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Almond Flour Brownies – FUDGY & MOIST

Fudgy Almond Flour Brownies Recipe – It is so rich, chewy, decadent and hard to believe that it is made without flour ! They are better than any box brownies and are naturally gluten free and healthier.

We love using this nutritious flour in everyday baking. Some of our favorites include Almond flour cake, Almond Flour Biscuits, Lemon Almond Shortbread Cookies, Gluten Free Apple crisp, Banana Muffins or Almond Pumpkin Pancakes.

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a hand holding a gluten free brownie made with almond flour.


A very easy recipe. No mixer needed. Everything is made in a bowl. Perfect for all holidays! With tons of health benefits, including more protein and fiber, this flour makes great desserts, perfect with chocolate or vanilla.

The natural moisture works amazingly well with butter and melted chocolate making it rich, fudgy and ooey gooey when cut warm. You can’t stop with one slice.

Requires one bowl and come together in minutes. If you are stocked with almond flour, then there’s also a good chance you already have all other ingredients on hand.

Butter adds so much more flavor than oil ever could. We use 100% butter in the recipe and don’t feel the need to add oil.


  1. No speciality ingredients – Made from scratch with all pantry ingredients, this recipe does not use any speciality ingredients like xanthan gum.
  2. Fudgy and crackly tops. Like any good brownie, these do no fail to deliver the fudginess.
  3. Made in one bowl. No clean up required…except to wash up one mixing bowl.
  4. Just like the real deal but fudgier, chewier and healthier!

TIP – Wait for them to cool! Try your best to resist eating these guys straight out of the oven. These gluten free bars need some time to set to be cut into clean slices.


A general rule for brownies, is that they are best when slightly underbaked for the best fudgy texture. Leaving them too long in the oven might tend to make them a touch dry.


Using metal or glass baking pans affect the baking time and texture of brownies. Light colored metal baking pan cook it more evenly. If you are using a dark metal or glass, then check 2 or 3 minutes before the suggested time for doneness.


Sure can! Double the recipe and bake in 9 X 13 rectangle baking pan. They might take a bit longer to set.


We recommend using semi sweet chips. Milk chocolate chips will make them sweeter whereas bittersweet chocolate chips might make them much more bitter. Semi sweet chocolate chips make the best tasting recipe.


Flax eggs may be used for an eggless option. However, the baked bar does not set as much as the one made with egg.


Golden brown sugar is one of favorites in many baking recipes. If you don’t have golden variety then use a equal mix of dark and light brown sugars. Coconut sugar can be used instead. But, we recommend not using maple syrup or honey.


Not recommended! Meal is made by grinding whole almonds (with skin on), so it tends to be much more coarser and darker in color. It does not blend seamless in baking recipes.


Super fine almond flour is widely available in all major grocery stores across US and Amazon. I pick up mine at Costco and store in the refrigerator for a longer shelf life.


If you’d like to replace regular flour in this recipe, it is important to note that almond flour has a lot more fat and protein compared to white flour. So you might need to use little less flour and more butter in the recipe.


Making at home is much easier than you might think. Simply add blanched almonds to your food processor or Vitamix, and process them until they are finely ground. Here a detailed recipe from a fellow blogger


NO! The flour blends itself seamlessly with other ingredients and tastes like a really good fudgy chocolate brownie!


  1. Almond flour – Use super fine variety and not meal.
  2. Semi sweet chocolate chips – I like to use Ghirardelli semi sweet chocolate chips.
  3. Unsalted butter – Room temperature or cold.
  4. Brown sugar – Golden brown sugar (check out more easy desserts with brown sugar).
  5. Eggs – Cold or room temperature.
  6. Cocoa powder – Dutch process.
  7. Flavorings – Vanilla extract and salt


  • Don’t over-bake – To guarantee a FUDGY brownies, bake until it is just set.
  • Almond flour – It is ground blanched almonds and is easily available in all grocery stores and Amazon. You want to look for super fine variety. 
  • Let cool completely – Since this recipe is flourless, we recommend cooling completely before removing from pan, to get even slices.
  • Can I make these eggless? We tried these brownies with flax eggs, unfortunately they did not set. So, we highly recommend not making this recipe without eggs.
  • Coconut oil – Replace coconut oil instead of butter.
  • Use dutch process cocoa powder.
  • The batter will be thicker than regular brownie batter. However, it will bake up beautifully!


This recipe is delicious as is, but here are few options to mix into the batter:

  1. Chopped walnuts or pecans.
  2. Additional chocolate chips like dark, semi sweet, milk or white chips.
  3. Swirl of peanut or other nut butters.
  4. Nutella swirled into the batter after spreading into the pan.
  5. Chopped salted pretzels.
  6. Chopped regular M&Ms or peanut M&Ms.


  1. Melt butter and chocolate – Add chocolate chips and butter into a large microwavable bowl and microwave until butter has melted. Remove from microwave and stir well, until completely melted and smooth. Let cool for about 5 minutes.
  2. Mix – Whisk in brown sugar, eggs and vanilla extract, until thoroughly combined. Stir in almond flour, cocoa powder and salt, until mixed.
  3. Bake – Transfer batter into a 8 X 8 greased baking pan, spread evenly and bake at 350 degree oven for about 23 minutes or until just set.


It can be a little tricky telling them when they are done. Here are a few things to help you with the process. Stick a toothpick or the tip of a small knife, into the centre of the pan and pull it out –

  1. If there’s wet batter sticking to it —> then they need few more minutes.
  2. If it comes perfectly clean —-> then they are over baked.
  3. Moist crumbs sticking to the toothpick – Perfectly done!


They are delicious AS IS, with a tall glass of cold milk or better yet with a scoop vanilla ice cream.


Leftover brownies can be stored in a covered container at room temperature for a couple of days and in the refrigerator for about a week.

To Freeze – Place brownies in a ziplock bag and store in the freezer for up to 6 months. Thaw at room temperature before eating. Sometimes, we find ourselves microwaving one slice for a quick treat.

Frequently asked questions

Can I use regular baking chocolate instead of chocolate chips?

Absolutely! We love a good quality chocolate like Ghiradelli semi sweet baking bar. Use finely chopped 5 ounces chocolate for the recipe.

How many carbs in one serving?

These are low carb since they are grain free. One serving contains 19 grams of carbohydrates.

I pick up a huge bag of almond flour from Costco and try to come up with delicious baked treats. Some of our favorite almond flour recipes without chocolate are Raw Almond Bites, Dairy Free Thumbprint Cookies, Almond flour Cake or Almond Butter Bars.

a basket filled with gluten free almond flour brownies.

More Chocolate Desserts made with Almond Flour:

fudgy almond flour brownies.

Almond Flour Brownies - FUDGY & MOIST

Yield: 16 Servings
Prep Time: 8 minutes
Cook Time: 25 minutes
Additional Time: 2 minutes
Total Time: 35 minutes

Fudgy Almond Flour Brownies Recipe - It is so rich, chewy, decadent and hard to believe that it is made without flour ! They are better than any box brownies and are naturally gluten free and healthier.



1. Pre heat oven to 350°F and grease a 8 X 8 baking pan with non stick cooking spray and line with parchment paper.

2. Add butter and chocolate chips into a large microwave safe bowl. Microwave for 1 to 1 1/2 minutes (stirring every 30 seconds), until mixture is hot and butter is melted (if using cold butter straight from the fridge, it might take about 1 and 1/2 minutes and shorter for room temperature butter).

3. Remove bowl from microwave and stir until chcolate is melted and mixture is very smooth. Leave aside for about 5 minutes to cool slightly.

4. Stir in brown sugar, until mixed well. Add both eggs and vanilla extract, mix well until thoroughly combined.

5. Add almond flour, cocoa powder and salt, mix until well combined (make sure to break any lumps in almond flour). Transfer mixture into the prepared baking pan, spread evenly and bake for 21 to 24 minutes or until just set (insert a toothpick in the middle of the brownie and there should not any liquid batter sticking to it). DON'T OVER BAKE

6. Place pan on a wire rack to cool completely. Cut into squares.


Don’t over-bake – To guarantee a FUDGY almond flour chocolate brownies, bake brownies until the brownie is just set.

Almond flour – Almond flour is ground blanched almonds and is easily available in all grocery stores and Amazon. You want to look for super fine variety. 

Optional add-ins – This recipe is delicious as is, but chopped walnuts, additional chocolate chips can mixed in, if desired.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 35mgSodium: 47mgCarbohydrates: 19gFiber: 2gSugar: 16gProtein: 3g

I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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