Almond Flour Brownies – Super Gooey! (paleo option)

These almond flour brownies are just as delicious as traditional gooey brownies but are made entirely with almond flour and can easily be made paleo and dairy-free. They’re also super easy to make!

The same is also true of my almond flour banana muffins that I just posted. Definitely check those out after making these brownies. ;)

Together with my paleo chocolate chip cookies, my gluten-free brownies recipe have been one of my most popular recipes over the years. I have three different gluten-free flour options listed on that recipe (plus whole wheat flour for gluten-tolerating people) but readers wanted more.

So I came up with these coconut flour brownies (be sure to check out my favorite cookies, these coconut flour cookies, if you love coconut flour!).

These almond flour brownies are just as delicious as traditional gooey brownies but are made entirely with almond flour and can easily be made paleo and dairy-free. Super easy to make!

But that still wasn’t enough. So here’s another! Brownies with almond flour. And it’s the last one. 5 flour options are enough! ;)

I think I’ve now got everyone covered, at least from the flour perspective – you can choose from plain gluten-free flour, whole grain gluten-free flours (buckwheat + teff), a grain-free + nut-free flour (coconut flour) and now a grain-free nut flour version.

These almond flour brownies are just as delicious as traditional gooey brownies but are made entirely with almond flour and can easily be made paleo and dairy-free. Super easy to make!

Which flour is the best?

If you’re wondering which version to make, you can choose whichever one you have the flour for. They all taste the same and have the same texture.

If you’ve got them all, the coconut flour version is the cheapest. The original recipe, with teff, buckwheat or a GF 1:1 baking flour, is in the middle, and these almond flour brownies are the most expensive to make.

They call for 1 1/3 cups (133 grams) of almond flour so these brownies don’t cost a fortune. They’re definitely cheaper than some other healthy brownie recipes that call for a cup of almond butter, half a cup of maple syrup, and so on.

These almond flour brownies are just as delicious as traditional gooey brownies but are made entirely with almond flour and can easily be made paleo and dairy-free. Super easy to make!

I have nothing against those brownies and am working on such a version myself. :)

Can I make these eggless?

While I think I have everyone covered from the flour perspective, I’m really sorry to say that I’ve never been able to make these brownies vegan. It’s really, really hard to replace eggs in brownies.

I’ve tried egg replacers in the original version, the coconut flour version, and the below gluten-free brownies with almond flour. They’re all disasters.

Flax eggs, chia eggs and powdered egg replacers haven’t worked. The brownies were super oily.

These almond flour brownies are just as delicious as traditional gooey brownies but are made entirely with almond flour and can easily be made paleo and dairy-free. Super easy to make!

I’m working on a vegan brownie recipe, though! I promise. It’s actually the aforementioned almond butter + maple brownies.

If you need a chocolaty vegan dessert recipe now, check out my kladdkaka (Swedish sticky chocolate cake), vegan chocolate cake, vegan chocolate ice cream or vegan chocolate cheesecake. All are either gluten-free or paleo!

I think that’s it from me. I’ve answered questions about every single ingredient down below!

If you want more almond flour recipes, try my almond flour chocolate chip cookies that I posted recently or these amazing mini cheesecakes.

These almond flour brownies are just as delicious as traditional gooey brownies but are made entirely with almond flour and can easily be made paleo and dairy-free. Super easy to make!

Other questions about these almond flour brownies?

  • Can I use something instead of almond flour?

    Almond flour is only really interchangeable with other nut flours so cashew or hazelnut meal might work, but the texture likely wouldn’t be exactly the same as the fat content of those flours are different.

    I’ve never used almond meal in these but think it’d work fine.

  • Can I use homemade almond flour?

    I don’t recommend it. It’s impossible to make it as fine as store-bought almond flour. If it’s not finely ground, the brownies are likely to be greasy.

  • Do I have to use Dutch-process cocoa powder?

    No, but they won’t be as chocolaty and might be cakier. Or they could totally fail (but I don’t think they would). The type of cocoa powder actually plays a big role in some recipes!

  • Can I use something instead of coconut oil or butter?

    Those are the only two I’ve tried. One commenter (thanks, Na!) said they used ghee with success. People have also said that they’ve used olive oil in the original version but I haven’t tried it.

  • Do they taste like coconut?

    Not if you use refined coconut oil. They taste 100% like regular, super gooey traditional brownies.

  • These almond flour brownies are just as delicious as traditional gooey brownies but are made entirely with almond flour and can easily be made paleo and dairy-free. Super easy to make!

  • Can I use something instead of coconut sugar / granulated sugar?

    Subbing in a liquid sweetener won’t work. There’s no liquid to reduce to make up for the added liquid, so it’d make the brownies cakey or possibly a liquidy mess. Other granulated sweeteners like maple sugar would probably work.

    I have tried making these and the original gluten-free brownies recipe with keto sweeteners and the oil totally separated. And they were inedible. So I don’t recommend experimenting! I hope to someday post a keto brownie recipe.

  • Can I reduce the sugar?

    There’s been a lot of talk about this on the original recipe. People saying that they reduce the sugar to basically nothing and they’re still gooey. But that’s not possible. Or we must have differing opinions of what gooey means. The less sugar you add, the cakier and less gooey they are. They might also not hold together as well because sugar is a binder.

    You could probably knock off 1/4 cup of sugar but don’t be surprised if they don’t have the perfect texture you see in the photos.

  • These almond flour brownies are just as delicious as traditional gooey brownies but are made entirely with almond flour and can easily be made paleo and dairy-free. Super easy to make!

  • What can I use instead of the eggs?

    I’ve tried egg replacements so many times and failed. Please just find an already vegan brownie recipe! I’m also working on a vegan brownie recipe. I’d love to make everyone happy. :D

  • Do I have to use the chocolate chips?

    Nope! They’re sweet enough without. I just like them in my brownies. You could also top them off with my favorite paleo chocolate fudge frosting.

  • Can I double this brownie recipe?

    Yes! Use a 9″x13″. I didn’t write down the baking time but one reviewer (thanks Melissa!) has done it and said you need 37 minutes. Her daughter also doubled them and confirmed this. :D But all ovens are different so keep an eye on them!

If you try this almond flour brownie recipe, I’d love to hear how they come out!

These almond flour brownies are just as delicious as traditional brownies but are made entirely with almond flour, are paleo, dairy-free and super easy to make!

Almond Flour Brownies (paleo, gluten-free, dairy-free)

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Rated 5.0 by 27 readers
Almond Flour Brownies – Super Gooey! (paleo option)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 16 brownies

Ingredients

  • 1 1/3 cups (133 grams) finely ground blanched almond flour (this is called ground almonds in many countries)
  • 3/4 cup (86 grams) Dutch-process cocoa powder, sifted if lumpy
  • 1/4 teaspoon salt
  • 3/4 cup + 2 tablespoons (196 grams) refined coconut oil, melted (you can use unrefined if you don't mind the coconut taste) or butter for a non-paleo version if you can have dairy
  • 1 1/2 cups (300 grams) coconut sugar - it's best to weigh this! (granulated sugar for a non-paleo version)
  • 1 tablespoon vanilla extract
  • 3 large (50 grams each, out of shell) eggs, room temperature
  • 3/4 cup (128 grams) chopped semi-sweet chocolate chunks or chocolate chips (make sure to use paleo chocolate, if needed)
  • 1 cup mini chocolate chips on top

Directions

  1. Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.
  2. In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
  3. In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined (don't use a hand mixer like in the video!).
  4. Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 3/4 cup (128 grams) chocolate chunks.
  5. Pour the batter into the prepared pan and sprinkle the 1 cup mini chocolate chips on top.
  6. Bake for 23 minutes. The brownies will puff up a little bit and may crack a little bit around the edges and the top will appear dry and crisp (not at all wet). When you remove it from the oven and tilt the pan, it may appear to move a little but shouldn't look super jiggly. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
  7. Let cool completely and cut into squares. Cover and store at room temperature for 3 days or refrigerate for 5 days. They get firmer and have a great texture from the fridge!

Notes

  • There is no need to use a hand mixer like in the video! The videographer made a mistake with that but it didn't actually have an effect on these brownies - they were still super gooey. Normally with brownies, you don't ever want to use a mixer because overmixing leads to bad brownies. It didn't matter here because these are grain-free brownies and there's no gluten to overmix.

Recipe by  | www.texanerin.com

These almond flour brownies are just as delicious as traditional gooey brownies but are made entirely with almond flour and can easily be made paleo and dairy-free. Super easy to make!
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151 comments on “Almond Flour Brownies – Super Gooey! (paleo option)” — Add one!

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  • Meg levy says
    March 30, 2021 @ 6:22 am

    So yummy!! I was skeptical once I pulled them out because they were super wiggly.. but You’re right! Once you let them completely cool they get more firm. I added walnuts to mine 😋 thanks for this!

    Reply
    • Erin replies to Meg levy
      March 31, 2021 @ 10:48 am

      Haha. Thank you for listening to me and not keeping them in there for an hour and waiting for them to firm up, which they don’t do in the oven. 😂 You’re welcome for the recipe and thank you for your comment!

      Reply
  • Teresa Blais says
    February 25, 2021 @ 6:07 pm

    These were the best paleo brownies we’ve ever had. Thank you so much!

    Reply
    • Erin replies to Teresa Blais
      March 3, 2021 @ 10:32 am

      You’re welcome! I’m so glad that you enjoyed them! Thanks a ton for your feedback. :)

      Reply
      • Norma Hover replies to Erin
        March 7, 2021 @ 4:30 pm

        Can I put the brownies back in the oven to cook longer even if they have cooled completely? There still to wet

        Reply
  • Rachel says
    February 15, 2021 @ 9:48 pm

    Do you know how many calories per brownie? Thanks :)

    Reply
    • Erin replies to Rachel
      February 18, 2021 @ 6:20 am

      I don’t have that info but you could use this recipe analyzer for the nutritional profile. :)

      Reply
  • Kelley says
    February 15, 2021 @ 4:33 am

    Hey! These were yummy. I used Swerve (half granulated/have brown sugar because that’s what I had) so the texture was slightly different than yours and no crackle on top, but delicious and does not taste grain free. Your measurements are spot on!

    Curious how long you consider “completed cooled.” I have noticed that brownies set quite a bit as they cool and am curious what the correct amount of time is. Thanks again!

    Reply
    • Erin replies to Kelley
      February 19, 2021 @ 10:00 am

      Hello! When I say, “Let cool completely and cut into squares,” I just mean to let it cool all the way. Once it’s no longer warm, you can cut them. You can cut them earlier but they’re really gooey. The exact time depends on the temperature of your kitchen, the type of pan you used, and how you let them cool (on a cooling rack, on the stove, etc.). I’m glad you enjoyed them and that your sugar sub worked well. :)

      Reply
  • Luz María says
    February 13, 2021 @ 12:26 am

    I am
    Curious,
    The brownies cooled down and it is very liquidy still at the center. Should I cook them longer?

    Reply
    • Erin replies to Luz María
      February 19, 2021 @ 10:04 am

      I’m so sorry for just now seeing this! I just found it with a ton of comments mixed in with the spam. :( Hopefully, you saw this in the recipe: “The brownies will continue to bake as they sit in the pan and will firm up as they cool.” And “a toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter.” So if it was 100% liquidy, then they weren’t ready, but if a toothpick inserted into the side came out with moist crumbs but no raw batter, they were ready. :) I hope that they worked out in the end! Sorry again about my slow reply.

      Reply
      • Jan replies to Erin
        March 7, 2021 @ 2:21 am

        Hey there! I had my brownies in for initally 40 mins and they were still liquid in the middle after cooling completely so i cut the finished edges off and baked for an additional 30 and they are just done. I am so surprised at the difference between my experience and the recipe!

        Reply
        • Erin replies to Jan
          March 7, 2021 @ 8:43 pm

          Hello! Have you made sure that your oven is running correctly? I’ve made these a ton of times and 20 minutes is the correct baking time. There are also some commenters on the first page of comments who confirmed that 20 minutes is the right amount of time, so it’s not just me. ;) Did you follow the recipe exactly? Use XL eggs? Make any changes at all? I hope they were still yummy, at least! :)

  • Fal says
    February 3, 2021 @ 5:06 pm

    These are amazing texture and taste, really simple to mix, but waaaaaay too oily!!!! Eek.
    Is 196 grams of coconut oil a typo? Because 3/4 cup is 96 grams and then you said add 2 tbsps, so im assuming the recipe was meant to say 96 grams and not 196??

    Reply
    • Erin replies to Fal
      February 3, 2021 @ 5:13 pm

      Hello! No, the way I make them and all the other reviewers have made them is with 196 grams. 1 tablespoon of coconut oil is 14 grams, making 3/4 cup 168 grams, not 96. Add 2 tablespoons and that makes 196 grams. So it’s definitely correct. Did you make any subs to the recipe? Perhaps use a different or smaller amount of sugar? Because that would explain why they were oily.

      Reply
      • Fal replies to Erin
        February 3, 2021 @ 6:53 pm

        I did everything according to the recipe except used granulated sugar. Aside from the oily part they were perfect so will less coconut oil or even use butter next time and see if theres any difference.

        Reply
        • Fal replies to Fal
          February 3, 2021 @ 8:27 pm

          Ok just did the recipe but used butter instead of coconut oil, and used granulated sugar in place of coconut sugar. HEAVEN!
          Will give coconut sugar a try next time

        • Erin replies to Fal
          February 19, 2021 @ 12:37 pm

          I’m sorry for my slow reply! I’m glad that you found a way that works. :) I’d recommend using a scale if you didn’t the first time. With coconut oil, they’re definitely not oily so something must have gone wrong. Thanks for coming back to let me know the outcome!

  • Nicole and Mary
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    says
    January 27, 2021 @ 11:12 pm

    This is so good. I ordered a bunch of almond flour and wanted to use some so it doesn’t go bad and these are so yummy I’ll save this recipe for later.

    Reply
    • Erin replies to Nicole and Mary
      January 30, 2021 @ 7:02 am

      I hope that you’ll enjoy them! I’d love to hear the outcome. :)

      Reply
  • Holly says
    January 27, 2021 @ 8:42 am

    I made these with Bob’s Redmill egg replacer and they were DELICIOUS! Best brownies I’ve ever had (vegan or not). I love a gooey brownie, and these were absolutely transcendent! Plus, you can taste the batter. I had salmonella, and trust me, you don’t want to risk that by eating raw eggs.
    Thank you for the recipe! Sooooo amazing!!!

    Reply
    • Erin replies to Holly
      January 30, 2021 @ 7:04 am

      You’re welcome! I’m so glad that you enjoyed them! Did you use 3 eggs made with egg replacer? Was it their GF / Vegan egg replacer? I’m shocked that that worked! I’ll have to try this. Thanks a ton for your feedback!

      Reply
  • Trisha A says
    January 24, 2021 @ 2:32 pm

    These were super yums and tasted exactly like my regular brownies! If i were to make one without using any type of sugar, can you recommend a substitute that would work? Many thanks!

    Reply
    • Erin replies to Trisha A
      January 30, 2021 @ 7:05 am

      I’m so glad that you enjoyed them! Thanks for letting me know. :) Like I mentioned in the questions section, I haven’t been successful with a sugar-free version. :/ I’d recommend finding a recipe that’s already sugar-free. Sorry about that!

      Reply
  • Amy
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    says
    January 18, 2021 @ 12:40 pm

    These brownies are awesome! I used applesauce in place of the oil in an attempt to make them “healthier.” I needed to bake them for a little while longer, but they turned out great. Exactly the kind of fudgy brownie I love. Thank you for a great recipe!

    Reply
    • Erin replies to Amy
      January 20, 2021 @ 6:13 am

      Oh, wow, I’m surprised that that worked! Did you use the same amount (so 3/4 cup + 2 tbsp)? Were they as fudgy as the ones in the photos or a bit cakeier? I’ve love to try it out. Thanks a bunch for your feedback!

      Reply
      • Amy Kirk replies to Erin
        January 20, 2021 @ 12:47 pm

        I did use the same amount. They were fudgy – not cakey at all. So good!

        Reply
        • Erin replies to Amy Kirk
          January 20, 2021 @ 4:25 pm

          Wow, amazing! Totally trying this. Thanks a ton! :)

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