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Cookies and Bars

Almond Flour Brownies

January 20, 2020 by Alexandra Daum
Simple dairy-free and gluten-free almond flour brownies, with a deep cocoa flavour and plenty of chocolate. Almonds and chocolate are great together, and these are sweetened with caramel-like coconut sugar.
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Stack of three brownies on a speckled plate with another brownie leaning against the stack.

Almond flour brownies are the best way to make gluten-free brownies. Rich, complex, and with an excellent texture, they’re a far cry from my breakfast brownies (also GF) that are sweetened only with dates – because even these are sweetened with coconut sugar, they have enough sugar to get that real brownie texture.

Despite these not being the healthiest recipe on OE, they won’t make you feel like your stomach is having a bit of a rest on the floor, either. A small square goes a long way. That being said, did I eat the whole batch in a day? Obviously, yes.

Even though I don’t follow a gluten free diet, every once in a while it’s nice to branch out from good old spelt. Almond flour and nut butters are often key to adding richness and a buttery flavour to dairy-free baking, and these dairy-free brownies are no exception. 

Brownies should be fudgy, not cakey, but a good amount of sugar is what adds the proper texture. Even though I usually try to avoid too much added sugar and that’s reflected in the recipes here, you know, sometimes you just want a proper brownie and that’s fine.

For some more great gluten-free recipes using almond flour, try this edible vegan cookie dough, gluten-free pumpkin muffins, or no-bake almond date truffles.

Table of Contents hide
Ingredient Notes and Substitutions
Recipe Notes
How to Store
Expert Tips
More Gluten-free Chocolate Recipes
Almond Flour Brownies

Ingredient Notes and Substitutions

  • Almond flour: substitute hazelnut meal in place of almond if preferred. I really like doing this.
  • Oil: if you prefer a lighter taste, you might want to sub a very neutral oil for the olive oil. It can be solid at room temperature, but should be melted and cooled before adding in that case.
  • Sugar: use cane sugar in place of the coconut sugar if you prefer, but they will be slightly less flavourful.
  • Eggs: there is no good substitution for eggs in this recipe.

Recipe Notes

Quickly bring cold eggs up to room temperature by submerging them in a bowl of warm water for five minutes. This shouldn’t be hot water, just warm to the touch.

This is a pretty stiff batter/dough, so don’t worry if it’s not in a pourable state. That’s normal and a good thing for these brownies.

How to Store

Storage: keep in a sealed container at (cool) room temperature for up to three days. For slightly longer storage, keep them in the refrigerator. They are quite good cold.

Freezing: place cooled brownies in an airtight container and freeze for up to three months.

A stack of four almond flour brownies on a plate.

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Expert Tips

  • Cool before slicing: gluten-free brownies are a little delicate when still warm, and it’s best to let them cool fully before slicing to get nice clean squares.
  • Use dark chocolate: for the best texture and flavour, choose chocolate that is at least 60% cocoa solids, but better if it’s between 70-80%. This should not be chocolate chips, which have special add-ins to make them more stable when baking.
  • Use room temperature eggs: cold eggs can cause the chocolate to seize when it’s added to the mixture, so it’s best to use room temperature if possible.

More Gluten-free Chocolate Recipes

Almond Chocolate Chunk Cookies
Tahini Chocolate Cookies
Dairy Free Hot Chocolate
Chocolate Hazelnut Tart

If you make these Almond Flour Brownies or any other vegetarian chocolate recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.

Yield: 16 brownies

Almond Flour Brownies

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
4.48 from 19 votes

Ingredients

Metric – American
  • 3 large eggs room temperature
  • 180 ml olive oil*
  • 2 teaspoons pure vanilla extract
  • 150 grams coconut sugar**
  • 50 grams dark chocolate melted
  • 200 grams almond flour
  • 50 grams cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 50 grams dark chocolate roughly chopped

Instructions

  • Preheat the oven to 180°C (350°F) and line a 20 cm (8 inches) square tin with parchment paper.
  • In a large bowl, whisk the eggs until well mixed. Add in the olive oil and vanilla and mix until well combined.
    3 large eggs, 180 ml olive oil*, 2 teaspoons pure vanilla extract
  • Add the sugar and whisk until the sugar is mostly incorporated into the liquids and slightly lighter in colour, about 30 seconds.
    150 grams coconut sugar**
  • Pour the melted chocolate into the bowl in a slow drizzle while mixing. Whisk until fully incorporated.
    50 grams dark chocolate
  • Add the almond flour, cocoa powder, baking powder, and salt to the bowl. Use a wooden spoon to mix very well – don’t worry about over mixing, it’s not a problem with gluten free baking. The batter should be relatively stiff and very glossy looking.
    200 grams almond flour, 50 grams cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon sea salt
  • Fold the chopped chocolate into the batter, then turn the batter out into the prepared baking tin. Use your hands to press it into an even layer.
    50 grams dark chocolate
  • Bake for 30-35 minutes, or until a toothpick comes out mostly clean when inserted into the middle of the brownies. The centre should still be slightly soft when the brownies come out of the oven.
  • Cool the brownies fully on a rack before slicing and serving. They aren’t particularly delicate but will crumble slightly when still warm.

Notes

* Another light tasting liquid oil can be used for the olive oil – avocado, grape seed, sunflower, etc.
** Cane sugar can be used in place of coconut sugar in this recipe.

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.


Nutrition

Serving: 1 Calories: 249kcal Carbohydrates: 16g Protein: 5g Fat: 20g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 9g Trans Fat: 0.005g Cholesterol: 35mg Sodium: 134mg Potassium: 106mg Fiber: 3g Sugar: 8g Vitamin A: 53IU Calcium: 55mg Iron: 2mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

© Alexandra Daum
Course: Chocolate, Cookies and Bars, Dessert, Desserts
Cuisine: American
Diet Gluten Free, Vegetarian
Print

More Cookies and Bars:

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Comments

  1. JHANITA JHUGOROO says

    December 14, 2020 at 1:13 am

    Hi – Can this be made ahead of time and freeze?

    Reply
    • Alexandra says

      December 14, 2020 at 9:53 am

      Definitely!

      Reply
  2. Alex says

    April 8, 2020 at 1:28 pm

    I only had 1 cup of almond flour so put another cup (equivalent in grams) of all-purpose flour and the brownies turned out more like a chocolate cake (still delicious just not the gooey brownie texture I was looking for). So if you are thinking of subbing some almond flour for regular flour either decrease the amount of regular flour, increase liquid, decrease cooking time, or just stick to the recipe! I will definitely be trying to make these again once I get more almond flour!

    Reply
  3. Janet says

    January 30, 2020 at 11:23 pm

    Can recipe be doubled?

    Reply
    • Alexandra | Occasionally Eggs says

      February 1, 2020 at 10:24 am

      Sure! Just make sure they’re baked in a larger dish.

      Reply
  4. Pat says

    January 29, 2020 at 1:36 pm

    Good morning,

    You list coconut oil and coconut milk in you description of “what the heck is in my brownies”. I do not see those ingredients listed in the recipe…..

    Thank you
    Pat

    Reply
    • Alexandra | Occasionally Eggs says

      January 29, 2020 at 1:52 pm

      Thanks for letting me know, Pat – the recipe is correct, it’s just a better version of the one I was originally going to share and I left that in the post by mistake! Corrected now.

      Reply
  5. Lauren says

    January 27, 2020 at 4:14 am

    Made these today and they were perfect. LOVED them. Thank you. Five stars.

    Reply

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