These almond flour brownies are just as delicious as traditional gooey brownies but are made entirely with almond flour and can easily be made paleo and dairy-free. They’re also super easy to make!
The same is also true of my almond flour banana muffins that I just posted. Definitely check those out after making these brownies. ;)
Together with my paleo chocolate chip cookies, my gluten-free brownies recipe have been one of my most popular recipes over the years. I have three different gluten-free flour options listed on that recipe (plus whole wheat flour for gluten-tolerating people) but readers wanted more.
So I came up with these coconut flour brownies (be sure to check out my favorite cookies, these coconut flour cookies, if you love coconut flour!).
But that still wasn’t enough. So here’s another! Brownies with almond flour. And it’s the last one. 5 flour options are enough! ;)
I think I’ve now got everyone covered, at least from the flour perspective – you can choose from plain gluten-free flour, whole grain gluten-free flours (buckwheat + teff), a grain-free + nut-free flour (coconut flour) and now a grain-free nut flour version.
Which flour is the best?
If you’re wondering which version to make, you can choose whichever one you have the flour for. They all taste the same and have the same texture.
If you’ve got them all, the coconut flour version is the cheapest. The original recipe, with teff, buckwheat or a GF 1:1 baking flour, is in the middle, and these almond flour brownies are the most expensive to make.
They call for 1 1/3 cups (133 grams) of almond flour so these brownies don’t cost a fortune. They’re definitely cheaper than some other healthy brownie recipes that call for a cup of almond butter, half a cup of maple syrup, and so on.
I have nothing against those brownies and am working on such a version myself. :)
Can I make these eggless?
I’ve tried egg replacers in the original version, the coconut flour version, and the below gluten-free brownies with almond flour. They’re all disasters.
Flax eggs, chia eggs and powdered egg replacers haven’t worked. The brownies were super oily.
The recipe needed a lot of reworking, but I came up with a vegan version! Check it out here → paleo vegan brownies.
If you need a chocolaty vegan dessert recipe now, check out my kladdkaka (Swedish sticky chocolate cake), vegan chocolate cake, vegan chocolate ice cream or vegan chocolate cheesecake. All are either gluten-free or paleo!
I think that’s it from me. I’ve answered questions about every single ingredient down below!
If you want more almond flour recipes, try my almond flour chocolate chip cookies that I posted recently or these amazing mini cheesecakes.
Other questions about these almond flour brownies?
- Can I use something instead of almond flour?
Almond flour is only really interchangeable with other nut flours so cashew or hazelnut meal might work, but the texture likely wouldn’t be exactly the same as the fat content of those flours are different.
I’ve never used almond meal in these but think it’d work fine. - Can I use homemade almond flour?
I don’t recommend it. It’s impossible to make it as fine as store-bought almond flour. If it’s not finely ground, the brownies are likely to be greasy.
- Do I have to use Dutch-process cocoa powder?
No, but they won’t be as chocolaty and might be cakier. Or they could totally fail (but I don’t think they would). The type of cocoa powder actually plays a big role in some recipes!
- Are all cocoa powders gluten-free?
Cocoa powder is naturally gluten-free, but read Is Cocoa Powder Gluten-free? for more info on brands that are tested and labeled as gluten-free! You can also read specifically about Hershey’s here → Is Hershey’s Gluten-free?
- Can I use something instead of coconut oil or butter?
Those are the only two I’ve tried. One commenter (thanks, Na!) said they used ghee with success. People have also said that they’ve used olive oil in the original version but I haven’t tried it. You would use the same amount.
- Do they taste like coconut?
Not if you use refined coconut oil. They taste 100% like regular, super gooey traditional brownies.
- Can I use something instead of coconut sugar / granulated sugar?
Subbing in a liquid sweetener won’t work. There’s no liquid to reduce to make up for the added liquid, so it’d make the brownies cakey or possibly a liquidy mess. Other granulated sweeteners like maple sugar would probably work.
I have tried making these with keto sweeteners and the oil totally separated. And they were inedible. So I don’t recommend experimenting! I hope to someday post a keto brownie recipe. - Can I reduce the sugar?
There’s been a lot of talk about this on the original recipe. People saying that they reduce the sugar to basically nothing and they’re still gooey. But that’s not possible. Or we must have differing opinions of what gooey means. The less sugar you add, the cakier and less gooey they are. They might also not hold together as well because sugar is a binder.
You could probably knock off 1/4 cup of sugar but don’t be surprised if they don’t have the perfect texture you see in the photos. - What can I use instead of the eggs?
I’ve tried egg replacements so many times and failed. The recipe needed a bit of reworking to make it vegan but here it is → paleo vegan brownies
- Do I have to use the chocolate chips?
Nope! They’re sweet enough without. I just like them in my brownies. You could also top them off with my favorite paleo chocolate fudge frosting.
- Can I double this brownie recipe?
Yes! Use a 9″x13″. I didn’t write down the baking time but one reviewer (thanks Melissa!) has done it and said you need 37 minutes. Her daughter also doubled them and confirmed this. :D But all ovens are different so keep an eye on them!
If you try this almond flour brownie recipe, I’d love to hear how they come out!
Almond Flour Brownies (paleo, gluten-free, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 16 brownies
Ingredients
- 1 1/3 cups (133 grams) finely ground blanched almond flour (this is called ground almonds in many countries)
- 3/4 cup (86 grams) Dutch-process cocoa powder, sifted if lumpy
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196 grams) refined coconut oil, melted (you can use unrefined if you don't mind the coconut taste) or butter for a non-paleo version if you can have dairy
- 1 1/2 cups (300 grams) coconut sugar - it's best to weigh this! (granulated sugar for a non-paleo version)
- 1 tablespoon vanilla extract
- 3 large (50 grams each, out of shell) eggs, room temperature
- 3/4 cup (128 grams) chopped semi-sweet chocolate chunks or chocolate chips (make sure to use paleo chocolate, if needed)
- mini chocolate chips on top
Directions
- Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.
- In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined (don't use a hand mixer like in the video!).
- Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 3/4 cup (128 grams) chocolate chunks.
- Pour the batter into the prepared pan and sprinkle mini chocolate chips on top.
- Bake for 23 minutes. The brownies will puff up a little bit and may crack a little bit around the edges and the top will appear dry and crisp (not at all wet). When you remove it from the oven and tilt the pan, it may appear to move a little but shouldn't look super jiggly. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
- Let cool completely and cut into squares. Cover and store at room temperature for 3 days or refrigerate for 5 days. They get firmer and have a great texture from the fridge! They can also be frozen for up to 3 months.
Notes
- There is no need to use a hand mixer like in the video! The videographer made a mistake with that but it didn't actually have an effect on these brownies - they were still super gooey. Normally with brownies, you don't ever want to use a mixer because overmixing leads to bad brownies. It didn't matter here because these are grain-free brownies and there's no gluten to overmix.
- If you're very sensitive to gluten and unsure of what brand of chocolate chips are safe, check out → Are Chocolate Chips Gluten-free?
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260 comments on “Almond Flour Brownies – Super Gooey! (paleo option)” — Add one!
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Thank you so much for this recipe! I am recently diagnosed with celiac and have no idea how to cook and especially how to bake. I made those brownies for the first time and everyone who tried them felt in love!! Unbelievable! Now I have a lot of courage to make all your gluten-free recipes!
I’m so sorry for just now seeing your comment! It was in spam (along with a ton of other comments for this one recipe) for some reason and with this disaster of a year, I haven’t been diligent with checking it. :/ I’m thrilled that everyone fell in love with the brownies! And awesome that you have the courage to make more of my GF recipes. :) I hope you’ve gotten to try a few! Thanks a bunch for your feedback and sorry again.
I’ve had a previous disaster with almond flour brownies but not after your recipe. Absolutely loved it and we baked it in a Staub pan and ate it straight out of there (halved the recipe successfully(. As with all chocolate based desserts, I added 1 TBS of coffee powder to enhance the taste. 100% would make it again. Thank you so much!
I’m so sorry for just now seeing your comment! It was in spam (along with a ton of other comments for this one recipe) for some reason and with this disaster of a year, I haven’t been diligent with checking it. :/ I’m happy that you didn’t have another disaster on your hands! Coffee powder sounds like a great addition. I’ll have to try that! Thanks a bunch for your feedback and sorry again.
I made these last night and used butter instead of coconut oil, but no other substitutions. I honestly can’t believe how much better I like these instead of “regular” brownies. Thank you including the grams to be weighed- they were so delicious and you’re right- refrigerator firms them up nicely!
I’m so sorry for just now seeing your comment! It was in spam (along with a ton of other comments for this one recipe) for some reason and with this disaster of a year, I haven’t been diligent with checking it. :/ I’m thrilled that you like them better than regular brownies! That’s made my day. You’re welcome for the grams – I wish it were the standard! Thanks a bunch for your feedback and sorry again.
No problem! You replied, which is awesome! I actually misplaced this recipe so I’m glad ya did! Gonna make some tomorrow now! Thanks!
Thanks for understanding! And I’m glad my reply helped you find the recipe again. That actually makes me really, really happy. Enjoy. :)
I reduced sugar to 1/2 cup and added 1/4 cup of almond butter and 1/2 tsp of baking powder. Very good brownies.
I’m so sorry for just now seeing your comment! It was in spam (along with a ton of other comments for this one recipe) for some reason and with this disaster of a year, I haven’t been diligent with checking it. :/ I’m shocked that they came out well with a third of the sugar! How was the texture? Cakey, I guess? I’m excited to try it out. Thanks a bunch for your feedback and sorry again!
Hi, Erin! I haven’t made these brownies yet, but will try them soon. Have you ever tried aquafaba as an egg substitute? Basically, it’s the liquid from canned beans, liked garbanzo beans or great northern beans. I know there is a Facebook page for aquafaba, but I’m not on Facebook, so I’ve never seen the page. I have used aquafaba in baked goods before, and they’ve turned out great. I appreciate you recipes!
Hello, Mrs. Plum! I’m sorry for just now seeing your question. I’ve never tried aquafaba so I’m not sure if it’d work in this recipe. I have come up with a vegan version of this recipe, though! I had to totally rework it but it’s just as delicious. I hope to get it posted soon! I’m glad that you appreciate the recipes. :) Thanks a ton for your nice comment!
Will they come out the same without chocolate chips ?!
They will!
OH.MY.GOSH. I just made these again ( for the umpteenth time!) and they are absolutely perfect. So many brownie recipes, especially grain free ones on the web, are just not balanced b/c they’re either too wet or to dry or too sweet or not sweet enough. If you’re reading this and you’re wondering if this recipe is worth making, just do it. It is the best recipe for brownies I have EVER made gluten free or not. I have made dozens of different brownie recipes over the last several years because brownies are my favorite dessert. SO GOOD.
These brownies were delicious!!! This was my first time making GF brownies, and I’m so happy with how they turned out. I used almond flour, regular cane sugar, And chopped pecans. I was a little nervous because the batter wasn’t as tasty as when you make them out the box- but boy were they good!! I also topped it off with maple vanilla whip cream from Aldi, and a side of Almond milk.
Definitely will be making again and again! Also thankful for the helpful tip to NOT use the mixer !
I’m so sorry for just now seeing your comment! It was in spam (along with a ton of other comments for this one recipe) for some reason and with this disaster of a year, I haven’t been diligent with checking it. :/ I’m so glad that they came out well for you and that your first experience with GF brownies was a good one! Chopped pecans and maple vanilla whipped cream sound like amazing additions. :) Thanks a bunch for your feedback and sorry again.
These brownies are DELICIOUS!! I baked mine in a mini muffin tin for about 15 minutes and they came out perfectly. A tad crispy on the outsides, so moist and soft inside, satisfyingly sweet, and rich with chocolatey flavor. This is the perfect almond flour brownie recipe. OMG do they hit the spot! Thank you so much!!
You’re welcome! I’m so glad that you enjoyed the brownies. :) A mini muffin pan is a great idea. That sounds perfect parties or bake sales (for the future – I hope everyone is staying safe ;)) They’re too gooey in their 8×8 pan form. Thanks for sharing the baking time! And thanks for your comment.
These brownies are so chocolatey and delicious! Excited to share and repeat this one. Baking time was spot on for me in an 8×8 pan. Thank you for another great recipe :)
I’m so sorry for just now seeing your comment! It was in spam (along with a ton of other comments for this one recipe) for some reason and with this disaster of a year, I haven’t been diligent with checking it. :/ I’m so glad that you enjoyed the brownies and found the baking time to be accurate! It seems to be a point of contention on all brownie recipes. 😆 Thanks a bunch for your feedback and sorry again.
My mom introduced me to these brownies! In fact, she’s the “Melissa” who doubled the recipe. I can confirm – 37 minutes in a 9×13 is perfect! I have made A LOT of GF and non-GF brownie recipes over the years, and these are BY FAR THE BEST. They are decadent, gooey, and perfectly rich. My friends who I shared them with also agreed! Also, I didn’t have dutch processed cocoa, so I used REGULAR cocoa. I weighed it and did 150g as 172g (which is what it would be doubled) seemed like too much. I also didn’t have any extra chocolate chips to sprinkle on top… and guess what?! It still turned out perfect!!!! Thank you!!!
Hi Courtney! This is the first time (that I know of) that I’ve heard from a relative of a commenter and I love it so much. 😁 I added your confirmation of the baking time to the questions section. Thank you! I’m so glad that you think these are the best gluten-free brownies. It’s really great to know that regular cocoa powder works well. I live in Germany and all we really have is Dutch-process so I almost never test my recipes with regular (because I order it from the US and need to ration the little I have!). It’s also interesting to know that you didn’t need the full 172 grams. You’re welcome for the recipe and thanks a ton for your feedback!
I made these and they are AMAZING! My husband, toddler and mother all loved them too! Thanks for the great recipe. :) I made them with olive oil instead of coconut oil and it worked great!
I’m so happy that you all liked them! Could you taste the olive oil? I made some brownies with olive oil the other day and all I could taste was olive oil but my husband said he didn’t taste it at all. It’s so weird! Thanks a ton for your feedback. I appreciate you taking the time to do that. :)
No, I couldn’t taste the olive oil at all, but I used an extra light olive oil. I find that you can taste the ones that are deeper in color. I would have used coconut oil if I had it, but I ran out and didn’t want to wait to eat these!
I find that you can’t even taste extra-virgin olive oil in a lot of chocolate treats once they’re cooled. I’m just confused that it’s all I could taste but my husband couldn’t taste it. I lost my sense of taste about a year ago (and haven’t come up with new recipes since then!) and it’s slowly come back but sometimes I have moments where it’s not normal. Maybe that’s the issue. 🤷♀️ Anyway. Thanks for the reply! :)
I made them; they’re in the oven now; I doubled the recipe. They are still gooey after about 42 minutes. I’ m not sure what to do.
They should be done before 42 minutes. They’re going to be gooey no matter when you take them out of the oven. They just shouldn’t be raw. :) I hope they worked out well!
Just finished making these and my whole family is in love! Recipe was so simple yet the results were amazing! Perfect gooey GF brownies.
I’m so sorry for just now seeing your comment! It was in spam (along with a ton of other comments for this one recipe) for some reason and with this disaster of a year, I haven’t been diligent with checking it. :/ I’m so glad that you and your family liked the brownies! Thanks a bunch for your feedback and sorry again.
SUPER chocolatey and very rich! I used less chocolate chunks and chips than the recipe calls for and they turned out great. Definitely need a glass of milk with these. Used salted butter and cut the salt in half. The 23 minute baking time was perfect for my batch. Delicious, thank you for the sweet treat! Love your recipes.
I’m so sorry for just now seeing your comment! It was in spam for some reason and with this disaster of a year, I haven’t been really diligent with checking it. :/ It’s great to know that the baking time worked well for you. I think a lot of people are just used to overbaked brownies! I’m glad that you’ve enjoyed some of my other recipes, too. :) Thanks a ton for the feedback and sorry again for the ridiculously slow reply!
The brownies are delicious! Thank you for sharing. In place of sugar I used 1/2 cup Splenda and I also added 1 cup chopped pecans. Total time cooked was 25 minutes.
I’m so sorry for just now seeing your comment! It was in spam for some reason and with this disaster of a year, I haven’t been really diligent with checking it. :/ It’s great to know that 1/2 cup Splenda works well in place of all the sugar! Pecans also sound delicious. :) Thanks a ton for the feedback and sorry again!
Your brownie is very very delicious. I could not stop eating. Thank you for sharing.
I’m so sorry for just now seeing your comment! It was in spam for some reason and with this disaster of a year, I haven’t been diligent with checking it. :/ I’m so glad that you enjoyed the brownies! Thanks a ton for the feedback and sorry again.
I’m baking these as I write and followed your ingredients list to the letter but have now been baking for just over 30 minutes and still not done!! Double checked your ingredients list and then re-read your blog at the top and at the top you say 1 3/4 cups almond flour but in the ingredients list you say 1 1/3 cup !! Which is it?
Thanks for pointing that out! What you see at the top was incorrect. I fixed that. The recipe is correct. Some commenters have said that they’ve needed longer and some haven’t said that. I’ve made these a ton of times and am guessing some people just like their brownies more done than others.
Do you have to wait three days to eat the brownies of can you eat them after they have cooled in the refrigerator?
You don’t have to wait. :) You can even eat them straight out of the oven, if you want.
Great! I used normal cocoa, sugar, and butter. I threw some caramel bits in too. I did have to bake these about 2x as long as this recipe says. Around 45 minutes. Great after cooling, very gooey!! I will make these again!
I’m so glad you enjoyed them! Caramel bits sounds like an amazing addition. Yum! I have no idea why some people need so much longer than others to bake these (and actually, all my brownie recipes!). Some commenters have said that they’ve needed longer and some haven’t said that. I’ve made these a ton of times and am guessing some people just like their brownies more done than others. But I’m glad you found the right amount for you! Thanks a bunch for your feedback. :)
I love these so much, that I had to make them again! A must for chocolate lovers ❤️❤️❤️❤️❤️
I’m so glad that you liked them enough to make them again! Thanks for your comment and all the hearts. :)