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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.
Hi Arman! These brownies are perfect! I love the crispy top and gooey middle. I followed the recipe as written. The only issue I had was for some reason mine bubbled over the top of my 8×8 pan. I do live at a higher altitude (not sure if that may have been the problem) but a little clean up is worth these delicious brownies. Thank you!
My granddaughter is gluten free, so we tried this recipe (with chocolate chips). Omg! Seriously the best brownie I’ve had in years!
The flavor is nice, but mine turned out really dry, not fudgy at all. I used only 1 cup of sweetener and that was the perfect amount of sweetener for me
Amazing
Hi, I made this recipe first with an egg replacer and it came out perfect nice and fudgy delicious and was done in the time listed in the recipe. However, I just made them again with duck eggs and they took forever to bake. I had to bake them for nearly an hour, and I’m still not sure if they’re fully done, but the top is very hard. I’m afraid it burn a bit on the outside. I wonder why this happened?
No idea I’ve never used a duck egg before!
Definitely the yummiest brownies! I made two batches one as the recipe came in on the other I added strawberries inside the batch, since I had some in my fridge I didn’t want to go to waste (loved the combination).🫶
Very delicious!
Wonderfully chocolaty, not too sweet & 6grams of protein- what is not to love?!!
The best brownies ever!!
These are so good. The best recipe for brownies I’ve made (it’s hard to top boxed brownies imo). Highly recommend!
The brownies were fabulous!
Way too much sugar for my taste so I just used less. Tasty recipe.
Delicious easy to make. I did add chopped walnuts.
Definitely a tasty recipe 😋. Love the almond flavor that comes through. Far note: they do need time to set up, otherwise they are messy. Good but messy.
My husband and I just recently got diagnosed with diabetes. I thought my world was going to crash down on us when it came to my baking, well, food all the way around. I love baking, use it as therapy. I googled around for alternatives and found your website popping up quite a bit in my searches. I have tried a few of your “goodies” and as my husband states when he likes something “it’s a keeper”. Thank you for keeping me bakingly sane.