These Healthier Almond Flour Brownies are chewy on the outside and fudgy on the inside. My 3-year-old is into a chocolate phase now, and I wanted to bake a healthier version for him, and it was a hit! They are made with almond flour, cacao powder, and coconut sugar. Naturally gluten and grain-free!

Almond flour brownies pinterest

Served with orange wedges on our cute little lamb bamboo plate.

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Double Chocolate Almond Flour Brownies

These healthier, fudgy brownies are the perfect sweet treat for littles over two years old and the entire family! They are so easy to make with simple ingredients.

Reasons to Love These Healthy Brownies

  • They are made with almond flour, which is more nutritious than regular brownies made with wheat flour.
  • Easy recipe, great to make with the kids!
  • Gooey texture and rich chocolate flavor that everyone will love!
  • Made with coconut sugar, which is less processed than white sugar.
  • Naturally gluten-free and grain-free.
  • You can make these brownies into themed brownies. See these Healthy Homemade Easter Egg Chocolate Brownies.

Ingredients to Make Almond Flour Brownies

  • Dark chocolate: I use 60% bittersweet.
  • Butter or coconut oil: If using butter, use unsalted. If using salted butter, skip the additional salt.
  • Eggs: use room temperature eggs if possible. I don’t recommend an egg replacement or flax eggs in this recipe.
  • Coconut sugar: or brown sugar.
  • Almond flour: Use blanched almond flour for the best gooey texture. Almond meal should not be used as it will lead to more cake-like dense brownies.
  • Cacao: 100% unsweetened cocoa powder.
  • Vanilla extract: A must for extra flavor.
  • Salt: pinch to balance the chocolate flavor (optional).
  • Chocolate chips: optional, but if you like double chocolate brownies, don’t skip these for an extra rich chocolate flavor. I like using 60% from Ghirardelli.
Brownie sliced

Step-by-step instructions

Follow these simple steps to make the best almond flour brownies in less than 30 minutes!

  • Preheat oven to 356F (180C) and prepare a brownie 8×8 inch (20x20cm) square pan (see recipe card notes).
  • Add the chopped chocolate and coconut oil to a microwave-safe bowl. Heat in 20s increments and mix until completely melted.
  • In a large mixing bowl whisk the eggs with the coconut until fluffy and double in volume (about 5 minutes using a stand mixer or a hand mixer).
  • Combine the egg mixture with the melted chocolate, whisking on low until fully incorporated.
  • Fold the vanilla, cacao, salt, and almond flour into the chocolate mixture using a silicone spatula.
  • Stir in chocolate chips (if using) and pour the brownie mix into the prepared 8×8 brownie pan.
  • Bake for 20-22 minutes, or until the toothpick comes out with some chocolate crumbs (do not overbake, or the brownies will be dry and crumbly instead of fudgy).
  • Let it cool, slice and serve.

Recipe Tips

  • Prepare the brownie pan by greasing it and adding parchment paper for the best results. This way, the parchment paper will “stick” in place.
  • The brownie batter is slightly thicker than traditional brownies.
  • Let the brownies completely cool before removing from the pan. This is an important step, as the warm brownies may not hold their shape.
  • Add ½ tsp baking powder to the brownie batter if you like cake-like brownies. If you like gooey brownies, bake them for less than 18-20 minutes; they will continue to firm up as they cool.
  • The brownies will puff up as they get ready in the oven but will “deflate” as they cool.
  • Properly measure the flour by using a spoon to transfer it to the measuring cup. Scooping the flour directly from the bag will result in more flour than needed.
  • These brownies have the perfect sweetness for dark chocolate lovers. If you have a sweet taste, add milk chocolate chips to the batter instead.

Serving Suggestions and Substitutions

  • Butter can be substituted for coconut oil.
  • Coconut sugar can be substituted for brown sugar.
  • These healthier brownies pair well with vanilla ice cream or whipped cream with berries.

Storage Instructions

Room Temperature: Keep the brownies at room temperature for three days. Keep them in an airtight container or cover them with plastic or aluminum foil to prevent too much drying.

Refrigerator: These healthier brownies can be stored in the fridge for up to 7 days in an airtight container.

Freezer: Let the brownies cool, add them to a Ziploc bag and freeze for up to 3 months.

Reheating: To reheat, add the cold or frozen brownie pieces to a microwave-safe plate and heat in 30-second increments until the desired temperature.

Frequently Asked Questions

Can I make brownies without baking powder?

Yes, if you want a fudgy texture, you should skip baking powder or baking soda. If you like a more “cake-like” brownie, then add baking powder.

How do you know when the brownies are ready?

Each recipe will have a baking time recommendation, however, to account for oven differences, it is good to do a “toothpick test”. Insert a toothpick or skewer into the brownie and remove, it should have some moist crumbs for the perfect fudgy chocolate brownies.

Can I use another type of flour?

This recipe was developed to use almond flour, which has a higher fat content than regular all-purpose flour. So, I don’t recommend any replacements.

Can I use almond meal instead of almond flour?

Not in this recipe. Almond meal is made from whole almonds (with skin), while blanched almond flour is made from almonds without the skin. This recipe calls for blanched fine almond flour, for the best texture.

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🥣Recipe

Brownie zoomed

Healthier Almond Flour Brownies

These Healthier Almond Flour Brownies are chewy on the outside and fudgy on the inside. They are made with almond flour, cacao powder and coconut sugar. Naturally gluten and grain-free!
5 from 3 votes
Print Pin Rate
Course: Dessert, Sweets
Cuisine: American, Gluten-free
Keyword: almond flour brownie mix, almond flour brownies healthy, brown sugar brownies, brownie integral, brownie low carb, brownie saudavel, easy almond flour brownies
Prep Time: 10 minutes
Cook Time: 22 minutes
Servings: 8 people
Calories: 352kcal
Author: Carol Pecora

Ingredients 
 

  • 4 oz dark chocolate 1 small 60% chocolate bar
  • 1/4 cup butter or coconut oil
  • 3 eggs medium
  • 1 cup coconut sugar or brown sugar
  • 1 cup almond flour
  • 1/4 cup cacao powder 100% cacao
  • 1 tsp vanilla extract
  • 1/8 tsp salt optional
  • 1/3 cup chocolate chips optional

Instructions

  • Preheat oven to 356F (180C) and prepare a brownie 8×8 inch (20x20cm) baking pan (see recipe card notes).
  • Add the chopped chocolate and coconut oil to a microwave safe bowl. Heat in 20s increments and mix until completely melted.
  • Using a stand mixer or a hand mixer, whisk the eggs with the butter until fluffy and doubles in volume (about 5 minutes).
  • Combine the egg mixture with the melted chocolate whisking on low until fully incorporated.
  • Using a silicone spatula, fold the vanilla, cacao, salt, and almond flour into the chocolate mixture.
  • Stir in chocolate chips (if using) and pour the brownie mix into the prepared 8×8 brownie pan.
  • Bake for 22 minutes, or until toothpick comes out with some chocolate crumbs (do not overbake or the brownies will be dry and crumbly, as opposed to fudgy.
  • Let it cool, slice and serve.

Notes

  • Prepare the brownie pan by greasing it and adding parchment paper for the best results. This way, the parchment paper will “stick” in place.
  • The brownie batter is slightly thicker than traditional brownies.
  • Let the brownies completely cool before removing from pan. This is an important step, as the warm brownies may not hold their shape.
  • If you like cake-like brownies, add ½ tsp baking powder to the brownie batter. If you like gooey brownies, bake for less time 20 minutes, they will continue to firm up as it cools.
  • The brownies will puff up as they get ready in the oven but will “deflate” as they cool.
  • Properly measure the flour by using a spoon to transfer to the measuring cup. Scooping the flour directly from the bag will result in more flour than needed.
  • These brownies have the perfect sweetness for dark chocolate lovers. If you have more of a sweet taste, you may add milk chocolate chips to the batter instead.

Nutrition

Nutrition Facts
Healthier Almond Flour Brownies
Amount per Serving
Calories
352
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
77
mg
26
%
Sodium
 
156
mg
7
%
Potassium
 
215
mg
6
%
Carbohydrates
 
33
g
11
%
Fiber
 
4
g
17
%
Sugar
 
20
g
22
%
Protein
 
7
g
14
%
Vitamin A
 
273
IU
5
%
Vitamin C
 
0.04
mg
0
%
Calcium
 
77
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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