Almond Flour Brownies (Fudgy & Gluten-Free) | Elizabeth Rider

If you’re looking for an almond flour brownie recipe that’s rich, chewy, and just the right amount of fudgy, you’re in the right place.

These almond flour brownies are naturally gluten-free and grain-free, and can easily be made dairy-free. They come together in one bowl and bake into the kind of treat everyone—gluten-free or not—asks for again and again.

Why you’ll love this recipe:

• Fudgy texture with a chewy bite (thanks to the almond flour and cocoa combo).
• Simpler and lighter than traditional brownies, but still indulgent.
• One bowl, no mixer needed: Easy cleanup and foolproof results!
• Customizable: Add chocolate chunks, nuts, or substitute coconut sugar to tailor it to your taste.

Almond flour is one of my favorite pantry staples because it gives baked goods a naturally moist, tender texture while adding a boost of protein and healthy fats. If you love baking with it too, try my Almond Flour Bread or my Almond Flour Shortbread Cookies next—they’re both reader favorites.

I’ve been cooking and baking with almond flour for over 15 years, and I know exactly how it behaves in recipes. Because almond flour is naturally dense and full of healthy fats, it takes the right balance of ingredients to create a brownie that holds together, tastes indulgent, and isn’t overly heavy.

I’ve refined this recipe to hit that sweet spot, and since I know readers often need flexibility, you’ll also find plenty of substitutions and variations below to fit your kitchen and lifestyle.

Ingredients

• Almond Flour: The base of this recipe! It’s naturally gluten-free, adds nutty flavor and a tender texture. Look for blanched almond flour. (Almost all almond flour is blanched almond flour.)
• Baking Powder: Use baking powder, not baking soda. In this specific recipe, the baking powder helps the brownies rise just enough while keeping them fudgy.
• Sea Salt: Salt adds flavor and balance to sweet dishes and makes the chocolate pop. I like fine-grain sea salt, but you can use any salt. Omit if you use salted butter.
• Unsalted Butter (melted): Butter adds richness and moisture; coconut oil or vegan butter both work for a dairy-free swap. It also makes the brownies fudgy. Baking typically calls for unsalted butter to control the salt levels, but you can use salted butter. Melting the butter first is key to texture.
• Sugar: Sweetens the brownies and also helps create a chewy texture; white sugar, brown sugar, or coconut sugar all work. I prefer a dry sugar here; maple syrup or honey turns them into a gooey mess.
• Cocoa Powder: Obviously, we need chocolate! Brings deep, rich chocolate flavor; Dutch-process gives the darkest color and boldest taste. I like the Girardelli one. You can substitute cacao (raw chocolate) powder if desired.
• Eggs: Bind the brownies together and give them structure; room temperature works best for mixing. I realize 3 eggs are a lot! I tested it with 2, and it’s more cakey than fudgy. See my notes on egg substitutions under the recipe card if you need them.
• Vanilla Extract: Enhances the chocolate flavor and rounds out the sweetness.
• Chocolate Chips (optional): I say go big or go home and add chocolate chips (this is dessert, after all.) Chocolate chips add extra gooey pockets of chocolate in every bite; you can omit them if you don’t have them. I like dark chocolate chips. White chocolate chips, butterscotch chips, or any chips would work here.

How to Make Fudgy Almond Flour Brownies

If you want a quick overview before diving into the full recipe card, here’s how these brownies come together step-by-step. They’re simple, one-bowl, and practically foolproof:

1. Preheat the oven to 350°F and line an 8×8-inch pan with parchment (or grease it if needed).
2. Melt the butter in a large bowl—microwave in short bursts or melt on the stovetop.
3. Stir in the sugar and let it cool slightly.
4. Whisk in the cocoa powder, eggs, and vanilla until smooth and glossy.
5. Add almond flour, baking powder, and salt right on top and gently stir until combined. Fold in chocolate chips if using.
6. Spread in the pan and bake for 30–35 minutes until a toothpick shows moist crumbs (don’t overbake!).
7. Cool completely before slicing—almond flour brownies are fragile when warm. For the best texture, chill a few hours or overnight, then reheat if you like them warm.

For precise measurements and full details, see the printable recipe card below.

Tips and Variations

• Extra fudgy: Slightly underbake (closer to 25-30 minutes) for a gooier center.
• Dairy-free: Swap butter for melted coconut oil, melted vegan butter, or a neutral oil.
• Refined sugar-free: Try coconut sugar for a deeper, caramel-like sweetness.
• Nutty crunch: Add 1/2 cup chopped walnuts or pecans.
• Espresso powder: Add 1 tablespoon of espresso powder with the cocoa powder if you have it to deepen the chocolate flavor.
• Use an 8×8-inch baking dish for best results.
• Black Bean Brownies: If you’re looking for another brownie recipe variation, try my Best Black Bean Brownies.
• Serving: I find the best texture of almond flour brownies comes from letting them cool completely, then reheat if desired. No matter how many variations I tested, they all fell apart if I didn’t let them cool completely. I prefer to refrigerate them overnight, but if you don’t have time, at least let them cool as much as possible.

For more dietary substitutions, refer to the FAQs located under the recipe card.

Storage

• Store in an airtight container for up to 5 days at room temperature or in the fridge.
• Freeze: Wrap individual brownies and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Testing Notes

• Eggs: I tested this recipe with both 2 eggs and 3 eggs. The 2-egg version works but produces a softer, slightly more fragile brownie. The 3-egg version gave the best fudgy-chewy texture, so that’s the version I recommend. See egg substitutions below.
• Butter: Using 6 tablespoons of butter and 1 1/4 cups of sugar produced a balanced brownie that’s sweet, fudgy, and not too heavy. You can reduce to 4 tablespoons for a more cake-like brownie, or up to 8 tablespoons for true decadence.
• Sugar: You can use anywhere from 1 cup to 1 1/2 cups of sugar. I settled on 1 1/4 cups. It all works—it just depends on your taste.

Print

Almond Flour Brownies FAQs

Can I use coconut flour or another flour instead of almond flour?

No. Coconut flour absorbs much more liquid, and the recipe won’t work with a direct swap. Stick with almond flour for the right texture. This recipe was specifically written for almond flour; I don’t recommend flour substitutions here.

Why are my brownies crumbly?

Most often, this happens if they’re overbaked. Check them at the 30-minute mark and pull them once a toothpick shows moist crumbs.

Can I make these brownies without eggs?

Yes, but the texture will change. Eggs provide structure and chewiness in almond flour brownies, so without them they’ll be more soft and fragile. Good options:

• Flax egg: 1 tablespoon ground flaxseed + 3 tablespoons water per egg. Let gel for 5 minutes.
• Chia egg: Same method as flax.
• Unsweetened applesauce: 1/4 cup per egg. This makes the brownies more moist and slightly cake-like.
• Aquafaba: 3 tablespoons per egg (whip lightly first for better binding).

With egg substitutes, expect softer, gooier brownies that may not slice as cleanly—but they’ll still taste delicious.

Can I make these brownies keto-friendly?

To be honest, it’s hard to say. While almond flour is made from almonds, some studies suggest it can stop ketosis because of how it’s blended into a fine powder, and the fine powder (almond flour) is digested differently than whole almonds. The only way for the individual to know is to use keto testing strips. Use a sugar-free sweetener such as erythritol or monk fruit, and opt for sugar-free chocolate chips.

More Almond Flour Recipes

Perfect Almond Flour Cookies

Make this delicious Almond Flour Cookies recipe. With just 5 ingredients, they’re gluten-free, easy, and perfect for a healthy treat. This recipe makes 12 (2-inch) round cookies.

The Perfect Almond Flour Bread Recipe

This almond flour bread recipe is a top Google Search and Youtube Search result for a reason! Combining almond flour with a few simple ingredients turns into a wonderful gluten-free almond flour bread. Make this almond flour bread recipe exactly as written for the best results.

Incredible Almond Flour Scones Recipe (GF)

Almond flour scones are healthy, incredibly delicious, and super easy to make! With just 7 ingredients, you can whip up a batch quickly and easily.

Almond Flour Pumpkin Cookies (Gluten-Free)

Browned Butter Pumpkin Cookies are the ultimate holiday treat for the season. Bursting with warm fall flavors and super easy to make, you won’t be able to stop at just one!

5-Ingredient Almond Flour Christmas Cookies

Enjoy these delicious gluten-free Almond Flour Shortbread Cookies! With just 5 ingredients and 10-12 minutes of bake time, these buttery, crumbly cookies are made with wholesome ingredients and have a touch of sweetness. Customize with orange zest, lemon zest, or sprinkles to match your festivities or occasion.