Amazing Almond Flour Brownies (Paleo, Vegan)

These paleo almond flour brownies are your new best friend. They’re easy, fudgey yet cakey and SO DELICIOUS. You’d have no idea they’re grain free, dairy free, and 100% good for you! Let’s get baking.

A big brownie with a scoop vanilla icecream 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 chocolate chunk cookies. Ugh, how can I ever choose?!

I personally don’t like brownies that are super fudgey. I like them somewhere between fudgey and cakey, and that’s exactly what these almond flour brownies are.

How to make the best brownies

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

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large mixing bowl, combine the almond butter, coconut oil, eggs, coconut sugar, maple syrup, vanilla and plant milk and whisk until well combined.
3. Add in all remaining ingredients and carefully fold together using a wooden spoon.
4. Transfer to an 8×8 pan lined with parchment paper or greased with coconut oil.
5. Bake for 27-35 minutes (will depend on your oven) or until a toothpick comes out clean.
6. Let cool completely before slicing.

What is the difference between almond flour and almond meal?

In a lot of my recipes, you may notice I use a lot of almond flour. It’s a great flour to use when making gluten or grain free recipes. 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!

A few notes on these paleo almond flour brownies

• This recipe calls for 2 eggs. However, you can easily make these brownies vegan by subbing the eggs for flax eggs. See the recipe notes for how to do this!

• I recommend using refined coconut oil in this recipe to make sure there is no coconut aftertaste.

• The almond butter can also be subbed with tahini. I imagine a runny peanut butter would also work! Leave a comment below if you try it and let us know how it turns out!

• Regardless of the nut butter you use, make sure it is very runny. Otherwise, you may need to add an extra tablespoon of plant milk to make sure the batter isn’t too dry.

• Once prepared, these paleo brownies will be good for about 5 days, though I doubt they’ll last that long! Store them in an air tight container or on a plate with aluminum foil on top.

• The chocolate drizzle is made from 1/4 cup chocolate chips and 2 tsp coconut oil. Add the chips and oil to a sauce pan and put the sauce pan in a larger pot with water (makeshift double burner) and melt over low heat.

Try these other gluten free desserts next!

• Gluten free chocolate chip banana muffins
• Chewy paleo chocolate chunk tahini cookies
• Cake batter protein energy balls

Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!

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