Cooking and Serving: 40 minutes | 9 brownies
Ingredients
How to make almond flour brownies | Ingredient substitutions | Chopped chocolate – I use a combination of unsweetened chocolate and a
Description
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 9 brownies
Ingredients
How to make almond flour brownies
Ingredient substitutions
Expert tips
Chopped chocolate – I use a combination of unsweetened chocolate and a
Virgin coconut oil – the type of coconut oil that is solid at cool room
Coconut sugar – adds a lot of sweetness and some depth of flavor. It’s
Honey – adds liquid sweetness and some flavor.
Eggs – add rise, structure, and help balance the coconut flour, which absorbs
Almond Flour – must be finely-ground almond flour that has been “blanched,”
Coconut Flour – One tablespoon adds a lot of stability without adding any
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
Cocoa powder – adds lots of chocolate flavor, especially when mixed with
Flourless brownies
Oat flour brownies
Gluten free brownies
Handheld mixer
5 ounces dark chocolate, chopped (I like to use a mix of unsweetened
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.
Place the chocolate and coconut oil in a small, heat-safe bowl and then place.
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.
Whisk to help the coconut sugar to dissolve in the warm mixture, and to.
Alternatively, the oil and chocolate can be melted in the microwave in.
In a large bowl, place the eggs, and whisk or mix until well-beaten and.
Add the melted chocolate, oil, and sugars to the bowl slowly, whisking.
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.
Transfer the brownie batter to the prepared pan and, using an offset or.
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.
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.
Notes
* How to make almond flour brownies
* Ingredient substitutions
* Almond Flour Brownies Recipe
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.
Ingredients for almond flour brownies
for almond flour brownies
* 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
* 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
* Honey – adds liquid sweetness and some flavor.
* Eggs – add rise, structure, and help balance the coconut flour, which absorbs
* 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
* 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
HOW TO MAKE ALMOND FLOUR BROWNIES
These brownies are made similarly to how we make our chewy gluten free brownies
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.
melted chocolate and oil in mixing bowl, same bowl with coconut sugar added,
then 3 eggs in a large mixing bowl
chocolate and oil in mixing bowl, same bowl with coconut sugar added, then 3
eggs in a large 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.
mixing bowl with beaten eggs, pouring in melted chocolate, beating melted
chocolate into eggs with handheld mixer
bowl with beaten eggs, pouring in melted chocolate, beating melted chocolate
into eggs with handheld mixer
ADD THE DRY INGREDIENTS
Add the cocoa powder, then the almond flour, baking powder, salt and coconut
flour, and mix until combined.
mixing bowl with cocoa powder on top of chocolate batter, mixing in almond
flour, coconut flour baking powder, and salt with black spatula
bowl with cocoa powder on top of chocolate batter, mixing in almond flour,
coconut flour baking powder, and salt with black spatula
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.
brownie batter in foil-lined square metal baking pan, spread out, then baked and
brownies sliced on white paper
batter in foil-lined square metal baking pan, spread out, then baked and
brownies sliced on white paper
Close up view of inside a paleo brownie on white plate
up view of inside a paleo brownie on white plate
INGREDIENT SUBSTITUTIONS
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.
Try using finely ground cashew flour or finely ground hazelnut flour in its
In place of any sort of nut flour, try one of the following recipes:
if you don’t want to find any alternative flour.
for brownies with alternative to almond flour.
* Gluten free brownies
brownie made with an all purpose gluten free flour blend.
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
For the coconut oil, you can try using Spectrum brand nonhydrogenated shortening
Overhead view of metal tray with brownies
view of metal tray with brownies
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 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 .
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
ingredients and is gritty.
9 brown dessert bar squares on white paper
brown dessert bar squares on white paper
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ALMOND FLOUR BROWNIES RECIPE
Prep Time: 15 minutes mins
Cook Time: 25 minutes mins
almond flour brownies on side on white paper
flour brownies on side on white paper
These dense, rich almond flour brownies are made with melted dark chocolate and
cocoa powder for the ultimate chocolate flavor.
* 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
* 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
* 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
* 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
* Whisk to help the coconut sugar to dissolve in the warm mixture, and to
* Alternatively, the oil and chocolate can be melted in the microwave in
30-second bursts, stirring in between until melted and smooth before adding
* In a large bowl, place the eggs, and whisk or mix until well-beaten and
* Add the melted chocolate, oil, and sugars to the bowl slowly, whisking
* 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
* 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.
Nutrition information is per brownie assuming the recipe is divided into 9 equal
portions. It is provided as a courtesy and is, at best, approximate and should
Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 149mg | Potassium: 247mg | Fiber:
5g | Sugar: 20g | Vitamin A: 85IU | Vitamin C: 0.05mg | Calcium: 30mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
What’s the best way to store these brownies?
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.
Can you freeze these brownies?
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
Can I add chocolate chips or nuts?
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
Can I make these brownies with “regular” sugar instead of coconut sugar?
Absolutely! You can replace the coconut sugar with an equal amount, of brown sugar.
Metal tray with paleo brownies
tray with paleo brownies
Close up of paleo brownie on white plate
up of paleo brownie on white plate