The Best Almond Flour Brownies

The perfect gluten-free almond flour brownies - rich, fudgy, moist, chocolatey and delicious! All the goodness without gluten, dairy or grains. An easy one-bowl recipe for a delicious treat! 

Why You'll Love This Recipe

• The perfect balance of incredibly moist & fudgy in every bite with amazing texture.
• The perfect gluten free, dairy-free, grain-free brownie recipe, that's Paleo friendly too.
• Just one-bowl needed for wet ingredients and dry ingredients, to make this simple recipe with simple ingredients.
• Packed with chocolate chips or chocolate chunks, it's a true indulgence for chocolate lovers.

For more well-tested chocolate recipes, try this chocolate chunk buckwheat banana bread, these chocolate fudge tahini cookies and these double chocolate carrot zucchini muffins. If you prefer using coconut flour, make my no-bake black bean coconut flour brownies.

Recipe Ingredients

You'll need the following ingredients to make the BEST almond flour brownies:

Ingredient Notes:

• Dark chocolate chips: or chocolate chunks, for a rich, chocolatey base. Such as Lily's Dark Chocolate Chips.
• Coconut oil: the perfect dairy-free option to make that dense fudgy texture.
• Eggs & coconut sugar: whisked really well together, helps to achieve crackly tops and moist crumbs. Also great for refined sugar-free paleo almond flour brownies.
• Vanilla extract:  added to the wet ingredient, it gives depth to the chocolate flavor.
• Almond flour: I use finely ground blanched almond flour, not almond meal in these gluten-free brownies. It gives a slightly nutty flavor.
• Unsweetened cocoa powder: or cacao powder or natural cocoa powder will give you that intense chocolate experience. 
• Baking powder:  just a little for that slight perfect rise.
• Additional dark chocolate chips: for extra chocolatey goodness, and a chewy, gooey, fudgy center.
• Flaky sea salt: for a finishing touch that really enhances the chocolate flavors.

See recipe card below for all ingredients and quantities.

Substitutions and Variations

• Substitute the coconut oil for vegan butter or ghee.
• Maple sugar will work in place of coconut sugar. Brown sugar or white sugar (cane sugar) can also be used. I have not tested the recipe with maple syrup.
• Swap additional chocolate chips for chocolate chunks, chopped nuts, or a combination of the two.

I have not tested this recipe with other substitutions or variations. If you replace or add any ingredients, please share how it turned out in the comments below!

How to Make The Best Almond Flour Brownies

Step 1: Add coconut oil and chocolate chips to to a double boiler or saucepan.

Step 2: Melt over low heat. Set aside to cool.

Step 3: In a large bowl, whisk coconut sugar, eggs, and vanilla until well blended. About 2-3 minutes to allow sugar to melt.

Step 4: Add melted coconut oil and chocolate mixture to the large mixing bowl and stir until blended.

Step 5: Stir in almond flour, cacao powder, baking powder, and sea salt, mixing until just blended.

Step 6: Fold in additional dark chocolate chips, reserving a few for topping.

Step 7: Pour brownie batter into the prepared pan, smooth the top, and sprinkle with reserved chocolate chips. Bake in 350°F oven for 20-24 minutes.

Step 8: Sprinkle flaky sea salt on top immediately after removing from the oven.

Expert Tips:

1. Ensure all wet ingredients are at room temperature so the coconut oil does not harden while mixing.
2. Don't skip the sprinkle of flaky sea salt. It really brings out that rich dark chocolate flavor.
3. For an extra layer of luxury, sprinkle additional chocolate chips on top of the batter before baking.

Common Questions

Storage Tips

1. Room Temperature: Store brownies on the counter in an airtight container for up to 3 days.
2. Refrigerator: For longer shelf life, store in an airtight container in the fridge for up to 7 days.
3. Freezer: Individually wrapped in plastic wrap, zip lock bags or in an airtight container with a piece of parchment paper between squares, for up to 3 months.