One-Bowl Gluten-Free Almond Flour Brownies
Naturally gluten free, these almond flour brownies are rich, fudgy and satisfying. Mixed in just one bowl (for minimal clean-up), they’re easy to prepare and so delicious!
These brownies are pretty much everything you’re looking for in a gluten free brownie recipe!
Rich. Cakey. Chocolatey. And just the right amount of natural sweetness.
This is easy one bowl baking at it’s finest, using just a few easy-to-find ingredients with no mixer required.
less steps. simple ingredients. quick clean-up.
That’s the kind of fuss-free baking I’m after these days, and I have a hunch you might be too.
One of the best parts about this recipe is that the batter comes together in just 5 minutes.
Then, once you pop them in the oven, they bake in just under 25 minutes. Honestly, the hardest part is having the patience to let them cool all the way before digging into them.
These brownies are perfect for parties, special celebrations, holidays. But I especially appreciate that they’re easy enough to throw together any day you want something sweet (like after a really long or busy week).
tips for the best almond flour brownies
I’ve got a few quick tips for you before you dive into making these!
These brownies are sweetened with only a touch of maple syrup, so they won’t be as sweet as the kind out of the box. Don’t worry, they’re still amazing and (bonus points) they won’t leave you with with a sugar hangover.
Just like regular box brownies, these ones need a few minutes to setup after they come out of the oven. Try to give them a good 15-20 minutes to cool completely. It’s hard, I know – but so worth it to nail that delicious brownie texture.
Finally, don’t skip the salt. Adding it to baked goods really turns up the volume on all the flavors. And trust me, it’s especially good with anything-chocolate. You could even add an extra little sprinkle of flakey salt on top of these when they come out of the oven!
If you love one bowl baking recipes, I think you’ll really like these flourless double chocolate zucchini muffins and these double chocolate banana breakfast muffins too!
how to store fresh baked brownies
Since we’re using all real food ingredients, I prefer to store these covered in the fridge for up to 5 days.
You can also freeze these for up to 3 months – just be sure to use a freezer-friendly container. I find it easiest to use large zip top bags or freezer-safe glass containers.
If you slice these before freezing, consider adding a piece of parchment paper in between each one. It makes it even easier to pull out just what you need whenever you’re craving something sweet & chocolatey!
In either case, simply bring to room temperature or gently reheat prior to serving.
recipe & kid-friendly adaptations
1 | Prefer a nut-free version? Check out this recipe for one-bowl double chocolate chip brownies instead.
2 | Looking for a completely refined sugar-free option? Skip the chocolate chips (though they definitely add richness and flavor).
3 | Most chocolate chips include dairy. Be sure to use a dairy-free brand if that’s important to you. I like Enjoy Life.
this recipe is . . .
Dairy FreeGluten FreePaleoVegetarian
Treats are even more special when shared & these gluten free dairy free brownies are something everyone can enjoy.
I hope you’ll make this easy recipe soon. If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see. Now, let’s make some one-bowl gluten-free almond flour brownies!
The Baking Pan I Use
Here’s the pan I use for all my brownie recipes. It’s non-stick & durable. I love baking and this 8 x 8 size works great for our family!
One-Bowl Gluten-Free Almond Flour Brownies
- ⅓ cup melted coconut oil, plus more for greasing the pan
- ⅓ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 large eggs
- ⅓ cup cacao powder
- ⅔ cup almond flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅓ cup dark chocolate chips, plus more for sprinkling*
- Preheat the oven to 350F.
- Grease an 8×8 pan with coconut oil.
- In a large bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and eggs.
- Add the cacao powder, almond flour, baking powder, and salt, whisking again until all the ingredients are well combined. Add the chocolate chips and stir to combine.
- Pour the batter into the greased pan. Sprinkle the top with additional chocolate chips, if desired.
- Bake for 18-25 minutes or until a toothpick comes out clean when inserted into the center.
Nutrition Information:Nutrition disclaimer
This post contains affiliate links
These are even better the 2nd day! Very yummy!
Totally agree, Jill. So glad you enjoyed!
They sound great! Have you ever made these with whole wheat or oat flour? I am currently out of almond flour, but have the rest of the ingredients and would love to try them. What do you think?
Ashley, oat four and whole wheat flour typically substitute well for almond flour. If you give it a try let us know how it turns out!
Can you use almonds with the skins on to use for the flour or does it have to be refined almond flour?
Hi Ashley, I haven’t tested it with almond meal, but I imagine it will still work! If you give it a try let us know how it turns out.
Using almond meal turned out really well! Love the brownies as a whole, especially for their richness and low sweetness level! Super moist! Will definitely be making these again <3
Ashley, yay, so glad you enjoyed and thanks so much for the tip on almond flour. Super helpful. Thanks again!