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These super fudgy almond flour brownies are made with plenty of chopped chocolate, finely ground almond flour and a touch of coconut flour for structure, and no refined sugars.
My take
Nicole's Recipe Notes
These brownies are dark, delicious, and for chocolate-lovers only! Dense and rich, they're also really satisfying after eating just one bar.
They're a treat, and not exactly “health” food. But the sugars in them are unrefined coconut sugar and honey, which both have some nutrients. Plus, the recipe calls for less sugar than many other brownie recipes.
It's also a really adaptable recipe. You can replace the coconut sugar with light brown sugar, too, and use whatever cocoa powder you like. If you don't want to use coconut oil or butter is handy, use that instead.
Key ingredients
- Chopped chocolate – I use a combination of unsweetened chocolate and a Paleo-friendly dark chocolate with some unrefined sweetener. “Dark chocolate” is the term used to describe chocolate that has cocoa but no milk solids. If you don't care whether these brownies are strictly Paleo, you can use whatever chocolate you like here.
- Virgin coconut oil – the type of coconut oil that is solid at cool room temperature. To avoid any coconut flavor, use a “triple-filtered” variety, which removes all traces of coconut flavor—or replace with unsalted butter.
- Coconut sugar – adds a lot of sweetness and some depth of flavor. It's coarse, but we dissolve it in the warm melted chocolate and coconut oil first.
- Honey – adds liquid sweetness and some flavor.
- Eggs – add rise, structure, and help balance the coconut flour, which absorbs a lot of moisture
- Almond Flour – must be finely-ground almond flour that has been “blanched,” which just means that the skins of the almonds have been removed. I like Wellbee's brand, Diamond brand, or Nuts.com. Almond meal is too gritty to combine properly and won't work.
- Coconut Flour – One tablespoon adds a lot of stability without adding any flavor.
- Salt – balances the sweetness and brings out the flavor of these brownies.
- Baking Soda – neutralizes the acidity of the honey and cocoa powder, if you aren't using Dutched cocoa powder.
- Cocoa powder – adds lots of chocolate flavor, especially when mixed with coconut oil.
Serve it with my almond flour sponge cake or coconut flour brownies and let everyone enjoy.
How to make almond flour brownies
These brownies are made similarly to how we make our chewy gluten free brownies recipe.
Melt chocolate, add sugar, prep eggs
Melt chopped chocolate and the virgin coconut oil, then whisk in the coconut sugar and honey so that it begins to dissolve. Place the eggs in a large separate mixing bowl.
Beat eggs & combine wet ingredients
Beat the eggs very well, add the melted chocolate mixture slowly, and beat everything together to combine fully.
Add the dry ingredients
Add the cocoa powder, then the almond flour, baking powder, salt and coconut flour, and mix until combined.
Bake the brownies, then slice & serve
Transfer the thick, sticky brownie batter to a lined square baking pan, and spread it into an even layer. Bake the brownies just until they're fully baked in the center. Let them cool, chill, slice and serve.
Ingredient substitutions
Egg free
It would be difficult to make these brownies without eggs, since there are 3 in a relatively small pan of brownies. You can try 3 “flax eggs,” or a combination of flax eggs and Bob's Red Mill egg replacer.
Almond flour
Try using finely ground cashew flour or finely ground hazelnut flour in its place.
Nut free
In place of any sort of nut flour, try one of the following recipes:
- Flourless brownies if you don't want to find any alternative flour.
- Oat flour brownies for brownies with alternative to almond flour.
- Gluten free brownies a classic brownie made with an all purpose gluten free flour blend.
Coconut free
You can try replacing coconut flour with more almond flour, but the brownies will be more fragile. If you'd like to replace the coconut sugar you can try using date sugar or light brown sugar.
For the coconut oil, you can try using Spectrum brand nonhydrogenated shortening or unsalted butter.
Expert tips
Melt the coconut sugar
Granulated coconut sugar is much grainier than refined sugars, and it can make these brownies a bit grainy. We avoid this problem by melting the coconut sugar in the liquid chocolate and coconut oil while they're still warm. The smoothest dough makes for the most gorgeous brownies.
Watch your oven temperature
Be careful about a too-hot oven. Almond flour tends to burn at higher temps, and you want these to stay fudgy, soft and tender. Most ovens run hot, so be careful that yours doesn't go above 325°F/163°C by using a standalone oven thermometer.
Don't omit the bit of coconut flour
And I know it's only a tablespoon of coconut flour, but it's worth buying some to use in this recipe. I've also made the recipe without it, and they just don't have the same texture. I keep it in the refrigerator, and it takes me forever to make it through a 1 pound bag.
Use the right almond flour
Finely ground almond flour that has had its skins removed (blanched) is the only sort of almond flour that will work in this recipe. Almond meal is coarsely-ground almonds that haven't had their brown skins removed. It won't work in recipes like this, as it won't combine properly with the other ingredients and is gritty.
Almond Flour Brownies Recipe
Equipment
- Handheld mixer
Ingredients
- 5 ounces dark chocolate, chopped (I like to use a mix of unsweetened chocolate and dark chocolate, for a richer, less sweet brownie)
- 6 tablespoons (84 g) virgin coconut oil
- ¾ cup (120 g) coconut sugar
- ¼ cup (84 g) honey
- 3 (150 g (weighed out of shell)) eggs, at room temperature
- ¾ cup (60 g) unsweetened cocoa powder, (either natural or Dutch-processed)
- ½ cup (56 g) blanched finely ground almond flour
- 1 tablespoon (8 g) coconut flour
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
Instructions
- Preheat your oven to 325°F. Grease an 8-inch square baking pan, and then line it with overhung sheets of crisscrossed unbleached parchment paper. Set the pan aside.
- Place the chocolate and coconut oil in a small, heat-safe bowl and then place the bowl over a small pan of simmering (not boiling) water, taking care that the bowl doesn’t touch the simmering water.
- Melt the chocolate and coconut oil, stirring occasionally, until smooth.
- Remove the bowl from the heat, and add the coconut sugar and honey to the mixture.
- Whisk to help the coconut sugar to dissolve in the warm mixture, and to integrate the honey.
- Alternatively, the oil and chocolate can be melted in the microwave in 30-second bursts, stirring in between until melted and smooth before adding the coconut sugar.
- In a large bowl, place the eggs, and whisk or mix until well-beaten and combined.
- Add the melted chocolate, oil, and sugars to the bowl slowly, whisking constantly.
- Add the cocoa powder and whisk until the cocoa powder has been absorbed. Using a handheld mixer, beat until very well-combined.
- Add the almond flour, coconut flour, baking soda, and salt, and mix with a silicone spatula or spoon until just combined. The batter will be thick and sticky.
- Transfer the brownie batter to the prepared pan and, using an offset or silicone spatula, spread into an even layer. It helps to moisten the tool you are using to smooth the top a bit to prevent it from sticking.
- Place the pan in the center of the preheated oven. Bake just until the brownies are no longer wet in the center, about 25 minutes. The brownies will not appear wet and as shiny in the middle, and a toothpick inserted there will come out with only a few moist crumbs, but not wet.
- Remove the brownies from the oven and allow them to cool in the pan at room temperature until the pan is no longer hot to the touch.
- For clean lines when you slice the brownies, place the brownies, still in the pan, in the refrigerator to chill for about an hour before slicing them.
- When you’re ready to slice the brownies, remove them from the pan and peel away the foil. Slice the brownies into 9 or 12 equal rectangles or squares.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
You can store these brownies, once sliced at room temperature for up to 3 days as long as they're covered. You can also place them in a sealed container in the refrigerator, since they're moist enough to handle the drying effect the refrigerator tends to have.
Yes! Wrapped tightly in freezer-safe wrap or in a sealed freezer-safe container, they freeze very well for longer storage. They won't even freeze solid, so you don't even really need to defrost them very much before they're ready to enjoy again.
Yes! I have made these brownies with dry mix-ins like chocolate chips and nuts. I wouldn't mix in more than 4 ounces of either one, and reach for soft raw nut pieces like almonds or pecans over walnuts, which tend to be a bit too hard in brownies.
Absolutely! You can replace the coconut sugar with an equal amount, by weight, of brown sugar.
I made this recipe and found that it was a lot of work for a simple brownie. Taste was good but a bit crumbly. I will not make this brownie again, looking for something simple.
Hello! We have an egg allergy. Has anyone tried this recipe with an egg substitute? Thanks!
Please see the text of the post in the substitutions section titled “Can you make Paleo brownies without eggs?”