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.

STEP 2: COMBINE DRY INGREDIENTS

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

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.

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).

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:

• Almond Flour Cookies
• Almond Flour Banana Bread
• How to Make Almond Flour
• Vegan Peach Galette with Almond Flour Crust

More Healthy Brownie Recipes:

• Pumpkin Brownies
• Avocado Brownies
• Tahini Brownies
• Zucchini Brownies
• Raw Walnuts Brownies
• Fudgy Sweet Potato Brownies

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