Small Batch Almond Flour Brownies (Gluten-Free)
This small batch almond flour brownies recipe makes amazing gooey, fudgy brownies that are gluten-free, dairy-free and delicious! And if that wasn’t good enough, they bake in only 15 minutes!
I have always been a huge fan of baking with almond flour. From berry oat bars, to apple muffins, to almond flour cookie bars, my list of almond flour bakes is truly never ending and also includes brownies.
And if you are on team fudgy gooey brownies, then you are going to love these small batch almond flour brownies. They are made using a handful of healthier ingredients such as olive oil, maple syrup, and almond flour and then baked in a 9in x 5in pan. But they still have the ooey, gooey, chocolate brownie amazingness that you know and love.
Table of Contents
- What makes this recipe great
- Recipe ingredients
- Additions/ Substitutions
- Step by step instructions
- Expert tips
- Recipe FAQs
- Other fun Halloween recipes:
- Other almond flour brownie recipes you’ll love:
What makes this recipe great
- This recipe comes together quickly. With 5 minutes of prep and 15 minutes of baking time, you’ll have these brownies ready in no time.
- They are made with almond flour, which is a nice flour alternative for those that are gluten-free or looking for a healthier option.
- They are naturally dairy-free, gluten-free and can easily be made Paleo.
- They are made with healthier ingredients than classic brownies.
Recipe ingredients
- Almond flour– use a good quality blanched almond flour because it is more refined in texture. I like Anthony’s almond flour.
- Olive oil– any light tasting olive oil works here.
- Chocolate chips– you can use any kind of chocolate chip that works for you. Hu chocolate chips are dairy-free and Paleo. Enjoy life chocolate chips are dairy-free. If dairy isn’t an issue for you, use semi-sweet chocolate chips.
- Egg– this helps bind the brownies together.
- Maple syrup– this naturally sweetens the brownies. Make sure to use 100% maple syrup.
- Vanilla– this compliments the chocolate flavors.
- Chocolate candies are optional. I like these unreal chocolate candies because they are colored naturally, using beet juice, carrot juice, and turmeric. They do have dairy in them, just FYI.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of olive oil, you can use avocado oil or coconut oil. Make sure to measure the coconut oil in its melted state for more accurate results.
- Instead of maple syrup, you can use honey or date syrup. Make sure to mix well because honey doesn’t mix as easily into the batter.
- You could add walnuts.
Step by step instructions
Step 1: Melt the chocolate chips with the oil in the microwave and mix.
Step 2: Add the egg and maple syrup to the melted chocolate and mix. Then, add the vanilla, salt and almond flour and mix again.
If adding chocolate candies, fold them in.
Step 3: Pour the batter into a greased and lined 9in x 5 in loaf tin.
Step 4: Bake until the edges are cooked through and hardened, but the center still looks a bit wet.
Step 5: Let the brownies cool for 5-10 minutes and then cut into 6-8 pieces.
Expert tips
- Don’t microwave the chocolate for too long in the microwave. Start by microwaving the chocolate for 45 seconds only. Don’t do longer because you could burn the chocolate. This looks like hardened, hard to mix chocolate.
- If you want gooey brownies, remove the brownies at the 15 minute mark. Then let them cool for 5-10 minutes. The center will look a bit wet, while the edges will look done and feel hard to the touch.
- If you want brownies that are not gooey, cook the brownies for 18 minutes.
Recipe FAQs
Put the brownies on a plate, cover the plate with saran wrap and leave them on the counter for up to 3 days.
Yes! You can make them with hazelnut flour or pecan flour.
Yes! Wait for them to cool completely, then wrap individual brownies in saran wrap. Then put into freezer safe plastic bags.
Other fun Halloween recipes:
Gluten Free Frankenstein Rice Krispies
Other almond flour brownie recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Small Batch Almond Flour Brownies (Gluten-Free)
Ingredients
- 3 Tablespoons olive oil (or avocado oil or coconut oil)
- ½ cup dairy-free chocolate chips
- 1 egg
- ¼ cup maple syrup
- ⅛ teaspoon salt
- ½ cup almond flour
- 1 teaspoon vanilla
- 1/3 cup healthier candy coated chocolates (optional)
Instructions
- Preheat the oven to 350 degrees F. Grease and line a 9in x 5in loaf pan with parchment paper.
- Put the oil and the chocolate chips together into a medium sized microwave safe bowl and mix. Then microwave the bowl for 45 seconds and mix. If this isn't enough to melt the chocolate then put it into the microwave for 15 second increments and mix until melted.
- Add the egg and maple syrup to the chocolate bowl and mix.
- Add the salt, vanilla, and almond flour to the chocolate mixture and mix.
- If you are adding in candy coated chocolates, fold them in now.
- Pour the batter into the pan and make sure the batter is distributed evenly.
- Bake for 15-18 minutes. The edges should be set and harder and the middle will look less cooked. Cook for 15 minutes for gooier brownies. Cook for 18 minutes for more cakey brownies.
- Remove from the oven and let them sit for 5-10 minutes before removing from the pan and cutting. Eat them cool or warm.
Notes
- Don’t microwave the chocolate for too long in the microwave. Start by microwaving the chocolate for 45 seconds only. Don’t do longer because you could burn the chocolate. This looks like hardened, hard to mix chocolate.
- If you want gooey brownies, remove the brownies at the 15 minute mark. Then let them cool for 5-10 minutes. The center will look a bit wet, while the edges will look done and feel hard to the touch.
- If you want brownies that are not gooey, cook the brownies for 18 minutes.
Nutrition
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2 Comments on “Small Batch Almond Flour Brownies (Gluten-Free)”
These look so good and fudgy! I love that short ingredient list 🙂 I’m sure they are delicious!
They are dangerous! haha Thank you! 🙂