Hands down one of the most almond flour brownies we’ve ever tried!. Sweet, decadent, and moist inside. Lots of chocolate flavor and just a subtle hint of nuttiness from the almond flour.
If you’re looking for healthy almond flour brownies, I’d like to let you know that you have come to the right spot. Made with loads of chocolate, almond flour, and easily adjusted to be made without refined sugar these brownies are a fudgy treat everyone will love. This brownie is fantastic as it is, but also with some ice cream, whipped cream, and fresh fruits on top.
Almond Flour Brownies
Having brownies made with almond flour means that they are naturally gluten free and low carb as almond flour contains fewer carbs than regular flour.
This almond flour brownie recipe is made from scratch and ready for the oven in minutes flat. You’re going to love how simple and incredible this recipe is. I have no doubt that this will quickly become a family favorite in your household!
Ingredients
- Almond flour
- Cacao powder
- Chocolate chips
- Eggs
- Sugar
- Vanilla extract
- Butter
- Salt
For the exact amounts needed, please see the recipe card below.
How to Make Almond Flour Chocolate Brownies
Preheat your oven to 350 degrees F and line an 8×13 baking tray with parchment paper and then set it aside.
In a large bowl combine the softened butter, sugar, vanilla, and salt until creamy.
In another bowl, microwave 1/2 cup of chocolate chips until smooth and then fold them into the butter mixture.
Add in the cocoa powder and stir to combine.
Add in the eggs, one at a time, mixing until all are incorporated.
Now add in the almond flour and mix again to combine.
Fold in 3/4 cups of chocolate chips. Reserve the rest.
Pour the brownie batter into the prepared pan and shake the sides so that it spreads out evenly.
Spread the remaining chocolate chips over the top of the brownie.
Bake in the oven for 25 minutes or until the top is set and has some cracks. Note that using a toothpick on these brownies will not work as the melted chips inside will provide a wet look on the toothpick and provide a confusing test result.
The brownie is ready when there are cracks on top and the center is no longer jiggly.
Allow to cool completely before removing from the pan or else the brownies can break during removal.
Recipe Tips
If desired you can add one cup of chopped nuts like pecans or walnuts to your brownies. This will help to give you a super yummy and irresistible crunchy bite.
FAQs
Can I use a different sweetener?
yes, instead of using granulated sugar in this recipe you can easily swap it out for 1 cup of granulated monk fruit instead. this helps to make the dessert a little healthier and reduce the refined sugar making it a perfect low sugar option for everyone!
Do I have to use the chocolate chips?
Yes and no. some of the chocolate chips used in this recipe are melted down to help give a fudgier chocolate texture and taste in every square whereas the remaining chips are used to be scattered throughout the batter and added on top before baking. You will need the melted chocolate for the brownie batter but adding in the other chocolate chips that are scattered over this dessert is optional and can be omitted.
Is almond flour gluten free?
Yes, almond flour is a gluten free flour made from actual almond nuts and does not contain any form of gluten which means that this recipe is gluten free as a result.
For more delicious healthy brownie recipes, check out these sweet ideas:
- Fudgy Vegan Mug Brownie
- Raspberry Goat Cheese Swirl Brownies
- No-Bake Frosted Walnut Brownies
- Best FUDGY Vegan Blondies
- Flourless Chocolate Brownies with Peanut Butter Frosting
Almond Flour Chocolate Brownies
Hands down one of the most chocolatey brownies we've ever tried!. Sweet, decadent, and moist inside. Lots of chocolate flavor and just a subtle hint of nuttiness from the almond flour.
Ingredients
- 2 cups almond flour
- ¼ cup cacao powder
- 1 ½ cup chocolate chips, divided (use sugar-free chocolate chips for keto diet)
- 3 eggs
- 1 cup sugar (can be replaced with 1 cup of granulated monk fruit)
- 2 tsp vanilla extract
- ½ cup butter softened
- ¼ tsp salt
Instructions
- Preheat the oven to 350F and prepare an 8’’ x 13’’ baking tray with parchment paper. Set aside.
- Combine softened butter with sugar, vanilla extract, and salt in a large bowl. Mix to achieve a creamy consistency.
- Melt in the microwave ½ cup of chocolate chips and fold it into the butter mixture.
- Add cacao powder and stir to combine. Then add one egg at a time until the three of them are incorporated. Next, add the almond flour and mix. Finally, fold in ¾ cup of the chocolate chips (leave ¼ apart to spread them on top of the brownie).
- Pour the brownie batter into the prepared baking tray shake it to the sides to expand it evenly. Spread the remaining chocolate chips on top of the brownie.
- Bake for 25 minutes, or until the top is set and with some cracks. The toothpick test won’t work correctly on this one as the chocolate chips will melt on the inside, providing a confusing result. Usually, the brownie is ready once the center is not jiggly and the top has cracks.
- Let the brownie cool completely before unmolding, or it could break.
