Almond Flour Brownies

Almond Flour Brownies are a game-changer for anyone craving a rich, fudgy treat with a better-for-you twist. These brownies are irresistibly soft in the center with a classic crackly top—all thanks to the magic of finely ground blanched almonds. If you’re avoiding traditional flour or looking to cut down on carbs without sacrificing indulgence, this recipe has your back. Almond flour adds not just a subtle nuttiness but also a dose of protein and fiber that sets these brownies apart. Whether you’re gluten-free or just a chocolate lover, these brownies are about to become your go-to.

Why You’ll Love This Recipe

this recipe

• Incredible texture: These Almond Flour Brownies are fudgy in the center with that irresistible crinkly top—just like classic brownies.
• One-bowl simplicity: No fancy equipment or complicated steps. Just mix, pour, and bake.
• Gluten-free and low carb: Naturally gluten-free and can be made keto-friendly with your sweetener of choice.
• Customizable: Add nuts, swirl in peanut butter, or toss in sugar-free chocolate chips for a personal touch.
• Family-friendly: Even picky eaters won’t notice these are made with almond flour instead of wheat flour.
• Freezer-friendly: Bake once, enjoy all week—or stash a few for that future emergency chocolate craving.

Ingredients

To make the perfect batch of Almond Flour Brownies, you’ll need the following simple pantry staples:

• 1 ½ cups blanched almond flour (not almond meal)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 5 tablespoons unsalted butter, softened (or dairy-free alternative)
• 1 ¾ cups granulated sweetener of your choice (white, brown, coconut sugar, or keto-friendly)
• ¾ cup unsweetened cocoa powder, sifted
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup chocolate chips (optional but recommended for extra chocolatey goodness)

Pro Tip: Always use blanched almond flour for a smooth texture. Almond meal will make your brownies dense and gritty.

Instructions

Follow these simple steps to make your almond flour brownies come out perfectly fudgy every time:

1. Preheat your oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper and set aside.
2. Mix dry ingredients: In a small bowl, whisk together almond flour, baking powder, and salt.
3. Whisk wet ingredients: In a large mixing bowl, combine softened butter, sweetener, eggs, cocoa powder, and vanilla extract. Whisk until smooth and fully incorporated.
4. Combine: Gently fold the dry mixture into the wet ingredients. Stir until a thick, uniform batter forms.
5. Add chocolate chips (optional): If using, fold them into the batter.
6. Transfer batter to the prepared pan. Use a spatula to spread evenly.
7. Bake for 35 minutes, or until a toothpick inserted near the center comes out mostly clean.
8. Cool completely in the pan before slicing. For best texture, gently press the top with a spatula after removing from the oven to create a crackly crust.

Recipe Details + Nutrition

📋 Recipe Details

• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes
• Servings: 12 brownies
• Difficulty: Easy
• Equipment Needed: Mixing bowls, whisk, 8×8-inch baking pan, parchment paper

🧾 Nutrition Facts (Per Serving)

• Calories: 153 kcal
• Total Carbohydrates: 6g
  • Net Carbs: 3g
• Protein: 6g
• Fat: 14g
• Fiber: 3g
• Sodium: 199mg
• Iron: 2mg
• Calcium: 67mg
• Potassium: 99mg
• Vitamin A: 215 IU

Note: Nutrition may vary based on sweetener and chocolate chip choices.

Tips & Variations

🔪 Expert Tips

• Don’t overbake: Brownies should come out when a toothpick is just clean. They’ll finish setting as they cool.
• Room temp eggs: This helps them blend smoothly into the batter.
• Crackly top trick: Lightly press down on the brownies right after baking to get that classic bakery-style surface.
• Sift your cocoa powder: No one wants bitter clumps—sifting makes a big difference.

🍫 Flavor Variations

• Nutty Crunch: Fold in chopped walnuts or pecans for texture.
• Double Chocolate: Add a swirl of melted dark chocolate into the batter.
• Espresso Kick: Mix in ½ teaspoon of instant espresso powder to deepen the chocolate flavor.
• Vegan Option: Use flax eggs and dairy-free butter, but note that the structure may be slightly softer.

Almond Flour Brownies

These almond flour brownies are fudgy, rich, and naturally gluten-free. With just one bowl and simple ingredients, they make the perfect quick and satisfying dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 11 brownies

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• – 1 ½ cups blanched almond flour
• – 1 teaspoon baking powder
• – ½ teaspoon salt
• – 5 tablespoons unsalted butter softened
• – 1 ¾ cups granulated sweetener of choice white, brown, coconut sugar, or keto substitute
• – ¾ cup unsweetened cocoa powder sifted
• – 3 large eggs room temperature
• – 1 teaspoon vanilla extract
• – ½ cup chocolate chips optional

Equipment

• Mixing bowls
• Whisk or spoon
• – 8×8-inch baking pan
• Parchment paper

Method

 

1. Preheat oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together almond flour, baking powder, and salt.
3. In a separate large bowl, mix softened butter, sweetener, eggs, cocoa powder, and vanilla until smooth.
4. Fold dry ingredients into wet mixture until fully combined.
5. Stir in chocolate chips if using.
6. Pour batter into prepared pan and spread evenly.
7. Bake for 35 minutes or until a toothpick comes out just clean.
8. Press gently on tops after baking for crackly texture. Let cool completely before slicing.

Notes

– Don’t overbake—brownies continue to cook as they cool.
– For vegan version, substitute eggs with flax eggs (note: texture will be softer).
– Optional: Add nuts, espresso powder, or swirl in nut butter for variations.

Frequently Asked Questions (FAQs)

❓Can I substitute almond meal for almond flour?

It’s not recommended. Almond meal has a coarser texture and will make the brownies denser and more crumbly. Always use blanched almond flour for best results.

❓Can I make these brownies without eggs?

You can use flax eggs or an egg replacer, but the texture will be softer and less structured. For the best egg-free results, consider using a recipe specifically designed to be vegan.

❓Are these almond flour brownies dairy-free?

They can be! Just substitute the butter with a plant-based alternative like vegan butter or coconut oil.

❓Can I make this recipe keto-friendly?

Yes. Use a keto-approved granulated sweetener like erythritol or monk fruit blend, and opt for sugar-free chocolate chips.

❓Do these brownies freeze well?

Absolutely. Once cooled, store them in an airtight container or ziplock bag and freeze for up to 6 months.

Conclusion

These Almond Flour Brownies deliver all the decadence of a classic brownie with a wholesome twist. Fudgy centers, a crisp top, and rich chocolate flavor make them a hit with everyone—whether you’re gluten-free, low-carb, or just love a great brownie. With minimal cleanup and simple ingredients, this is a dessert you’ll come back to again and again.