These almond flour brownies are fudgy and gooey as traditional brownies but are made with almond flour and naturally gluten free. It is a foolproof recipe.
Made with almond flour and still retaining that unhealthy brownie decadence and fudgy goodness.
Not to pick favorites but we love baking with almond-flour because it’s just like baking with wheat flours, except it’s a thousand times more delicious and healthy. Aside from getting more protein and fiber, the almond-y taste it gives our desserts is something we can’t get over.
- Fudgy like any unhealthily delicious brownie: nothing else needs to be said.
- One-bowl recipe: do we really need to explain? All you’ll need to clean up is one bowl.
We can’t help loving these brownies because, even though they’re made with almond flour, they taste just like any other “normal” brownie. That’s how much we’ve perfected this recipe— no funny aftertaste or strange texture. Just chocolatey goodness!
- Blanched almond flour: don’t substitute this for anything else, especially not almond meal, unless you want strange textures in your brownie.
- Dairy or plant-based unsalted butter: choose whichever one you prefer but make sure it’s melted before you start.
- Plain sugar or sugar-substitute: if you want them to be low-carb, you have to use a sugar-substitute like coconut sugar.
- Vanilla extract
- Eggs: make sure they’re room temperature.
- Unsweetened cocoa powder: sift it before you get started.
- Chocolate chips
How to Make Brownies with Almond Flour
- Preheat your oven to 350 F| 180 C. Grease an 8x8-inch brownie pan with cooking oil spray or butter. Alternatively, you can line it with non-stick aluminium foil. Set aside.
- Whisk together the butter, sugars, salt and cocoa powder until combined.
- Add the vanilla and eggs (one at a time), beating after each addition.
- Add the almond flour and mix until combined.
- Finally, fold in the chocolate chips. The batter will be thick.
Transfer the batter into the prepared pan and bake for 37-40 minutes. The top will look set when they are done. Remove from the oven and allow to cool before cutting them.
You can replace them with flax-egg or other plant-based egg alternative but your brownies will end up lacking structure, in which case we’d recommend you switch recipes to a vegan one.
- Don’t over-bake them. Even if a toothpick inserted in the center doesn’t come out completely clean, remove the brownies from the oven anyway. The residual heat, as they cool, will finish cooking them.
- Don’t trust the cooking time blindly. Each oven is different so we recommend checking on your brownies once they’ve been in the oven for 35 minutes and then every 2-3 minutes.
- For crackly tops, carefully press down on the brownies immediately after removing them from the oven.
- For storing: if stored in an airtight container and refrigerated, the brownies should keep for about one week.
- For freezing: once cooled, cut the brownies and place them in Ziploc bags before throwing them in the freezer, where they should stay fresh for roughly six months.
Frequently Asked Questions
This sounds like the perfect flourless-brownie project! Although almond flour is an alternative to wheat flour, it’s still flour.
Technically speaking, you can. However, we did warn against it in the article unless you want gritty-textured brownies. It’s your call but we can only guarantee the best results with blanched almond flour.
Yes! Use a plant-based butter and dairy-free chocolate chips to make these brownies completely dairy-free.
Almond Flour Recipes To Try
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