If you are searching for a rich, fudgy treat that fits perfectly into a clean-eating lifestyle, this Paleo Almond Flour Brownies Recipe is about to become your absolute favorite. These brownies are decadently chocolatey yet free from gluten and refined sugars, striking the perfect balance with wholesome almond flour and natural sweeteners. Whether you’re paleo-curious or simply craving a scrumptious dessert, these brownies deliver the kind of indulgence that feels both nourishing and utterly satisfying.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in crafting the perfect texture and flavor. Simple but powerful components combine to create a moist, tender brownie with just the right amount of sweetness and deep chocolate richness.
- Runny almond butter: Provides a creamy base and a subtle nutty flavor that complements the chocolate.
- Coconut sugar: Adds gentle sweetness with a caramel undertone and helps create a tender crumb.
- Maple syrup: Balances moisture and sweetness naturally while enhancing the richness.
- Non-dairy milk: Keeps the batter smooth and ensures dairy-free goodness.
- Refined coconut oil (melted): Gives the brownies a silky texture and helps bind everything together.
- Eggs or flax eggs: Provide structure and moisture, allowing the brownies to hold their shape without being cakey.
- Vanilla extract: Heightens the chocolate flavor with a warm, aromatic touch.
- Cocoa powder: Brings deep chocolate intensity in a wholesome, natural form.
- Blanched almond flour: The star paleo flour that imparts richness and a tender bite with zero grain.
- Baking powder: Ensures the brownies rise just enough for a lovely texture without fluffiness.
- Salt: Enhances all flavors and balances sweetness perfectly.
How to Make Paleo Almond Flour Brownies Recipe
Step 1: Preheat Your Oven
Begin by heating your oven to 350°F. This ensures it reaches the perfect temperature so your brownies bake evenly and develop that irresistible fudgy crust.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the runny almond butter, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, eggs (or flax eggs for a vegan option), and vanilla extract. Whisk these together until the mixture is smooth and glossy, laying the flavorful foundation for your brownies.
Step 3: Add the Dry Ingredients
Slowly incorporate the cocoa powder, blanched almond flour, baking powder, and salt into your wet mixture. Mix just until everything is combined—overmixing can make brownies tough, so aim for a nice, fudgy batter that promises a tender bite.
Step 4: Prepare Your Baking Pan
Line an 8×8-inch baking pan with parchment paper. Pour your batter in and spread it evenly with a spatula, making sure the surface is smooth for uniform baking.
Step 5: Bake to Perfection
Place your pan in the oven for 22 to 28 minutes. Keep an eye on them and test with a toothpick near the end; you’re looking for a few moist crumbs clinging to it to get that perfect chewy texture.
Step 6: Cool and Slice
Allow the brownies to cool completely in the pan. This step is key for them to set properly and cut cleanly without crumbling, so patience here will reward you with perfect squares.
How to Serve Paleo Almond Flour Brownies Recipe
Garnishes
These brownies are a delicious canvas for a variety of toppings. Sprinkle chopped toasted almonds on top for added crunch, or dust with cocoa powder or powdered coconut sugar to elevate their presentation. A dollop of coconut whipped cream or a drizzle of melted dark chocolate can bring an extra layer of indulgence that’s perfect for special occasions.
Side Dishes
Pair them with fresh berries or a scoop of paleo-friendly vanilla ice cream to complement the rich cocoa flavors. For a wholesome snack, they also shine alongside a cup of herbal tea or a creamy mug of almond milk latte, creating a cozy and satisfying dessert experience.
Creative Ways to Present
Think beyond the classic brownie square! Cut these into bite-sized bars for party platters, layer with fresh fruit in a dessert parfait, or sandwich them with almond butter and sliced bananas for a luscious treat. The possibilities are endless and irresistible with this versatile Paleo Almond Flour Brownies Recipe.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your brownies in an airtight container at room temperature for up to three days. They stay moist and delicious without any refrigeration, making them an easy grab-and-go snack throughout your busy week.
Freezing
If you want to keep these brownies around longer, you can freeze them for up to three months. Wrap individual pieces tightly in plastic wrap and place them in a freezer bag to preserve freshness and texture. When you’re ready, thaw them at room temperature or gently warm in the microwave.
Reheating
To enjoy your brownies warm and gooey after refrigeration or freezing, pop them in the microwave for about 15 seconds or warm them in a low oven for a few minutes. This will bring back that soft, luscious texture that makes these brownies so hard to resist.
FAQs
Can I use regular eggs instead of flax eggs?
Absolutely! This recipe works beautifully with both regular eggs and flax eggs. Eggs will give you a little more rise and richness, while flax eggs make it a great vegan-friendly option without sacrificing texture.
Is it okay to use natural almond butter instead of runny almond butter?
It’s best to use runny or stirred almond butter for this recipe. Natural almond butter that’s too thick or dry might affect the moisture and texture of your brownies, making them denser than intended.
Can I substitute the coconut sugar with another sweetener?
Coconut sugar provides a subtle caramel flavor and a good texture balance, but you can swap it for raw honey or date syrup if you prefer. Just keep in mind the sweetness and moisture levels might vary slightly.
Are these brownies gluten-free?
Yes! This Paleo Almond Flour Brownies Recipe uses almond flour and no wheat, making it perfect for anyone avoiding gluten while still craving a classic brownie experience.
How fudgy will these brownies be?
They turn out wonderfully fudgy with a tender crumb thanks to the almond butter and almond flour combo. If you prefer a cakier texture, you could experiment with a little more almond flour or an extra egg, but the recipe’s designed to be decadently chewy and rich.
Final Thoughts
I can’t recommend this Paleo Almond Flour Brownies Recipe enough for anyone looking to indulge without an ounce of guilt. It’s simple, wholesome, and utterly delicious—perfect for sharing with friends or savoring on your own. Once you try these brownies, you’ll understand why they’ve become such a beloved treat in my kitchen. So grab your mixing bowl and treat yourself to a batch today!
Print
Paleo Almond Flour Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
- Diet: Gluten Free
Description
These Paleo Almond Flour Brownies are a delicious, grain-free treat made with wholesome ingredients like almond butter and coconut sugar. Perfect for those following a paleo lifestyle, they are rich, fudgy, and naturally sweetened with maple syrup and coconut sugar. Enjoy a decadent dessert without any gluten or refined sugars.
Ingredients
Wet Ingredients
- 1 cup runny almond butter
- 1/2 cup coconut sugar
- 1/3 cup maple syrup
- 2 tablespoons non-dairy milk
- 2 tablespoons refined coconut oil (melted)
- 2 eggs or flax eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup cocoa powder
- 3/4 cup blanched almond flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the brownies.
- Mix Wet Ingredients: In a large mixing bowl, combine the almond butter, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, eggs (or flax eggs if vegan), and vanilla extract. Whisk thoroughly until the mixture is smooth and well blended.
- Add Dry Ingredients: Gradually add the cocoa powder, blanched almond flour, baking powder, and salt to the wet mixture, stirring gently until just combined to create the brownie batter.
- Prepare Baking Pan: Line an 8×8 inch baking pan with parchment paper, then spread the brownie batter evenly across the pan to ensure even baking.
- Bake the Brownies: Bake in the preheated oven for 22 to 28 minutes. Check doneness by inserting a toothpick into the center— it should come out with a few moist crumbs but not wet batter.
- Cool and Slice: Allow the brownies to cool completely in the pan before lifting them out and slicing into 12 pieces for serving.
Notes
- Use flax eggs as a vegan substitute by mixing 1 tablespoon ground flaxseed with 3 tablespoons water per egg, letting it sit for 5 minutes.
- Refined coconut oil is used here to avoid coconut flavor; unrefined can be used but may impart a coconut taste.
- Make sure not to overbake to keep the brownies fudgy.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for a week.
