These guiltless Almond Flour Brownies are incredibly fudgy, chewy and so easy to make. It’s naturally gluten free and are absolutely oil free. These are the most decadent vegan treat.
Brownies are the most wanted dessert in my home and so I like to keep trying a variety of combinations. However, baking these brownies with almond flour is totally a game changer.
I made it with real and healthy ingredients so that my kids can snack after school and I can enjoy this as my after-dinner dessert.
What is almond flour?
It has a mild flavor and is ground fine into a powder. It is made from blanched almonds and then ground into a fine powdered texture. Its gluten free naturally along with being paleo friendly and is a healthy ingredient.
Almond flour vs almond meal
They both are made by grinding almonds. The main difference is that almond flour is finer in texture and almond meal is slightly coarser.
Almond flour vs regular flour
Almond flour is lower in carb and high in nutrition. Its sweeter in taste than regular flour and is made from real almonds. Almond flour helps in controlling cholesterol and is also a source of some protein along with being packed with healthy fats.
Why you will love this almond flour brownie recipe
- Gluten free and vegan.
- Oil free and refined sugar free therefore healthy.
- One bowl recipe and has a long shelf life along with being freezer friendly.
Ingredients for the best almond flour brownies
Unsweetened cocoa powder
dairy free mini chocolate chips
Yes…you got it right. I made these almond flour chocolate brownies with only 8 simple ingredients. It’s a must try and I guarantee you will love them in the first bite.
Almond flour – make sure to use almond flour in this recipe and not almond meal.
Cocoa powder – I like to use unsweetened cocoa powder from Hershey’s for the dark chocolate flavor.
Chia seeds – its nutritious, a great egg replacer, high in fiber and protein. Overall, it’s the best ingredients to bind and fluff these brownies.
Maple syrup – this is the best part and I have used it in a small quantity.
Chocolate chips – I always prefer dairy free mini chocolate chips for my recipes.
Here, I have melted them and used as garnish as well.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make Almond Flour Brownies
Firstly, in a mixing I combined almond flour, cocoa powder, baking powder and salt.
Secondly, I mixed it very well until there were no lumps.
Next, I combined chocolate chips in a microwavable bowl and microwaved at high for 1 minute. Then, I paused it and stirred with a spoon. I microwaved it again for 30 seconds. Then, I stirred it vigorously.
Thereafter, before cooling the melted chocolate, I poured it in the flour mixture along with soaked chia seeds, maple syrup and vanilla extract.
Afterwards, I whipped it well into a thick batter and spooned it out in a prepared brownie pan.
Later, I shaped it with a flat spatula and topped it with more chocolate chips.
Then, I baked it in the middle rack of the preheated oven at 325-degree Fahrenheit for 35 minutes. Once it was done, I, immediately took it out and placed it flat in the refrigerator for 10 minutes.
Finally, I took it out from the refrigerator and pulled out the parchment paper along with the brownies and placed it on a flat working counter.
Lastly, I sliced it and we all enjoyed.
We personally like it a little warm but these tastes best when at room temperature.
How to store:
Room temperature – once cooled store them in a single layer in a container for about 8 hours at room temperature.
Refrigerator – once completely cooled at room temperature, place them in an air tight container and refrigerate for about 2 weeks.
Freeze – once completely cooled, place them in a Ziploc bag and freeze them for about 3 months.
How to reheat and serve:
This taste great at room temperature. However, if refrigerated then simply microwave for 40 seconds and enjoy. If frozen, you may oven bake at 350-degree Fahrenheit for 5 minutes or simply microwave for 1 minute or until soft and warm. If enjoying it warm then feel free to top it with ice ream of your choice. You may also drizzle chocolate syrup over it or drizzle some more melted chocolate over it. Sometimes, I like drizzle vegan Nutella over it as well.
- As soon as the chocolate chips are melted it is important to whip it into the flour mixture or else it will harden quickly.
- Most importantly, once baked take it out of the oven and place the hot pan in the refrigerator for 10 minutes so as to make these brownies super fudgy.
Yes, these rise very well and bakes nicely from inside just like regular brownies.
Yes, its flourless, oil free and sugar free. I made it with whole food ingredients and is healthy and high in protein too along with being low in carb.
Ideally, 8-inch square baking pan is the best for this recipe. However, rectangular glass baking pan also works here. The thickness of the brownies will depend on the size of your pan.
More vegan brownies recipe that you might like:
This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.
I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.
In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Almond Flour Brownies
- Preheat oven at 325-degree Fahrenheit and prepare an 8-inch square or rectangle brownie pan with parchment paper.
- In a large mixing bowl, combine almond flour, cocoa powder, baking powder and salt. Mix it well making sure there are no lumps.
- In a microwavable bowl combine ½ cup chocolate chips and melt it in microwave at high for 1 minute. Pause and stir with a spoon. Microwave again for 30 seconds. Stir it vigorously and it should be melted by now.
- Pour melted chocolate (before cooling down) into the almond flour mixture along with soaked chia seeds, vanilla extract and maple syrup. Whip it into a thick gooey batter.
- Spoon it out in the prepared brownie baking pan and shape it with a flat spatula according to the pan. Sprinkle its top with ½ tbsp. chocolate chips.
- Place it in the middle rack of the oven and bake for 35 minutes. Turn it off. Take it out and immediately place it flat (without disturbing) in the refrigerator for 10 minutes.
- Take it out of the refrigerator and pull out the parchment paper gently along with the brownies. Place it on a flat working counter and slice and enjoy.
- You may keep the brownies in a container at room temperature for about 8 hours.
- Once cooled at room temperature, refrigerate in an air tight container for 2 weeks.
- Once cooled at room temperature, place them in a Ziploc bag and freeze for about 3 months.
- If refrigerated, microwave for 40 seconds and enjoy it warm or at room temperature.
- If frozen, oven bake at 350-degree Fahrenheit for 5 minutes or microwave for 1 minute at high or until soft.
- This recipe makes 8 large brownies and the serving size is 1 per person.
- You may also slice it into 16 small brownies. Nutritional value with vary depending on the size of your brownie slice.
- Nutritional value for 16 slice servings: Cal 133 fat 9 carb 14 protein 4
- These brownies are gooey and fudgy but has a slight crunch in its bite because of the chia seeds but tastes amazingly delicious and similar to regular brownies.