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My kids and I love brownies, and these Almond Flour Brownies satisfy my chocolate cravings. They are very easy to make, have a rich flavor, are dense, and are moist. Enjoy chocolate goodness with each bite. Ready in less than 30 minutes.
If you love brownies, then try my sweet potato brownies and my protein brownies recipe.
Many people hate the concept of using ” flour” when baking and try to avoid it at all costs. Even though there is the word “flour” in almond flour is made from finely ground blanched almonds it is technically not refined flour. It serves as a great gluten-free option. I like to sometimes use almond flour when baking because it will give me that moist and dense texture I am looking for.
Ingredients needed
Below is a list of ingredients you will need to make these moist and tasty almond flour brownies which makes for a great gluten-free option. Full ingredients are listed further down below in the recipe card.
- Almond flour: or swap with any other flour of your choice. Oat flour or whole wheat flour will work just fine.
- Cornstarch: or tapioca starch
- Salt
- Butter, softened at room temp: or refined coconut oil.
- Honey: or maple syrup.
- Vanilla extract
- Eggs, room temperature
- Chopped dark chocolate or chocolate chips
How to make almond flour brownies
Preheat the oven to 350 °F and line an 8″× 8″ square pan with parchment
paper.
Step 1: In a mixing bowl, combine the almond flour, cornstarch, cocoa powder and salt.
Step 2: Using a second bowl, whisk the butter, honey, vanilla, and eggs until creamy.
Step 3: Add the flour mixture to the egg mixture and stir with a spatula just until
combined. Do not mix with an electric mixer!
Step 4: Fold in the chocolate chunks. Mix again.
Step 5: Transfer the batter to your prepared pan and bake for 20-23 minutes. The
center might be a little bit soft when taking it out of the oven, but it will continue to set when cooling down.
Step 6: Allow the brownie to completely cool in the pan before slicing. They will be gooey, but if you prefer them firmer, you may refrigerate for 3-4 hours before slicing.
Recipe notes and Tips
- Please allow the brownies to cool first before attempting to slice. Baking with almond flour gives dense and moist results, so you must give it time to cool and settle.
- Consider topping the brownies with chopped almonds or walnuts.
- You may use maple syrup or agave.
- Do not over mix the brownie batter.
Common Questions
Using eggs. Almond flour will need eggs as a binder. You should also not overmix the batter when baking with almond flour. For a dense result, use 1 egg per 1 cup almond flour. For a lighter and fluffier texture, use 2 eggs per 1 cup of almond flour.
You can use any other flour of choice, like whole wheat, all-purpose, or oat flour. If you are using any other flour other than almond flour, use two eggs instead.
Binders you can use when baking with almond flour are eggs, ground flax, egg substitutes, nut butter, and soaked chia seeds.
Due to the density of almond flour, do not expect them to rise much when baking. When compared to refined flour, almond flour tends to be more on the heavy side and you will not get the same fluff as you would when you use flours like all-purpose flour.
Storing brownies
- I have left my brownies covered on my kitchen counter for a couple of days before, and they have been just fine. The recommendation is to store after 24 hours in a sealed container in the fridge for up to 7 days.
- You can freeze the brownies for up to 3 months. When ready to serve again, allow them to thaw in the fridge the day before.
Pin this now to find it later
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Almond Flour Brownies
Ingredients
- 1 1/4 cups almond flour
- 2 tablespoons cornstarch
- 1 cup Dutch-process cocoa powder
- 1/4 teaspoon salt
- 3/4 cup butter, softened at room temp
- 1 cup honey, or maple syrup
- 2 teaspoon vanilla extract
- 3 large eggs, room temperature
- 3/4 cup chopped dark chocolate or chocolate chips
Instructions
- Preheat the oven to 350 °F and line an 8"× 8" square pan with parchment paper.
- In a mixing bowl, combine the 1 1/4 cups almond flour, 2 tablespoons cornstarch, 1 cup Dutch-process cocoa powder, and 1/4 teaspoon salt.
- In a second bowl, whisk the 3/4 cup butter, 1 cup honey, 2 teaspoon vanilla extract, and 3 large eggs until creamy.
- Add the flour mixture to the egg mixture and stir with a spatula until combined. Do not mix with an electric mixer! Fold in the 3/4 cup chopped dark chocolate or chocolate chips.
- Transfer the batter to your prepared pan and bake for 20-23 minutes. The center might be a little bit soft when taking it out of the oven, but it will continue to set when cooling down.
- Allow the brownie to cool completely in the pan before slicing.
- They will be gooey, but if you prefer them firmer, you may refrigerate for 3-4 hours before slicing.
Notes
- You may use any other flour like oat flour.
- Allow the brownies to cool completely before slicing.
- You can leave them covered on the kitchen counter for up to 24 hours. Then store in a container in the fridge for up to 7 days.
- You may use coconut oil in place of butter. The texture will change slightly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is super delicious
Can you use arrowroot instead of cornstarch for corn free people for your brownies?
Hi there. Yes you can