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4.88 from 25 votes

Almond Flour Brownies

These gluten-free almond flour brownies have a deep fudgy texture, rich chocolaty flavor, crinkle top layer, and come together in about 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!
Prep Time15 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: almond flour brownies, gluten-free brownies, healthy brownies, paleo brownies
Servings: 16 Brownies
Calories: 212kcal


  • 9 oz bag dark chocolate chips roughly 2 cups, divided
  • 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


  • 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.


Crinkle top : The secret to the crinkle top layer on these brownies is to really beat the coconut sugar and eggs together. This is best done with a hand or stand mixer but can also be done with a stiff whisk. Mix the two ingredients together until the mixture becomes slightly thick in consistency and has almost doubled in size. This can take anywhere from 2 - 5 minutes of mixing.
Glass pan : If baking with glass, increase the baking time to 30 - 35 minutes.  Check the brownies by inserting a toothpick in the middle.  With a glass baking pan, they will continue to cook for a little longer once pulled out of the oven.
Slicing : 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. Which ever method you use, you'll want to clean off the knife after every cut.
Storing : To store these paleo brownies, place them in an airtight container. They will keep for up to 5 days on the counter. If storing them in the fridge, warm up a square in the microwave for 15 seconds before enjoying to take the chill off.


Calories: 212kcal | Carbohydrates: 20g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 87mg | Potassium: 140mg | Fiber: 2g | Sugar: 13g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg