Almond Flour Brownies, an easy fudgy gluten-free brownie recipe. These homemade brownies are simple to make and flourless, resulting in a chewy chocolate brownie!
Another almond flour recipe today, Almond Flour Brownies! These homemade chocolate brownies, are fudgy and chewy. Delicious! For those of you sick of almond flour recipes, don’t worry, I’ve got some other things coming up. For those of you who love almond flour recipes, I have a list of some of my other favorites below.
What’s Almond Flour?
If you’ve never used almond flour, it’s just finely ground almonds. It generally can not be substituted for all-purpose or other types of flours.
You can make your own by grinding almonds in a food processor, BUT commercial almond flours are usually more finely ground and work better in many recipes.
Almond flour can now be found at many grocery stores, specialty stores, and even online at places like Amazon.
Does Almond Flour Go Bad?
Since almond flour is made of nuts, it does go bad. First, check the expiration date on the package.
I’d suggest storing your almond flour in the refrigerator or freezer so that it lasts longer. Depending on who you ask, in the refrigerator, it could last 3-6 months. In the freezer, it could last 6-12 months.
What are the Carbs in Almond Flour?
I checked various commercial brands, and the carbs in almond flour seemed to vary quite a bit. I’d suggest first checking your package for individual details.
The almond flours I checked, ranged from about 4-10g carbs per 1/4 cup of almond flour (3g dietary fiber and 1g sugar).
How to Make Almond Flour Brownies:
Before you do anything, be sure to preheat your oven.
I used an 8-inch square baking pan, but you could use a 9-inch for thinner brownies, or possibly even a 13×9-inch baking dish for very thin brownies. These brownies were quite thick which I love but if you rather thinner brownies, larger pans would works. Just be sure to cut down on the baking time.
To make things easier, I suggest lining your pan with parchment paper so you can easily lift the brownies out of the pan. However, it’s not necessary. You could also just grease the pan or use nonstick aluminum foil. Or use regular aluminum foil and grease that or lightly spray with nonstick spray.
Next heat your butter and some of the chocolate chips in a large bowl in the microwave until it’s smooth. Be sure to cool it completely! Once it’s cool, whisk in the sugars, then the eggs one a time, and vanilla.
Whisk in the almond flour, cocoa powder, baking powder, and salt. I strongly recommend a finely ground commercial almond flour rather than homemade.
Pour the batter into the baking pan, top with more chocolate chips, and bake.
Depending on the size of your pan, the brownies could take a different amount of time to cook. For the 8-inch pan, mine took about 40 minutes. Different pans such as glass or metal will also bake different so be sure to check on your brownies on the earlier side just to be safe.
I topped these brownies with more chocolate chips, but you could omit all together or add your favorite baking chip, chopped nuts, candy, or whatever!
If gluten is of concern, just be sure you check the ingredients first.
These brownies have a lot of sugar, so I would not say they are low carb. They may be lower carb than traditional brownies with all purpose flour, but still a lot of sugar.
You can try using a sugar substitute, but I have not tried at the moment with all possibilities so can’t say how they will turn out if you make ingredient substitutions.
To check and see if your brownies are done, insert a toothpick into the middle of the brownies and if the toothpick comes out clean or just a few crumbs they’re done! Be careful not to overbake the brownies.
If you’ve lined your pan, you should be able to lift the brownies out of the pan once they’ve cooled completely. Then cut into squares. The almond flour brownies are rich, so you could cut into little squares for little brownie bites or cut into any size!
Quick video to see how easy these Almond Flour Brownies are to put together…
Almond Flour Recipes:
Looking for more almond flour recipes? I have many to choose from…
- Almond Flour Banana Bread
- Easy Almond Flour Muffins
- Mini Almond Flour Chocolate Cakes
- Tropical Almond Flour Mango Muffins
- Almond Flour Biscuits (Cheddar BayBiscuits)
- Almond Flour Pancakes
- Almond Flour Pizza Crust
- Almond Flour Chocolate Chip Cookies
- Almond Flour Blueberry Muffins
The Mini Almond Flour Chocolate Cakes are a family favorite!
Almond Flour Brownies
Ingredients
- 3 tablespoons unsalted butter (or coconut oil)
- 3/4 cup dark chocolate chips divided
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper.
- Place butter and 1/4 cup chocolate chips in a large microwave safe bowl and microwave in 20 second intervals, stirring after each, until melted and smooth. Set aside to cool completely.
- When chocolate and butter are cool, whisk in granulated and brown sugar. Add eggs, 1 at a time, whisking until just combined. Whisk in vanilla, then almond flour, cocoa powder, baking powder, and salt.
- Pour batter into prepared pan, then sprinkle top with 1/2 cup chocolate chips.
- Bake brownies for about 35-45 minutes at 350 degrees F or until toothpick interested into center comes about clean or with a few crumbs.
- Cool completely, then lift brownies out of pan using parchment paper. Remove paper and cut into squares.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Kyla says
These are delicious, and I’ve made them multiple times, but each time, the centre falls. How to prevent this? Thanks!
Lisa Huff says
Hi Kyla! Happy to hear you are enjoying the brownies. Mine sometimes fall in the middle too. Generally speaking with brownies, it’s caused by overbeating the batter (eggs) or not baking them long enough. I would try not beating/mixing the batter so much and see if that helps.
Lara says
OMG! These were easy to make and they were delicious! I didn’t have brown sugar so only added 1 cup of regular sugar and it was still fabulous! Thank you for a great recipe.
Lisa Huff says
Happy to hear you liked the brownies!! :)
Riya kriplani says
Hi
The recipe looks yumm. However i am a vegetarian. Can this be made eggless?
Lisa Huff says
Hi, I have not tried it without eggs but you might be able to with your favorite egg substitute.
Michelle Pennell says
Made these today. So very yummy! I switched the sugar for Splenda 1 for 1 and spenda brown sugar you use 1/4c + 2tbsp.
Lisa Huff says
Thanks Michelle! Happy to hear you enjoyed the brownies!
JJ says
I made these and it turn out really good. What will if I put less sugar? Would the recipe still works?
Lisa Huff says
I haven’t tried it, but you should be able to reduce a little or use a less sweet chocolate as well.
JJ says
I’m so glad to find your site; my 4 year old granddaughter has so many allergies to food that it breaks my heart when she can’t eat her own birthday cake. She’s been on treatment since she was a baby and fortunately she can now have almond flour, she would definitely love this cake.
Lisa Huff says
Sorry to hear about your granddaughter. :( I have some easy almond flour recipes she may like including muffins, pancakes, ets.
Wesly Licmoan says
I tried it today. Forgot to put baking powder & salt lol. BUT THEY STILL CAME OUT GREAT! The texture is chewy & fudgy. I hate soft cakey brownies & this one is perfect
Lisa Huff says
Ha! Good to know it turned out ok without the baking powder and salt, thanks! :)
Violet Richard says
I made these today…best brownies ever! Instead of the 1/4 cup chocolate chips, I used 3 sections of a 60% cocoa Ghiradelli baking bar. Delish! Even my very finicky eater didn’t’ even notice the almond flour. I will make these again!
Lisa Huff says
Awww thanks! :) Happy to hear you liked!
Rita says
I just put a pan in the oven. Very hard to spread out. I used coconut oil instead of butter. Have 30 minutes to see how they come out of the oven.