Almond Flour Brownies

If there’s one dessert I keep coming back to when I want something indulgent without too much fuss, it’s these almond flour brownies. They’re everything a good brownie should be—rich, chocolatey, fudgy in the middle with slightly crisp tops. And the best part? You only need one bowl to make them.

I’ve made these on lazy Sunday afternoons, midweek chocolate emergencies, and even for small get-togethers when I wanted something sweet that also happens to be gluten-free. They never fail to hit the spot.

Why These Brownies Always Work in My Kitchen

Satisfyingly fudgy with fewer carbs.
When I want a treat but don’t want to go overboard, this recipe hits the sweet spot—especially when I use a low-carb sweetener. Just 3 net carbs per piece, but no one would guess it.

Crackly tops and gooey centers.
That signature brownie texture? It’s all here. I’ve had friends ask if these came from a fancy bakery.

Only one bowl to wash.
If you’re like me and love baking but dread the mountain of dishes, this one-bowl method is a lifesaver.

You can’t taste the almond flour.
I promise—no grainy texture or strange aftertaste. These brownies are smooth and deeply chocolatey, just the way they should be.

Ingredients You’ll Need

Here’s what I reach for when making these brownies:

• Almond flour – I always go with blanched almond flour. It gives that soft, smooth texture that feels like a regular brownie. Avoid almond meal—it makes the texture a bit gritty.

  
  

• Baking powder – For a gentle lift. These don’t puff up like cake, but we do want a bit of structure.

  
  

• Salt – Just a pinch. It rounds out the sweetness and brings out the chocolate.

  
  

• Butter – I use unsalted, softened butter. If you’re dairy-free, plant-based butter works well too.

  
  

• Sugar or sweetener – I’ve used regular white sugar, coconut sugar, and a brown sugar-style keto sweetener—all work beautifully.

  
  

• Vanilla extract – A little vanilla deepens the chocolate flavor.

  
  

• Eggs – Room temperature eggs help everything blend evenly.

  
  

• Cocoa powder – Use a good-quality, unsweetened cocoa powder. I always sift mine to avoid clumps.

  
  

• Chocolate chips (optional) – When I want to make them extra rich, I toss in a handful of dark chocolate chips.

  
  

My Method (Step-by-Step)

1. Start with the dry mix.
   I stir together the almond flour, baking powder, and salt in a small bowl and set it aside.

   
   

2. Whisk the wet ingredients.
   In a larger mixing bowl, I whisk the softened butter with the sugar or sweetener, vanilla, eggs, and sifted cocoa powder. It turns into a thick, glossy mixture that smells incredible.

   
   

3. Combine and fold.
   I slowly fold the dry mix into the wet ingredients until just combined. If I’m adding chocolate chips, I stir them in now.

   
   

4. Bake.
   I pour the batter into a parchment-lined 8×8 inch pan and bake at 350°F (175°C) for about 35 minutes. I usually check around the 32-minute mark—if a toothpick comes out mostly clean, they’re ready.

   
   

5. Let them cool.
   I know it’s hard to wait, but letting them cool in the pan gives you perfect slices and that chewy texture.

   
   

Can You Use Something Other Than Eggs?

You can, but just a heads-up—these brownies are very fudgy, and eggs help them hold together. Flax eggs or egg replacers do work, but if you’re skipping eggs entirely, I’d recommend trying a dedicated vegan brownie recipe for best results.

Tips From the Kitchen

How I Store and Freeze Them

Fridge: I store mine in an airtight container in the fridge—they last up to a week, and the texture actually improves after the first day.

Freezer: If I’m making a double batch, I freeze the extras. Once cooled, I wrap them individually in parchment paper and pop them in a zip-top bag. They keep well for months and thaw quickly at room temperature.

What Goes Well With These Brownies

• A scoop of vanilla ice cream (especially if the brownie is still a little warm)

  
  

• A drizzle of peanut butter or tahini for a sweet-salty contrast

  
  

• Fresh berries for something light and tart

  
  

• A cup of black coffee—this is my go-to afternoon treat

  
  

Questions I Often Get

Can I use almond meal instead of almond flour?
I wouldn’t recommend it. Almond meal is coarser and changes the texture completely. For soft, melt-in-your-mouth brownies, go with blanched almond flour.

Can I make it dairy-free?
Yes! I’ve used vegan butter with good results. Just make sure it’s the kind that comes in stick form—not the whipped tub version.

 

What can I use instead of flour in brownies?
Almond flour is my top pick for gluten-free or low-carb brownies. It keeps them moist and tender, unlike some grain-free flours that dry out.

Let me know if you try these—I’d love to hear how they turn out in your kitchen. Whether it’s your first time baking with almond flour or you’re a brownie enthusiast like me, these always feel like a little win at the end of the day.

Try other Brownies recipes:

• One Bowl Brownies
• Tiramisu Brownies
• Single Serve Fudgy Brownie