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, so 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. They are naturally gluten—and grain-free!
Served with orange wedges on our cute little lamb bamboo plate.
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Table of Contents
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.
- It is an easy recipe that is great to make with the kids!
- It has a 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. Do not use almond meal, 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.
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 or 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
- For the best results, prepare the brownie pan by greasing it and adding parchment paper. This will make the parchment paper “stick” in place.
- The brownie batter is slightly thicker than traditional brownies.
- Let the brownies completely cool before removing them from the 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 batter. 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.
- Correctly measure the flour by using a spoon to transfer it to the measuring cup. Scooping the flour directly from the bag will produce more flour than needed.
- These brownies are the perfect sweetness for dark chocolate lovers. If you prefer a sweeter 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
If you want a fudgy texture, you should skip baking powder or baking soda. If you like a more “cake-like” brownie, add baking powder.
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; it should have some moist crumbs for the perfect fudgy chocolate brownies.
This recipe was developed using almond flour, which has a higher fat content than regular all-purpose flour. Therefore, I don’t recommend any replacements.
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
Healthier Almond Flour Brownies
Equipment
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
Looking for More ALmond FLour Recipes?
Looking for More Healthier Chocolate Recipes?
- Crispy Rice Chocolate Bars
- Oat Flour Chocolate Cookies
- Healthy Flourless Dark Chocolate Brownies (Fudgy)
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