Almond Flour Chocolate Brownies

12 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Almond Flour Brownies are an easy gluten free fudgy brownie recipe made with almond flour, cocoa powder, sugar, chocolate chips, and almonds.

Whether you are on gluten-free diet or you just want Chocolate Brownies made with slightly more wholesome ingredients, this is the Brownie Recipe you’ve been waiting for!

Sabrina’s Almond Flour Brownies Recipe

These gluten-free Almond Flour Brownies have a chewy, gooey texture and are packed full of chocolate flavor! They are like a double chocolate brownie because they use both unsweetened cocoa powder and chocolate chunks. The end result is a moist, fudgy chocolate cake-like brownie with melty chocolate pockets. Plus a little crunch from the slivered almonds.

The only special ingredient that you need for this gluten-free brownie recipe is almond flour. The rest of the ingredients are ones that you would use for traditional brownies. Even the baking time is the same as brownies made with white flour. It really is that easy to get amazing chocolate brownies on a gluten-free diet!

Almond Flour Chocolate Brownies ingredients in separate prep bowls


  • Almond Flour: Almond flour and almond meal are simply ground almonds, the difference is the texture. Almond flour is more finely ground and is the perfect texture for brownies. You can make your own with raw almonds and a food processor, or just use store-bought almond flour.
  • Brown Sugar: Brown sugar is the key to super moist, gooey, fudgy brownies.. You can swap in regular white sugar but they won’t have the same fudgy texture.
  • Cocoa Powder: Using cocoa powder instead of melted chocolate makes richer, chewier brownies. When used with oil instead of butter, you also get a deeper chocolate mixture. For the ultimate dark chocolate brownie, use dutch processed cocoa powder.
  • Chocolate Chunks: If you are having a chocolate craving, don’t skip the chocolate chunks. Unlike chocolate chips, chocolate chunks get super melty in baked goods and stay melted as the brownies cool.
  • Eggs: The eggs in this recipe make the extra moist, fudgy texture in brownies. Almond meal flour is drier and doesn’t soak up moisture as easily as all-purpose flour so that’s why you are using two eggs plus oil.
  • Vegetable Oil: The vegetable oil helps the eggs bind better with dry ingredients for that amazing gooey texture. Since oil doesn’t return to solid, these fudgy Almond Flour Brownies stay soft and chewy at room temperature for longer than brownies made with a butter mixture.
  • Almonds: For a little crunch and to compliment the slightly nutty almond flour flavor, these brownies are also filled with slice almonds.

Kitchen Tools & Equipment

  • Baking Pan: This is a small batch recipe so you just need an 8×8 inch baking dish to bake these brownies.
  • Bowl and Whisk: These brownies are so easy they can be made with one bowl and a whisk, which also means less cleanup!

How to Make

Time needed: 40 minutes.

  1. Prep For Baking

    Preheat your oven to 350 degrees. Make sure a rack is placed in the middle of the oven. Spray an 8×8 inch baking pan with baking spray or grease with butter and dust with flour.

  2. Brownie Batter

    In a large bowl, whisk together the eggs, vegetable oil and vanilla extract until well combined. Stir in the almond flour, brown sugar, cocoa powder, baking powder and salt, mixing until just combined. Sift the flour, cocoa powder, baking powder, and salt together first to make mixing easier.Almond Flour Chocolate Brownies collage of mixing batter

  3. Add the Mix-ins

    Fold in most of the sliced almonds and dark chocolate chunks, reserving a handful of each for the top. Spread the batter in the baking pan evenly, sprinkle with remaining almonds and chocolate chunks.Almond Flour Chocolate Brownies batter in bowl and spread in pan before baking collage

  4. Bake the Brownies

    Bake the brownies for 30-35 minutes on the middle rack, until a toothpick comes out clean and the edges pull slightly from the pan. Place the pan on a wire rack and let cool before slicing. For perfectly cut squares, refrigerate the brownies in the pan for 15-20 minutes before slicing with a large knife.Almond Flour Chocolate Brownies slicing brownies into squares

Can this be made ahead of time?

It’s best to bake Almond Flour Brownie batter right after you have mixed it for the best texture. The almond meal flour will soak up all the extra moisture as it sits and you don’t want to overmix almond flour batter. The good news is these brownies come together in less than 10 minutes so there isn’t much need to prep them ahead of time.

Nutritional Facts

Tips & Tricks for Almond Flour Brownies

Double the Batch

This is a small batch Almond Flour Brownies recipe, but it can easily be doubled. Just use the slider in the recipe card to double the serving size and bake the brownies in a 9×13 baking pan. They may need a few extra minutes of baking time, check on them in 5 minute increments until a toothpick comes out clean and the edges are pulling away slightly from the sides of the pan.

Gluten-Free Baking has never been easier!

Gluten free baking has come a long way over the past few years. For most recipes, you can just use a one-to-one substitute for regular flour. The only downside to gluten free flour blends is that the best ones are pretty pricey. This recipe for Gluten Free Chocolate Brownies uses simple ingredients that won’t break the bank and that are easy to find.

What to Pair With Almond Flour Brownies

These Chocolate Almond Flour Brownies are tasty all on their own but you can always add your favorite brownie toppings. Let them cool completely and top them with a layer of Chocolate Ganache or Buttercream Frosting. Add a scoop of cool Vanilla Ice Cream and a drizzle of Salted Caramel Sauce for a decadent gluten-free dessert. Even dusting cooled brownies from scratch with powdered sugar takes them from great to amazing!

How to Store

Serve: These homemade brownies can be kept at room temperature for up to 1 week. Simply cover the pan with plastic wrap or place in an airtight container.

Store: Keep gooey brownies fresh longer by storing them in the refrigerator in an airtight container or plastic bag. They will stay good for up to 2 weeks and taste best if you heat them in the microwave for 30 seconds.

Freeze: Once the brownies are cooled down, transfer them to a freezer safe bag and squeeze out any air. Freeze your brownies for up to 3 months and thaw them in the fridge or at room temperature before serving.

Frequent Questions

Can you substitute almond flour for flour in brownies?

Yes, you can usually substitute almond flour for all-purpose flour in a 1 to 1 ratio in most brownies recipes, just as long as the recipe has eggs.

Can I make these brownies without eggs?

Almond meal flour doesn’t rise well with just baking powder, so you need the eggs as the primary leavening agent for fluffier brownies. Vegan egg substitutes like flax egg, applesauce or mashed bananas can be used too, but the texture may be more compact.

Is it healthier to bake with almond flour?

While some recipes might be lighter with almond flour, it’s important to consider the other ingredients in the recipe as well. These brownies are a great treat for those who follow a gluten-free diet but they are still filled with lots of sugar and chocolate pieces.

Recipe Card

Almond Flour Chocolate Brownies

Almond Flour Brownies are an easy gluten free fudgy brownie recipe made with almond flour, cocoa powder, sugar, chocolate chips, and almonds.
Yield 12 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 2 large eggs
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3/4 cup almond flour
  • 3/4 cup brown sugar , packed
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sliced almonds
  • 1 cup dark chocolate chunks


  • Preheat oven to 350 degrees and spray an 8×8″ baking pan with baking spray.
  • In a large bowl whisk together the eggs, vegetable oil and vanilla extract until well combined.
  • Add in the almond flour, brown sugar, cocoa powder, baking powder and salt, whisking until just combined.
  • Stir in most of the sliced almonds and dark chocolate chunks (reserve a handful of each as a topping).
  • Spread the batter in the baking pan evenly, sprinkle with remaining almonds and chocolate chunks.
  • Bake for 30-35 minutes until a toothpick comes out clean.
  • Let cool before slicing.


Calories: 291kcal | Carbohydrates: 25g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 85mg | Potassium: 237mg | Fiber: 4g | Sugar: 18g | Vitamin A: 51IU | Calcium: 79mg | Iron: 3mg
Keyword: Almond Flour Chocolate Brownies

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Coconut Sugar: Coconut sugar can be used in place of granulated sugars like brown sugar in a 1 to 1 swap. You do want to add a bit more moisture if using coconut sugar so add an additional tablespoon of oil to the brownie batter.

Chocolate Chips: For triple chocolate Almond Flour Brownies, replace ½ cup chocolate chunks with ½ cup dark chocolate chips, semi-sweet chocolate chips, or white chocolate chips.

Vegan Brownies: These are already dairy-free brownies, so you just need to swap out the eggs to make them Vegan Almond Flour Brownies. Replace the 2 eggs with either ½ cup applesauce or 2 flax eggs. To make 2 flax eggs, mix 2 tablespoons ground flax seed with 6 tablespoons water and let thicken for 15 minutes.

More Delicious Gluten Free Dessert Recipes

Almond Flour Chocolate Brownies cut slice on board with recipe name

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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