Almond Flour Brownies

This week I made brownies for the first time in months. MONTHS. Who am I? The thing is these aren’t even for me; I’m still trying to get in better shape for marathon training. The last thing I need on my plate(literally) is brownies.

I’m not saying I didn’t steal a taste, but as soon as these were cooled, cut, and photographed I sealed them up to bring to the Healthy Living Summit to share with friends and this girl for hosting me for a night. If you’re going, too, please find me and say hi. I’ll be the one trying to buy friends with brownies.

 I made these by modifying my outrageous triple chocolate brownies recipe and—dare I say?—I like these better. Cooked they taste the same but the raw batter is much more delicious since it doesn’t have that funky gluten-free flavor to it. And it requires no special flour/starch blend, just plain old almond flour. Since I always keep these ingredients on hand, I can tell this will be my new go-to brownie recipe. 

Almond Flour Brownies

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 1 8 x 8 pan):

  • 3/4 cup almond flour
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 3/4 cup sugar*
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon instant coffee granules(optional)
  • 1/2 cup butter
  • 7oz semisweet or bittersweet baking chocolate, divided OR 3/4 cup chocolate chips

*You can replace the cane sugar in this recipe with 1/2 cup + 2 Tablespoons of liquid sweetener like maple syrup, honey, agave, or corn syrup. 


  1. Preheat your oven to 350 degrees.
  2. Mix together the almond flour, salt, cocoa powder, and baking powder and set aside.
  3. In a separate bowl, melt together 4 ounces of chocolate or a scant 1/2 cup chocolate chips with the butter.
  4. While the chocolate is melting, beat together the eggs, sugar, vanilla and coffee granules if using.
  5. Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.
  6. Add the chocolate mixture in with the dry ingredients and mix completely.
  7. Pour the batter in an 8 x 8 pan.
  8. Sprinkle the top with the remaining chocolate and gently press it into the batter.
  9. Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting in.

The first time I made these I took them out of the oven after only 25 minutes. 2 hours later I cut in to a gooey and basically raw center. Oops. I stuck them back into the oven and—of course—got distracted, baking them a little too long and burning the tops of the ones towards the back. The lesson is bake as I say, not as I do.

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160 Responses to Almond Flour Brownies
  1. Alayna @ Thyme Bombe
    August 18, 2011 | 9:10 am

    Yum! I haven’t had a brownie in forever. Have fun at HLS!

  2. Victoria (District Chocoholic)
    August 18, 2011 | 9:11 am

    I will be your friend for brownies. Or I will just be your friend anyway. I will be the one at HLS trying to buy friends with high-end Italian chocolate made with Venezuelan cacao.

    P.S. Make brunsli. Chocolate-almond deliciousness. No gluten or dairy.

    • Wannabe Chef
      August 18, 2011 | 1:16 pm

      And I will be your friend anyway. See you soon! 🙂

  3. Maryea {Happy Healthy Mama}
    August 18, 2011 | 9:15 am

    I always get distracted when I’m baking! Setting a timer is a must for me or I’d burn everything.

  4. VeggieGirl
    August 18, 2011 | 9:31 am

    Enjoy the HLS! I expect stories 😉

  5. Amber Shea @Almost Vegan
    August 18, 2011 | 9:38 am

    These look great! Hmm, with 3 eggs though, I’m wondering if a veganization would work…only one way to find out!

    • Wannabe Chef
      August 18, 2011 | 1:18 pm

      I don’t think these would work with a flax egg. I’ve tried the Outrageous Triple Chocolate Brownies recipe using silken tofu as a replacement. The flavor was right on, and they cut into squares, but the texture was a little rubbery. I’m not sure of other egg replacements because those are the only ones I’ve worked with. If you try something and it works wonderfully, I’d love to know.

  6. Kristina @ spabettie
    August 18, 2011 | 9:59 am

    that’s one reason I LOVE to bake vegan brownies… I like them underdone a bit… Mmm.

    these look fantastic, I haven’t used almond flour in a while.

    have a great time at HLS!

    • Wannabe Chef
      August 18, 2011 | 1:20 pm

      Wish you were coming! We’re bound to meet up at a conference one of these days.

      • Kristina @ spabettie
        August 18, 2011 | 4:08 pm

        I know, I will miss out, for sure. I am doing the vida vegan blog conference this next weekend, so all is not lost! 🙂

        I’m sure we’ll meet sometime – there are more and more events all the time it seems (and I want to attend all!)

  7. Amy @ The Whole Sweet Scoop
    August 18, 2011 | 10:04 am

    Hello! I love adding coffee grinds to anything chocolate that I bake! It makes it so much better. Hope you have fun at HSL!

  8. the delicate place
    August 18, 2011 | 10:06 am

    gah bless your heart! if i see you i will nosh a brownie. i can even have it since you made it gluten free! honestly, i don’t even feel like being celiac is bad at all esp with treats like this! see you soon!

    • Wannabe Chef
      August 18, 2011 | 1:22 pm

      Yes, do find me and say hi! I’ll have plenty of gluten-free desserts waiting.

  9. Lindsay @ Lindsay's List
    August 18, 2011 | 10:32 am

    Coffee grinds are a nice addition. Did the chocolate chips harden back up to create a different texture? I’ve never met a brownie that I didn’t like!

    • Wannabe Chef
      August 18, 2011 | 1:26 pm

      Yes, the chocolate chips hold together through baking and regain most of that chunky chocolate texture. I like to refrigerate mine and let the whole brownie harden up to be almost like fudge but they’re also good at room temperature.

  10. Caroline @ chocolate and carrots
    August 18, 2011 | 11:54 am

    How incredibly decadent! I love it!

  11. Kate@Diethood
    August 18, 2011 | 1:13 pm

    I have a 5-pound bag of almond flour in my kitchen… moreover though, those pictures and that description have won me over.

  12. Averie @ Love Veggies and Yoga
    August 18, 2011 | 3:30 pm

    They look awesome, Evan!

    “Cooked they taste the same but the raw batter is much more delicious since it doesn’t have that funky gluten-free flavor to it. And it requires no special flour/starch blend, just plain old almond flour.”–

    Yes to the no funky taste and the keeping nothing special on hand. Amen for both!

  13. Jessica @ Jess Go Bananas
    August 18, 2011 | 4:48 pm

    Wow! Those look awe-some!

  14. Amanda
    August 18, 2011 | 5:56 pm

    These look amazing. We started using almond flour a lot at school and I want to try it at home but it’s so expensive! Using only 3/4 cup though, I think I could get plenty of brownies out of one bag. 🙂

  15. Lauren at Keep It Sweet
    August 18, 2011 | 9:20 pm

    These look amazing and would totally take care of my current chocolate craving!

  16. Leanne @ Healthful Pursuit
    August 18, 2011 | 10:49 pm

    I love almond flour brownies, they’re so gooey! Thanks for the brownie reminder. It’s been MONTHS since I’ve made any.

  17. Katelyn @ Chef Katelyn
    August 19, 2011 | 12:26 am

    I think our hotel room will just be filled of all of us eating desserts. No big deal.

    Consider me bought 😉

  18. Sarah@The Flying ONION
    August 20, 2011 | 9:04 am


    Brownies are my weakness. These look so fudgy and perfect. 😀

  19. Lauren
    August 20, 2011 | 12:09 pm

    Mmmm…those look amazing! Must. Find. Almond. Flour!

  20. Brittany @ Itty Bits of Balance
    August 21, 2011 | 10:23 pm

    These look phenomenal! I was just diagnosed with a wheat allergy so this are right up my alley.

    THANK YOU! You are no “wannabe” chef in my eyes 😉

  21. Keelie (SweatEqualsSuccess)
    August 22, 2011 | 3:26 pm

    I am eternally grateful that A) You blog about delicious things. B) You share them at conferences! I one of the peanut butter brownies! It was delicious! Thank you! 🙂

  22. Jessica @ Healthy Dairyland
    August 22, 2011 | 3:47 pm

    Those brownies were amazing. I can’t stop thinking about them! Thanks for sharing them!

  23. Paige @ Running Around Normal
    August 22, 2011 | 4:41 pm

    Ahh I didn’t get to grab one at HLS…so I guess I’ll be making this recipe 🙂

  24. Baking N Books
    August 22, 2011 | 4:50 pm

    Are these the brownies you brought to the Summit then – I see them on so many blogs now! Popular 🙂

    Although I don’t really believe in baking stuff for others I wouldn’t eat myself. It always leave me with the impression that “these are bad for me” – but you can eat them. Although I understand people are different and have different tastes, needs as well. So it could go either way!

  25. courtney (pancakes and postcards)
    August 22, 2011 | 5:35 pm

    These photos just reduced my productivity at work by 35%. The drool on the keyboard, another 5%.

  26. Erin @ Big Girl Feats
    August 22, 2011 | 5:55 pm

    I think these “special” brownies are definitely your calling card now. I also want to be involved the next time you tweet about having brownies on your person in public, because that was amazing to watch at HLS.

    Can’t wait to hang out again!!

  27. Morgan @ Endorphaholic
    August 22, 2011 | 9:33 pm

    Would peanut flour be a useable substitution for almond flour?

    • Wannabe Chef
      August 22, 2011 | 9:38 pm

      Defatted peanut flour like PB2 or the kind sold by Trader Joe’s wouldn’t work because it’s too dry. However, if you made your own full fat peanut flour by grinding it for a few seconds and stopping before it turns into peanut butter, that would work.

  28. Sara @ Nourish and Flourish
    August 23, 2011 | 1:48 am

    These brownies are making me swoon! I’ve been looking for a solid GF brownie recipe for quite some time, and I have a feeling this may be it.

    How did I not bump into you at HLS? We’ll have to chat next year! (And will you pretty please make these again so that I can enjoy one?). 😉

  29. kita
    August 27, 2011 | 4:24 pm

    I havent loved my work with almond flour yet, but I have yet to meet a brownie I haven’t liked. These look great!

  30. Almond Flour Brownies «
    September 4, 2011 | 3:42 pm

    […] Almond Flour Brownies slightly adapted from Wannabe Chef Evan […]

  31. Day 10. Rawr!
    September 7, 2011 | 10:36 pm

    […] These were dying to be made. […]

  32. Yvonne
    September 19, 2011 | 11:44 pm

    A-MA-ZING. Couldn’t have just one!

  33. Pure2raw twins
    October 19, 2011 | 11:53 am

    YUM! just pinned this recipe…need to make it soon

  34. Almond Flour Brownies | Celiac Safe
    October 23, 2011 | 8:26 am

    […] This recipe is from The Wannabe Chef. […]

  35. Jackie
    November 15, 2011 | 4:56 pm

    I have been going gluten free and am nearly there. Brownies have been a tough thing. I’ve made this recipe twice now and these are the absolute best thing I’ve had. My flour eating friends were amazed and have asked me to make these again, and again. Thank you!

  36. […] the original recipe – Almond Flour Brownies.  The only substitution I made was to use about a tablespoon of strong coffee in place of the […]

  37. Diane McDermott
    November 28, 2011 | 6:53 pm

    Made these for Thanksgiving and they are incredible!!!! Best brownie recipe I’ve ever tried and even better that they don’t have flour! Posted a review and link back to your recipe…thanks for sharing it 🙂

    • Wannabe Chef
      November 28, 2011 | 10:40 pm

      I saw your post when I got the linkback. So glad you tried it and enjoyed it! Sounds like your husband is a big fan.

  38. Paleo Mug Cakes | The Wannabe Chef
    December 2, 2011 | 10:03 am

    […] if you wanted something chocolate and delicious you should put in the time and effort to bake some almond flour brownies and the extra hour would be well worth it. It also didn’t help that most mug cake recipes […]

  39. Hillary
    January 4, 2012 | 2:14 am

    Is that last ingredient unsweetened chocolate, bittersweet?

    • Hillary
      January 4, 2012 | 2:15 am

      and what about the cocoa, too?

    • Wannabe Chef
      January 4, 2012 | 10:48 am

      Thanks for catching that. I’ve fixed the recipe. The chocolate can be bittersweet or semisweet depending on whether you want the brownies a little darker or not. The cocoa powder should be unsweetened.

  40. gluten-free {oat flour} brownies.
    January 7, 2012 | 1:34 am

    […] was planning to make this recipe exactly, but when I went to the store and found the almond flour to be $10-11 for a small bag, I […]

  41. Adi
    January 13, 2012 | 6:58 pm

    Any reccomendatins on substituting sugar with Truvia (stevia)?

    • Wannabe Chef
      January 13, 2012 | 8:19 pm

      According to their website, you should substitute the sugar in this recipe for 5-6 Tablespoons of the Truvia sweetener. If you use unsweetened chocolate instead of bittersweet, I would add a little more.

      • Susan
        March 30, 2012 | 10:38 am

        You can use Stevia extract, too. See my post below.

  42. Melissa
    January 19, 2012 | 3:27 pm

    I’m curious about the fact that there’s no xanthan gum in these. I’ve done a lot of gluten free baking and never seen a recipe without it or another binder. Eggs don’t always do the trick so I’m curious if these are really crumbly or is there something special about almond flour that makes them stay together?

    • Wannabe Chef
      January 19, 2012 | 4:08 pm

      In my experience xanthan gum is overrated and overused. The eggs are enough of a binder for these brownies for them to stay together without being tough.

  43. jennifer
    January 28, 2012 | 1:18 pm

    I just made these using Trader Joe’s almond meal, 1/4 cup canola oil in place of the butter, and approx. 1/4 c. chopped pecans and they are very good.

  44. Peanut Butter Boy
    February 10, 2012 | 9:02 am

    Hmm…I clearly need to come here more often…

  45. Susan
    March 26, 2012 | 5:49 pm

    Hi Evan,
    I’m a mom of 4 young kids who are on spring break…which means they want to eat a LOT! I took us off of gluten & sugar sevearl months ago, so I’m always looking for yummy recipes for them (and me!). Your brownies absolutely scored! I did reduce the sugar to 1/4 cup and added 1 drop of stevia extract to the egg mixture, and I didn’t have any chocolate chips or bars, so I tossed in about a Tbsp of cocoa powder to the butter plus 1 drop of stevia to that mixture as well. Guess what? They turned out GREAT!!!! Thank you so much for posting this recipe! We will definitely make these again!

    • Inez
      July 27, 2012 | 1:45 pm

      I too used coconut palm sugar 1/2 cup and 1/4 cup reg sugar. Still awesome

  46. […] Almond Flour Brownies makes an 8×8 pan very slightly adapted from The Wannabe Chef […]

  47. girlie
    April 18, 2012 | 9:04 pm

    The first time I made these I didn’t follow the recipe exactly (I’m an airhead) and it turned out like chocolate cake. The second time I made it I used the exact same steps but added a little more chocolate when melting (I was too lazy to measure). So that made me alter the baking time to about 45-50 minutes. BUT IT WAS SO GOOD. I took it to a party and everyone went crazy for them. THANK YOU SO MUCH. I have another batch baking in the oven now.

  48. Jody
    April 28, 2012 | 2:33 am

    Made them, loved them! I am pretty new to almond flour baking, and not because of any allergy, but to be healthy and I’ve found I just love the stuff. These were exactly the brownie texture I love and the right thickness. It’s embarrassing to admit, but with the boys in the house, the brownies didn’t last long at all, so I’m left wondering, have you found that they get dry after a day or two, or do they stay pretty moist like a lot of other almond flour baked goods? Thanks for the recipe!

    • Wannabe Chef
      April 28, 2012 | 11:07 am

      If you leave them out uncovered they will dry up eventually. If you wrap them and refrigerate them they’ll last much longer.

      • Inez
        July 27, 2012 | 1:43 pm

        they also freeze well once cooled but you will surely have to make a double batch.

  49. Kathryn
    May 3, 2012 | 6:27 pm

    Any chance of subbing ripe banana for the sugar and/or butter in this recipe?

    • Wannabe Chef
      May 3, 2012 | 6:46 pm

      For this recipe I don’t think a banana would be a good substitute. It would throw off the taste and texture too much.

    • Laura
      December 9, 2015 | 1:24 pm

      I subbed xylitol for the sugar and it’s amazing. You can’t even tell it’s sugar free. Just be careful and don’t eat too many at once since xylitol can cause intestinal problems if you eat too much of it at once.

  50. Sarah
    May 5, 2012 | 1:14 pm

    I have made these many times and always love them. I just turned them into two-bite brownies by putting the batter into my Mimi muffin pan and baking for about 15 minutes. They turned out wonderfully and will be perfect for the party I’m going to tonight!

    • Sarah
      May 5, 2012 | 1:15 pm

      That should say “mini” muffin pan. Autocorrect…

  51. […] loosely adapted from this one over at The Wannabe Chef. They’re not vegan, but they are dairy and gluten-free. […]

  52. Mona
    June 29, 2012 | 10:57 pm

    I made these tonight for a bible study for the deaf and they were a hit. Someone brought store baked brownies. They took most of the store baked brownies home and I took home an empty pan :)Thanks for sharing your recipes with us, it is greatly appreciated and brings much happiness to others!

  53. Glutenfri kladdkaka « Träningsglädje
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    […] goda (men något låga) chokladmuffins än kladdkaka. Men jag tror receptet har potential. Kolla här […]

  54. Allyson Neely
    July 19, 2012 | 2:40 pm

    they looked so good! but so did the brownies with peanut butter! so I did my best combination recipe… so far so good… they are baking as we speak. I’ll let you know how it turns out!

    • Allyson Neely
      July 19, 2012 | 4:39 pm

      ok, just cut into them…. they were PERFECT. The consistency was spot on… I’ll never eat a gluten brownie again. And the peanut butter was SOO GOOOD!!! I just replaced the butter in this recipe with peanut butter and then did the peanut butter/maple syrup/egg from the other recipe over the top and put the chocolate chips on top of that. Absolute Perfection. Thanks so much for your awesome recipes!

  55. Inez
    July 27, 2012 | 1:41 pm

    I came here today just to blog about this recipe since I just made these for the 5th time in 2 months. Absolutely the BEST chocolate recipe I have ever eaten. Tastes like gourmet flour less choco cake. Can’t say enough about this recipe. It is fabulous. I will try to keep some brownies in freezer at all times. Thank you, thank you.

  56. Lina
    July 28, 2012 | 5:28 pm

    Hi, I made the brownies and they are awesome! Everybody loved them! I am making a second batch today. Thanks for the recipe.

  57. […] Lunch – South of the Border Sandwiches Dinner – Sage Meatloaf, mashed potatoes, nectarines, Almond Flour Brownies (my sister and her husband are coming over for […]

  58. […] lot of readers have stumbled onto my almond flour brownie recipe through google or Pinterest or word of mouth and I get excited every time another person has said […]

  59. Kristin Friesen
    September 11, 2012 | 3:21 pm

    Has anyone tried this with coconut oil instead of butter? Wondering how that would affect the flavor and consistency. Thanks!

    • Michelle
      September 6, 2014 | 9:44 pm

      I realize this comment may be too late to be helpful to you, but I’ve made these with coconut oil, and it’s good! The texture is a little less fudgy and decadent–more cakey. But still amazing. I’ve also made it with ghee, and that’s probably my favorite; it gets a really crackly top while remaining fudgy in the middle.

  60. Pam
    September 16, 2012 | 6:07 pm

    Can you use rice flour? It’s what I have on hand

    • Wannabe Chef
      September 16, 2012 | 6:10 pm

      I’ve never tried it but it sounds like it should work. Add a little milk or water if the batter seems too thick from the rice flour.

  61. The Secret Library | This Lunch Rox
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  62. Ashley guerra
    September 29, 2012 | 6:15 pm

    I have made them twice!!!! So amazing!!!!!

  63. Zilla
    September 30, 2012 | 1:57 am

    This is my second foray into baking. These turned out incredible. Thanks for making this so easy a newbie could do it. I’m inspired!

  64. […] Breakfast Casserole Almond Flour Waffles Very Vanilla Cupcakes Peach Blueberry Clafoutis Almond Flour Brownies Pumpkin Spice […]

  65. indubitably
    October 18, 2012 | 1:34 am

    Made these yesterday and they are almost gone (and only 2 people in the house)they were Delicious!!!! I am going to make a batch for Saturday for something and a batch for Sunday for something else, I am sure I will have NO leftovers!! Thanks for the recipe, I have shared it with 2 other people so far!!!

  66. s boudreau
    October 20, 2012 | 4:15 pm

    are these low carb

    • Wannabe Chef
      October 20, 2012 | 6:51 pm

      They are lower carb than regular brownies because of the almond flour but i would not say that they are “low carb” since there is still quite a bit of sugar in them.

  67. s boudreau
    October 20, 2012 | 7:01 pm

    oh, i use splenda

  68. Silvana
    December 2, 2012 | 2:47 pm

    If the brownies were raw when you baked them at 25 minutes, would only 5 minutes more make the difference? How many minutes would you recommend for baking these brownies? I never baked with almond flour but I am excited to try. It’s pretty expensive so I don’t want to make a mistake. Thank you.

    • Wannabe Chef
      December 2, 2012 | 6:44 pm

      Raw is an overstatement. they were just undercooked. 30 minutes is the correct baking time.

  69. […] up with the holiday season here? I’ve worked with them before, and there was a recipe for almond flour brownies I wanted to try to adapt, so here we […]

  70. Sandy
    December 5, 2012 | 9:00 pm

    I am been lurking around your website for a couple of days. The
    recipes all look so wonderful. I made these brownies today.
    I substituted melted coconut oil for the butter and oh my gosh,
    the brownies were divine. The best I have ever made. Thank
    you so much for this recipe. Cannot wait to try your other

  71. Colette @ JFF!
    January 23, 2013 | 4:55 pm

    These have made me a rockstar in my nephew’s eyes!

  72. Dark Chocolate {Gluten-Free} Brownies
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  73. […] As cheesy as it sounds, two friends are coming over tomorrow night in honor of Valentine’s Day, so I thought it was my duty as hostess to (a) vacuum and (b) bake something delicious, fudgy, and chocolatey. After accomplishing Duty A, I turned to the Wannabe Chef and his recipe for Almond Flour Brownies. […]

  74. daisy
    February 17, 2013 | 6:51 pm

    I just tried this recipe and they are amazing! I used blonde coconut sugar instead of organic sugar, they fooled my picky eaters! Thankyou!

  75. […] far, I’ve been very impressed. I wanted to share with you this recipe I found on Pinterest from The Wannabe Chef. At first I wasn’t sure exactly what I would think about it but to be honest with you, I like it […]

  76. KarenL
    February 19, 2013 | 4:04 pm

    I had to stop and comment. I made your brownies yesterday and they are in fact the best brownies of any kind I have ever made. Thank you, thank you! I found them on Pinterest. I’ll be stopping by your blog now. 🙂

  77. Don
    February 21, 2013 | 1:14 am

    So I just made these, and they came out more cake-like, rather than the thick gooey brownies with the crust on top like in the picture. I’m just wondering what I did wrong. They were still super delicious. I’d just like to figure out where I went wrong.
    Thanks for the recipe!

    • Wannabe Chef
      February 21, 2013 | 3:42 pm

      That is hard to say. It would turn out too cakey if there was too much almond flour in the recipe or if it was made with baking soda instead of baking powder. Those are the only two causes that come to mind.

  78. Operation Keeping Busy
    March 10, 2013 | 10:42 pm

    […] When I went to Healthy Living Summit in 2011, Evan brought the most amazing brownies – almond flour brownies made with a secret ingredient (instant coffee). These brownies are so good, you’ll want to […]

  79. JHARPS
    March 13, 2013 | 3:07 pm

    I was wondering if you could do half almond flour half coconut flour??? And also if you could replace the butter with coconut oil?

    • Wannabe Chef
      March 13, 2013 | 3:34 pm

      Coconut oil would be a good substitute. Almond flour and coconut flour do not have the same properties in baking so a 1:1 substitution of coconut flour would not work.

  80. […] So the script disappeared beneath a stack of websites, all of them inundating my mind with different approaches to gluten-free brownies. I new my best bet was a Paleo recipe since I wanted to use the almond flour I had on hand. After trolling a few Paleo sites I couldn’t find anything that seemed too promising (at least not with the ingredients I wanted to use), but I did find this wonderful recipe for almond flour brownies. […]

  81. Chronically Thrilled
    March 22, 2013 | 1:57 am

    I just made an adapted version of these for someone who wanted a gluten-free agave brownie. I didn’t have time to start from scratch and as I only had almond flour on hand, I trolled the google for a while and your recipe seemed the most easily adaptable.
    I made a few haphazard adjustments just to see if this would be worth spending some time on next time and OH DEAR GOD, these were amazing. No doubt, the only reason they came out so well was because your original recipe was very well crafted.

    I linked back to you a few times, because people really ought to know who created such a delicious treat. Just wanted to thank you 😀 My taste buds are delighted thanks to you tonight.

  82. Angie
    April 13, 2013 | 2:47 pm

    How many carbs are in each square?

    • Wannabe Chef
      April 13, 2013 | 4:44 pm

      I’m not a nutritionist or qualified to give an expert answer but I would estimate 15g-20g

  83. Donna Reid
    April 13, 2013 | 2:55 pm

    OMG, I’m not GF,and I love love love these brownies, I have shared the recipe with my GF friends and they love them too! Thank-you 🙂

  84. Paula
    April 16, 2013 | 4:28 pm

    Does anyone have a calorie count on this recipe?

  85. R
    May 8, 2013 | 1:59 am

    These are unbelievable. I’m not GF, but these taste better than any regular brownie I’ve had. I make them weekly. Thank you!

  86. […] Adapted from recipe by The Wannabe Chef […]

  87. Madde
    May 22, 2013 | 3:16 pm

    What brand of almond flour did you use?

    • Wannabe Chef
      May 22, 2013 | 3:48 pm

      I usually alternate between Trader Joe’s almond meal and homemade almond flour based on what i have in my pantry.

  88. Oat Flour Brownies | The Wannabe Chef
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    […] flour in recipes that call for almond flour regularly and I wanted to try that for myself with my almond flour brownies recipe. Almond flour is a great gluten and grain-free baking flour but I don’t always keep it […]

  89. Lindy
    May 24, 2013 | 10:52 pm

    Just took these out of the oven and could not wait until cooled to taste. They are delicious! I did substitute 1/2 cup of melted honey for the sugar and melted coconut oil instead of butter. Also sprinkled some walnuts on top as well as the chocolate chips. WOW! Thanks very much 🙂

  90. Rosario
    June 8, 2013 | 9:01 pm

    I made these and they turned out perfectly. I wish I had added walnuts. I only used 1/8 cup sugar (Xylitol) and that was more that enough. I also used 1/4 vegan spread and 1/4 coconut oil.

  91. Amy
    July 24, 2013 | 11:59 pm

    I have these in the oven but I modified them a bit. I substituted cocoa for the melted chocolate and added shredded unsweetened coconut to the dry ingredients. I also put chopped hazelnuts on top before cooking and a few chocolate chips. Smells divine.

  92. Elizabeth Wissner
    August 5, 2013 | 6:30 pm

    Tried these, and they turned out great!! Just make sure you cook them for 30 mins or longer 🙂 More like 35 mins. They were still a lil fudgy, but we don’t mind!

  93. Kate K
    September 16, 2013 | 9:42 pm

    I kept reading ‘coffee GRINDS’ in the comments and thought; ‘she couldn’t possibly be putting coffee GRINDS in her brownies!” Sure enough, your recipe says Coffee GRANULES…people, that means INSTANT COFFEE GRANULES! Do NOT put coffee grinds in your brownies, please! Lol.

  94. megan
    November 11, 2013 | 4:08 pm

    Can i use honey instead of sugar?

    • Wannabe Chef
      November 11, 2013 | 4:23 pm

      Yes, I would recommend using 1/2 cup + 2 Tablespoons for the substitution.

      • megan
        November 11, 2013 | 4:59 pm

        thanks , would you mind adding that to the recipe as this is one of my fav recipes as i’m sure many other peoples. I hadn’t made it in a while and couldn’t remember if in the past i used honey, i believe I did.

        • Wannabe Chef
          November 11, 2013 | 5:16 pm

          Just included that. Thanks for the suggestion!

  95. Rachael
    November 12, 2013 | 1:54 am

    This is a great recipe, it has a rich velvety taste. Thanks so much for posting this 🙂

  96. gloria
    November 18, 2013 | 3:25 pm

    Do you know the nutrition facts for this recipe?

  97. […] Rezept habe ich gefunden auf und habe es nur übersetzt und leicht […]

  98. […] Almond Flour M&M Brownies adapted from The Wannabe Chef […]

  99. Jason
    January 31, 2014 | 2:57 pm

    My girlfriend made these brownies and I thought they tasted too good to be “good” if you know what I mean. They have the perfect amount of richness in chocolate for my palate.

    I had to check the recipe out for macro-nutrient ratios and 6-pack portioning:

    Meal Totals (Calories: 2651)
    Fat: 195.5 g
    Fiber: 18.6 g
    Carbs: 208 g
    Sodium: 1,765.5 mg
    Protein: 45.1 g

    I try and eat up to 20g of carbs per hour to moderate my blood sugar (and insulin response). So, I think a good portion size would be 1/10th of the tray, giving you approx. 20g carb and 265 calories.

    These have a really healthy macro-nutrient profile based on my longevity research (based on high healthy fat diet, moderate protein, low carb and 1400 calories daily). You could even half a tray and still be healthy if that’s what you ate all day!

    One per hour please!

  100. Karima
    February 28, 2014 | 6:03 pm

    I still make these for people ALL the time. They become everyone’s favorite brownie.

  101. […] it comes to brownie recipes, I have a few favorites that I stick by. On occasion I’ll try a mix, but homemade usually comes out […]

  102. Chokladtårta | Hello I'm Caroline
    March 19, 2014 | 6:54 am

    […] här tårtan är glutenfri och nästan mjölkfri (bara smör) och baserad på ett recept på brownies. Jag använde vanligt socker i smeten och vanligt florsocker som dekoration men det finns ju […]

  103. Sandra Hudson
    March 21, 2014 | 1:08 pm

    great taste, was a little dry. hat could you do to make more moist?

    Sometimes coconut nut and almond flour tend to be a little dry.

    • Wannabe Chef
      March 21, 2014 | 1:15 pm

      I would recommend adding 2-4 Tablespoons of vegetable oil into the batter depending on how much more moist you want the brownies to be.

  104. […] The Wannabe Chef’s AMAZING almond flour brownies: […]

  105. […] ~ Almond Flour Brownies (Makes 9×5 loaf pan): – 70-80g almond flour – 4t. unsweetened cocoa powder – 1/3t. baking powder – 7T sugar – 2 large eggs – 1/2t. vanilla – 78g butter – 74g chocolate Adapted from: […]

  106. Deborah
    April 28, 2014 | 2:38 pm

    I made this recipe for my hubby and I. I love the idea of using almond flour. These were delicious. I froze half the batch and we ate them about 2 weeks later……still just as fresh.

  107. […] almond flour brownies from the Wannabe Chef are ridiculously good. I don’t know what else to say – if you are Paleo, gluten-free, […]

  108. […] The Wannabe Chef’s AMAZING almond flour brownies: […]

  109. Patti
    June 5, 2014 | 4:00 pm

    Luv your almond flour brownies and everything else!

  110. Dawn
    June 5, 2014 | 4:05 pm

    I made these today using all minimally processed ingredients. They turned out wonderful. Thank you for the great recipe!!

  111. Lisa
    August 17, 2014 | 6:47 pm

    our first attempt at paleo brownies. this recipe is a keeper. I used my pampered chef brownie pan which minimized the stickiness.

  112. Michelle
    September 6, 2014 | 10:01 pm

    I’ve made these brownies more times than I can possibly count since I first made them in May 2012. I’ve made them with butter, coconut oil, and ghee. Coconut oil makes them more cakey, so I prefer butter or ghee. Also, I’ve found that mixing the sugar into the dry ingredients instead of the wet ingredients makes them fudgier. Turbinado sugar makes the tops look pitted but gives the top an amazing, crackly crust while maintaining the fudgy interior.

    This is my go-to brownie recipe, and it’s easily in my top 5 favorite paleo-ish treat recipes.

  113. Cheri
    January 26, 2015 | 9:26 pm

    I was so excited to make these. They were very liquidy putting them into the oven. I baked for about 26 minutes cause toothpick was clean, but they look spongy. When I touch the top, it feels spongy. I’m gonna let them sit and cool, but this can’t be right can it? 🙁

  114. Paleo Brownies Stevia | Weight Loss Zone
    January 27, 2015 | 11:19 pm

    […] Almond Flour Brownies | The Wannabe Chef – I did reduce the sugar to 1/4 cup and added 1 drop of stevia extract to the egg mixture, … but I did find this wonderful recipe for almond flour brownies. […] Reply. Chronically Thrilled. … our first attempt at paleo brownies. […]

  115. Claudia
    January 30, 2015 | 11:17 pm

    I love these! I used Xylitol and Erythritol instead of sugar to make them lower carb. And I used raw home-made chocolate for the batter. Turned out awesome. Even the kids ate them without sugar 🙂

  116. Diatta @ Femme Fitale Fit Club
    March 10, 2015 | 11:48 am

    These look delicious – I plan to try and make these today.

  117. Erin
    March 14, 2015 | 10:07 pm

    I have to say, these were JUST what I needed today. I made them as written, with the exception of using Erythritol(3/4C) and Stevia (1.5 tsp), and Lily’s Sugar free vegan chocolate chips (sweetened with erythritol and stevia!) They were PERFECT. The ratio of egg, flour, sugar and chocolate… OMG. I’ve been searching for a recipe online, either to make exactly, or adapt, for my sugar free/gluten free baking needs. I will be making lots more in the future. 🙂

  118. Tim
    March 19, 2015 | 3:14 pm

    can you substitute Apple sauce for the butter ?

    • Wannabe Chef
      March 19, 2015 | 9:59 pm

      You can definitely swap in apple sauce but it will make a cakier brownie than fudgy. I’d recommend for best texture swapping 1/2 of the butter for apple sauce

  119. […] Almond flour brownies | the wannabe chef […]

  120. nik
    April 23, 2015 | 10:43 am

    I made these for passover, without the coffee, and they were delicious. This may become my every day brownie recipe.

  121. 40 Paleo Brownie Recipes
    December 2, 2015 | 5:30 am

    […] Almond flour brownies […]

  122. Sadie @allnaturalme
    December 8, 2015 | 6:05 pm

    Using this recipe tonight as “birthday cake” 😉

    In the oven now –

    The batter, tasted AWESOME!!!!

  123. Sadie @allnaturalme
    December 10, 2015 | 7:30 pm

    Update! these turned out AMAZING!!!!