Growing up, brownies were my go-to dessert when I needed comfort—something about biting into that soft, chocolatey goodness just made everything right with the world. But as I got older and started eating gluten-free, finding a brownie that hit the same sweet spot wasn’t easy.
So, I started experimenting with almond flour, and BAM—these brownies came to life. They’re fudgy, rich, and just the right amount of sweet. Plus, using almond flour makes them naturally gluten-free and packed with healthy fats!
Tips for the Best Almond Flour Brownies
- Want it sweeter? Add a drizzle of honey or maple syrup.
- Dairy-free? Stick with coconut oil. It keeps things moist and adds a subtle tropical flavor.
- Nut allergy? Sub almond flour with oat flour, but reduce the amount slightly since oat flour is denser.
- Amp up the flavor: Toss in a handful of chopped walnuts or a sprinkle of flaky sea salt on top before baking.
Serving Suggestions
I like to serve these warm with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re feeling fancy, a sprinkle of powdered sugar over the top adds a nice touch for guests.
The Fudgiest Almond Flour Brownies
- Total Time: 35 minutes
- Yield: 9 brownies 1x
- Diet: Gluten Free
Description
Rich, fudgy brownies made with almond flour for a naturally gluten-free treat. Perfect for any chocolate lover looking for a healthier option!
Ingredients
- 1 cup almond flour (finely ground for the best texture)
- 1/2 cup cocoa powder (unsweetened)
- 3/4 cup coconut sugar (or brown sugar if that’s what you’ve got)
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 2 large eggs
- 1/3 cup melted coconut oil (or butter for extra richness)
- 1 tsp vanilla extract
- 1/4 cup dark chocolate chips (optional, but who’s saying no to extra chocolate?)
Instructions
- Preheat the oven: Set it to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper.
- Mix the dry stuff: In a medium bowl, whisk together the almond flour, cocoa powder, coconut sugar, salt, and baking soda.
- Whisk the wet stuff: In another bowl, beat the eggs, then add the melted coconut oil and vanilla extract. Make sure the oil isn’t too hot, or you’ll scramble the eggs!
- Combine it all: Slowly add the wet ingredients to the dry ingredients, mixing until everything’s just combined. The batter will be thick, but that’s what makes these brownies fudgy. Stir in those chocolate chips if you’re using them.
- Bake: Pour the batter into the prepared pan and spread it out evenly. Pop it in the oven for 20-25 minutes. Keep an eye on it—when a toothpick comes out with a few moist crumbs (not wet batter), they’re ready.
- Cool and slice: Let them cool completely before cutting, if you can wait that long. They firm up as they cool, making slicing easier and the texture perfect.
Notes
Store in an airtight container for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 9g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
