Almond Flour Brownies

Fudgy, chocolatey, and made with almond flour, these brownies are my favorite treat for a quick afternoon pick-me-up.

They’re just the right amount of sweet, and the prep is so simple. Perfect for sharing—if you don’t eat them all first!

Step by Step Guide

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

2. In a large bowl, whisk together almond flour, cocoa powder, sugar, baking powder, and salt.

3. In a separate bowl, whisk eggs, melted coconut oil, and vanilla extract until smooth.

4. Pour the wet ingredients into the dry and stir until just combined. Fold in chocolate chips.

5. Spread the batter evenly in the prepared pan. Sprinkle extra chocolate chips on top if you’re feeling fancy.

6. Bake for 18–22 minutes, or until the center is just set. Let cool before slicing into squares. Enjoy!

Variations & Substitutions

If you’re in the mood to switch things up, swap the coconut oil for melted butter for a richer flavor. Prefer a nutty crunch? Add a handful of chopped walnuts or pecans to the batter.

For a deeper chocolate punch, use dark chocolate chips or chunks. If you’re avoiding refined sugar, coconut sugar or a granulated sugar substitute works beautifully here.

Tips & Tricks for Perfect Results

Don’t overmix the batter—gentle folding keeps the brownies tender. Keep a close eye during baking; almond flour brownies can go from fudgy to dry quickly.

For clean slices, let them cool completely before cutting. If you like gooier brownies, pull them out right when the center is just set. A sprinkle of flaky sea salt on top adds a lovely finish.

Storage & Reheating

Store brownies in an airtight container at room temperature for up to three days. For longer storage, pop them in the fridge for up to a week.

They freeze well—just wrap individually and stash in a freezer bag for up to two months. To reheat, a quick zap in the microwave brings back that fresh-baked warmth and melty chocolate goodness.