Almond Flour Brownies are soft and fudgy with a rich chocolate flavor! Your friends and family will never guess that they're gluten-free, dairy-free, and Paleo friendly.
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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 brownies, make sure you try my Samoa Brownie Recipe and 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. I usually microwave my coconut oil before I start prepping anything so it has time to cool down a bit.
- 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!)
Since I’m dairy-free I like to use vegan chocolate chips. I personally love the brand Pascha – they make high quality chocolate that’s dairy-free and soy-free.
The 85% dark chips are my favorite because they’re sweet but not too sweet! They also have a 100% cacao option that is great for anyone who is sugar free.
I am also a huge fan of Hu Kitchen Chocolate Chips sweetened with dates and their chocolate Gems. (Which are larger chocolate chips.)
🍴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. 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.
Frequently Asked Questions
If you're looking for a lower sugar option, you can sub coconut sugar for Lakanto monkfruit!
Yes, I have tested using mashed sweet potato in place of pumpkin puree and they're delicious! The texture is a little less fudgy, but I make them whenever I need to use up a small amount of sweet potato! You can also get away with using a little less sugar because sweet potato adds some extra sweetness.
It doesn't work well with vegan egg options, so I created a VEGAN version that is just as good, if not better! Flax eggs add a nice fudgy texture.
How to store leftover Brownies
Leftovers can be stored at room temperature for a couple days in an airtight container.
They will store well in the refrigerator for up to a week. After that I would put them in an airtight glass container in the freezer.
More brownie recipes!
After you make this Almond Flour Brownies, make sure to leave a comment & star rating below!
Recipe Card
Almond Flour Brownies
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
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Carry
My kids loved them! Thanks for the recipe!
[email protected]
Yay!! So happy to hear that. xo Mariah
Malvina Mungle
Great Articel!