These are the best homemade brownies made with almond flour and coconut sugar! They are perfectly fudgy and gooey inside with delicious chewy edges, and topped with extra chocolate chips.
For all the chocolate lovers, I’ve got an amazing brownie recipe for you that you can make from scratch in one bowl! All you need is a bowl and spatula. Mix all ingredients together, bake, and your delicious homemade brownies are ready!
I’m really proud of this recipe, as I made these brownies perfectly gooey and fudgy inside and chewy outside! Just like they should be!
To make this indulgent treat healthier, I use almond flour and coconut sugar. They make this chocolate dessert so rich and delicious, you’ll never even notice that they are gluten-free and refined sugar-free!
My friend Aysegul from Foolprooliving has a great article for Almond Flour recipes, where she provides a lot of useful information about almond flour and has amazing recipe ideas, using this delicious and healthy ingredient. You definitely need to check it out!
And if you are fan of chocolate desserts, you should also check out my Marble Cheesecake Brownies, Caramel Filled Cupcakes, Chocolate Mousse Pie, Kahlua Cupcakes, and Bourbon Truffles.
Ingredients list
- Unsalted Butter. If you decide to use salted butter, skip the salt in this recipe. Also, if you want this dessert to be dairy-free, feel free to use ⅓ cup coconut oil instead of butter.
- Chocolate Chips. I like to use semi-sweet chocolate, though you can choose the chocolate of your choice. You also can use baking chocolate and chop it, using a knife.
- Coconut Sugar. I try to limit the use of refined sugar. Coconut sugar works great in this recipe! If you don’t have it on hand, feel free to use raw cane sugar or light brown sugar.
- Eggs. I like to use eggs in this recipe to bind all the ingredients. For vegan option, you can use a mix of ground flax seeds and water.
- Vanilla Extract. It always good to use a bit of vanilla to enhance the flavor. You can use it in any form (extract, paste, or beans).
- Almond Flour. This is a gluten-free recipe and I found that almond flour works the best. If you are allergic to nuts, you can substitute it to coconut flour.
- Cocoa Powder. I like to use a good quality unsweetened cocoa powder for rich chocolate flavor.
- Salt. Always use a bit of salt in your dessert recipes. It helps to balance the sweetness.
How to make them from scratch
- In a large mixing bowl, add cubed butter and ½ cup chocolate chips. Microwave in 15 seconds increments, whisking in between, until smooth.
- Add coconut sugar, eggs, and vanilla extract, and whisk until well combined.
- Add almond flour, cocoa powder, and salt, and fold it in.
- Pour the mixture in an 8×8 inch baking pan, lined with parchment paper. Top with chocolate chips.
- Bake at 350° for 23 minutes or until done.
Tips for best results
- Always use parchment paper in your baking pan. It will help you to easily take the brownies our after baking, without being stuck to the bottom of the pan.
- For this recipe, I found that baking at 350° for 23 minutes gives the best results. The inside will be fudgy and gooey, while the edges are perfectly chewy. If you like your brownies a bit more cakey, you can keep then in the oven for 25 minutes.
- If you want to double the batch, just double all the ingredients and use 9×13 baking pan. The cooing time and the temperature stay the same.
If you want to play around with flavors, here are a few brownie ideas for you:
- Add some chocolate ganache on top. It will make the best chocolate indulgent!
- After the batter is done, add to it some extra chocolate chips, chopped walnuts, peanut butter chips, marshmallow…get creative!
- Serve your brownies with a scoop of French Vanilla Ice Cream and warm Salted Caramel Sauce Recipe on top.
Frequently Asked Questions
You can keep them on a counter in an air tight container for about 4 days. Though they will taste better the first two days.
If you want to freeze them, you can do that as well. Wrap them in a plastic wrap, then foil, and these brownies will stay fresh in the freezer for up to 2 months.
Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
Brownies with Almond Flour
Ingredients
- ½ cup unsalted butter cubed
- ½ cup chocolate chips
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 large eggs
- ¾ cup almond flour
- ¼ cup cocoa powder
- ½ cup chocolate chips for topping
Instructions
- Preheat the oven to 350°. Line an 8×8 inch baking pan with parchment paper and set aside.
- In a large mixing bowl, add ½ cup cubed butter and ½ cup chocolate chips. Microwave in 15 seconds increments, whisking in between, until smooth.
- Add 1 cup coconut sugar, 2 eggs, and 1 tsp vanilla extract, and whisk until well combined.
- Add ¾ cup almond flour, ¼ cup cocoa powder, and ½ tsp salt, and fold it in.
- Pour the mixture in an 8×8 inch baking pan, lined with parchment paper. Top with chocolate chips.
- Bake at 350° for 23 minutes or until done.
Notes
- Always use parchment paper in your baking pan. It will help you to easily take the brownies our after baking, without being stuck to the bottom of the pan.
- For this recipe, I found that baking at 350° for 23 minutes gives the best results. The inside of the brownies are fudgy and gooey, while the edges are perfectly chewy. If you like your brownies a bit more cakey, you can keep then in the oven for 25 minutes.
- If you want to double the batch, just double all the ingredients and use 9×13 baking pan. The cooing time and the temperature stay the same.
Hi, can I use coconut flour instead of almond flour. Thanks
Hi June! I’ve never tested this recipe with coconut flour, so I cannot say if it will work.
The brownies were delicious. My kids ate them as soon as they cooled off. This is a great recipe!!
Thank you, Stacy! Glad you and your kids enjoyed these brownies!
These are SO good! I didn’t have almond flour, so I used sprouted whole wheat flour and they’re delicious. Perfect texture, and so quick and easy to make. Thank you!
Thank you, MG! So happy to hear that!
I just quit refined sugar 4 days ago so I’m still learning. Don’t the chocolate chips have sugar in them? You can buy them sugar-free?
Thanks
Yes! There are quite a few brands now that make sugar-free and even dairy-free chocolate chips.
K….. Lily’s chips are sugar free. They come in several flavors and are very good!
Hi Veronika!
May I find out if you have happen to have the recipe ingredients in grams or in ounces please?
Many thanks in advance!
Hi Sharon, Unfortunately, I don’t. But you can use a conversion chart.
How many calories per brownie? Thx
Hi Adriana. You can see all the nutritional information in the recipe card, right after the recipe. It’s 242 calories per square.
Oh my… these brownies look heavenly delicious. I love that this recipe calls for healthy ingredients too. I must give it a try this weekend. I just MUST!
These brownies look so fluffy and chewy! I love that it only requires one bowl! How could you ask for more? Haha. I didn’t know that you could freeze them! Thanks so much for that tip!
OMG! These are mouthwatering!! Also, are you telling me I can have delicious brownies with a little less guilt? Sign me up!!
I love the concept of one bowl brownies. Less mess and more taste with lots of enjoyment.
They look completely irresistible! And they have coconut sugar and almond flour, which I love. These babies are definitely getting made very soon!
Great recipe here! Gluten-free brownies are just the best idea ever! Your recipe looks perfectly gooey!
Thanks for the great gluten-free brownies!
Girl! It’s like you are speaking straight to my heart! I love a good fudgy brownie but I am gluten-free. Now I am definitely going to be trying this recipe out. These brownies look so good.
These brownies look like perfection, gooey on the inside and perfectly cooked on the outside.
This One Bowl Brownies recipe is mouth watering! I swear I need to take some effort to stop myself from drooling! I love the chocolate chip toppings, too!
I like that you are using coconut sugar in this recipe. I have recently started using it and I love the flavour. It’s like cane sugar but it’s not refined, which is great. Haven’t made brownies since coconut sugar entered my pantry. Looking forward to trying your recipe.