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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.
1 3/4 of sugar is more than the amount of almond flour! In all the recipes I’ve ever used with almond flour, the sugar amount is always less than the flour amount, not more. Made these following the recipe to a T and it is just WAY too sweet. I think 3/4 sugar would be better. I added walnuts too and that was a delicious addition to this.
These brownies are rich, and delicious! My husband, who is not much of a fan of almond flour, loved them.
I went according to the recipe except for two minor modifications. For the sweetener, I used 1 1/4 cup of brown sugar and about 1 teaspoon of stevia (instead of 1 3/4 cup of sweetener). I also put in the batter 1 full cup (instead of 1/2 cup) of chocolate chips.
I will make these again!
Absolutely superb. Used cacao and 70% dark chocolate and the balance with the sweetness was perfect.
Hi! Can I use coconut oil in place of butter?
You could try!
These are the best brownies I have eaten. i don’t know how they would turn out since the batter was thick. They are tender, the center is chewy and the edges were crispy.
This recipe is amazing. I used it to infuse my Mary Jane. They were amazing…Healthy and beneficial at the same time…💜💜💜💜
So fudgey! Yumm
These are absolutely perfect! I’m not a big fan of chocolate, but these are amazing! Thank you for sharing your recipe!❤️😋
I’ve made these several times, just as laid out in the original recipe. The brownies are the best brownies are the best I’ve ever had. Change nothing! Thanks for sharing this magical recipe! So easy!
Wow!!! Absolutely delicious! We preferred them to regular brownies. My husband loved them and my 7 year old son rated them a hundred thousand million out of ten! I love all your recipes but this is my favorite dessert!!!
You have mentioned to add cocoa powder with wet ingredients. Do I need to do that or combine it in a bowl with dry ingredients?
With the dry ingredients, sorry!
I’m not exaggerating when I say this is the best brownie I’ve ever made. I’m so glad this is the recipe I clicked on when I was looking for almond flour brownies! The only reason I was looking to use almond flour was only because I was out of regular flour and really had a taste for brownies. I didn’t have butter at home so I substituted with slightly under 1/4 cup of olive oil (it’s the only oil I personally like to use for anything and everything) but other than that I followed everything else as the recipe stated. I don’t know if it was the almond flour (I’ve never baked with it before), the combo/ratio of ingredients or what but like I said earlier these are the best brownies I’ve ever made 🙂
These brownies were delicious, but the monk fruit was gritty. What did I do wrong
Sounds like the brand you used. I rarely use it, instead, I use a brown sugar sub or allulose, which are never gritty.
Brilliant brownies recipe. And brilliant presentation. Thanks for sharing.
1 3/4 cups sugar seems like a lot to me. Are these intensely sweet? I prefer a mildly sweet brownie.
You can cut back