Almond Flour Brownies

These Almond Flour Brownies feature fudgy, gluten-free treats packed with nutty flavor. Perfect for a healthy breakfast, it’s a simple recipe that blends rich chocolate taste into a nutritious, satisfying start to the day with wholesome ingredients.

Why You’ll Love This Recipe

These almond flour brownies are a nutritious, healthy breakfast idea that transforms fudgy, gluten-free treats into a delightful start with nutty flavor and rich chocolate taste, perfect for a satisfying morning. Easy to make and loaded with protein, fiber, and antioxidants, it’s a guilt-free indulgence. Versatile—pair with fruit or enjoy solo—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

• Mix Thoroughly: Ensures even texture.
• Use Room-Temp Eggs: Helps batter blend smoothly.
• Avoid Overbaking: Keeps brownies fudgy.
• Cool Completely: Prevents crumbling when cutting.
• Check Doneness: Edges should be set, center slightly soft.
• Line Pan: Eases removal and cleanup.
• Add Nuts Last: Prevents sinking.
• Adjust Sweetness: Taste and tweak honey to preference.
• Rest Batter: Allows flavors to meld.
• Use Quality Cocoa: Enhances chocolate flavor.

Yield: 12 brownies

Almond Flour Brownies

Print

Fudgy almond flour brownies, healthy breakfast treat.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 15 minutes

Total Time 45 minutes

Ingredients

• ¼ cup almond butter
• ¼ tsp salt
• ½ cup cocoa powder
• ½ cup dark chocolate chips
• ½ cup honey
• ½ tsp baking soda
• 1 tsp vanilla extract
• 1.5 cups almond flour
• 2 tbsp chopped almonds
• 3 large eggs

Instructions

1. Preheat Oven: Set oven to 350°F and line an 8x8-inch baking pan with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk almond flour, cocoa powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, beat eggs, honey, almond butter, and vanilla extract until smooth.
4. Blend Mixtures: Gradually mix dry ingredients into wet ingredients until well combined.
5. Add Chocolate Chips: Fold in dark chocolate chips and chopped almonds.
6. Pour Batter: Spread batter evenly into the prepared pan.
7. Bake the Brownies: Bake for 20-25 minutes until edges are set and center is slightly soft.
8. Check Doneness: Insert a toothpick; it should come out with moist crumbs.
9. Cool the Brownies: Let cool in the pan for 15 minutes, then transfer to a wire rack.
10. Serve and Enjoy: Cut into squares and serve warm, savoring these fudgy, wholesome brownies!

Notes

• Mix thoroughly for texture; use room-temp eggs for smoothness.
• Avoid overbaking for fudginess; cool completely to cut cleanly.
• Store leftovers promptly to maintain freshness; reheat gently to preserve taste.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 234Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 47mgSodium 128mgCarbohydrates 22gFiber 4gSugar 16gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Almond Flour (1.5 cups): Finely ground for structure.
• Cocoa Powder (½ cup): Unsweetened for rich flavor.
• Eggs (3 large): For binding and moisture.
• Honey (½ cup): For natural sweetness.
• Almond Butter (¼ cup): For creaminess and protein.
• Baking Soda (½ tsp): For slight rise.
• Vanilla Extract (1 tsp): For aroma.
• Salt (¼ tsp): Enhances flavor; adjust to taste.
• Dark Chocolate Chips (½ cup): For extra richness.
• Chopped Almonds (2 tbsp): Optional, for crunch.

Variations and Substitutions

• Flour Swap: Use coconut flour with adjustment.
• Sweetener Swap: Replace honey with maple syrup.
• Nut Butter Swap: Use peanut butter instead.
• Egg Swap: Use flax eggs for vegan option.
• Chip Swap: Add white chocolate or omit.
• Nut Swap: Use walnuts or pecans.
• Vanilla Swap: Omit or use almond extract.
• Low-Sugar: Reduce honey based on taste.

Storage Options

• Refrigerator: Store in an airtight container for up to 1 week; reheat lightly.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm in oven at 300°F for 5 minutes.

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Until you can read, Almond Butter and Chia Seed Bagel