These almond flour brownies are just as delicious as traditional gooey brownies but are made entirely with almond flour and can easily be made paleo and dairy-free. They’re also super easy to make!


  • 1 1/3 cups (133 grams) finely ground blanched almond flour (this is called ground almonds in many countries) 
  • 3/4 cup (86 grams) Dutch-process cocoa powder, sifted if lumpy 
  • 1/4 teaspoon salt 
  • 3/4 cup + 2 tablespoons (196 grams) refined coconut oil, melted (you can use unrefined if you don't mind the coconut taste) or butter for a non-paleo version if you can have dairy 
  • 1 1/2 cups (300 grams) coconut sugar - it's best to weigh this! (granulated sugar for a non-paleo version) 
  • 1 tablespoon vanilla extract 
  • 3 large (50 grams each, out of shell) eggs, room temperature 
  • 3/4 cup (128 grams) chopped semi-sweet chocolate chunks or chocolate chips (make sure to use paleo chocolate, if needed) 
  • 1 cup mini chocolate chips on top


  • Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.
  • In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
  • In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined (don't use a hand mixer like in the video!).
  • Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 3/4 cup (128 grams) chocolate chunks.
  • Pour the batter into the prepared pan and sprinkle the 1 cup mini chocolate chips on top.
  • Bake for 23 minutes. The brownies will puff up a little bit and may crack a little bit around the edges and the top will appear dry and crisp (not at all wet). When you remove it from the oven and tilt the pan, it may appear to move a little but shouldn't look super jiggly. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
  • Let cool completely and cut into squares. Cover and store at room temperature for 3 days or refrigerate for 5 days. They get firmer and have a great texture from the fridge!


There is no need to use a hand mixer like in the video! The videographer made a mistake with that but it didn't actually have an effect on these brownies - they were still super gooey. Normally with brownies, you don't ever want to use a mixer because overmixing leads to bad brownies. It didn't matter here because these are grain-free brownies and there's no gluten to overmix.