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–+ servings
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 minutes
Cook Time 20 minutes
Total Time 40 minutes
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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