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    Home » Brownies

    Almond Flour Brownies

    Published: May 14, 2020 · Modified: Oct 19, 2022 by Mariah Mandile

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    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.

    Almond flour brownies stacked on top of each other.

    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!
    • 🍴 Recipe Ingredients
    • 🍴Step by Step Instructions
    • Expert Tips
    • Frequently Asked Questions
    • How to store leftover Brownies
    • Recipe Card
    • Want more recipes?
    • Shop this recipe -
    • Want more recipes?
    • 💬 Reviews

    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

    Almond flour brownie ingredients measured out.
    • 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.

    Dry ingredients in a glass mixing bowl.

    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.

    Eggs and sugar mixed in large bowl.

    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.

    All wet ingredients mixed in large bowl.

    Step 4: Folding Together

    Finally, pour the dry mixture into the wet mixture and stir together until fully combined.

    Almond flour brownie batter in large mixing bowl.

    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!

    Brownie batter in greased 8x8 baking dish.

    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.

    Baked brownies in 8x8 glass baking dish.

    Expert Tips

    1. Make sure the coconut oil is measured first, and then melted.
    2. 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.
    3. 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.
    4. 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.
    5. When cutting the brownies, clean the knife in between each cut.
    6. 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.
    Fudgy almond flour brownies on parchment paper with chocolate drizzled on top.

    Frequently Asked Questions

    Can I make this recipe keto-friendly?

    If you're looking for a lower sugar option, you can sub coconut sugar for Lakanto monkfruit!

    Can I use anything else in place of pumpkin puree?

    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.

    Can I make this recipe Vegan?

    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!

    • Halloween Brownies (Gluten-Free)
    • Edible Brownie Batter
    • Dairy Free Brownie Recipe
    • Gluten Free Brownie Skillet (Nut-Free)

    After you make this Almond Flour Brownies, make sure to leave a comment & star rating below!

    Recipe Card

    Almond flour brownies stacked on top of each other.

    Almond Flour Brownies

    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.
    5 from 1 vote
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Dessert
    Cuisine American
    Servings 9
    Calories 170 kcal

    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

    1. Make sure the coconut oil is measured first, and then melted.
    2. 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.
    3. 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.
    4. 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.
    5. When cutting the brownies, clean the knife in between each cut.
    6. 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

    Serving: 1ServingCalories: 170kcalCarbohydrates: 18gProtein: 5gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 36mgSodium: 141mgPotassium: 115mgFiber: 3gSugar: 12gVitamin A: 2171IUVitamin C: 1mgCalcium: 41mgIron: 2mg
    Keywords almond flour brownies, dairy free brownies, fudgy gluten free brownies, fudgy paleo brownies, the best almond flour brownies
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    Want more recipes?

    Check out my recipe box where you can browse by season, diet, and flavor!

    Recipe Box

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    Reader Interactions

    Comments

    1. Carry

      March 10, 2021 at 7:57 am

      5 stars
      My kids loved them! Thanks for the recipe!

      Reply
      • [email protected]

        March 11, 2021 at 8:35 am

        Yay!! So happy to hear that. xo Mariah

        Reply
    2. Malvina Mungle

      November 15, 2022 at 6:58 pm

      Great Articel!

      Reply

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    Recipe Rating




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    Welcome! I'm so happy you're here. My name is Mariah - I'm a holistic health coach and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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