These Dairy Free Almond Flour Brownies are the best brownies you will ever need. They’re easy to make, gluten-free and made with wholesome ingredients.
Brownies remind me of my childhood. There’s something about getting home from the store with your favorite box of brownies and mixing together a batch of homemade brownies. I love devouring them straight from the oven while they're still warm with a nice cold glass of milk or even some vanilla ice cream.
But once I tried these brownies, I have never gone back to buying a boxed brownie mix from the grocery store again. This recipe makes the BEST brownies that are so easy and made with simple ingredients. They may just become a household staple.
I love one bowl or one pot recipes because that means less mess! They have a gooey chocolatey center and slightly chewy edges and they’re ready in 25 minutes.
You may be wondering, “are almond flour brownies healthy?”. Compared to most boxed brownie mixes from the grocery store, yes. I would also say that these almond flour brownies are “healthier” than other brownie recipes that call for a cup of sugar, a stick of butter, and uses all-purpose flour. I think it’s safe to say you can enjoy this brownie recipe in moderation and guilt-free.
Why You’ll Love This Recipe
- Rich chocolatey taste in every bite.
- They’re quick and easy to make in only about 25 minutes
- It’s a one bowl recipe meaning less clean up and dishes
- Grain free and gluten free with a rich chocolaty flavor
- A “healthier” brownie that’s made with wholesome ingredients
- Free from preservatives like the grocery store boxed brownies you’ll find
- Uses coconut sugar which is plant-based and minimally processed
Large mixing bowl - and the only one you’ll need
Baking dish - 8 x 8 baking pan works well
Ingredients You’ll Need
These fudgy almond flour brownies have 9 simple ingredients which you probably already have in your pantry. Here what you’ll need:
- Almond flour - you want to look for blanched almond flour, this recipe will not work using almond meal.
- Coconut sugar - I like to use coconut sugar as a sweetener for this recipe but feel free to substitute with brown sugar or maple sugar
- Unsweetened cocoa powder - You can also use Dutch-processed or dark cocoa powder.
- Eggs - room temperature eggs
- Coconut oil - helps with the fudgy texture
- Vanilla extract - enhances the chocolate flavor
- Baking soda - helps them to puff
- Sea salt - A little salt to help balance out the flavors.
- Mini chocolate chips - this is optional however it definitely adds extra umph to the brownies. I like to add mini chocolate chips to the brownie batter mix.
How to Make the Brownie Batter
- Preheat the oven to 350ºF and line a square 8x8 baking pan with parchment paper.
- Combine the almond flour, coconut sugar, cacao, eggs, oil, baking soda, vanilla, and salt in a large bowl and mix well, breaking up any lumps.
- Fold the chocolate chips into the batter then transfer the batter to the prepared pan, then use a spatula to smooth the batter evenly into the bottom of the pan. Feel free to sprinkle some extra chocolate chips on top.
- Place the brownies in the oven and bake for about 25 to 30 minutes until the edges of the brownies are set and the center of the brownies is slightly undercooked. Note: The brownies will puff up in the oven and then slightly deflate as they cool. The brownies are done when a toothpick inserted into the center comes out with some sticky crumbs.
- Cool the brownies for about 1 hour before slicing them. You can store the leftovers in an airtight container in the fridge for up to 7 days.
What to Serve with the Brownies
You can eat them plain, which is my favorite since they’re so soft and fudgy. You can also top them with ice cream or whipped cream. You may even get fancy by sprinkling some chopped nuts on top like walnuts, pecans or almonds or drizzling with a hot fudge or caramel syrup.
Storing and Freezing the Brownies
To store: Leftovers can be stored in the refrigerator for up to 7 days.
To freeze: Allow the brownies to cool, then place them in a ziplock bag or air sealed freezer friendly container and store in the freezer for up to 2 months.
Tips for the Best Brownies from Scratch
- Line the pan with parchment paper. This will help your brownies easily lift out of the pan.
- Do not use any other flour. Almond flour is a MUST for this recipe. Other flour substitutes will not provide fudgy brownies.
- Undercook a bit. Pull the brownies out when the center is still a little undercooked. They’ll set as they cool and this will keep them from getting crispy edges or dried out.
- Let them cool. They’ll cut better if you wait until they cool.
No, almond flour and regular flour are not direct substitutes for each other.
No, not if you use refined coconut oil. They taste much like traditional chocolatey brownies.
Yes! Not only is almond flour gluten free but it’s also a grain free ingredient
Almond flour is ground more finely than almond meal and is typically made from blanched almonds which have had the skins removed, whereas almond meal still contains the skins and is more coarse.
Yes! You can replace the almond flour with another nut flour.
Pull the brownies out when the center is still a little undercooked. They’ll set as they cool and this will keep them from getting crispy edges or dried out. The brownies are done when a toothpick inserted into the center comes out with some sticky crumbs.
More Recipes You May Like
Dairy Free Almond Flour Brownies
- 1 cup blanched almond flour
- 1 cup coconut sugar
- 1/3 cup unsweetened cocoa powder
- 2 large eggs at room temperature
- 3 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/3 cup mini chocolate chips
- Preheat the oven to 350ºF and line a square pan with parchment paper.
- In a large bowl, combine the almond flour, coconut sugar, cocoa powder, eggs, coconut oil, baking soda, vanilla, and salt, and mix well breaking up any lumps.
- Fold the chocolate chips into the batter then transfer the batter to the prepared 8x8 baking pan pan, then use a spatula to smooth the batter evenly into the bottom of the pan. Feel free to sprinkle some extra chocolate chips on top.
- Place the brownies in the oven and bake for about 25 to 30 minutes until the edges of the brownies are set and the center of the brownies is slightly undercooked. Note: The brownies will puff up in the oven and then slightly deflate as they cool. The brownies are done when a toothpick inserted comes out with a few sticky crumbs.
- Let the brownies cool for about 1 hour before slicing them. You can store the leftovers in an airtight container in the fridge for up to 7 days.
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