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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.
I love to bake but have yet to find a good brownie recipe until now. They were so easy and absolutely delicious! I thought the almond flour might make them taste less like a classic brownie and that wasn’t the case.
Shut up. These were so easy and incredible. Took like 12 minutes to whip up outside of leaving butter and eggs out to come to room temp. They were fluffy, moist, perfect “crispy craggly” top that love, and finished with sea salt so the flavor was extremely balanced.
Substitutes:
I used 4 tbsp butter, 1 tbsp Greek Yogurt for fat.
Also grated in the zest of half an orange for “chocolate almond orange” concept – it was DIVINE! Tasted like an expensive dessert from a steakhouse.
These are fabulous!
Amazing brownies, I make them all the time for my family!
Does not give amounts on inhredients
Best almond flour brownies recipe ever!
I made this in a pinch when I was craving some homemade baked goods…it did not disappoint. Delicious! I made sure to 1/2 the recipe otherwise I’ll eat the whole thing.
Arman,
I’m going to try your recipie! Can I use olive oil or another oil instead of non dairy butter or butter?
You could try! I think coconut oil would be the best option to try.
Awesome brownies! As both a fudgy brownie and with a few added ingredients, a cakey brownie! My S.O. likes fudgy brownies, but I like a cakier brownie and this recipe lends itself easily to also make excellent cakey brownies. I added:
1/2 tsp more BP,
One egg white,
1 tsp coffee extract
Allulose sweetener
1.5 T Oat Fiber (for added structure)
2 T buttermilk
(I think it would still be cakey if the Oat Fiber and extra liquid were omitted)
I used a square glass baking dish and baked at 325.
I’m low carb (not keto) and your website is my go to for great recipes!
Thank you!!
Delicious chewy brownies.
Also great straight out of the freezer.
Oh yes!!!
I have been using this recipe for a few months now and it always turns out. I started taking these to parties and events and it’s always a hit!
I would definitely recommend this recipe!
Thanks, Safiya!
Ooooh definitely going to give these a go! 🤤
Just wondering if coconut oil could be used instead of the butter?
Many thanks,
Kim 😀
Hmmm you could try! I’d be wary it might be too greasy with the almond flour.
A definite win!! I reduced the sugar to 1 cup…..definitely sweet enough. Also used Myokos vegan butter….perfect. Added a little Colorado! Spectacular.
Oh love that! How good is that butter 🙂
THE. BEST.
Absolutely moist and delicious !!!! Dangerous to the waistline ….
Do you think maple syrup would work for a sweetner instead?
You could try!