Meet my favorite new brownie. Trust me, it’s an important introduction. It’s kind of like when you meet your soulmate and want to make sure your friends all approve. This brownie situation is similar; I really, really hope you all approve. How could you not? They’re freaking fantastic fudgy almond flour brownies! Too many f words?
When was the last time you had a brownie anyway? I’m talking about a rich, fudgy brownie that talks to sweetly your soul and warms your heart with love. One that you need a big glass of milk for.
Those are exactly these kinds of brownies.
I know all of this fudgy business may seem surprising considering the brownies are technically paleo, gluten free, grain free & dairy free, but I promise that these are the real deal.
The real fudgy deal.
Ingredients in these almond flour brownies
These delicious gluten-free brownies use super simple ingredients and turn out incredibly rich and fudgy without any grains or dairy! Here’s what you’ll need:
- Coconut sugar: my favorite unrefined sweetener to bake with
- Coconut oil: not only does the melted coconut oil add a nice flavor to these brownies, but it also is a great source of healthy fats. No butter needed!
- Egg: you’ll need 1 egg in this recipe to help the brownies bake up properly.
- Almond flour: since almond flour has a nice healthy fat content, it helps to keep the brownies moist and fudgy without using tons of excess oil. The almond flour also adds a nice hint of sweetness.
- Cocoa powder: You’ll want to use high-quality unsweetened cocoa powder here to get that rich chocolate flavor. You can also use a raw cacao powder!
- Baking staples: don’t forget the baking soda (just a little bit), salt, and vanilla extract. Learn how to make your own vanilla here!
- Fresh raspberries: I bet you didn’t know that raspberries were my favorite berry. Trust me, after adding raspberries to your brownies there’s no going back to the basic version.
- Chocolate chips: I love drizzling these with melted chocolate for a fancy, delicious topping!
Can I use a different flour?
Unfortunately, no, I cannot recommend a substitute for the almond flour in these brownies because the taste and texture will be much different.
Try a vegan version
To make vegan brownies, I would suggest using only 1/2 of a flaxseed egg, so 1/2 tablespoon flaxseed meal + 1.5 tablespoons of water, whisked together. I think it would work wonderfully and provide the same lovely consistency.
Jazz up your brownies
I LOVE the juicy bites of raspberries in these brownies, but there are tons of other mix-ins and toppings you can add to make them your own! Here’s what I can recommend:
- Extra raspberry flavor with a swirl of raspberry jam
- 1/4 cup dried cherries instead
- 1/4 cup chocolate chips mixed into the batter
- Chopped nuts like pecans or walnuts in the batter (even better if they are toasted first!)
- A little sprinkle of sea salt on top after they come out
- Top your skillet with a scoop of vanilla ice cream!
Almond flour brownies: 2 different ways
This recipe makes a small batch of brownies that are oh-so shareable and delicious! There are two ways to make them:
- In a skillet: grease two 5-inch skillets with coconut oil, make your brownie batter according to the instructions, and bake them in the skillets for 12-15 minutes.
- In a loaf pan: line an 8×4 inch baking pan with parchment paper, make your brownie batter, and bake them in the loaf pan for 18-23 minutes.
Either way you make them will be amazing!
How to store & freeze almond flour brownies
- To store: I’d recommend leaving them on the counter for no more than a day or two and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge!
- To freeze: allow brownies to cool completely, then cut the brownies as directed. Wrap individual brownies in plastic wrap, then in foil or a reusable bag such as Stasher bags, and place in the freezer for up to 3 months.
More brownies & bars
- Tahini Monster Cookie Bars
- Vegan Double Chocolate Peanut Butter Caramel Bars
- Fudgy Almond Butter Blondies
- Raspberry Crumble Bars
- Birthday Cake Rice Krispie Treats
Get all of my bar & brownie recipes here!
If you make this almond flour brownie recipe, be sure to leave a comment below to let me know how you liked them. Also I love seeing your creations over on Instagram so feel free to upload a picture and tag #ambitiouskitchen!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Small Batch Paleo Almond Flour Brownies with Raspberries
Ingredients
- 1/4 cup coconut oil
- 1/3 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 egg at room temperature
- 2/3 cup almond flour
- 3 tablespoons unsweetened cocoa powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 12 raspberries
- For the drizzle:
- 2 tablespoons dairy free or vegan chocolate chips
- 1/4 teaspoon coconut oil
Instructions
- Preheat oven to 350 degrees F. There are two ways to make these brownies, by using two small skillets or a loaf pan: Grease two 5-inch skillets generously with coconut oil OR line an 8x4 inch loaf pan with parchment paper.
- Place a small saucepan over low heat, add coconut oil and coconut sugar and stir until the coconut oil is completely melted and mixture is shiny. Set aside to cool for just a few minutes, then transfer to a medium bowl and whisk in eggs and vanilla extract until smooth.
- Next add in the dry ingredients: almond flour, cocoa powder, baking soda and salt; stirring until smooth. The batter will be fairly thick. Spread in prepared pan or evenly in the two skillets. Push the raspberries into the top of the brownie batter.
- If you are baking them in the skillets, bake for 12-15 minutes until the edges start to pull away from the pan. If you are baking the brownies in the loaf pan, bake for 18-23 minutes until edges are set. It's always better to underbake your brownies so they remain fudgy. After baking, transfer to a wire rack to cool before cutting and serving.
- To make the chocolate drizzle: Place a small saucepan over low heat and add chocolate chips and coconut oil, stirring until completely smooth. Drizzle over brownies. Serves 8.
Recipe Notes
Nutrition
OMG, AMAZING!
I made this last week and making it again tonight. It is so good!! I have a the small skillet but when I cut the recipe in half….it felt like a 2 person serving seriously lol not a 4 person! My husband loved it thank you so much! I’ve made many of your recipes. I also subbed for flax egg fyi
Love it! Such a great treat!
Delicious! I put in cut out strawberries because I didn’t have raspberries. I also subbed the coconut sugar for about 1/8-1/4 c. honey.
Perfect! Such a great dessert 🙂
These are probably my favourite dessert. Like if I could wish for 1 sweet food to eat for all of eternity this would be it. It’s so decadent and the raspberries and chocolate complement each other beautifully. Yum!!
Love that! So happy to hear it’s a favorite!
I baked these in muffin pans and added chocolate chips and hazelnuts. They were so good! The recipe yielded three muffin-size brownies, which was perfect for my small household. Super easy to make and delicious. I will definitely be making these again soon.
Fun! That’s such a great idea 🙂
This is the best almond flour brownie recipe I have found so far, and I have tried many. I used butter instead of the coconut oil and maple sugar instead of coconut sugar. I added 1/4 cup each of chopped chocolate and walnuts. I also chopped up the raspberries and mixed them in the batter just before adding to the pan. I used the loaf pan lined with parchment paper and it took about 20 minutes to bake. Thank you for this delicious recipe!
I’m so happy you found this one + loved it, Valerie! Glad to hear all that worked well 🙂
These were soooo good and moist and soft and delicious.
To make it a tad healthier, I did 1/2 the amount of oil (avocado oil, as that’s all I had) and 1/2 applesauce. Also about 1/4 of the sugar was monkfruit instead. And all I had were strawberries, so I diced those and put them on top.
Original recipe is 6 WW points, but mine were just 4 because of the applesauce and monkfruit.
Thank you for another delicious dessert!!
(Oh, and I did a double recipe and used two loaf plans… and then realized after that I could have just done an 8×8 pan haha)
I’m so happy that all worked out well and that you loved them, Melinda! Thanks so much for the review 🙂
Honestly the best dessert for 2 I’ve found since 2020! It’s not overly sweet, very easy to make and my husband loves it too!
Note on sugar : I tried once to cut off on sugar but it wasn’t the same so better to follow the exact measurements (I used a mix of monk fruit sweetener and brown sugar).
Ahh I’m so glad you love it! And yes I definitely recommend sticking with the measurements in the recipe 🙂
Wow! This was so good. I had coconut cream in the fridge that I needed to finish, so I used that instead of coconut oil. This recipe is definetely a keeper. 🙂
My daughter and I made these for Valentine’s Day. They were quick and easy and we had fun making them together! We added some chocolate chips for something extra special and blueberries on my daughters Bc that’s all we had:) we both enjoyed them and would make them again! Thank you.
Love that! Glad you both enjoyed 🙂
Hosting date night? This brownie. Dating yourself? This brownie. This has been my go-to recipe to wow! guests or to treat my darn self. It’s so ooey-gooey delicious and somehow also doesn’t have any guilt associated with it! Single gal Valentine’s this weekend and this is 100% on the menu (for the Xth year in a row!!)
These may be the best brownies I’ve ever made. So simple and came together so quickly. I actually just added everything to the saucepan that I used for the coconut oil and sugar, after letting it cool slightly. Served it with coconut milk ice cream. Wish I would have doubled the recipe!
I made these last night on a whim, we were sitting & watching TV thinking, “hmm brownies would be great right now” and viola! The perfect serving. I followed the recipe to a T and my husband ate ALL of them! I noticed they were a little dry so next time around I may add chocolate chips but this is now my go-to healthy brownie recipe!
Amazing! So happy to hear that 🙂 Hmmm they shouldn’t be dry, but chocolate chips will help the fudge factor, too!
Just made these and they came out perfect! I didn’t have any coconut sugar so used brown sugar and it worked out fine. I also put them in a muffin tin to make brownie bites, 15 minutes in the oven and they came out perfectly crispy on the outside and soft on the inside.
Perfect! Love the idea of brownie bites 🙂
My 12 year old daughter saw a picture of this recipe on the main page and instantly wanted to make it. We found the recipe and she was sad when she read it calls for almond flour. She is allergic to all nuts. Is there a substitute we can use?
Hi! Unfortunately because these are almond flour brownies I can’t suggest a nut-free substitute. Check out my other delicious nut free desserts here! https://www.ambitiouskitchen.com/nut-free-dessert/
I didn’t have all of the ingredients, but made these in a 4×8 pan with Swerve – 4 Tbsp Instead of coconut sugar and blueberries instead of raspberries, and with no drizzle. . They were amazing and delicious – inhaled by the two of us. Good thing they were “small batch”!
I’m glad those swaps worked out well! The perfect treat.
I made it a few times already, it’s so delicious! It looks great too, thank you for sharing!
Love that! Such a great, healthy treat.
These are AMAZING! I made them for Valentines Day this year, and they were a hit. Usually “healthier” brownies don’t compare to regular, but these truly do! They are super chocolatey, fudgy, and delicious! Highly recommend!
Love that! I’ll never skimp on taste with brownies, trust me 😉 glad you loved them!
Very good brownies! I’m a chocoholic and I really enjoyed the intense flavor. The raspberries were a nice touch.
Love that! Glad you enjoyed 🙂
Do you think I could swap melted butter for coconut oil?
Yes that should work!
Loved these! Made them yesterday and they turned out YUM! The oil and sugar mixture didnt turn out as Id hoped but I continued using all else and following the recipe. The brownies were just what I needed…with a heavy topping of pecans and raspberries. Thanks for this x
Glad you loved them! Sounds delicious with pecans + raspberries on top 🙂
Can you use maple syrup instead of coconut sugar?
I haven’t tried it, but that would probably work, you just may need to use a few tablespoons less.
These are AMAZING!! i hosted my first paleo dinner party and served these up for dessert. Even the non-paleo eaters loved them. Huge hit!! Will definitely make again.
So happy to hear that! A paleo dinner party sounds awesome 🙂 I’m glad everyone enjoyed them!
How many eggs in recipe?
1 egg!
Made these with honey as I had no coconut sugar and they are so good! Thank you! Hubby who can eat anything loves them too!
a fellow Monique ;o)
Hi Monique! So glad you both enjoyed 🙂
This recipe is AHM-AZZZ-ING! Even without the berries! I also substituted the coconut sugar for Swerve/Lakanto (I used both sugar sub’sts when I made a double batch 😱❤️) and I am a lover of all things chocolate and gooey brownies…. a must for any recipe box! Ps. I love the small portion too!)
Perfect! So glad you enjoy this one (the perfect portion of chocolate-y goodness!)
What did I do wrong? The brownies were crumbly. Didn’t even look like brownies.
I’m sorry to hear that, Fran! I’ve made these a few times and they turn out just fine. I would double check your ratios!
These brownies saved my life. I’m trying to eat foods with lower low-glycemic indices, and found it really difficult to make treats. Thank you so much! I’ve already memorized the recipe (I’ve made these brownies a ridiculous number of times in the past few months) and can now whip them up without really thinking about it.
Can we use Stevia instead of coconut sugar and in what quantity?
Thanks!
Aastha
Would love to make these for my book club–can the recipe be doubled? Already loved the first batch! Thanks so much!
This recipe had a great consistency and texture. I thought the brownie wouldn’t hold together but it did. However, I thought that it was way too salty. I put in 1/4 tsp like the recipe said but maybe I accidentally let more slip in. Idk but it tasted like a saltwater taffy.
Mine also came out way too salty. I used table salt, but I wonder if kosher salt would have been better?
Table salt is WAAAAAAAAY saltier than kosher. Himalayan pink salt works good too if you don’t have kosher.
I’ve been reading your blog for a while now and I finally got around to making this recipe…
It’s delicious! My first time baking with almond flour and I was surprised by how light and moreish these brownies turned out. I’ll definitely be making this recipe again, and I look forward to trying more of what you have on offer here! ?