Almond Flour Brownies

These Almond Flour Brownies are naturally gluten-free and made with cocoa powder, maple syrup, coconut sugar, coconut oil, and chocolate for a rich paleo treat!

Course Dessert

Cuisine American, Paleo diet

Keyword almond flour brownies, paleo brownies, vegan almond flour brownies

Prep Time 8

Cook Time 22

Total Time 30

Servings brownies

Calories 240kcal

Author Jamie

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!

Notes

*This recipe was updated on 6/20/25 to include ground flaxseed as a stabilizer for more consistent results. We like this new version best!

If you find your brownies have a slightly tough "skin" on the bottom, it means they are over-baked and you will want to bake them for a minimum of 2 minutes less next time. They should still taste great though!

Storage: 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.

Metal vs. Glass baking pan for brownies: Metal baking pans encourage more even baking when making brownies and will give you the best result.

We think 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.

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