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4.95 from 17 votes

Healthy Almond Flour Brownies

by: claire cary

These paleo almond flour brownies are going to be your new favorite dessert. They're easy, fudgey yet cakey and SO DELICIOUS. You'd have no idea they're grain free, dairy free, and can be made vegan! Let's get baking.
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Prep: 10 mins
Cook: 30 mins
Total: 40 mins
16

Ingredients

Wet:

  • 1 cup runny almond butter
  • ½ cup coconut sugar can sub for brown sugar
  • cup maple syrup
  • 2 tbsp non-dairy milk I used almond
  • 2 tbsp refined coconut oil melted
  • 2 eggs or flax eggs works well either way
  • 1 tsp vanilla extract

Dry:

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. 
  • In a large bowl, combine all wet ingredients.
  • Whisk together until well combined. 
  • Add in all remaining dry ingredients and stir with a wooden spoon. The batter will be on the thicker side. Be sure to spoon and level the flour, don't scoop straight from the bag.
  • Add the batter to an 8x8 pan lined with parchment paper. Spread evenly to cover all sides of the pan. It helps to use a rubber spatula for this step.
  • Bake for 22-28 minutes (it will depend on your oven) 25 minutes is perfect in my oven. A toothpick should come out with a few crumbs and and a bit of fudge if you like fudgy brownies, it won't be clean. If you prefer fudgier brownies, bake for closer to 22 minutes, for more well done brownies, bake closer to 28.
  • Let cool completely before slicing. They tend to fall apart if you cut them prematurely, so really try to wait at least 30 minutes before slicing (though longer is even better)! They hold up really well as long as they're cool when sliced :) You can always heat them up in the microwave after they're sliced if you want to enjoy them warm.

Notes

The eggs can be subbed for 2 flax eggs. To make, combine 1 tbsp ground flax seeds (for every 1 egg and you need 2 for this recipe) with 2.5 tbsp of water. Combine and let sit for 10 minutes to thicken. The brownies will be a bit denser with flax eggs, but still delicious!
If you prefer fudgy brownies, I suggest a low amount of baking powder (1/4-1/2 tsp). If you prefer them more cakey, go with 1/2 - 1 teaspoon. For photo reference, I used 1/4 tsp and real eggs, which make them a bit fluffier than flax eggs.
The almond butter can also be subbed with tahini or any nut butter. 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!
The very best almond butter is the raw almond butter from Trader Joe's. It has the best flavor and consistency for baking and works really well in this recipe. 
Do you ever cut into a brownie and have the top part start to crumble as you pull the knife away? Well, a good trick to prevent this is to use a slightly damp knife to cut the brownies. It sounds weird, but I promise it works and won't mess up the brownies! The key is to wipe the knife in between each slice if you want perfectly clean edges and ensure the knife is just damp, not really wet.
Serving: 1brownie / Calories: 252kcal / Carbohydrates: 22g / Protein: 6g / Fat: 15g / Fiber: 3.7g / Sugar: 18g

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