Everyone loves a classic brownie, but finding a good gluten free option/recipe can be challenging. Just because you’re avoiding gluten, shouldn’t mean that you have to sacrifice the goodness of an amazing brownie. These Almond Flour Brownies are delicious, gluten free, and vegan.
I gave these to five different people to sample and no one believed they were vegan and not made with regular flour or loads of white sugar. Now I’m not saying these are healthy but they are the perfect treat for when you want to treat yourself or your BF/GF this Valentine’s Day.
Why you’ll love these Almond Flour Brownies:
They’re easy to make – only 12 ingredients!
They are gluten free
That gooey chocolate is TO DIE FOR
This recipe can be made in one bowl
So damn good with ice cream
Can make a keto variation if need be by subbing the sugar
How to make Almond Flour Brownies
These Almond Flour Brownies are so easy to make. People will think you’re some bad ass professional baker, and they’ll have no idea just how easy it is to make good tasting, gluten free baked goods. Grain free baking doesn’t have to be time consuming, and you shouldn’t have to sacrifice the delicious flavour we all love about brownies. To make these brownies it’s so simple, all you need to do is:
1. Preheat your oven and line a 8X8 baking tin with parchment
2. In a large mixing bowl, add your egg replacement and water. You’ll want to prep this first and let it sit for five minutes for the perfect consistency
3. To that same bowl (yep, seriously one bowl for this recipe) add the remaining wet ingredients and stir it up
4. Then time for the dry ingredients, stir those babies in but don’t over stir it! Just enough so everything is well combined
5. Pour the batter into the baking pan and flatten using the back of a spoon so it’s nice and smooth
6. Top with yummy chocolate chips evenly before baking for extra chocolatey goodness
Why almond flour?
I love making baked goods that we know and love in a way that can be consumed by everyone, and that’s why using almond flour is a great alternative when you have someone in your household that has a gluten allergy, or if you’re just trying to avoid gluten yourself. I’ve had some terrible gluten free brownies and I just don’t feel like you should have to miss out on delicious brownies because of your gluten intolerance!
For this recipe, to make it grain free, I used Bob’s Red Mill Almond Flour which you can easily find in your local Whole Foods. Almond flour can be used in replacement of regular white flour, and is made from whole, blanched sweet almonds which are notoriously healthy by providing us with a good amount of manganese and vitamin E. Plus, they add a healthy boost of protein and are low in carbs. Using almond flour can be a great way to bring the healthy components of almonds into your diet, and you can’t even taste the difference!
These super easy almond flour brownies, are gluten-free and delicious. Whip up a batch for your Valentine, or yourself 😉
Scale
Ingredients
Wet ingredients:
2 Bob’s Red Mill Egg replacements + 4 tbsp. warm water
1 cup brown sugar
1/2 cup peanut butter
1/3 cup maple syrup
3 tbsp. almond milk
2 1/2 tbsp. melted coconut oil
Dry Ingredients:
1 cup almond flour
3/4 cup cocoa powder
pinch of sea salt
1 tsp baking powder
1 tsp vanilla
Topping:
1 cup mini dark chocolate chips
Instructions
Preheat oven to 350F and line an 8X8 baking tin with parchment, lightly grease and set aside.
To a large mixing bowl add your egg replacement and water. Stir till combined and let sit for 5 minutes.
To the same bowl, add the remaining wet ingredients and stir till well combined.
Now add all your dry ingredients and stir till well combined. You don’t need to over stir, just till the wet and dry are combined and there is no excess flour.
Pour the brownie batter into the baking pan and flatter using the back of a spoon. Top with chocolate chips (evenly) before baking for 30-35 minutes (toothpick test works great).
Remove from oven and let rest in the pan till cooled.
These are so yummy and full of chocolate. What I love is I don’t feel AS guilty eating these versus regular brownies that have way more sugar (and gluten). The perfect treat!
These brownies were absolutely incredible. The perfect edges and the most delicious gooey inside but not too gooey. You just have to try them to understand!!
Nothing I love more than a sweet treat I can feel good about eating and giving to my kids! I love how easy they are to make and aren’t full of sugar and junk like the stuff in the store!
Loved this! I subbed two flax eggs, used 3/4 cup sugar instead and added walnuts into the mix. Froze half of the batch after it was baked and it was perfect thawed as well. Will definitely be making these again!
Made these brownies last night and holy cow are they BOMB. My partner and I ate 2 each right away and I can tell you I will definitely be making again!! Very rich and chewy like brownies should be!!! Love that they are vegan and gluten free as well.
Subbed in regular flour and it turned out great! Needed to add in more almond milk for right consistency. I used a convection oven and baked them for 37 minutes. They were PERFECT!!
These brownies are SOOOOOOOO amazing and surprisingly easy to make. My knowledge and experience with baking is very minimal and I was able to knock this out of the park with the assistance of Food By Maria.
The only exception I made to the recipe was using one (1) egg instead of the egg replacement. I used natural creamy peanut butter so added a little extra almond milk. I ended up baking the brownies for 40-42 minutes, but my oven usually takes longer than most.
You’ll want to dig in as soon as you take them out of the oven. However, avoid the temptation and let them cool for 10-15 minutes. I wish I had vanilla ice cream in the freezer. It would pair perfectly.
These wee really good, but I think I over cooked mine a bit, maybe because I used a convection oven. I also didn’t have almond flour so I used regular flour, that might have changed things. But they tasted great!
A delicious, decadent brownie recipe! A true chocolatiers dream. Easy to make and I had everything in my kitchen. Can’t wait to make it again. Thank you, Maria.
I have maybe baked one thing in my life which ended in disaster so I was so nervous to try it, but I did and this recipe was SO simple!! And these brownies are to die for!!! Seriously. Soft and full of just the right amount of flavour without the added guilt!
PS: love the app!! I use it quite often.
I loved this recipe, only I used 1/3 of the sugar cause I don’t like very sweet treats and this works perfectly too 🙂 . First time I tried it, I also put an intermediate layer of frozen red fruits and got a quite proper moist texture, although I still got some falling little pieces. Yesterday I attempted the same recipe without the frozen fruits and turned out on the dry side. Any tips on how to work on that? It always turns a bit drier that I expect. Could it be my baking? I also used regular flour both times.
Hi Maria! I use wheat flour instead of the chickpea one and use 1/3 cup of sugar instead of 1. I also skip the chocolate chips on top. I am also very new to treats so could it be that I am doing something wrong with baking. Maybe leaving it longer in the oven…
Hey Elena! It sounds like maybe there were a bit too many modifications based on my original recipe. I believe this recipe uses Almond Flour so when using Whole Wheat I would suggest using 1/4 cup less as it’s much more drying. I would then ask you to substitute a little less liquid since you are not using all the sugar. That should help!
Elena
Ηi Maria, thank you so much! I am always improvizing a bit that is why I avoid pastry making 🙂 But I will keep this advice! I loved it!!!
These are so yummy and full of chocolate. What I love is I don’t feel AS guilty eating these versus regular brownies that have way more sugar (and gluten). The perfect treat!
★★★★★
THANK YOU SO MUCH LAUREN!!!
These brownies were absolutely incredible. The perfect edges and the most delicious gooey inside but not too gooey. You just have to try them to understand!!
★★★★★
So glad you loved these as much as we do Alex!
I loved how easy it was to make this delicious goodness! Had to keep myself from eating the whole thing 🙂
My husband totally loved it!
Isn’t it just the best! So glad you loved this recipe!
Nothing I love more than a sweet treat I can feel good about eating and giving to my kids! I love how easy they are to make and aren’t full of sugar and junk like the stuff in the store!
★★★★★
Thank you so much for the love, Elisa!
Loved this! I subbed two flax eggs, used 3/4 cup sugar instead and added walnuts into the mix. Froze half of the batch after it was baked and it was perfect thawed as well. Will definitely be making these again!
★★★★★
YES!! This makes me so happy, thanks for the love, Janet!
10/10 amazingly delicious. And SO EASY. One bowl. How WICKED is that?!? A single bowl?!?!?
Will definitely be gaining a few pounds eating the ENTIRE pan!
★★★★★
HELLL YEA!!!!! I love how easy this recipe is too! AND SO FOOL PROOF!!
These brownies are so addictive, I just can’t get enough. Thanks so much for this easy recipe.
★★★★★
Thank you so much for the love, Nikki!
Ok, wow, these are unreal! Thanks so much for the recipe!
★★★★★
Thank you so much, Sophia! So glad you love them!
Love some fudgey brownies like these!! A perfect go to, healthier version, of a house staple recipe.
★★★★★
Thank you so much for the love, Janice!!!
These brownies taste as good as they look! Both delicious and beautiful
Thank you so much for your love, Jill!! That means a lot!!
These turned out just like pictures. Soooo delicious. Will add walnuts next time.;)
★★★★★
So excited to enjoyed them Lorie!
Hi there! What if I don’t have that specific egg replacement? What can I change it with?
A flex egg or regular egg if you eat eggs
I used one regular egg and it was perfect.
Yes, they are sooo good, right!
Made these brownies last night and holy cow are they BOMB. My partner and I ate 2 each right away and I can tell you I will definitely be making again!! Very rich and chewy like brownies should be!!! Love that they are vegan and gluten free as well.
★★★★★
Thank you so much for the love, Ali!
Subbed in regular flour and it turned out great! Needed to add in more almond milk for right consistency. I used a convection oven and baked them for 37 minutes. They were PERFECT!!
★★★★★
Thank you so much, Andrea!!!!!! Love the tips for people trying this at home with what they have!
Made these with regular egg and avocado oil. They turned out amazing! Yum! Thank you for this recipe.
★★★★★
Thanks so much for the support, Helen!! You’re the best!
So yummy and easy !
★★★★★
Thank you so much hun!! It was so lovely meeting you via our Zoom call last night!
These brownies are SOOOOOOOO amazing and surprisingly easy to make. My knowledge and experience with baking is very minimal and I was able to knock this out of the park with the assistance of Food By Maria.
The only exception I made to the recipe was using one (1) egg instead of the egg replacement. I used natural creamy peanut butter so added a little extra almond milk. I ended up baking the brownies for 40-42 minutes, but my oven usually takes longer than most.
You’ll want to dig in as soon as you take them out of the oven. However, avoid the temptation and let them cool for 10-15 minutes. I wish I had vanilla ice cream in the freezer. It would pair perfectly.
★★★★★
Thank you so much for your love, Jennifer!!!
So delicious and easy to make!
★★★★★
Thank you so much for your love, Megan! I love this recipe!!!
These wee really good, but I think I over cooked mine a bit, maybe because I used a convection oven. I also didn’t have almond flour so I used regular flour, that might have changed things. But they tasted great!
★★★★★
Thank you so much for your love, Lisa! That may have done it. Thanks for the note regarding convection ovens and your flour substitute!
These are the best brownies, ever! So gooey and soft. Just how I like my brownies!
★★★★★
We couldn’t agree more!
A delicious, decadent brownie recipe! A true chocolatiers dream. Easy to make and I had everything in my kitchen. Can’t wait to make it again. Thank you, Maria.
★★★★★
Thank you so much for the love, Aline!
Ok, these are amazing! I made them with a real egg and they turned our perfect!
★★★★★
Yes, well done, Lizz!
THESE ARE THE BEST BROWNIES!!
★★★★★
We are so glad you loved them! These are such a favourite in our house!
Love the chocolate peanut butter mix. Delicious.
Don’t plan on making these for anyone, you’ll just end up eating them all yourself.
★★★★★
Great tip, Branson. They really are not shareable.
I have maybe baked one thing in my life which ended in disaster so I was so nervous to try it, but I did and this recipe was SO simple!! And these brownies are to die for!!! Seriously. Soft and full of just the right amount of flavour without the added guilt!
PS: love the app!! I use it quite often.
★★★★★
This makes me so happy, thank you so much for the love!
I know it’s an almond flour recipe, but do you think substituting oat flour will be okay instead of almond?
These look delicious!!
It should be ok hun!! Let me know how it goes!
I loved this recipe, only I used 1/3 of the sugar cause I don’t like very sweet treats and this works perfectly too 🙂 . First time I tried it, I also put an intermediate layer of frozen red fruits and got a quite proper moist texture, although I still got some falling little pieces. Yesterday I attempted the same recipe without the frozen fruits and turned out on the dry side. Any tips on how to work on that? It always turns a bit drier that I expect. Could it be my baking? I also used regular flour both times.
Hello Elena! Can you please confirm what you are changing from the recipe exactly when you cook this and I will be able to better assist you!
Hi Maria! I use wheat flour instead of the chickpea one and use 1/3 cup of sugar instead of 1. I also skip the chocolate chips on top. I am also very new to treats so could it be that I am doing something wrong with baking. Maybe leaving it longer in the oven…
Hey Elena! It sounds like maybe there were a bit too many modifications based on my original recipe. I believe this recipe uses Almond Flour so when using Whole Wheat I would suggest using 1/4 cup less as it’s much more drying. I would then ask you to substitute a little less liquid since you are not using all the sugar. That should help!
Ηi Maria, thank you so much! I am always improvizing a bit that is why I avoid pastry making 🙂 But I will keep this advice! I loved it!!!