Almond Flour Brownies (Eggless)

These Almond Flour Brownies are decadent, chewy, super fudgy, eggless, and gluten-free! They are made with blanched almond flour and are triple chocolatey!

These eggless Almond Flour Brownies are grain-free, rich, and as delicious as regular brownies. The recipe is easy and quick to follow, with only a few ingredients!

Jump to:

• About Almond Flour Brownies
• Why You Will Love These Brownies
• Ingredients
• How To Make Almond Flour Brownies
• Storing Suggestions
• Helpful Tips
• More Chocolatey Treats
• Recipe Card

About Almond Flour Brownies

I have often posted recipes using almond meal and almond flour in my baking but in combination with regular flour. So this is my first time posting this grain-free recipe on my blog.

These gluten-free and egg-free almond flour brownies are as unique and delicious as regular brownies but with the additional benefits of almonds.

The great thing about these brownies is that we do not need to use any store-bought egg replacers. And there is not even any need for flax or chia eggs. Instead, I used the common pantry ingredient, cornstarch, and mixed it with water.

This cornstarch mixture works as a great binding agent in this recipe. I have also tried these brownies using buttermilk, but the brownies were very tender and broke as soon as I cut them.

I often use cornstarch mixture to make eggless cookies, which is why I also decided to try it for brownies. And like magic, it worked so well, and the brownies came out perfect. They were chewy, super fudgy, and most importantly, they were holding their shape.

We need to use blanched and fine almond flour for this recipe. However, other than almond flour, we need only pantry staple ingredients.

I have added chocolate chips to the batter for a double chocolatey treat. Also, I have topped the brownies with mini chocolate chips. But chocolate chips are optional; you can make these brownies without them.

Because brownies are made with almond flour, they are very soft and delicate after baking. So after removing them from the oven, let the brownies cool down completely in the pan. Then, carefully remove the brownies by lifting the parchment paper edges.

Why You Will Love These Brownies

• These brownies are grain-free and made with only almond flour.
• Almond Flour Brownies are chewy, super fudgy, and double chocolatey.
• The recipe is easy and quick, with only a few ingredients.
• It is an eggless and vegetarian recipe.
• No type of egg replacer, flex eggs, or chia eggs is needed.

Ingredients

1. Almond Flour: Use blanched and fine almond flour for this recipe. Do not use an almond meal for these brownies.
2. Baking Powder: It is required to lift the brownies, and do not replace it with baking soda.
3. Salt: It provides a delicious contrast to the sweetness of the brownies.
4. Cocoa Powder: I have used Dutch-processed cocoa powder, and I highly recommend using the same.
5. Butter: Use unsalted and melted butter for this recipe.
6. Brown Sugar: Brown sugar provides moisture and flavor to the brownies. However, you can use light brown sugar instead of dark brown sugar.
7. Vanilla: Use pure vanilla for the best results.
8. Cornstarch Mixture: To make the cornstarch mixture, we need only cornstarch and water.
9. Chocolate Chips: I have added semi-sweet chocolate chips to the batter. Then, I topped the batter with mini dark chocolate chips. You can skip adding chocolate chips if you want.

How To Make Almond Flour Brownies

• Preheat the oven to 325°F (160°C).
• Grease an 8×8 inch square pan with a nonstick oil spray or butter.
• Then line it with parchment paper, and keep the parchment paper hanging over both sides. Set it aside.
• Stir cornstarch and water in a small bowl until well-mixed. Set it aside.

• Whisk almond flour, baking powder, and salt in a medium bowl until well combined.

• Sift the cocoa powder and add it to the flour mixture.
• Whisk well to combine.

• In a separate large mixing bowl, whisk melted butter, brown sugar, and vanilla until well combined.

• Add cornstarch mixture and stir until well combined.

• Add dry ingredients to the wet mixture and gently mix until fully incorporated.
• Fold in chocolate chips if using.

• Transfer the batter to the prepared baking pan, and spread it evenly.
• The batter will be thick, so use a spatula to spread the batter.
• Top it with mini chocolate chips if desired.

• Bake the brownies for 40-45 minutes or until a toothpick inserted in the center comes out almost clean.
• Remove from the oven and place the pan on the cooling rack.

• Let it cool completely in the pan and remove gently by lifting the edges of the parchment paper.
• Slice the brownies into desired-sized squares.

Storing Suggestions

• Store the almond flour brownies in an airtight container at room temperature for three days.
• Refrigerate the leftover brownies tightly covered for up to a week.

Helpful Tips

• Measuring: Use a kitchen scale if you have one to measure the ingredients for the best results.
• Almond Flour: Use only blanched and fine almond flour for these brownies. Do not replace it with an almond meal.
• Cocoa Powder: I have used Dutch-processed cocoa powder, providing a deeper chocolatey flavor to the brownies. However, you can use natural cocoa powder if you have only that one.
• Chocolate Chips: I added semi-sweet chocolate chips to the batter and topped it with miniature dark chocolate chips. Chocolate chips will make the brownies triple chocolatey, but you can skip using the chocolate chips if you want. Or only use them to top the batter.
• Baking The Brownies: Bake the brownies at 325°F (160°C) for even cooking of the brownies. I have tried baking them at 350°F, but the sides rose too quickly, and the center did not. Also, keep an eye on the brownies after 35 minutes of baking. Ensure to check the center using a toothpick for the doneness; the toothpick should come out almost clean.
• Cooling The Brownies: These brownies are eggless and made with only almond flour; therefore, they will be very tender right after removal from the oven. It is essential to let them completely cool down in the pan. Then remove carefully by lifting the edges of the parchment paper. Then use a sharp knife to cut the brownies.

More Chocolatey Treats

You May Like More Eggless Treats

• Chocolate Almond Blondies (Eggless)
• Marble Loaf Cake (Eggless)
• Eggless Brownies / Eggless Chocolate Walnut Brownies
• Eggless Chocolate Donuts / Baked Chocolate Donuts
• Almond Coffee Cake (Eggless) / Eggless Coffee Almond Cake

Recipe Card