These almond flour brownies are rich, chocolatey, and perfectly fudgy, all while being made with wholesome ingredients. Designed as a small batch, they come together quickly and bake in under 30 minutes, making them ideal when you want a homemade dessert without leftovers. Each square delivers a satisfying chocolate flavor with a soft center and lightly crisp top.
Why You’ll Love This Recipe
These brownies are naturally gluten-free and made without refined sugar, yet they taste indulgent and comforting. The batter is mixed in one bowl with simple pantry ingredients, and the recipe is forgiving and easy to customize. Because it’s a small batch, it’s perfect for weeknight baking, portion control, or testing a healthier dessert option without committing to a large pan.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups almond flour
2 teaspoons flaxmeal
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
⅓ cup maple syrup
2 tablespoons melted refined coconut oil
2 tablespoons almond milk, lukewarm
4 tablespoons dark chocolate chips
Optional for extra sweetness:
1 to 2 tablespoons coconut sugar
Directions
Preheat the oven to 350°F (180°C). Line a 6-inch square baking pan with parchment paper, leaving some overhang on the sides to make removal easier. Lightly grease the parchment with oil.
In a mixing bowl, whisk together the almond flour, flaxmeal, cocoa powder, baking powder, and coconut sugar if using.
Add the maple syrup, melted coconut oil, and lukewarm almond milk. Stir with a spatula until a thick, sticky, and uniform brownie batter forms.
Fold in the dark chocolate chips until evenly distributed.
Transfer the batter to the prepared pan. Because the batter is sticky, press it evenly into the pan using the back of a spoon or a piece of lightly oiled parchment paper.
Bake for 18 to 22 minutes, until the top looks set and slightly dry to the touch.
Remove from the oven and, if desired, sprinkle a few extra chocolate chips on top while still warm. Let the brownies cool in the pan for 15 minutes, then lift them out using the parchment and transfer to a cooling rack. Allow to cool for an additional 30 minutes before slicing into 6 squares.
Servings and timing
Servings: 6 small brownies
Prep time: 8 minutes
Bake time: 18 to 22 minutes
Cooling time: 45 minutes
Total time: about 1 hour 15 minutes
Variations
For a nuttier texture, replace the chocolate chips with chopped walnuts or pecans.
If almond flour is not available, oat flour can be used, but increase the almond milk slightly to maintain a smooth batter.
Flaxmeal can be substituted with ground chia seeds in equal amounts.
For a deeper chocolate flavor, add an extra tablespoon of cocoa powder along with one additional tablespoon of almond milk.
Storage/Reheating
Store the brownies in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months. For a fudgier texture, enjoy them chilled. To reheat, warm briefly at room temperature or for a few seconds in the microwave until just soft.
FAQs
Can I make these brownies fully sugar-free?
You can use a sugar-free liquid sweetener and sugar-free chocolate chips, but the flavor may be slightly less rich.
Are these brownies suitable for gluten-free diets?
Yes, they are naturally gluten-free since they use almond flour instead of wheat flour.
Can I double the recipe?
Yes, but use a larger pan and adjust the baking time slightly, checking for doneness in the center.
Why does the almond milk need to be lukewarm?
Cold milk can cause the coconut oil to solidify, creating lumps in the batter.
Can I taste coconut from the coconut oil?
Using refined coconut oil keeps the flavor neutral. Unrefined coconut oil will add a mild coconut taste.
How do I know when the brownies are done?
The top should look set and dry, while the center remains soft but not wet.
Can I use another oil instead of coconut oil?
Yes, any neutral-flavored oil or melted plant-based butter works well.
Are these brownies cakey or fudgy?
They are naturally fudgy, especially after fully cooling or chilling.
Can I make these without chocolate chips?
Yes, the brownies will still be chocolatey, just less rich and slightly less sweet.
Why should I let them cool before slicing?
Cooling allows the brownies to firm up and hold their shape, preventing crumbling.
Conclusion
These almond flour brownies prove that a small batch dessert can still be deeply satisfying. With simple ingredients, minimal prep, and flexible options, they are an easy go-to for anyone seeking a wholesome chocolate treat. Whether enjoyed fresh or chilled, they deliver rich flavor and a perfectly fudgy bite every time.
These almond flour brownies are rich, fudgy, and naturally gluten-free with no refined sugar. Made in a small batch, they come together quickly using simple, wholesome ingredients for a satisfying and healthier chocolate treat.
Ingredients
1 ½ cups almond flour
2 teaspoons flaxmeal
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
⅓ cup maple syrup
2 tablespoons melted refined coconut oil
2 tablespoons almond milk, lukewarm
4 tablespoons dark chocolate chips
Optional: 1 to 2 tablespoons coconut sugar
Instructions
Preheat the oven to 350°F (180°C). Line a 6-inch square baking pan with parchment paper, leaving an overhang. Lightly grease the parchment.
In a mixing bowl, whisk together almond flour, flaxmeal, cocoa powder, baking powder, and coconut sugar if using.
Add maple syrup, melted coconut oil, and lukewarm almond milk. Stir until a thick, sticky batter forms.
Fold in the dark chocolate chips.
Transfer batter to the prepared pan and press evenly using the back of a spoon or oiled parchment.
Bake for 18 to 22 minutes, until the top looks set and slightly dry to the touch.
Optional: Sprinkle extra chocolate chips on top while warm.
Cool in the pan for 15 minutes, then lift out and cool for 30 minutes more before slicing into 6 squares.
Notes
For a nutty twist, replace chocolate chips with chopped walnuts or pecans.
Oat flour can be substituted for almond flour with extra almond milk added.
Use ground chia seeds instead of flaxmeal if needed.
Let brownies cool completely for best texture and clean slicing.
