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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Best recipe yet !! Amazing brownies
Hello! I’m so glad that you enjoyed them! Thanks for your comment (and sorry for just now seeing it!).
These were the best paleo brownies we’ve ever had. Thank you so much!
You’re welcome! I’m so glad that you enjoyed them! Thanks a ton for your feedback. :)
Can I put the brownies back in the oven to cook longer even if they have cooled completely? There still to wet
Yes, you can!
Do you know how many calories per brownie? Thanks :)
I don’t have that info but you could use this recipe analyzer for the nutritional profile. :)
Hey! These were yummy. I used Swerve (half granulated/have brown sugar because that’s what I had) so the texture was slightly different than yours and no crackle on top, but delicious and does not taste grain free. Your measurements are spot on!
Curious how long you consider “completed cooled.” I have noticed that brownies set quite a bit as they cool and am curious what the correct amount of time is. Thanks again!
Hello! When I say, “Let cool completely and cut into squares,” I just mean to let it cool all the way. Once it’s no longer warm, you can cut them. You can cut them earlier but they’re really gooey. The exact time depends on the temperature of your kitchen, the type of pan you used, and how you let them cool (on a cooling rack, on the stove, etc.). I’m glad you enjoyed them and that your sugar sub worked well. :)
I am
Curious,
The brownies cooled down and it is very liquidy still at the center. Should I cook them longer?
I’m so sorry for just now seeing this! I just found it with a ton of comments mixed in with the spam. :( Hopefully, you saw this in the recipe: “The brownies will continue to bake as they sit in the pan and will firm up as they cool.” And “a toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter.” So if it was 100% liquidy, then they weren’t ready, but if a toothpick inserted into the side came out with moist crumbs but no raw batter, they were ready. :) I hope that they worked out in the end! Sorry again about my slow reply.
Hey there! I had my brownies in for initally 40 mins and they were still liquid in the middle after cooling completely so i cut the finished edges off and baked for an additional 30 and they are just done. I am so surprised at the difference between my experience and the recipe!
Hello! Have you made sure that your oven is running correctly? I’ve made these a ton of times and 20 minutes is the correct baking time. There are also some commenters on the first page of comments who confirmed that 20 minutes is the right amount of time, so it’s not just me. ;) Did you follow the recipe exactly? Use XL eggs? Make any changes at all? I hope they were still yummy, at least! :)
These are amazing texture and taste, really simple to mix, but waaaaaay too oily!!!! Eek.
Is 196 grams of coconut oil a typo? Because 3/4 cup is 96 grams and then you said add 2 tbsps, so im assuming the recipe was meant to say 96 grams and not 196??
Hello! No, the way I make them and all the other reviewers have made them is with 196 grams. 1 tablespoon of coconut oil is 14 grams, making 3/4 cup 168 grams, not 96. Add 2 tablespoons and that makes 196 grams. So it’s definitely correct. Did you make any subs to the recipe? Perhaps use a different or smaller amount of sugar? Because that would explain why they were oily.
I did everything according to the recipe except used granulated sugar. Aside from the oily part they were perfect so will less coconut oil or even use butter next time and see if theres any difference.
Ok just did the recipe but used butter instead of coconut oil, and used granulated sugar in place of coconut sugar. HEAVEN!
Will give coconut sugar a try next time
I’m sorry for my slow reply! I’m glad that you found a way that works. :) I’d recommend using a scale if you didn’t the first time. With coconut oil, they’re definitely not oily so something must have gone wrong. Thanks for coming back to let me know the outcome!
I ADORE your recipes and come to them EVERY time I bake – your whole wheat cupcakes are my GO-TO recipe every birthday for my kids. However I found these brownies to be WAY too oily and would make them again but with much less oil. This is the only recipe I have tried of yours that I feel this way, just thought I’d give you feedback. Thank you for being my favorite internet baker!!!
I’m so glad you’ve been enjoying the recipes! :) You and Fal are the only ones to mention them being greasy, so I’d love to find out what went wrong as I’ve made them as written loads of times and the other commenters made them, as written, too (I’ve never changed or updated this recipe), without issue. What kind of almond flour did you use? Did you make any changes at all to the recipe, including any of the ingredients? Do you have a thermometer in your oven to make sure it’s running correctly?
This is so good. I ordered a bunch of almond flour and wanted to use some so it doesn’t go bad and these are so yummy I’ll save this recipe for later.
I hope that you’ll enjoy them! I’d love to hear the outcome. :)
I made these with Bob’s Redmill egg replacer and they were DELICIOUS! Best brownies I’ve ever had (vegan or not). I love a gooey brownie, and these were absolutely transcendent! Plus, you can taste the batter. I had salmonella, and trust me, you don’t want to risk that by eating raw eggs.
Thank you for the recipe! Sooooo amazing!!!
You’re welcome! I’m so glad that you enjoyed them! Did you use 3 eggs made with egg replacer? Was it their GF / Vegan egg replacer? I’m shocked that that worked! I’ll have to try this. Thanks a ton for your feedback!
These were super yums and tasted exactly like my regular brownies! If i were to make one without using any type of sugar, can you recommend a substitute that would work? Many thanks!
I’m so glad that you enjoyed them! Thanks for letting me know. :) Like I mentioned in the questions section, I haven’t been successful with a sugar-free version. :/ I’d recommend finding a recipe that’s already sugar-free. Sorry about that!
These brownies are awesome! I used applesauce in place of the oil in an attempt to make them “healthier.” I needed to bake them for a little while longer, but they turned out great. Exactly the kind of fudgy brownie I love. Thank you for a great recipe!
Oh, wow, I’m surprised that that worked! Did you use the same amount (so 3/4 cup + 2 tbsp)? Were they as fudgy as the ones in the photos or a bit cakeier? I’ve love to try it out. Thanks a bunch for your feedback!
I did use the same amount. They were fudgy – not cakey at all. So good!
Wow, amazing! Totally trying this. Thanks a ton! :)
I just made these!! Love the simple recipe and how healthy it is! When I took them out of the oven, the oil was bubbling all around the top, the top wasn’t as crispy (which I like), the browny is crumbling and breaking in half and there was a lot of oil under the parchment paper . What did I do wrong??? Please help.
Hello! Did you by any chance use a low-carb sweetener? I’ve made these brownies maybe 20x and the only time it does that thing with the oil and crumbliness is when I use keto sweetener. If not, did you make any other changes?
These were such a hit! Perfect texture. No one could even tell they were made of almond flour!
I’m so glad to hear that! It’s always nice when people have no clue that something was made with an alternative flour. Thanks a bunch for your feedback. :)
These were so good!♥️♥️♥️ Such an easy recipe to follow. I baked them for 23 minutes and they came out perfect. Definitely would bake them again.♥️♥️♥️
I’m so glad that you enjoyed them and that you’ll be making them again! Thanks for your feedback. :)
Delicious!!! They will be gooey because of bakers chocolate chunks in it. I cooked mine 10 min longer and they are perfect. ❤️❤️❤️❤️❤️
Yay, I’m so glad to hear that! Thanks for your feedback. :)
What are the nutrition facts for these brownies?
I’m sorry for just now seeing this! I don’t have that info but you could use this recipe analyzer for the nutritional profile.
I made these but I used hershey’s cacao powder, monfruit sweetener and butter. They were really moist when then came out the oven, however after cooling they became very hard. They had a good taste though. I also added walnuts.
I’m so sorry for just now seeing your comment! It was in spam for some reason. The issue with them getting hard was the monkfruit sweetener you used. Like I said in the post, I tried these brownies with keto sweetener and they were awful. Totally inedible. :( I don’t recommend them for this recipe. I hope that you could still eat them!
I made this for New Year’s Eve and it was delicious! I ran out of coconut sugar so I used 3/4 cup coconut sugar and 3/4 cup maple syrup! Used all dark chocolate chips.
Also subbed cacao for cocoa. 😊
Hi Erin!
I’ve tried to add a comment three times now for some reason it keeps blinking out on me.
I’ve been looking for an almond flour brownie recipe for a while since I’m on a keto diet.
I used TRUVIA baking sugar instead of sugar and do on a regular basis to replace sugar in almost all my baking. (At least stuff for me)
Are used organic coconut oil – I don’t mind if it tastes a bit like coconut. I also used organic cocoa powder. I used Lillys stevia chocolate chips in the batter, and then I threw a handful of Ghirardelli mini chocolate chips on top. I also added a handful of chopped pecans in the batter.
Yummy! Thank you! :)
Hello! I’m so terribly sorry for just now seeing your comment and you had issues with leaving it! 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 the brownies came out well with Truvia! That’s great to know. And pecans sounds like a great addition. Thanks a bunch for your feedback and sorry again!
Oh, Erin, my husband and I are swooning! I just made your brownie recipe this afternoon. I had espresso chips, so I used them in place of the chocolate chunks inside the brownies. I had no mini chips, so I froze a 4 oz. dark chocolate bar, then whacked it into small pieces with my meat tenderizer mallet, and put those pieces on top. So deliciously gooey and yummy!
“Whacked it into small pieces with my meat tenderizer mallet” – I don’t know why but this cracked me up. 😂 I love it! I’m so glad that you enjoyed the brownies. Espresso chips in brownies sounds absolutely amazing. Thanks for the tip and for your feedback!
I’ve never reviewed anything before and I don’t have any dietary restrictions I just made these out of curiosity since I had the ingredients. HOLY COW! THESE ARE SO DANG GOOD!
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 glad that you liked the brownies so much! And I love that you made them just because you were curious. :D It’s always great to hear that someone without dietary restrictions loved something! Thanks a bunch for your feedback and sorry again.