Almond Flour Brownies (Small Batch, No Gluten, No Refined Sugar)

These Almond Flour Brownies are a small-batch, gluten-free, refined-sugar-free chocolate dessert ready in under 30 minutes for 7g of protein and 4.5g of fiber per square!

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps and baking tips!

Almond Flour Brownies

These Almond Flour Brownies are a small-batch, gluten-free, refined-sugar-free chocolate dessert ready in under 30 minutes for 7g of protein and 4.5g of fiber per square!

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Prep Time: 10 minutes mins

Cook Time: 18 minutes mins

Total Time: 28 minutes mins

Course: Dessert

Cuisine: American

Servings: 6 servings

Calories: 212.7 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ½ cups Almond Flour - (note 1)
• ▢ 2 teaspoons Flaxmeal
• ▢ ¼ cup Unsweetened Cocoa Powder
• ▢ ½ teaspoon Baking Powder
• ▢ ⅓ cup Maple Syrup - (note 2)
• ▢ 2 tablespoons Melted Coconut Oil - I use refined coconut oil to avoid coconut flavors (note 3)
• ▢ 2 tablespoons Almond Milk - lukewarm (note 4)
• ▢ 4 tablespoons Dark Chocolate Chips

Optional – for sweeter brownies

• ▢ ¼ cup Coconut Sugar

Instructions

• Preheat the oven to 350°F (180°C). Line a 6-inch square brownie pan with parchment paper, keeping some pieces of paper hanging on both sides to easily unmold the brownie later. Lightly oil with oil spray. Set aside.
• In a mixing bowl, whisk almond flour, flaxmeal, cocoa powder, baking powder, and coconut sugar if you like very sweet brownies.
• Add the remaining ingredients: maple syrup, melted coconut oil, and lukewarm almond milk.
• Stir with a rubber spatula until it forms a consistent, thick, and sticky brownie batter.
• Fold in chocolate chips, and stir to incorporate if you like.
• Press the batter into the prepared pan and press into a single layer. Since the batter is sticky, I like to use a lightly oiled piece of parchment paper, press it onto the dough with the oiled side to the batter, and use the back of a spoon to evenly press it into a smooth layer. Peel off the piece of parchment paper you used to press the batter and discard.
• Bake the brownies for 18-22 minutes at 350°F (180°C) until dry on top.
• Remove the brownies from the oven, sprinkle a few chocolate chips on top if you like, they will melt in and add more chocolate flavors.
• Let them cool down for 15 minutes in the pan without touching them at all, then lift the pieces of hanging parchment paper to transfer to a cooling rack for 30 minutes.
• Slice into 6 small squares.

Notes

Note 1: You can use oat flour, but because oat flour contains more fiber, you will need more almond milk to create a smooth brownie batter. 

Note 2: Any liquid sweeteners like agave syrup, date syrup, or coconut nectar work.

Note 3: Unrefined coconut oil will add a coconut flavor to the batter. If you don’t like this idea, use refined coconut oil or another oil with low flavor. You can also use melted plant-based butter.

Note 4: Any milk works in this recipe. Simply make sure your milk is not fridge cold, or it will solidify the coconut oil, forming lumps of oil in the batter.

Storage: Store in the fridge in an airtight container for up to 4 days or freeze them for up to 3 months.

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Nutrition

Serving: 1serving (from 6) | Calories: 212.7kcal | Carbohydrates: 9.1g | Protein: 6.8g | Fat: 19.3g | Saturated Fat: 5.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Sodium: 42.9mg | Potassium: 62.5mg | Fiber: 4.5g | Sugar: 1.7g | Vitamin C: 0.003mg | Calcium: 91.9mg | Iron: 1.6mg | Magnesium: 20.8mg | Phosphorus: 37.9mg | Zinc: 0.3mg

Ingredients and Substitutions

You only need a few base ingredients for this recipe. Here’s how to pick them.

• Almond Flour – This gluten-free flour provides the main structure for the brownies. Oat flour can also be used, but you might need to add more almond milk to achieve the right consistency due to its higher fiber content.
• Flaxmeal – This acts as a binder in the recipe, helping to hold the brownies together. Ground chia seeds also work for this purpose.
• Unsweetened Cocoa Powder – It delivers the rich chocolate flavor of the brownies.  
• Baking Powder – This leavening agent helps the brownies rise and become slightly airy.
• Maple Syrup – This liquid sweetener adds moisture and sweetness. Agave syrup, date syrup, or coconut nectar also work.
• Melted Coconut Oil – It contributes to the moistness and texture of the brownies. I recommend refined coconut oil for a neutral flavor, but other low-flavor oils or melted plant-based butter can also be used.
• Almond Milk – This liquid helps create a smooth batter. Any milk will work, but it should be lukewarm to prevent the coconut oil from solidifying.
• Dark Chocolate Chips – These add extra chocolate richness. For a lower sugar option, you can swap them for chopped walnuts or pecans or just use sugar-free chocolate chips.  
• Coconut Sugar – This optional ingredient can be added for sweeter brownies.  

Carine’s Baking Tips

Let me share a few tips for perfect brownies.

• Adjust Sweetness – Add the coconut sugar if you prefer a sweeter brownie. The maple syrup and chocolate chips alone offer a less sweet option.
• Nutty Variation – For a lower sugar alternative to chocolate chips, use chopped walnuts or pecans.
• Chia Seed Binder – If you prefer, you can substitute flaxmeal with ground chia seeds as a binder.
• Cool for Firmness – Allow the brownies to cool in the pan before transferring them to a cooling rack to help them firm up nicely.
• Fudgy Texture – Refrigerating the brownies will result in an ultra-fudgy texture.
• Use Correct Pan Size – Use a 6-inch square pan or a 9×6-inch loaf pan. This recipe is for a small batch and will not work well in a larger 8-inch pan unless you double the quantities.

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