These gluten-free almond flour brownies are rich, fudgy, and chocolatey, similar to traditional brownies. Made with simple ingredients, these easy paleo brownies are a crowd-pleaser!
I love baking and my daughters really enjoy it. But, I do feel a bit guilty from time to time as the baked goods are not as healthy. That’s when I love to use almond flour for baking.
It is a great alternative to the usual white flour and a lot healthier. It is also a great gluten-free alternative. There is no change in taste or texture, be it muffins or brownies; my kids absolutely love them.
The Almond Flour Brownies are the most delicious dessert. They are so easy to make – you just need 10 minutes of active time to put them together and then bake them in the oven.
I have posted my Gluten-free Almond Flour Pumpkin muffins recipe, which you all will love and you can also check out other almond flour recipes – Easy Banana muffins and Blueberry Muffins.
Every recipe is made with your staple pantry ingredients and requires just a bowl and oven to bake.
Table of Contents
Watch How to Make Gluten-free Almond Flour Brownies
Why you will love these Almond Flour Brownies?
- They are fudgy, moist, and so gooey (just like traditional brownies)
- They are best for an after-school snack
- They are naturally gluten-free
- Almond flour is the best way to get more protein into your diet
- Easy to make and is a one-bowl recipe
Ingredients
Almond flour: It is a finely ground flour that is made from blanched almonds. I prefer almond flour over almond meal for baking. The reason is that almond meal has a grainy texture and is ground with their skin. Almond flour works better in this brownie recipe.
Coconut sugar: I have used coconut sugar, as it is paleo-friendly. You can substitute with the same amount of brown sugar in this recipe, too.
Eggs: It is best for the eggs to be at room temperature. I used 2 large eggs.
Oil: Use a neutral flavor oil such as avocado oil. You can substitute with ghee, coconut oil, or butter too.
Cocoa powder: Gives that signature chocolate taste to the brownie.
Sea salt: Balances the flavors.
Baking soda: We add just a little baking soda in this recipe.
Chocolate chips: Because why not!! Add some extra chocolatey goodness. Use dark or semi-sweet chocolate chips.
How to Make?
Before you start mixing the ingredients, preheat the oven to 350°F (177°C). Then, grease an 8×8 square pan, use parchment paper, and cover the pan insides. This will make it easier to get the brownies out and cut them.
- Then, take a large bowl and add the wet ingredients of eggs, sugar, vanilla, and oil. Combine them well.
- Next, add the cocoa powder, almond flour, sea salt, and baking soda to the wet mixture. (Note: you can sift the cocoa powder if there are any lumps)
- Stir well, making sure there there are no lumps.
- Finally, add half of the chocolate chips and fold them gently into the batter.
- Transfer the batter to the baking pan and sprinkle the remaining chocolate chips evenly over the batter. (As you can see in the picture, you can use clips to hold the parchment paper while pouring the batter. Don’t forget to remove them before baking)
- Place the pan into the oven and bake for about 25 minutes.
- Once they are done, remove them from the oven and let the brownies cool completely. This is important, as otherwise, they will break and create a mess. You can also refrigerate once the brownies are cooled, this helps to get a clean cut (I know so hard to wait when you can smell the aroma of the brownies).
- You can also top with some nuts of choice if you prefer. Walnuts or pecans are great in brownies.
- Cut the cooled brownie into 16 squares and enjoy the delicious, gooey almond flour brownies. You can also choose to cut 9 squares if you like large pieces 😉
- Check out this video for how to cleanly cut brownies.
It was definitely hard to wait while taking these pictures. These are so good!
Look at that gooey, fudgy texture!
Pro-Tips
- Always have all the ingredients at room temperature to bring out the best flavor.
- Use parchment paper to lift the brownies from the pan easily. It makes it so much easier to cut them once you can have the baked brownie on the cutting board.
- Don’t overbake the brownies; they will get cake and crumbly. Take them out of the oven when you see the center is just done. The brownies will set once they completely cool down.
- Cool the brownies completely before taking them out of the baking pan. You can also refrigerate them; this helps to set them better, and you can get a cleaner cut.
- You can sprinkle some sea salt on top of the brownies.
Common Questions
I highly recommend using almond flour for baking these brownies.
Yes, it is a popular paleo and keto diet-friendly ingredient. It is also gluten-free.
Yes! you can use brown or granulated white sugar. The ratio of ingredients will change for liquid sweeteners, so I don’t recommend them in this recipe.
I have not tried it, but I hear that Bob’s Red Mill Egg Replacer, instead of fresh eggs, works perfectly in most baking recipes.
Store in the refrigerator for up to 5 days in an air-tight container.
You can also freeze in a Ziploc bag or freezer-safe container for up to 3 months. Defrost on the counter or in the refrigerator. You can also warm it in the microwave to get the warm, gooey texture.
I hope you give these easy Almond Flour Brownies a try. I am sure you and your family will love them!
More For Chocolate Lovers
Gluten-free Almond Flour Brownies
Ingredients
- 2 Eggs, large, room temperature
- 1 cup Coconut Sugar
- 1 teaspoon Vanilla extract
- 1/2 cup Avocado oil, or any neutral oil
- 3/4 cup Cocoa Powder
- 1 cup Almond Flour
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Baking soda
- 1/3 cup Chocolate chips, divided, I used semi-sweet mini chocolate chips
Instructions
- Preheat the oven at 350°F (177°C). Also, grease an 8×8 square pan or use a parchment paper and cover the pan insides.
- Take a large bowl, and add eggs, sugar, vanilla extract, and oil. Mix well until they are all combined.
- Add the cocoa powder, almond flour, sea salt and baking soda to the same bowl with the wet mixture. Stir well until they are well combined and there are no lumps.
- Stir in half of the chocolate chips. Pour into the greased pan. Spread the remaining chocolate chips evenly over the batter.
- Slide the pan into the oven and bake for 25 minutes. When you remove the pan from the oven and tilt it, the center will move a little, but should not be wet at the top. A toothpick inserted on the sides should come out clean. If that is not the case, pop them back in the oven for 5 more minutes.
- Let the brownies cool completely. The brownies set more as they cool down. You can also refrigerate the brownies after they cool down. This helps to cut them easily without breaking.
- Once cooled completely, cut into 16 squares, or 9 if you like larger pieces. Enjoy!
Could regular sugar substitute for the coconut sugar?
Hello MJ – Yes, you can use brown sugar or regular sugar in this recipe. I have tested with both.
I followed the recipe and timings to the T but the brownies came out all wet/runny…! Any ideas why?
Hi Sunny – Sorry that happened. The ingredients or oven’s can vary sometimes. When you remove the pan from the oven and tilt it, the center will move a little, but should not be wet at the top. A toothpick inserted on the sides should come out clean. If that is not the case, pop them back in the oven for 5 more minutes.
super moist and chocolatety. if you want a chocolate fix this is it. wouldn’t know it had coconut sugar or almond flour. I’ll make it again.
Hi Chris – Glad you enjoyed it! 🙂
Sorry – Meeta! (autocorrect)
These were such a hit Meera! Thank you so much for sharing a healthy alternative to satiate a sweet tooth without guilt (maybe a little less :))
Hi Rajani – So glad you enjoyed the brownies!
I am making these now – question – the ingredients list baking SODA but the instructions say baking POWDER. Hmmnn ? 😉
Hi Dana – So sorry for the confusion. I have corrected it. I used baking soda in these brownies. Hope you enjoy them!
Thanks! These came out great. My sister who I was baking for LOVED them! (as did I!)
Hi Dana – So happy to hear you both enjoyed the brownies!
Hi,
Thank you so much for such a healthy recipe. One question though, at the end of 25 minutes, the brownies were still wet when a toothpick inserted, top not being so. Is that’s how it is supposed to be?
Same for me! Very wet inside.
Hi Ena – Sorry that happened. The ingredients or oven’s can vary sometimes. When you remove the pan from the oven and tilt it, the center will move a little, but should not be wet at the top. A toothpick inserted on the sides should come out clean. If that is not the case, pop them back in the oven for 5 more minutes.
These turned out to be so soft and delicious, just like the regular brownies.
Hello, I’m very glad you liked it. Thank you for sharing back.