Fudgy Almond Flour Brownies (Small Batch, Gluten-Free & No Refined Sugar)

If you’re craving brownies but don’t want a giant pan tempting you all week, these Almond Flour Brownies are the answer. They’re deeply fudgy, perfectly sweet, and satisfy that chocolate craving without gluten or refined sugar.

This small-batch recipe is intentional — just enough brownies to share (or not), made with wholesome ingredients that still feel indulgent. And before we begin, don’t forget to subscribe to my email list so you never miss a cozy, better-for-you dessert from my kitchen to yours

Overview of Recipe Content

What This Recipe Is

A small-batch brownie recipe made with almond flour, naturally sweetened, and baked in a compact pan for perfect portions.

Why You’ll Love It

• Small batch (no leftovers staring at you)
• Naturally gluten-free
• No refined sugar
• Rich, fudgy texture
• One-bowl recipe

What It Tastes Like

Deep chocolate flavor with a moist, fudgy center and lightly set edges — exactly what a brownie should be.

Health & Dietary Notes

• Gluten-free
• Refined sugar–free
• Grain-free
• Easily dairy-free with simple swaps

Full & Complete Ingredient List

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Almond Flour Brownies

• 1 cup blanched almond flour
• ¼ cup unsweetened cocoa powder
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• ⅓ cup pure maple syrup
• ¼ cup coconut oil, melted (or unsalted butter)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

Optional Add-Ins

• ¼ cup dark chocolate chips (refined sugar–free if desired)
• Flaky sea salt, for topping

How to Make Almond Flour Brownies

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Step 1: Prep the Pan

Preheat oven to 350°F (175°C). Line a small loaf pan or 6×6-inch pan with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk almond flour, cocoa powder, salt, and baking soda until well combined.

Step 3: Add Wet Ingredients

Add maple syrup, melted coconut oil, egg, and vanilla. Stir until a thick, glossy batter forms.

Fold in chocolate chips if using.

Step 4: Bake

Spread batter evenly into the prepared pan and smooth the top.

Bake for 18–22 minutes, until the edges are set and the center is just slightly soft.

Step 5: Cool & Slice

Let brownies cool completely before slicing — this is key for that fudgy texture.

What to Serve with Almond Flour Brownies

• Fresh berries
• Coconut whipped cream
• Espresso or strong coffee
• A sprinkle of flaky sea salt

They’re especially good slightly chilled.

Tips for Making It Perfect

• Use blanched almond flour, not almond meal
• Don’t overbake — brownies firm up as they cool
• Let cool fully before cutting
• For extra fudginess, chill before slicing

Storage Instructions

• Room Temperature: 1 day, covered
• Refrigerator: Up to 5 days
• Freezer: Up to 2 months (slice first)
• Reheat: Microwave 10 seconds or enjoy chilled

General Information

Almond flour brownies have become a favorite in gluten-free baking because almond flour creates a naturally moist, rich crumb. This small-batch version keeps things intentional and satisfying without excess.

Frequently Asked Questions

Can I make these dairy-free?

Yes — use coconut oil instead of butter.

Can I make these egg-free?

Use a flax egg, though texture will be slightly softer.

Why are my brownies crumbly?

They were likely cut while warm — cooling is essential.

Can I double the recipe?

Absolutely — bake in an 8×8-inch pan.

Conclusion

These Almond Flour Brownies are rich, fudgy, and perfectly portioned — proof that you don’t need gluten or refined sugar to bake something truly satisfying. If you loved these, try these next:

• https://poulef.com/almond-flour-desserts/
• https://poulef.com/gluten-free-brownies/
• https://poulef.com/small-batch-desserts/
• https://poulef.com/refined-sugar-free-desserts/
• https://poulef.com/chocolate-recipes/

Interactive Elements

Made these brownies?
Leave a review, drop a comment, and share your photos on Pinterest:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Per Brownie – Approximate)

Nutrient	Amount
Calories	165
Fat	13g
Saturated Fat	6g
Carbohydrates	9g
Fiber	3g
Sugar	5g
Protein	4g
Sodium	85mg

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