These Vegan Almond Flour Brownies are the best gluten-free brownies I’ve ever tried! They’re made in one bowl, are chewy, fudgy, rich with chocolate flavour and only 10 ingredients!
This blog post is sponsored by Bob’s Red Mill. Thanks so much for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
You’re looking at these photos and I know what you’re thinking. Wowww I should really save this as my phone’s background! No? Only me? Well, I’ve been thinking about these brownies so much since perfecting them that they are indeed saved as my phone’s lock screen & home screen. Let me have a moment with them. After you’ve tried them, you may end up doing the same.
I’ve wanted to make a really good – no great – no, ABSOLUTELY incredible gluten-free brownie recipe for a while. Not an “oh, swap this for this” recipe. But a solid, this was created with gluten-free in mind brownie recipe. I’ve been slowly introducing myself to almond flour for a few years now, swapping it out in my favourite recipes that required flour to see how it worked best.
My favourite almond flour ever is by Bob’s Red Mill, which you guys know is my #1 choice and recommendation for gluten-free flours and so many other products. Needless to say, I’ve fallen in love with it. I love the subtle nutty taste, the texture, and its density. Bob’s Red Mill Super Fine Almond Flour is my favourite because it has a smooth and consistent texture and worked flawlessly for me across endless recipes. I especially love them in these brownies!
One of my goals for these brownies was to create a cost-friendly & easy to make brownie recipe. I didn’t want to be telling you to use a whole host of ingredients so I worked hard to ensure the list had straight-forward ingredients, was very simple and most of all – tasted incredible. You need 10 simple ingredients, two of which are water and salt – so really only 8. I swapped out my usual melted chocolate chips for cocoa powder because – do you know how many times I’ve had cocoa powder and NOT chocolate chips?!
Cocoa powder created a richer chocolatey flavour (just my type) and balanced out perfectly with the almond flour which is moist, chewy in texture and easy to use, and so essentially perfect for brownies all around. The result is these little morsels of heaven sitting in front of you right now. Every single bite made me want to do a little brownie dance, and trust me, I had multiple bites. I wanted to get the sweet to chocolatey to fudgy ratio just right, but if you prefer a more cake-like brownie I also have instructions for that down below.
Making these brownies is so easy because it’s a one-bowl brownies recipe! I love one bowl or one-pot dishes because well yeah, fewer dishes! It also means I’m less likely to skip a test & the whole dish gets done more seamlessly.
Firstly, you add in your liquids. I tested olive oil, coconut oil and a neutral oil in these. I personally love olive oil because of its viscosity, but I also love the slight coconut-y taste that coconut oil adds. If you want neither, you can use a neutral oil or any oil you have (except like sesame oil).
Then in goes my vegan eggs. Here I used my Bob’s Red Mill Gluten Free Egg Replacer because friend – if you’re baking a lot, trust me – buy this. It’s the perfect egg replacer and I always have bags of it on hand. Each bag lasts 34 eggs too and lasts long, so it’s definitely a great buy. You can use flax eggs but I haven’t tested them.
Then, in goes my sugar. Organic brown sugar is my favourite especially since coconut sugar makes them much darker and has a coconut-y flavour. But, you can definitely use it! Add in your vanilla and your water.
Then in goes the dry ingredients. This is easy, right?! Your cocoa powder, your Bob’s Red Mill Super Fine Almond Flour, your baking soda & your salt. You want to ensure that you’re using the best quality ingredients that you can. Buy the best cocoa powder you can, ensure you’re using a high-quality fine Almond Flour like Bob’s Red Mill Super Fine Almond Flour, ensure your baking soda is actually fresh, and opt for sea salt. All these ingredients make a difference to your end product. Stir together until combined.
Since it’s gluten-free, you can’t overwork the dough, so feel free to mix for a good 3-5 minutes to ensure it’s all mixed in. You want no lumps and for the almond flour to be fully mixed in. Then, your chocolate chips! They’re totally optional. I did a batch with and without them and while the chocolate chips batch was my favourite, I also loved the ones without. Pour into your greased or parchment paper-lined baking pan and smooth over. Bake, cool, cut and enjoy! Then (and this is my favourite part), drizzle some melted chocolate chips on top with some coarse sea salt or sea salt flakes. It takes it right over the top! LOOK at those brownies. You know you need to make these.
In summary, these vegan almond flour brownies are:
After sharing these with lots of friends and family members, I can guarantee you’re going to love these. Trust me. Enjoy friends!
This blog post is sponsored by Bob’s Red Mill. Thanks so much for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
Send this to a friend
If I want to use aquafaba instead of vegan eggs, how much should I use? Some websites recommend 3T aquafaba to one whole egg, but I don’t know what the consistency should be…
Hi Inge we’ve never really worked with aquafaba in this recipe before so I’m not sure on how to direct you. If you want to I would say try your research on the substitution.
I decided to try using aquafaba instead of vegan eggs and it worked. Fudgy, creamy and light in texture. I use 3T aquafaba for each whole egg as recommended in the Bob’s Red Mill website. Delish!!
Awesome Inge! We’re so happy the substitution you used worked out well. Thank you so much for reading and leaving your experience.
Oh. My. Gosh!! These tastes just as good if not better than regular brownies. Everyone that tried them couldn’t believe they were vegan/GF. So so good
We’re so happy that you enjoyed this recipe Lizzy! Thank you so much for reading and leaving such a nice comment!
I did a little tweaking to my preference but this is a solid recipe! Came out amazing!!
Heyyy. Tried these today and they were amazing! Just wondering if I could sub the cocoa powder for melted chocolate and oil? If so, any recommendations on how to go about it?
Hi Eshita! Thank you so much for reading this recipe. We wouldn’t recommend substituting cocoa powder for melted chocolate and oil.
Thanks for responding to the previous query. We’ve made these about 5 times now and I was wondering if I could sub the almond flour with coconut flour? Thanks!
5 times that so great. I’m so happy that you enjoy these that much. Coconut flour wouldn’t work for this recipe the texture would definitely be off.
This brownie recipe is amazing!! I have never had success getting my brownies to be fudgy but these worked very well and smelt so good while they were baking. I didn’t have any choc chips so made them without – I can imagine they’d be even better with them but were superb without too.
Oh this is so great to hear Caitlin! Thank you for trying it, making it, and leaving such a nice comment!
My family is nut free due to allergies. Any suggestions on replacement/substitute for the almond flour?
Here is a recipe that might help Candice.Thanks so much for reading! https://jessicainthekitchen.com/vegan-chocolate-chewy-fudgy-brownies/
I made this and they were delicious! My family likes more cakey brownie than fudgey. In this blog post, you mentioned in the beginning that you have instructions on how to make it more cakey than fudgey but I couldn’t find that so can you please let us know what to do for that? Thanks!! This is one of the best healthy brownie receipe I have tried.
We’re so happy that you enjoyed this recipe Zeel! Thank you so much for reading and leaving such a nice comment!
Love this brownie recipe!! It’s my favorite!
Awesome we’re so happy you enjoyed it Jessica! Thanks so much for reading!
Hi, just wondering how long these will last / stay fresh for after baking?
Hi Thanks so much for reading. It should last for 3-5 days after baking. I hope this helps.