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    Recipes » Desserts » Cookies and Brownies

    Almond Flour Brownies

    Published: Oct 13, 2020 · Modified: Dec 29, 2020 by Marissa Stevens · 23 Comments

    Gluten FreeVegetarian

    This post may contain affiliate links.

    Jump to Recipe
    thick almond flour brownies in a stack

    With a base of almond flour and a double dose of dark chocolate, these Almond Flour Brownies are decadent and chocolatey. Though they're gluten free and grain free, you'd never know it. They're ideal for anyone who loves thick, moist brownies.

    Almond Flour Brownies stacked on a white board

    Even if your go-to gluten free brownies come from a box, you'll find this brownie recipe simple to make. It uses everyday ingredients and comes together in about 15 minutes.

    Jump to:
    • Ingredients You Need to Make Almond Flour Brownies
    • What is the difference between cocoa powder and cacao powder?
    • How to Ensure Moist Brownies
    • Pro Tip
    • Recipe Options
    • Almond Flour FAQ
    • More Delicious Almond Flour Recipes
    • ​How to Make Almond Flour Brownies
    • Almond Flour Brownies
    • 💬 Comments

    Ingredients You Need to Make Almond Flour Brownies

    Almond Flour Brownies Ingredients on a white marble board
    • Blanched Almond Flour: Not almond meal, which is more coarsely ground.
    • Unsweetened Cocoa Powder: Or cacao powder - see below for the difference between cocoa powder and cacao powder.
    • Kosher Salt: Or ½ the amount of fine sea salt.
    • Baking Powder: Ideally non-aluminum.
    • Butter: If you use unsalted butter, double the salt (1 teaspoon kosher salt or ½ teaspoon fine sea salt).
    • Dark Chocolate Chips or Chopped Dark Chocolate: I prefer chopped chocolate for how smoothly it melts, but either work well.
    • Sugar: Natural cane sugar.
    • Vanilla Extract: Ideally pure vanilla extract.
    • Eggs: Large or extra large eggs.
    • Walnuts: Or pecans.

    What is the difference between cocoa powder and cacao powder?

    Both cocoa powder and cacao powder are made from the same dried and fermented seed (bean) of the Theobroma cacao tree - called either a cocoa bean or a cacao bean. The difference comes in how the cacao beans are processed. Cocoa powder is roasted at a higher temperature and often alkalized (Dutch-processed) to reduce bitterness. By comparison, cacao powder is processed at a lower temperature (cold pressed and considered 'raw') and then milled into powder.

    Almond Flour Brownies stacked on a white board

    How to Ensure Moist Brownies

    There are a couple of secrets to making decadently moist brownies from scratch. First, minimize the air bubbles that make fluffy brownies by stirring chocolate into melted butter until shiny and smooth. (Don't worry if you don't have a double boiler - a glass bowl set over simmering water works beautifully.) Second, taking care not to overcook your brownies. You'll want your tester to come out mostly clean, but with a few moist crumbs remaining. (My Beet Brownies are made this way too.)

    Pro Tip

    To easily lift the brownies out of the pan in one piece before cutting, line the bottom and two sides of your pan with a strip of parchment paper that overlaps on both sides. The overlapping edges serve as handles. (Be sure to let the brownies cool for at least 15 minutes before trying to remove them from the pan.)

    Recipe Options

    • For a paleo version of these brownies, swap coconut oil in for butter. For sweetener, use raw honey, maple syrup, or coconut sugar instead of cane sugar. And be sure to buy dark chocolate that is paleo-friendly (dairy-free, high percentage of cacao, and no refined sugar).
    • Make these brownies vegan by using coconut oil, olive oil, or other vegetable oil, and an egg alternative, such as a flax egg or chia egg (directions for making them in this Almond Flour Blueberry Muffins post under recipe options).
    • Cacao powder and dark chocolate unite to make these brownies deeply chocolatey. For a sweeter brownie, use semisweet chocolate instead.

    Almond Flour FAQ

    Can I use almond flour instead of regular flour?

    Finely ground, blanched almond flour is a good alternative to all-purpose flour. In some recipes, it can be used 1:1 for wheat flour, but there isn't a standard conversion between the two. In yeasted doughs, a rule of thumb is to substitute up to ⅓ cup almond flour per cup of all forms of wheat flour (whole wheat, bread, all-purpose). For quick breads, cookies and other baked goods that don't require yeast, substitute ¼ cup almond flour per cup of wheat flour.

    How does almond flour affect baking?

    Almond flour does not have gluten and has more moisture than wheat flour, resulting in baked goods that rise less and are more dense. It is higher in fat and calories than wheat flour, but does not have gluten and is low in carbohydrates, making it a popular choice for those on keto and low carb diets or those avoiding gluten.

    Does almond flour need to be cooked?

    Almond flour may be eaten raw (does not need to be cooked) as it's made simply of ground almonds (whether they are blanched or have skin intact).

    More Delicious Almond Flour Recipes

    • Almond Flour Muffins (Gluten free, no refined sugar and loaded with delicious, nutritious ingredients.)
    • Almond Flour Blueberry Muffins (A riff on the recipe above with blueberries and a kiss of lemon.)
    • Almond Flour Pumpkin Bread (Honey sweetened and studded with dried cranberries and pecans.)
    • Almond Flour Sugar Cookies (Make thin and crisp or thick and soft gluten free sugar cookies with this versatile recipe.)
    • Almond Flour Crackers (Cheesy and flaky crisp - these gluten free crackers go with everything!)
    • Almond Flour Oatmeal Cookies (Crispy on the outside, chewy in the middle.)
    • Almond Flour Peanut Butter Cookies (Delicately crisp and ultra peanut-buttery!)

    ​How to Make Almond Flour Brownies

    Step 1: Preheat oven and butter an 8-inch by 8-inch baking pan. Whisk dry ingredients together (almond flour, unsweetened cocoa powder, salt, and baking powder) in a large bowl.

    whisking dry ingredients together

    Step 2: Melt butter and chocolate in a double boiler or medium glass bowl set over a saucepan with a small amount of simmering water. When chocolate is nearly melted, remove from heat and stir until smooth. Add sugar and vanilla and stir until smooth. Stir in eggs until smooth. Add mixture to dry ingredients and stir until incorporated.

    melting chocolate with butter and adding sugar and vanilla
    adding eggs to chocolate butter sugar mixture
    adding almond flour brownie batter wet ingredients to dry ingredients

    Step 3: Pour batter into prepared baking pan and smooth top. Bake 25 to 30 minutes until tester comes out mostly clean with a few moist crumbs (or until completely clean for less fudgy brownies). Let cool on wire rack 15 minutes before cutting.

    almond flour brownie batter before and after baking
    Almond Flour Brownies stacked on a white board

    Almond Flour Brownies

    Marissa Stevens
    Thick and moist, these are delicious brownies that just happen to be gluten free.
    5 from 5 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Cooling Time 15 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 16 brownies
    Calories 202 kcal

    Ingredients
      

    • 1 ½ cups blanched almond flour not almond meal
    • ⅓ cup unsweetened cocoa powder
    • ½ teaspoon kosher salt or ¼ teaspoon fine sea salt
    • 1 teaspoon baking powder
    • ½ cup butter 8 tablespoons / 1 standard cube
    • 6 ounces chopped dark chocolate or dark chocolate chips
    • 1 cup sugar
    • 2 teaspoons pure vanilla extract
    • 3 large eggs
    • ½ cup chopped walnuts or pecans, optional

    Instructions
     

    • Preheat oven to 350˚F. Butter an 8" x 8" square baking pan. (recipe note #1)
    • In a large bowl, whisk together almond flour, cocoa powder, kosher salt, and baking powder. Set aside.
    • Add butter and chopped chocolate to the top of a double boiler or medium glass bowl set over, but not touching, 1-inch of gently boiling water. Stir until chocolate has mostly melted; remove from heat and stir until smooth. Stir in sugar and vanilla until smooth. Add eggs and stir until thick and smooth. Add mixture to dry ingredients and stir until combined.
    • Spread batter in an even layer into prepared baking pan and bake 25 to 30 minutes until top is set and a knife or toothpick comes out with just a few moist crumbs (do not overcook). Transfer to wire cooling rack for 15 minutes before cutting into 16 equal squares. Once cooled completely, store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

    Notes

    1. To lift brownies out in one piece before cutting, first grease two ends of the pan well. Then line the bottom and remaining two sides and line with a strip of parchment paper long enough to overlap the edges. This creates 'handles' for lifting the brownies out once they've cooled.
    2. If you prefer cakier / less fudgy brownies, the answer is a longer baking time. Your tester should come out clean - no moist crumbs.

    Nutrition

    Calories: 202kcalCarbohydrates: 17gProtein: 4gFat: 14gSaturated Fat: 5gCholesterol: 50mgSodium: 137mgPotassium: 82mgFiber: 2gSugar: 13gVitamin A: 228IUCalcium: 46mgIron: 1mg
    Keyword edible gift, gluten free, Valentine's Day
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Cookies and Brownies

    • Peanut Butter Sandwich Cookies
    • Italian Wedding Cookies
    • Gingersnap Cookies
    • Oat Flour Chocolate Chip Cookies

    Reader Interactions

    Comments

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      Recipe Rating




    1. Diana Sizemore says

      July 23, 2021 at 1:41 pm

      Can erythritol or another low glycemic sweetener be used in these brownies instead of sugar. I am on keto.
      Thank you, Diana S

      Reply
      • Marissa Stevens says

        July 23, 2021 at 2:02 pm

        Hi there, Diana. I'm sorry I can't help you there as I haven't tested these brownies with a low glycemic sweetener.

        Reply
      • Anne says

        September 26, 2021 at 12:27 pm

        Hi Diana and Marissa:
        Erythritol is usually 1:1 substitution for sugar. But make sure you turn granulated into powder. Either buy Swerve “icing sugar” or once you measure your sweetener put it into a Nutribullet or a coffee grinder before adding sweetener to the recipe. Any of the sweeteners will take much longer to dissolve so mix in when melting the chocolate.
        Good Luck. 😊
        Anne

        Reply
    2. Liz says

      May 06, 2021 at 8:54 am

      Hi these look yummy! I just wondered whether I can use an alternative to butter please?

      Reply
      • Marissa Stevens says

        May 07, 2021 at 11:06 am

        Hi there, Liz! Though I have not tested it, I believe that a 1:1 swap with coconut oil would be delicious.

        Reply
    3. Kelly | Foodtasia says

      October 22, 2020 at 5:35 am

      5 stars
      Love the texture on theses beauties, Marissa! So thick and fudgy!

      Reply
      • Marissa Stevens says

        October 23, 2020 at 4:25 pm

        Thank you, Kelly! I hope you'll give these a try.

        Reply
    4. Katerina says

      October 20, 2020 at 2:27 am

      5 stars
      These brownies look absolutely perfect, Marissa! I love the look of that texture - gorgeous and fudgy, I wish I had a couple right now!

      Reply
      • Marissa Stevens says

        October 20, 2020 at 9:27 am

        Thank you, Katerina!

        Reply
    5. Rahul @samosastreet says

      October 18, 2020 at 6:04 pm

      The brownies look fabulous Marissa! And I already have all the ingredients to make them.
      So excited to make these!

      Reply
      • Marissa Stevens says

        October 20, 2020 at 9:27 am

        Wonderful, Rahul! I hope you love them!

        Reply
    6. Valentina says

      October 18, 2020 at 12:08 am

      With a son with Celiac Disease, the more chocolatey gluten-free recipes the better! I've make coconut flour brownies, but not almond flour. I have some in the pantry and look forward to trying these ASAP. Thank you! 🙂 ~Valentina

      Reply
      • Marissa Stevens says

        October 20, 2020 at 9:26 am

        I'm excited for you to try these, Valentina! I hope that you and your son love them.

        Reply
    7. Sally Humeniuk says

      October 16, 2020 at 8:33 am

      5 stars
      My mouth is literally watering, Marissa! Dave's making me a cup of his famous coffee this very moment and these brownies would be just the thing I need with my coffee. I can't wait to try this because we like to eat gluten-free most of the time. If they're anything like your chocolate beet brownies, I'm really in trouble! ;D

      Reply
      • Marissa Stevens says

        October 16, 2020 at 8:48 am

        aww...thank you so much, Sally! I am beyond excited for you to try these.

        Reply
    8. David @ Spiced says

      October 14, 2020 at 5:33 am

      5 stars
      I do love a thick, chewy brownie, so this recipe is right up my alley! Great idea using the natural tendencies of almond flour to your advantage here - I'm totally going to need a batch of these ASAP!

      Reply
      • Marissa Stevens says

        October 16, 2020 at 8:16 am

        I'm excited for you to try them, David!

        Reply
    9. Mary Ann | The Beach House Kitchen says

      October 13, 2020 at 1:18 pm

      I love using almond flour in recipes Marissa. And I just bought a bag of Bob's Red Mill almond flour for another recipe. Looks like I'll need to add these brownies to my baking list!

      Reply
      • Marissa Stevens says

        October 16, 2020 at 8:16 am

        It's definitely a sign that you need these brownies, Mary Ann!

        Reply
    10. Dawn - Girl Heart Food says

      October 13, 2020 at 7:26 am

      5 stars
      I could sure use one (or 5) of these brownies today! They look so rich and I know they'd more than satisfy any sweet tooth craving. Hope you have a fabulous week ahead, my friend 🙂

      Reply
      • Marissa Stevens says

        October 16, 2020 at 8:16 am

        I'd love to share, Dawn. You have a fabulous week too!

        Reply
    11. angiesrecipes says

      October 13, 2020 at 6:08 am

      I usually can find dutch processed cocoa powder over here, but raw cacao powder is hardly to be seen. Maybe I should look harder...these brownies look fabulous and I love it's grain free!

      Reply
      • Marissa Stevens says

        October 16, 2020 at 8:17 am

        Thank you, Angie! If you can't find raw cacao, any cocoa powder will do here.

        Reply

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