These almond flour brownies have a deep fudgy texture, rich chocolaty flavor, crinkle top layer, and come together in half an hour. This recipe is so easy and made with simple ingredients like almond flour, coconut sugar, and dairy-free chocolate, they may just be better than traditional brownies!
Brownies are a classic sweet treat and everyone needs a go-to recipe in my opinion. A cross between fudge and cake, brownies combine a plethora of characteristics we all love in desserts like their dense fudgy texture, rich chocolate flavor, and ingredient simplicity.
If you're more of a blondies fan, check out my gluten free blondies recipe.
Jump to:
Why You Will Love This Recipe
These are by far the best fudgy brownies on the block! They encompass all the essential elements of life changing fudgy almond flour brownies and are sure to satisfy that chocolate craving:
- Taste - Intense, rich chocolate flavor!
- Texture - Crispy edges with a crackled top, just like your favorite regular brownies.
- Density - Super fudgy but hold their form once sliced, the best part!
This almond flour brownie recipe has received SO much love from you all that I adapted it into a brownie pie and a super fudgy brownie cookie! Be sure to check out these recipes and my edible brownie batter too if you love chocolate!
Ingredients & Substitutions
- Almond flour - This is the gluten free flour used in these gluten-free brownies. I like the Bob’s Red Mill meal brand. Almond meal is similar, it is just made with unpeeled almonds (aka the skin is still on) where almond flour is made from peeled almonds.
- Coconut sugar - Beating the sugar and eggs together in the secret to the beloved cracked top layer. More on this step below! Brown sugar is a great alternative if desired.
- Large eggs - These help bind the brownie batter together. I haven't tried this recipe with an egg replacer, but you can try flax eggs to make these vegan brownies.
- Dark chocolate - Yes, this recipe calls for real chocolate! This is what give the brownies a rich chocolate taste. Use high-quality dairy-free chocolate if possible.
- Coconut oil - Melted into the chocolate to provide moisture to the brownies. Swap with avocado oil or melted butter if needed.
- Cacao powder + Espresso powder - Used to add even more intense chocolate flavor to the brownies. Just a little bit of espresso powder (instant espresso) elevates the deep hints of cocoa. Use unsweetened cocoa powder if needed.
What Is Almond Flour?
Almond flour is a great gluten free flour substitute for all purpose flour. It's used in many grain free and paleo friends recipes like my Almond Flour Peanut Butter Cookies and my Gluten free Chocolate Cake.
Blanched almond flour is simply ground up blanched almonds meaning the skins of the almonds have been removed giving the flour a soft and smooth texture. Almond meal is made from grinding up almonds that still have their skin. One of the most popular ways to use almond meal is in macaroons.
Step by Step Instructions
These delicious almond flour brownies are so easy to make! You will need a pot to melt the chocolate, a mixing bowl, and a square baking dish.
Step 1 : Melt the chocolate. For these moist brownies, first combine the chocolate chips and melted coconut oil in a pot or skillet and heat over the stove. A double boiler is best for this to prevent burning but not necessary.
Heat the pot over medium-low heat. Stir the chocolate around continuously until thin and silky smooth. Remove the pot from the element and set aside.
Step 2 : Beat the coconut sugar and eggs. This is the secret step to the crinkle top! Add the eggs and coconut sugar to a large mixing bowl and beat on high with a hand mixer until creamy and the mixture has almost doubled in size. The texture should be slightly thick and look a bit like peanut butter. This may take a few minutes so be patient with the mixer.
Use a stiff whisk if you don't have a mixer. You will just need to whisk the mixture for a few additional minutes. Plus you'll get quite the arm workout!
Step 3 : Fold in the vanilla and chocolate.Add the vanilla extract and the melted chocolate to the large bowl. Fold together with a rubber spatula until the chocolate incorporates into the mixture. Be sure to scrape down the sides of the bowl along the way.
Step 4 : Add the dry ingredients. Add the almond flour, cacao powder, espresso powder, and sea salt. Fold together until no flour clumps remain. Be careful not to over mix!
Add the additional chocolate chips and give the batter a couple big mixes with the spatula to disperse.
Step 5 : Bake! Line an 8x8 inch square pan with parchment paper and pour in the batter. Remove any air bubbles by "dropping" the pan on the counter a few times. Bake in the oven until you can insert a toothpick in the center and it comes out clean.
The crackle top will start to really develop while the brownies are cooling down!
Expert Baking Tips
- Use a high quality chocolate in these almond flour brownies. I like the Enjoy Life brand for a dairy free option. Good chocolate will melt effortlessly and ensure a smooth consistency.
- Make sure to really beat the eggs and sugar together. This is the key to the crackly top!
- Allow the brownies to cool down completely before cutting them. This extra time give the brownies a change to set and become extra fudgy.
- If you like clean cut brownies, use an extra sharp knife and warm it up under hot water. Clean the knife off after each cut and make sure it's still warm before making another cut. You can also use a plastic knife to cut and it won't tear the edges of the brownies!
Are These Brownies "Healthy"?
While the term healthy has a different definition for everyone, the answer to this question is yes and no.
Yes, they are made with wholesome ingredients. You won't find processed sugars, hydrogenated oils, or preservatives in this recipe.
However, these almond flour brownies do fall into the indulgent bucket in the healthy scheme of things.They have a good amount of high-quality dark chocolate and an entire cup of coconut sugar!
How to Cut Brownies
There are two ways to achieve a clean cut when slicing the brownies. The first, use a plastic knife if you have one. This works wonders every time! The second is with a thin metal knife that has been warmed up. Simply run the blade under some hot water for a few seconds, wipe off the liquid and then cut.
How to Store
Store leftover brownies in an airtight container. They will keep for up to a week in the fridge and 5 days out on the counter.
Frequently Asked Questions
Allow the brownies to cool in the baking pan for at least 20 minutes before slicing into squares.
There is a difference between a fudgy brownies and one that is under baked (aka gooey). Because there are eggs in these brownies, it's important to make sure they are cooked all the way through. When you think they are done baking, insert a toothpick into the center of the brownie pan. If it comes out clean, they're done. If there is a bit of batter on the toothpick, they need a few more minutes in the oven.
High quality dark chocolate is best for this recipe. This brand is my favorite - it's also paleo-friendly and vegan! These chips melt effortlessly into a smooth and silky consistency that's perfect for these brownies.
For more chocolate treats, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Almond Flour Brownies
Ingredients
- 9 oz bag dark chocolate chips - roughly 2 cups, divided
- ⅓ cup coconut oil - melted and cooled
- 1 cup coconut sugar
- 1 teaspoon vanilla
- 3 eggs - room temperature
- ¾ cup almond flour
- 3 tablespoon cacao powder
- 1 teaspoon espresso - sub. 1 tablespoon strong coffee
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 350 F. Melt 1 ⅓ cups of the chocolate and the coconut oil in a pot on the stove over medium-low heat. Stir continuously until thin and silky smooth in consistency. Remove from element and set aside to cool down slightly.
- Beat the eggs and coconut sugar in a bowl using a stand mixer, hand beater, or stiff whisk. Whisk until the mixture has doubled in size and is slightly thick and sticky. This can take about 3 - 5 minutes and is the key to the crackled top layer!
- Once you have beat the coconut sugar and eggs well, add the vanilla and melted chocolate to the bowl. Fold with a rubber spatula until the chocolate is fully incorporated.
- Next, add the almond flour, cacao powder, espresso powder, and sea salt to the bowl. Slowly fold the batter until no flour clumps remain.
- Add in the remaining chocolate chips (about ¾ cup) and give the batter a couple big mixes to disperse the chips. Pour the batter into an 8x8 baking pan lined with parchment paper. Bake for 24 - 28 minutes until you can insert a toothpick into the middle and it comes out clean.
- Let the brownies cool for at least 20 minutes before slicing into squares. See note below on how to get a perfectly clean cut! To store, place in an airtight container. The brownies will stay fresh for up to 5 days on the counter.
SO good! Perfect combination of fudgey and soft, and the salt on top just puts it over the top! 11/10
I made these yesterday night, and patiently waited until this morning to cut and taste them!
And OMG!
I followed the recipe exactly as it was written, and it they are so gooey, amazingly chocolatey, just heavenly.
I didn’t get the crinkle top although my eggs and sugar were beaten for 5 minutes until it became a thick, clear, fluffy mass that I was sure would succeed 🙁 but oh well!! I’ll try again for sure, for now I’m just 100% satisfied with the flavour and texture! I think I love your recipes!!
I follow thousands of paleo/clean baking/healthy baking accounts on IG and I literally make their recipes all the time. I recently found you and had a look at your recipes and I really think yours are so well done. I’m glad I found you 🙂
I’ve just re-made them!
And I finally got the crinkle top!! 😍😍😍
YAY!! The best feeling when you get the crinkle top 🙂
WOWZA! These look delicious, and I can't wait to make them with my kids this weekend!
Yum! These look delicious! I can't wait to make them!
I LOVE these brownies! Made them for a birthday party for my gluten-free friend and everyone was raving about them!! We put the extras in the fridge and heated them up on Day 2 and they were still just as good!
Hi there! These look so yummy but I only have a 9 x9 pan. Would the recipe still work with a lower cooking time? And by how much? Also would you be able to swap the almond flour for whole wheat?
Hi! Yes these brownies will still work in a 9x9. You're right, I would keep an eye on the time as they may bake a little faster. And although I haven't tried it with whole wheat, I do think it would still work. Let me know how it goes if you try them!
Hi, might you be able to easily swap monk fruit sweetener for the coconut sugar?
Hi Lauren! I have not tried this with monk fruit sweetener. From my experience with it, it's much sweeter in taste. I do think this recipe will work with it but I would half the sugar amount if you're using monk fruit sweetener and I'd try to use the "baking" kind or the monk fruit in the raw kind. Hope that helps! Let me know how it goes 🙂
I’m sure with your ingredients they taste better but I only used what I had on hand... avocado oil & honey for a sub and sunflower flour (I can’t eat nuts) and they turned out pretty good!!!! I made half the recipe and baked in mini cupcake tin too! 🙂 Thanks for the recipe- look forward to make again!
Mini brownie cupcakes sound so fun! Glad to hear your nut-free substitutes worked well 🙂
Hi can you use coconut flour instead?
Hi there! I have not tried this with coconut flour. Coconut flour can be a little tricky as it has a different texture than almond flour. I don't think it work well in this recipe unfortunately. If you're looking for an alternative, a gf 1:1 would probably be the best bet. Let me know how it goes!
After seeing another commenter say that they reduced the sugar by half, I tried these and only reduced the sugar by 20%. Mine didn't have crackly tops at all. I think I may have overbaked them a bit also, and thus ended up not super happy with the results. I wonder if reducing the sugar was the reason for the top not coming out nice and crackly. My chocolate was not as dark as yours so I figured reducing the sugar would be a good idea. I should know better than to make changes in a recipe the first I make it.
Hi Melanie! Oh no I'm sorry that happened. Yes, if you reduce the sugar then the baking time will probably be shorter (less batter = less time to cook). To get the nice crinkle top, you really need to beat the eggs and coconut sugar together. This takes me 2 - 3 minutes. The mixture should almost double in size and look creamy. My thought is that may be the issue if you batch didn't get the crinkle top layer. Hope that helps!
Hi Ansley,
I beat the heck out of the egg and sugar mixture but it never looked creamy. I wonder if the sugar I used was not the right kind--are there different types of coconut sugar? I used the light brown coconut sugar from Bob's Red Mill. My brownies were a lot better the next day than when they were fresh--I think I might try making these again. Even without the crinkly tops they were nice and fudgy and delicious on day two.
Hmm some coconut sugars have different textures. You're looking for bubbles to develop at the top of the mixture. This just means the sugar has been dissolved into the whipped eggs. I'm glad you enjoyed them the next day! They definitely have a fudgy texture 🙂
Sorry if this is a dumb question but for the espresso...do you mean espresso powder? Or a fully prepared espresso beverage?
Not a dumb question! I use instant espresso powder. The espresso flavor elevates the richness of the chocolate, you don't taste it. If you don't have it on hand, you can omit it though. Hope that helps!
Do you have nutrition facts on this recipe? Like how many carbs & sugars in one brownie. Calories etc.
This is what I got 🙂
http://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Nutrition Facts
Servings: 16
Amount per serving
Calories 182
Total Fat 11.6g
Saturated Fat 7.6g
Cholesterol 31mg
Sodium 45mg
Total Carbohydrate 21.4g
Dietary Fiber 2.5g
Total Sugars 18.6g
Protein 2.5g
Hi. We’ve just made these brownies this weekend and they are absolutely delicious! I was just wondering how long these last for after the day you’ve made them. ❤️
Hi Annabel!
Yay I am so glad you enjoyed them! They should keep for about 4 days in an airtight container on the counter and about a week in an airtight container the fridge. The fridge is my favorite way to store them - they are awesome heated up slightly 🙂
Delicious with a deep chocolate flavour! I just felt that 180g of coconut sugar was a lot, so used only about half the amount and they turned out great!
Hi Eva!
The rich chocolate flavor is my favorite part! I'm a sucker for dark chocolate. Good to know the recipe works with reduced sugar! Thanks for mentioning that, I'll have to put that in the notes 🙂
Hey, the brownies look beautiful. I was wondering what can be a replacement for the eggs? Also, if I can use oat flour instead of almond flour or a combination of both.
Hi Heena! Thank you so much! I haven't tried this but you could probably replace the eggs with flax eggs and/or applesauce. I would try doing 2 flax eggs and 1/4 cup apple sauce at first. I have tried this with oat flour and it's not as fudgy. If you wanted to try 1/2 cup almond flour + 1/4 cup oat flour that may help with the texture. Hope this helps!
Hi! I'm so excited to try these out! Since going gluten free it's been so hard to find my brownie fix. I don't have any coconut sugar and it's a bit expensive. How would I substitute with regular sugar? Do I need to decrease the amount?
Hi Cass! You can substitute the coconut sugar 1:1 with normal sugar. And yes, coconut sugar can be a bit pricey at some stores. I purchase mine off amazon - I can usually get a good deal on on the Anthony's brand!