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Almond Flour Brownies

Rated as 4.34 out of 5 Stars
9

"Delicious brownies that are actually almost healthy for you!"
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Ingredients

45 m servings 215
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix almond flour, agave nectar, walnuts, eggs, cocoa powder, coconut oil, and vanilla extract together in a bowl; spread into an 8-inch square baking dish.
  3. Bake in the preheated oven until edges of brownies begin to pull from sides of dish, about 30 minutes. Let brownies cool slightly before slicing, about 5 minutes.

Footnotes

  • Cook's Note:
  • Any variety of nut can be used in place of the walnuts, if desired.

Nutrition Facts


Per Serving: 215 calories; 13.5 24.3 3.3 46 18 Full nutrition

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Reviews

Read all reviews 54
  1. 59 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Halleluja! Finally a wonderful gluten free one-bowl brownie! Not too sweet, not too bitter-a perfect brownie. I made my own almond flour by simply grinding almonds in a blender. My first batch b...

Most helpful critical review

Flavor is good, but my brownies are very thin, not as pictured. Difficult to get out of dish as well, recipe did not indicate greased pan. Baked in a 8" glass dish. Should baking powder, soda...

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Halleluja! Finally a wonderful gluten free one-bowl brownie! Not too sweet, not too bitter-a perfect brownie. I made my own almond flour by simply grinding almonds in a blender. My first batch b...

Delish! The texture is different from a brownie with grain, but they taste wonderful and were very moist. The coconut oil flavor was noticeable, so keep that in mind if you are not a fan of coco...

These are good; rich and fudgy. I couldn't put my hands on my almond flour so I used toasted hazelnut flour but otherwise followed the recipe except I reduced the baking temp based on Buckwheat...

Loved these! I did make changes per other reviews. I used honey instead of agave. I added 1/2 teaspoon of baking powder for cake-like texture. Brownies rose to about 1 1/2 inches. I also cooked...

I thought these to be among the best brownies I have ever made and their delightful quality was enhanced by the fact that they called for coconut oil and almond flour, both seemingly more healt...

Made these not expecting much, but OMG were they amazing! I would choose these over brownies made with regular ingredients any day! I also made them in cupcake tins so I wouldn't have to cut any...

great recipe! My daughter is on a special diet and can't have dairy, eggs, gluten, sugar, & many more things...I was finally able toile her a dessert!! We used an egg replacement from the health...

Loved it. Moist and very brownie like! I chose this recipe for a Teacher I work with who is gluten free and misses out on my baking fun. I added dried organic cherries (about 3/4 cup) and I dou...

Flavor is good, but my brownies are very thin, not as pictured. Difficult to get out of dish as well, recipe did not indicate greased pan. Baked in a 8" glass dish. Should baking powder, soda...