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These almond flour brownies are fudgy, gooey and made in one bowl! Using simple ingredients, they are a foolproof dessert. 3 grams net carbs per brownie.
I know I shouldn’t play favorites, but I love baking with almond flour.
Unlike other flours (like coconut or oat), the almond variety is an almost replica of a wheat based flour… but so much better.
It possesses tons of benefits, including more protein and fiber. I love the flavor it lends to a plethora of desserts, especially of the chocolate variety. I love to use it to make a chocolate cake and cupcakes, but my go-to are brownies.
Why you’ll love this almond flour brownie recipe
- Lower in carbs. When made with a sugar substitute, these brownies have just 3 grams of net carbs.
- Fudgy and crackly tops. Like any good brownie out there, these deliver in the fudginess factor.
- Made in one bowl. No clean up required…except to wash up one mixing bowl.
What I love about these almond flour brownies is that they taste like any good brownie out there. No almond flour or gritty texture- They are rich, fudgy, chocolate-y and so darn good, you’ll be reaching for a second… or third.
How to make brownies with almond flour?
The Ingredients
- Almond flour- Blanched almond flour must be used, not almond meal. We want to have fudgy and soft brownies, and using almond meal will lead to dense and gritty ones.
- Baking powder- Gives the brownies some rise/
- Salt- Just a pinch to balance out the richness of the brownies. If you’d like to use salted butter, omit it completely.
- Butter- softened and unsalted. Dairy free butter can also be used.
- Sugar OR substitute- White, brown, or coconut sugar, or keto substitutes, like a brown sugar substitute.
- Vanilla Extract- A must for any good chocolate dessert.
- Eggs- Room temperature eggs.
- Cocoa Powder- Unsweetened and good quality. Be sure to sift it well, to ensure no clumps remain.
- Chocolate Chips- Optional, but I love adding some chocolate chips to amp up the chocolate flavor.
The Instructions
Start by mixing your almond flour, baking powder, and salt, and set aside. In a separate bowl, gently whisk together your softened butter, sweetener, vanilla extract, eggs, and cocoa powder, until smooth.
Next, gently fold in your dry ingredients and mix until combined. If using chocolate chips, fold them through at the end.
Now, transfer the brownie batter into a lined pan. Bake for 35 minutes, or until the edges are crisp and a skewer comes out the center clean. Remove from the oven and allow to cool in the pan completely.
Can I substitute the eggs?
For an eggless option, replace the eggs with an egg replacer or flax eggs. However, the brownies lack structure, so you’d be better off making vegan brownies.
Expert tips for success
- Do not over-bake the brownies. They will continue to cook as they are cooling down. Remove them from the oven when a skewer comes out mostly clean.
- Oven temperature is just an estimation- Start checking around the 35-minute mark, then in 2-minute increments.
- Gently press down on the tops of the brownies as soon as you remove them from the oven. This ensures the gorgeous crackly tops.
Storing and freezing instructions
- To store: Leftovers should be stored in the refrigerator in a sealed container. Brownies will keep well for at least 7 days.
- To freeze: Place baked and cooled brownies in a ziplock bag and store in the freezer for up to 6 months.
More brownie recipes to try
Frequently Asked Questions
If you’d like brownies without flour, try flourless brownies.
Because almond meal involves blended almonds with their skins intact, they tend to yield gritty and dense baked goods.
If you’d like to make these brownies dairy free, use dairy free butter and dairy free chocolate.
Best Fudgy Almond Flour Brownies
Ingredients
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons butter softened
- 1 3/4 cups granulated sweetener of choice white, brown, sugar free, etc.
- 3/4 cup cocoa powder
- 3 large eggs * See notes
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips optional
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a small bowl, whisk together your dry ingredients. In a separate larger bowl, whisk together your softened butter, sweetener, eggs, cocoa powder, and vanilla extract, until combined.
- Gently add in your dry ingredients and mix until fully incorporated. If using chocolate chips, fold them through at the end.
- Transfer your brownie batter into the lined pan. Bake for 35 minutes, or until a skewer comes out just clean. Remove from the oven and allow to cool completely, before slicing.
Crowd favorite. I use coconut oil, unrefined and they taste like an almond joy. So good. I just use turbinado sugar. It’s healthier than any sugar substitute.
I used a little extra butter because i love mine super gooey and also a little less sugar and these turned out great!
This recipe IS GREAT! I only use about 3/4 cup of sugar but they turn out incredible 🙂
Very easy and attractive. I doubled the recipe and baked it in a 9 x 13 pan.
35 minutes seemed like a long time, but it was exactly right , I checked every 5 minutes after the first 20 minutes. Brownies baked up chewy but not sticky.
I recommend trying these with cashew flour (easy to make your own). The cashews themselves are so creamy that it adds nicely to the overall texture. I do chop the chocolate chips which are a mixture of semisweet and dark Belgium. My friends beg me to make these.
I can’t believe how thick, fudgy, and chocolaty these brownies turned out. Nobody could tell they were made with almond flour. Thanks for a great recipe!
WOW!! Absolutely amazing!! Supermeasy to make with what we had on hand— I added walnuts, used chia seed “eggs” & subbed some of the sugar for honey— and they are delicious!! Already looking to make them again! They’re going fast ☺️🙌 10/10!!
Yes I’ve tried it , sooo delicious
I adjusted temp to 300 and it came out perfect at 35 min. Definitely don’t over cook it. Almond flour tastes horrible when cooked too much.
easy, fool proof, yummy!
Very delicious!
very good
I love this recipe however every time I make it I DRASTICALLY REDUCE the amount of sugar. 1 3/4 cup of sweetener is insane and unnecessary. 1 cup yields the same result, and they are totally rich and sweet and delicious.
Good tip thx
The finished product was very dense, sweet and chocolatey – just how i like them.
Im a diet controlled type 2 diabetic. I just made these lastnight and the serving size is so much bigger than the sugar free packaged keto brands.
These were delicious! I used quality dark chocolate cocao powder.
Top it off with some greek yogurt, and superb… great recipe! Thanks