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If you’re craving the most indulgent, fudgy brownies but want a gluten-free option, these Fudgy Almond Flour Brownies will blow you away! Rich, chocolatey, and perfectly moist, they’re easy to make and taste just as good—if not better—than classic brownies. With simple ingredients and a foolproof method, this is the only almond flour brownie recipe you’ll ever need!
I’ve baked a lot of brownies in my life, but these fudgy almond flour brownies? They’re something special. The first time I made them, the house smelled like warm chocolate heaven, and my kids were circling the kitchen before they even cooled.
I love that they’re naturally gluten-free, but still deliver that rich, chewy center we all crave in a brownie. Whether I’m baking a batch for after-school snacks or sharing them with friends over coffee, they never last long. The best part? You can make them with pantry staples, and they come together in no time!
If you love chocolate desserts, you should also try my Flourless Chocolate Fudge Cake Recipe, Avocado Oil Chocolate Chip Cookies, Brown Butter Chocolate Chip Cookies, Brownie Baked Oatmeal, and Chocolate Cloud Bread-Viral TikTok Bread.
Table of Contents
Recipe Overview
Cuisine: American
Cooking Method: Baked
Skill Required: Easy
Signature Taste: Rich, chocolatey, and fudgy with a slight nuttiness from almond flour
Diet Info: Gluten-free, grain-free, and can be made refined sugar-free
Why You’ll Love This Recipe
Ultra-Fudgy Texture: These brownies have an unbeatable gooey texture.
Naturally Sweetened: You can use honey, maple syrup, or coconut sugar for a refined sugar-free option.
One-Bowl Recipe: Minimal dishes, maximum flavor—what’s not to love?
Easily Customizable: Add nuts, swap sweeteners, or experiment with toppings for a fun twist!
Ingredients You’ll Need
Almond Flour: Provides a rich, slightly nutty flavor and a tender texture. Make sure to use finely ground almond flour for the best results.
Unsweetened Cocoa Powder: The key to that deep, chocolatey flavor.
Baking Soda: Helps the brownies rise just enough while keeping them fudgy.
Salt: A pinch enhances the chocolate flavor.
Eggs: Essential for binding and giving the brownies structure.
Sweetener: Choose between honey, maple syrup, or coconut sugar for a natural touch of sweetness
Vanilla Extract: Rounds out the flavors with a warm, aromatic note.
Melted Unsalted Butter or Olive Oil: Adds richness and moisture.
Chocolate Chips: Mix in regular or date-sweetened chocolate chips for extra bursts of chocolate in every bite.
Serving Suggestions
- Enjoy warm with a scoop of vanilla ice cream.
- Dust with powdered sugar or drizzle with melted chocolate for extra indulgence.
- Pair with a cup of coffee or hot chocolate for a cozy treat.
- Use them as a base for a layered brownie dessert with whipped cream and berries!
Top Tips
Use finely ground almond flour: Coarse almond meal won’t give the same smooth texture.
Use Room Temperature Eggs: Cold eggs can make the batter seize up. Let them sit out for about 30 minutes before using but if no time like me, you can still use eggs out of the fridge.
Toast Almond Flour for Extra Flavor: Lightly toasting the almond flour in a dry pan before mixing can enhance its nutty aroma.
Don’t overbake! The brownies continue to cook as they cool, so take them out when they still look slightly underdone.
Chill before slicing: For the cleanest cuts, refrigerate the brownies for 30 minutes before slicing but there’s nothing like warm brownies.
Variations & Substitutions
- Make Them Vegan: Swap eggs for flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and use dairy-free chocolate chips.
- Extra Decadent: Stir in chopped walnuts, pecans, or a swirl of peanut butter before baking.
- Low-Carb/Keto: Use sugar-free chocolate chips and a low-carb sweetener like monk fruit.
Storage
Room Temperature: Store in an airtight container for up to 3 days. Keep them in a cool, dry place away from direct sunlight.
Refrigerator: For longer freshness, store in the fridge for up to 7 days.
Freezer: Wrap individual brownie slices in plastic wrap and store them in a zip-top bag or airtight container. They’ll keep well for up to 3 months. Thaw at room temperature or warm slightly in the microwave before enjoying!
Frequently Asked Questions (FAQs)
They may have been overbaked or needed more binding agents like eggs or a touch of extra fat.
Yes! Simply double all the ingredients and bake in a 9×13-inch pan, adjusting the baking time slightly.
No, coconut flour absorbs much more liquid and would make the brownies too dry. If you need a substitute, try sunflower seed flour or hazelnut flour in equal amounts.
Insert a toothpick into the center—if it comes out with a few moist crumbs (not wet batter), they’re ready! They will continue to set as they cool.
More Dessert Recipes You Must Try:
Fudgy Almond Flour Brownies
Ingredients
- 1 cup blanched almond flour, finely ground
- ½ cup Unsweetened cocoa powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 2 Eggs, large
- ½ cup Honey, or maple syrup or coconut sugar
- 1 teaspoon Vanilla extract
- ½ cup Melted unsalted butter, or olive oil
- ¾ cup Chocolate chips, or date chocolate chips
Instructions
- Preheat oven to 350 °F. Line an 8×8 inch pan with parchment paper (or a loaf pan for thicker brownies)
- In a large bowl add the almond flour, cocoa powder, baking soda, and salt; mix until well combined.
- To the same bowl, begin to add the wet ingredients. Add the eggs, honey, vanilla extract, and melted butter. Mix until well combined and smooth.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and smooth out the top. Add a sprinkle of chocolate chips or date chocolate chips to the top if preferred.
- Bake for 15-18 minutes or until the center is soft but set.
- Let cool completely before slicing for the best texture.
