These delicious almond flour brownies are the perfect gluten-free alternative to traditional brownies. They're the perfect combination of chewy and fudgy, with a rich chocolate flavor that will satisfy any sweet tooth.
These Almond Flour Brownies are a year-round dessert recipe. We often enjoy almond flour brownies alongside fruit for a decadent afternoon snack that is also gluten-free, plant-based, and fun to eat! For another brownie variation using a gluten-free flour blend, check out my gluten-free & vegan brownies.
For more almond flour baking recipes, check out my Almond Flour Chocolate Chip Cookies, Almond Flour Pumpkin Muffins, Vegan Gluten-Free Chocolate Cake, Gluten-Free Mango Muffins, and Almond Flour Blondies. And our Flourless Pumpkin Pancakes made with almond butter are not to be missed by almond lovers!
If you like gluten-free dessert recipes with a twist, you also will enjoy my Coconut Sugar Chocolate Chip Cookies. And our Flourless Pumpkin Pancakes made with almond butter are not to be missed by almond lovers!
How to make it (with photos)
Ingredient Notes and Substitutions
You need just 10 ingredients to make these vegan almond flour brownies.
Almond Flour
Almond Flour is the star of the show in this recipe! It's a great wheat flour alternative that is gluten-free. Almond flour also helps gluten-free baked goods hold their structure and moisture.
I like blanched almond flour and find that most brands work just fine here.
Tapioca Starch
Tapioca Flour is also sometimes called tapioca starch. You can substitute any all purpose flour, gluten-free flour, or cassava flour 1-to-1 for the tapioca flour. This ingredient makes a lighter brownie with a better texture than almond flour alone.
Chocolate Chips
Chocolate chips - You can use any chocolate chips that fit your diet. Enjoy Life brand is my favorite and I find that mini chocolate chips are easier for making brownies because they melt better and distribute that chocolatey goodness more evenly.
Sugar
For a refined sugar-free version, use coconut sugar! Otherwise feel free to substitute brown sugar or white sugar. I like to use to use half and half of brown and white sugars when I don't use coconut sugar.
Maple Syrup
Maple syrup intensifies the rich double chocolate flavor in a really delightful way! Also, if you are making this recipe paleo with coconut sugar, it is necessary for a shiny top. Coconut sugar has too many impurities to create that shiny crackled top all by itself, so you need a more pure sugar in the mix.
You can learn more about the shiny top in my no butter brownie recipe expert tips section.
Cocoa Powder
Cocoa Powder is essential for that rich chocolate flavor. It also helps to hold the brownie's structure. Cacao powder is a a fine substitute too.
You also need oil, hot water, vanilla extract, salt, and baking soda to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Variations
Amazing almond flour brownie recipes are actually really hard to make, since we focus on so many factors. These include flavor, overall texture, fudgy vs chewy vs cakey brownies, and of course that signature crackle top. Because of this, I don't recommend making major changes to this recipe.
Variations that will work:
- Any type of oil - This recipe can be made with any type of neutral oil. Vegetable oil, avocado oil, coconut oil, olive oil, and even canola oil can be substituted into this recipe with great success. Please note that canola oil has a stronger flavor and should only be used if you are accustomed to the flavor.
- Sugar swap - You can substitute any granulated sugar for coconut sugar. This is best done by weight (in grams) rather than by volume, since white and brown sugars are more dense than coconut sugar. However, this recipe will work if you swap in sugar 1-to-1 by cups, and it's a little sweeter in that case.
- Honey instead of maple syrup - This is a fine swap 1-to-1.
- Any starchy flour in place of tapioca flour - All purpose flour, all purpose gluten-free flour, and cassava flour can all be used as a 1-to-1 replacement for tapioca flour in this recipe.
Changes I don't recommend:
- Using butter instead of oil - I have not personally tested this swap at this point, and cannot guarantee it's success. Butter is only 80% fat and oil is 100% fat, so your texture will be slightly different if you give this substitution a try.
- More coconut sugar instead of maple syrup - This variation will still taste good, but it will be less sweet and I also can't guarantee a shiny top brownie. Coconut sugar has more impurities that disrupt the crackle top created by dissolving the sugars. Maple syrup re-balances the dissolved sugar content and fixes the shiny top problem in coconut sugar brownies.
How to make brownies with almond flour
Be prepared for a super tasty and fudgy brownie with almond flour, chocolate, and natural sweeteners. Who needs dinner when you can just start with this almond-flour-based dessert? Just kidding... sort of 😉
Step 1. Prep: Preheat the oven to 325 degrees F (160 C) and line a 9x9 inch baking pan with parchment paper.
Step 2-3. Dissolve the sugar: In a large microwave-safe mixing bowl, add coconut oil, coconut sugar, maple syrup, and hot water. Whisk the mixture by hand or with an electric mixer with whisk attachment for 3 full minutes, or until you get a smooth sugar syrup. Dissolving the sugar is what creates the shiny crackle top on brownies, so you do not want to shorten the mixing time! If the sugar is not dissolving easily, pop the bowl in the microwave for 30 seconds, then whisk together. Microwave for additional 15 second increments (with whisking in between) as needed.
Step 4. Mix the dry ingredients: In a large mixing bowl, add almond flour, cocoa powder, tapioca flour, salt, and baking soda. Whisk together.
Step 5. Make the batter: Add the dry ingredients to the wet ingredients and mix until just combined. Then add the remaining chocolate chips and mix until just combined.
Step 6. Bake: Spread the brownie batter evenly into the prepared pan. Bake for 22-28 minutes, or until a toothpick inserted in the center comes out with just a few fudgy crumbs. In my oven, the ideal baking time is right at 24 minutes. The brownies may still be a little jiggly if the pan is shaken slightly and this us ok - they will solidify as they cool
Step 7. Cool: Allow to cool completely in the pan before removing the brownies in parchment paper and cutting into squares. Enjoy!
Expert Tips
- Lightly mix the batter. Over-mixed brownie batter can cause an extra bubbly batter in the oven and it will destroy your shiny top and traditional brownie texture. They will still taste nice, but these brownies will not look as traditional and the texture will be fudgier. Mix the brownies just until they are combined, with some small pea-sized flour lumps remaining.
- Measure the ingredients with a kitchen scale if possible. While these brownies will turn out great measuring by volume with cups and tablespoons, baked goods measured by weight in grams or ounces have less variability and are more likely to turn out just like our tried and true recipe!
- Use a metal baking pan. Metal baking pans encourage more even baking when making brownies and will give you the best result.
- These brownies are best on the second day and beyond! Because almond flour continues to absorb moisture and flavors after cooking, we find that these brownies are best on days two and three after baking.
FAQs
Almond flour brownies are more moist than traditional brownies. Therefore I recommend letting them sit out uncovered on the counter for up to 24 hours after baking. Afterward, store them in an airtight container on the counter for up to 3 days or in the refrigerator for up to 5 days.
Almond meal includes the skin of the almond, whereas almond flour has that skin removed. Therefore, the two flours behave slightly differently when used in baked goods. Almond flour will make fluffier baked goods and is the recommended choice for brownies.
Related almond flour recipes to consider...
Looking for more almond flour baking recipes like these almond flour brownies? Check out our other family favorites:
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📖 Recipe
Almond Flour Brownies
Ingredients
Wet Ingredients
- 1 ¾ cups coconut sugar (255 grams)
- ¼ cup ground flaxseed
- ⅓ cup melted coconut oil or vegetable oil (78 ml)
- ¼ cup maple syrup (60 ml)
- ¼ cup hot water (60 ml)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ¾ cup almond flour (175 grams)
- ¾ cup cocoa powder (75 grams)
- ¼ cup tapioca flour (30 grams)
- 1 teaspoon salt
- ⅛ teaspoon baking soda
- ½ cup semi-sweet chocolate chips (90 grams)
Instructions
- Prep: Preheat the oven to 325 degrees F (160 C) and line an 8x8 or 9x9 inch baking pan with parchment paper.
- Dissolve the sugar: In a large microwave-safe mixing bowl, add the coconut sugar, ground flaxseed, coconut oil, maple syrup, and hot water. Whisk the mixture by hand or with an electric mixer with whisk attachment for 3 full minutes, or until you get a smooth sugar syrup. Dissolving the sugar is what creates the shiny crackle top on brownies, so you do not want to shorten the mixing time! If the sugar is not dissolving easily, pop the bowl in the microwave for 20 seconds, then whisk again. Microwave for additional 15 second increments (with whisking in between) as needed.
- Mix the dry ingredients: To a large mixing bowl, add the almond flour, cocoa powder, tapioca flour, salt, and baking soda. Whisk together.
- Make the batter: Add the dry ingredients to the wet ingredients and add the chocolate chips. Mix until just combined.
- Bake: Spread the brownie batter evenly into the prepared pan. Bake for 22-28 minutes, or until a toothpick inserted in the center comes out with just a few fudgy crumbs and a little melted chocolate. In my oven, the ideal baking time is right at 24 minutes. The brownies may still be a little jiggly if the pan is shaken slightly and this us ok - they will solidify as they cool.
- Cool: Allow to cool completely in the pan before removing the brownies in the parchment paper and cutting into squares. Enjoy!
Janet C says
Making them for Valentine's Day this time. The coconut whipped cream is a nice touch.
Tayler says
I absolutely love this! Looks so amazing and decadent!
Celiac Sojourness says
Thank you! I wish I could share - we have a snow day and brownies + me home alone... how will I stop myself? LOL.