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Fudgy Almond Flour Brownies

  • Author: Ingrid DeHart -
  • Total Time: 40 minutes
  • Yield: 16 1x


Decadently fudgy brownies that are paleo, gluten-free, diary-free and easy to make.




  1. Preheat oven to 350° F. Grease an 8 x 8 baking dish with coconut oil or line with parchment paper.
  2. Gently melt the coconut oil in a small pan. Turn off the heat and add the almond butter. Mix until smooth. Set aside to cool.
  3. Sift the almond flour, cacao powder, baking soda and salt into a medium bowl.
  4. Pour the coconut oil/almond butter mixture into a large bowl.
  5. Add maple syrup, vanilla and eggs. Mix with a fork.  Do not over mix or you will add too much air into the brownies and they will sink when baking.
  6. Add the dry ingredients to wet ingredients and mix well with fork and spatula until evenly combined, Scrape down the sides as necessary.
  7. Fold in the chocolate chips and chopped walnuts
  8. Spread evenly in the prepared baking dish and bake at 350° F for 30 minutes or until sides begin to pull away from the pan and a tester comes out almost dry.
  9. Cool completely for at least 30 minutes.
  10. Cut and serve.


Baking is easier and more accurate when measuring the weight.  I recommend getting a kitchen scale.

Store in an airtight container for up to 5 days at room temperature.

These brownies freeze well. Store in an airtight container for up to a month. Thaw at room temperature for 30 minutes before enjoying. Heat in a toaster oven for warm melt-in-your mouth brownies.

  • Prep Time: 10
  • Cook Time: 30
  • Category: Dessert, Gluten Free, Diary Free, Paleo, Refined Sugar Free

Keywords: Almond Flour Chocolate Chip Brownies