Almond Flour Brownies are my go-to brownie recipe! They have a soft and fudgy texture with a rich chocolate flavor. Plus, they're made with wholesome ingredients, and only take a few minutes to prepare.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Jump to:
Why You'll Love This Recipe!
- They're a healthier brownie alternative. One of the key ingredients in this recipe is pumpkin puree! It adds a moist, fudgy texture to these homemade brownies.
- Made with simple, wholesome ingredients.
- They have a soft, fudgy texture.
- They're super easy to make - great for a beginner baker.
- Great for anyone who is gluten-free, dairy-free, or Paleo!
- They're lower in sugar with a sugar-free option. I love using coconut sugar as a white sugar alternative. It's unrefined and lower on the glycemic index.
If you love healthier brownies, make sure you try my Samoa Brownies, Flourless Sweet Potato Brownies, and my Edible Brownie Batter!
🍴 Recipe Ingredients
- Eggs - For an eggless option, try my Vegan Brownie recipe that is very similar made with flax eggs!
- Pumpkin Puree - This secret ingredient adds moisture to these brownies without the need for butter. You can substitute for mashed sweet potato.
- Melted Coconut Oil - Make sure it's not too hot when you add it into the wet mixture.
- Almond Flour - Do not swap for any other flour. (Make sure it's not almond meal.) My favorite brands of finely ground almond flour are Bob's Red Mill, and Blue Diamond.
- Cacao Powder - You could also sub with cocoa powder. I just prefer to use cacao powder because it's less refined!
- Coconut Sugar - You can swap for Lakanto Monkfruit to make them sugar free!
Dairy-Free Chocolate Chips
Dark Chocolate Chips are a great addition to this recipe! You can fold them into the batter or add them on top before you bake! (Or both!)
My favorite dairy-free chocolate chips are Pascha, Enjoy Life, and Hu Kitchen.
🍴Step by Step Instructions
Step 1: Mixing Dry Ingredients
Start by adding your almond flour, cacao powder, baking soda, and salt into a mixing bowl. Use a whisk or fork to blend.
Step 2: Mixing Eggs and Sugar
In a large mixing bowl add eggs and coconut sugar. Whip for about 2 minutes with a hand mixer.
Step 3: Mixing All Wet Ingredients
Then add to the wet mixture pumpkin puree, vanilla extract, and melted coconut oil. Blend together with hand mixer.
Step 4: Folding Together
Finally, pour the dry mixture into the wet mixture and stir together until fully combined.
Step 5: Baking
Grease an 8x8 baking dish with coconut oil or non-stick spray.
Bake at 350 degrees for about 20 minutes depending on how thick they are. (If you use a smaller baking dish, they might need more time. I think they're best slightly under baked!
Step 6: Cooling
Once they're out of the oven, let them cool for at least 30 minutes so they have time to set. Once they're cooled, cut into 9 squares with a sharp knife.
Expert Tips
- Make sure the coconut oil is measured first, and then melted.
- If you forgot to leave your eggs out to bring them to room temperature, just add them to a small bowl, and pour over some warm water! This will speed up the process.
- When measuring the almond flour, shake the bag first to loosen up the flour. Scoop with the measuring cup and use a butterknife to scrape off excess. Do NOT pack the flour.
- Line the bottom of the baking dish with parchment paper for easy removal. Leave some overhanging on the sides so you can pick them up to transfer to a cutting board.
- When cutting the brownies, clean the knife in between each cut.
- Don't over bake the brownies! If you see crumbs on the toothpick, they will be soft and fudgy. Overbaking them will create a cakier texture.
Frequently Asked Questions
If you're looking for a lower sugar option, you can sub coconut sugar for Lakanto monkfruit or any sugar-free granulated sugar!
Yes, I have tested using mashed sweet potato in place of pumpkin puree and they're just as delicious!
It doesn't work well with vegan egg options, so I created a VEGAN Almond Flour Brownie that is just as good! Flax eggs add a nice fudgy texture.
How to Store Leftover Brownies
Leftovers should be stored in an airtight container in the refrigerator to stay fresh for longer. They will last about 5-6 days in the refrigerator.
You can also freeze leftover brownies in an airtight container for up to 3 months!
More Brownie Recipes!
After you make these Almond Flour Brownies, make sure to leave a comment & star rating below!
Recipe Card
Almond Flour Brownies Recipe (Gluten Free)
Equipment
- Stand Mixer or Hand Mixer
- 8x8 Baking Dish
Ingredients
Wet Ingredients
- 2 Eggs - Room Temperature
- ½ Cup Pumpkin Puree You can sub with mashed sweet potato.
- ½ Cup Coconut Sugar Any granulated sugar will work with this recipe.
- 2 Tablespoons Coconut Oil, Melted
- 1 Teaspoon Vanilla
Dry Ingredients
- 1 Cup Almond Flour
- ½ Cup Cacao Powder You could also sub with cocoa powder.
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Instructions
Making the Brownie Batter
- Start by adding your almond flour, cacao powder, baking soda, and salt into a mixing bowl. Use a whisk or fork to blend.
- In a large mixing bowl add eggs and coconut sugar. Whip for about 2 minutes with a hand mixer.
- Then add to the wet mixture pumpkin puree, vanilla extract, and melted coconut oil. Blend together with hand mixer.
- Finally, pour the dry mixture into the wet mixture and stir together until fully combined.
Baking the Brownies
- Grease an 8x8 baking dish with coconut oil or non-stick spray.
- Bake at 350 degrees for about 20 minutes depending on how thick they are. (If you use a smaller baking dish, they might need more time. I think they're best slightly under baked!
- Once they're out of the oven, let them cool for at least 30 minutes so they have time to set. Once they're cooled, cut into 9 squares with a sharp knife.
Notes
Expert Tips
- Make sure the coconut oil is measured first, and then melted.
- If you forgot to leave your eggs out to bring them to room temperature, just add them to a small bowl, and pour over some warm water! This will speed up the process.
- When measuring the almond flour, shake the bag first to loosen up the flour. Scopp with the measuring cup and use a butterknife to scrape off excess. Do NOT pack the flour.
- Line the bottom of the baking dish with parchment paper for easy removal. Leave some overhanging on the sides so you can pick them up to transfer to a cutting board.
- When cutting the brownies, clean the knife in between each cut.
- Don't over bake the brownies! If you see crumbs on the toothpick, they will be soft and fudgy. Overbaking them will create a cakier texture.
Nutrition
Want more recipes?
Check out my recipe box where you can browse by season, diet, and flavor!
Carry
My kids loved them! Thanks for the recipe!
[email protected]
Yay!! So happy to hear that. xo Mariah
Malvina Mungle
Great Articel!