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!
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This really is the best almond flour brownie recipe. They're gluten-free, moist, and packed with gooey chocolate.
Homemade brownies with crispy edges, a moist chocolatey crumb, and perfectly sweet, they are everything I was missing in traditional brownies without the gluten. I love them - especially their super-moist texture and deep chocolatey flavor.
I tested a ton of brownie recipes and wanted to make a brownie with rich chocolate flavor that was better than regular brownies. This almond flour brownies recipe is perfect - though I love these avocado brownies too!
Every last bite is melt-in-your-mouth delicious. They have the best chocolate flavor, with hints of almond and vanilla, and no one can resist.
These delicious treats redefine the classic brownie, with a decadent blend of fudginess and nutty richness just like these pecan caramel brownies and easy sweet potato blondies. Finished with a light sprinkle of flaky sea salt, every bite of them is delicious!
Make them next time you have a massive chocolate craving, or you're in the mood for the best grain-free fudgy brownies.
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.
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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.
Easy Almond Flour Brownies Ingredients
You'll need the following ingredients to make the BEST almond flour brownies:
Best Almond Flour Brownie 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. You can swap with vegan butter or ghee.
- 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. 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.
- 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. Swap with chocolate chunks, chopped nuts, or a combination of the two.
- Flaky Sea Salt: For a finishing touch that really enhances the chocolate flavors.
See recipe card below for all ingredients and quantities.
How To Make 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
- Ensure all wet ingredients are at room temperature so the coconut oil does not harden while mixing.
- Don't skip the sprinkle of flaky sea salt. It really brings out that rich dark chocolate flavor.
- For an extra layer of luxury, sprinkle additional chocolate chips on top of the batter before baking.
Storage Tips
- Room Temperature: Store brownies on the counter in an airtight container for up to 3 days.
- Refrigerator: For longer shelf life, store in an airtight container in the fridge for up to 7 days.
- 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.
Easy Almond Flour Brownies Common Questions
Regular all purpose flour is not a direct replacement for almond flour, and I have not tested this recipe with other gluten-free flours. These fudgy almond flour brownies work best with almond flour, like in the original recipe.
You can try using flax eggs as a substitute for regular eggs, though it may change the taste and texture of the finished brownies. I have not tested these brownies with flax eggs. Eggs add fat that contribute to the moist, gooey center and helps to bind the crumb together for those perfect squares.
Yes, these brownies are already completely dairy-free, so you don't need to make any swaps. The rich, fudgy texture comes from simple panty ingredients, no butter or milk required. If you'd like to keep them completely dairy-free, just be sure to use vegan chocolate chips, as many standard brands contain milk solids.
More Gluten-Free Brownie Recipes You'll Love
📖 Recipe
Almond Flour Chocolate Brownies
Equipment
- 1 small saucepan double boiler or microwave safe dish
- 1 large mixing bowl
- 1 8-inch square baking pan
Ingredients
- ⅔ cup (120 grams) dark chocolate chips , or chopped chocolate chunks
- ¼ cup (55 grams) coconut oil, ghee, vegan butter
- ⅔ cup (107 grams) coconut sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ⅔ cup (74 grams) fine blanched almond flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ⅔ cup (120 grams) additional dark chocolate chips or chopped chocolate chunks
- ½ teaspoon flaky sea salt
Instructions
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper and set aside.
- In a small saucepan over low heat (or microwave save dish), melt the dark chocolate and coconut oil until smooth and glossy. Remove from heat and set aside to cool slightly.⅔ cup dark chocolate chips, ¼ cup coconut oil
- In a large bowl, whisk together coconut sugar, eggs and vanilla until well blended and no longer gritty.⅔ cup coconut sugar, 2 large eggs, 1 teaspoon vanilla extract
- Add melted coconut oil and chocolate mixture and stir until blended.
- Add almond flour, cocoa powder, baking powder and sea salt to the mixture and mix until just blended.⅔ cup fine blanched almond flour, 2 tablespoons cocoa powder, ½ teaspoon baking powder, ¼ teaspoon fine sea salt
- Fold in additional dark chocolate chips, reserving a few for topping brownie batter.⅔ cup additional dark chocolate chips or chopped chocolate chunks
- Pour brownie batter into prepared pan, smooth the top and sprinkled extra chocolate chips on top. Bake in preheated oven for 20-24 minutes, or until the center is ever so slightly underdone, allowing it to set as it cools on wire rack.
- Sprinkle flaky sea salt on top immediately after removing from the oven. Allow to cool before slicing.
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Notes
- Ensure all wet ingredients are at room temperature so the coconut oil does not harden while mixing.
- Don't skip the sprinkle of flaky sea salt. It really brings out that rich dark chocolate flavor.
Diana Stewart says
Made these brownies this past weekend and they were delicious! Will be making them again for sure!
Jacqui Wilson says
I'm so glad you enjoyed the brownies. We make these on repeat in our house!
Julie T says
As a chocolate lover, I have very high brownie expectations. This recipe exceeded them!! They were super moist and had a rich fudgy taste. I will be making these again tonight 🙂
Jacqui Wilson says
Hi Julie,
I'm so happy you made these brownies! We love them too!!
Jenni D says
These brownies are soooo good. Definitely my new favorite!! I've made them twice so far and planning to make them again this weekend - thank you!
Jacqui Wilson says
I'm so happy you made the brownies! And I'm really glad you liked them. We love them too!