Almond Flour Brownies

These paleo almond flour brownies are going to be your new favorite dessert. They’re easy to make, fudgey or cakey and so delicious. You’d have no idea they’re gluten free, dairy free, and can be made vegan! Let’s get baking.

A big brownie with a scoop vanilla ice cream on top is one of my favorite desserts. Vanilla cupcakes with vanilla icing is my all time favorite, but brownies are definitely up there on my list!!

But then again I’d never be able to turn down my blondies, chocolate chunk cookies or vegan pumpkin cookies. Ugh, how can I ever choose?! I personally don’t like brownies that are too fudgy and gooey in the middle. Anyone else?! I like them somewhere between fudgey and cakey, and that’s exactly what these almond flour brownies are!

However, I’ve listed a few different options if you want to make them more fudgy or more cakey, depending on what you like!

They’re also paleo, gluten free and can easily be made vegan. The vegan version is just as good as the regular, and both have been tested more times than I care to count and are perfect every time! Try one of my other favorite almond flour recipes or vegan gluten free brownies next!

Notes before we get baking!

• There are options to make these brownies either more fudgy or more cakey. If you like a fudgier brownie, I suggest flax eggs over regular eggs and use a minimal amount of baking powder.
• Be sure to let the brownies cool before slicing – this will ensure the texture can set and they don’t get too crumbly.
• For the most even baking, I suggest using an aluminum baking pan because it conducts heat the most evenly.

How to make almond flour brownies

The best part about this recipe is how delicious they are, but the second best part is how easy they are to make. Follow these simple steps and you’ll have perfect healthy brownies in less than an hour!

In a large mixing bowl, combine the almond butter, coconut oil, eggs (or flax eggs), coconut sugar, maple syrup, vanilla and plant milk and whisk until well combined. I suggest just whisking here. Beating with an electric mixer will force too much air into the brownies and can change the texture.

Make sure there are no chunks of anything and the batter is really smooth. Add in all remaining ingredients and carefully fold together using a wooden spoon or rubber spatula. Fold in the chocolate chips if using.

Transfer to an 8×8 pan lined with parchment paper or greased with oil. A 9×9 pan will also work, but the brownies will be spread pretty thin and will therefore be thin when they bake.

Bake for 22-28 minutes (will depend on your oven) or until a toothpick comes out clean. Let cool completely before slicing to prevent the brownies from getting really crumbly. Try my oat flour brownies next!

Key ingredients

Nut butter. Nut butter makes up the base of the recipe and adds a deliciously moist texture. I used almond butter because it has a pretty neutral flavor, but you can use peanut butter, cashew butter, tahini etc.

Coconut oil. I recommend using refined coconut oil in this recipe to make sure there is no coconut aftertaste. You can also use melted butter instead!

Eggs. You can use either two eggs or two flax eggs in these almond flour brownies. Eggs will yield a more cakey (but still fudgy) texture, whereas flax eggs will yield a very fudgy and gooey texture.

Sugar. You can use any kind of granulated sugar you like here. Coconut, brown, white etc. plus a bit of maple syrup to balance it out.

Almond flour. These brownies are naturally gluten free and grain free thanks to the almond flour. It creates a rich and moist texture thanks to the fat content in almonds. Same for my chocolate almond flour cake!

Cocoa. Cocoa powder adds a rich chocolate flavor even without adding any chocolate chips! I used dutch processed but either dutch or regular cocoa powder will work.

Almond flour vs. almond meal

In a lot of my recipes (like my almond flour sugar cookies) you may notice I use a lot of almond flour. It’s a great flour to use when making gluten or grain free recipes since it adds such a moist and fluffy texture.

However, there is a big difference between blanched almond flour, and almond meal from whole almonds. If a recipe calls for one, do not sub for the other as this will completely change the recipe!

Almond flour is made from blanched almonds which have the skins removed and is made into a very fine flour. Almond meal on the other hand, is made from whole almonds with the skins and has a slightly different texture. They will yield very different results in baking, so stick to the recipe!

How to store and freeze

Once prepared, these almond flour brownies will keep for about 3-5 days at room temperature. Store them in an air tight container or on a plate with aluminum foil to prevent them from drying out. You can also store them in the fridge for up to 1 week.

To freeze, allow the brownies to cool completely, then slice and wrap either in plastic wrap or a freezer safe ziplock bag. Freeze for up to 2 months and reheat in the oven at 300 until warm through the center.

Frequently asked questions

Can I use almond flour instead of all purpose flour in brownies?

I generally recommend finding a recipe that calls for whatever flour it is you want to use. Subbing almond flour for regular flour usually can’t be done with a 1:1 ratio, so for best results, find a recipe (like this one!) that already calls for almond flour.

How long do they take to bake?

All ovens are different so it’s important to keep a close eye on the brownies. They’re done when a toothpick comes out almond clean but with a few moist crumbs. My oven takes about 25 minutes to yield a fudgy brownie.

Do you need baking powder to make almond flour rise?

A bit of baking powder will help these brownies rise. Yeast, however, doesn’t work well with almond flour (and is not something you would use for brownies) so that is not something we need to worry about with this recipe!

Try these desserts next!

• Gluten Free Banana Muffins
• Paleo Chocolate Chip Cookies
• Vegan Brownies
• Tahini Brownies
• Chocolate Peppermint Cookies

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