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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.
Beyond fantastic recipe. Baked them just as listed for a snack with a friend-she , my hubby and me all loved them. Thank you so much for posting this Arman.
Oooey gooey yumminess
Delicious! I used coconut oil instead of butter and coconut sugar. Also an extra small egg since mine were not large. Crispy top and chewy edges, soooo good!!
Hello!
Instead of coconut oil, would I use unsalted or salted butter in this recipe? In general, do you use unsalted butter for your baked desserts?
Thanks so much, I really appreciate and enjoy your site!
Hi there! Yes, butter is the best substitute for coconut oil in most situations 🙂
I’m confused about the question and response about eggs. The recipe calls for eggs. Also, is it possible to use sugar BUT use a smaller amount? I’m GF, DF and paleo-ish. Trying to reduce sugar intake. But my replacements are honey and maple syrup. Thank you!
I’m confused about the question and response about eggs. The recipe calls for eggs.
I liked them! But I had to add 1/3 cup milk because the dough was impossible to whisk together, and I felt it was a bit too sweet for my personal taste
OMG – these things are the first low carb brownie I’ve found that taste JUST as good as my grandma’s fudge brownies. The texture and flavor is truly amazing, and these are SO fudge delicious. Thank you, thank you, thank you for this wonderful recipe!!!
Aw thank you, Shelby!
I could not find eggless/vegan option in your posts. Do you have one?
Try flax eggs 🙂
I’ve used coconut oil 👍🏼👍🏼
Hi! Can’t wait to try this. I can’t have dairy and was wondering if I could substitute some kind of oil for the butter?
Not that I’ve tried!
Very good.
I am new to this. I bought Pyure along with a bunch of other items yesterday including the almond flout. Can I use that sweetener and if so do I need to adjust the amount? I am dying for some decadence since starting this journey and these a tempting me.
I haven’t tried that, but let me know how it goes if you try it out 🙂
I’m having trouble finding a lower sugar chocolate chip but I do have sugar free chocolate syrup. Wonder if I could add that in place of the chips to keep it lower sugar.
Not that I’ve tried, but I wouldn’t recommend it.
Has anyone tried coconut oil in lieu of butter?