If you are looking for a brownie on the healthier side, I’ve got you covered! These gooey guiltless almond flour brownies are sweet and decadent, but made with all real ingredients. With just a handful of ingredients, you can create the most indulgent tasting dessert or sweet treat at home.
What makes these brownies “guiltless”?
If you know anything about me, you know I don’t really like associating guilt with food; there is no “good” or “bad” food per se. But the reason I used this phrase for this recipe is because the ingredients are so simple, so basic, and relatively “clean.” These brownies are also dairy-free, gluten-free and vegetarian.
These brownies aren’t made from a mix (hey, there’s nothing wrong with that!) and there are no sugar-free items used here.
The flour used for these brownies is almond flour. It was my first time using this product ever. I ordered it on a whim, because I knew I wanted to expand my horizons in the kitchen and cater to different dietary preferences. Boy, am I glad I ordered it. Wow.
Baking with almond flour was awesome. For this recipe, at least, I found it so easy to work with and to incorporate with the other ingredients. I really like the texture of it, and I feel like it’s perfect for this recipe. I think it was the key ingredient here for keeping the brownies really moist and flavorful. Since almond flour is essentially just ground up almonds, I feel like it’s a match made in heaven for a brownie recipe.
So, that being said, I would not substitute any other flour for the almond flour. I haven’t tested this recipe with any other flour. If you are scared of buying almond flour for the first time, let this be the first recipe you try!
The brand of almond flour I used was from Thrive Market, and it was labeled as ultra fine. These days, you can find it virtually anywhere.
What are the other ingredients?
Aside from the almond flour, the other ingredients for this recipe are:
- unsweetened cocoa powder
- cane sugar (this is a coarser-texture sugar, but any granulated sugar should be fine)
- baking powder
- eggs
- vegetable oil
- vanilla extract
- unsweetened almond milk (cashew milk would also work)
- kosher salt
- mini chocolate chips
Can I use sugar replacements?
If that’s your thing, yes, you probably can use those in this recipe. Since I haven’t tested this recipe using anything other than cane sugar, I can not attest to how it will turn out! I recommend using the listed ingredients the first time you make this recipe, and then tweak as needed!
Can I use any other kind of milk?
Yes! Any milk should work.
Can I use canola oil?
Canola oil, coconut oil, or any other flavorless oil should work here as well.
How to make guiltless almond flour brownies
This is so easy. First, start off by preheating your oven to 350F.
Next, just combine the dry ingredients (flour, cocoa, sugar, baking powder, salt) and whisk them together. Then, add the eggs, extract, oil, and milk and whisk everything until thoroughly combined.
Spray an 8×8 square baking dish with cooking spray, and pour the batter in. Then, sprinkle the top with the chocolate chips, and bake for 25 minutes. I tested this recipe twice, and the first time I baked it for 35 minutes, and it was way too long. I recommend removing them from the oven at 25 minutes for a moist inside.
When you remove the brownies from the oven, set them aside for about 30 minutes before cutting into them.
What is the serving size for this recipe?
This recipe makes 16 brownies, but I have included the additional stats below, for if you would rather make 12 or 9 larger brownies.
These make a great dessert or sweet treat!
Store these brownies like any other baked good; they will be fine on the counter for a bit, but if you plan on keeping them around for a while, I recommend storing them covered in the fridge to keep optimal freshness.
Guiltless Almond Flour Brownies
Equipment
- 8x8 square baking dish
Ingredients
- 1 cup almond flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup cane sugar, or granulated sugar
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 1/3 cup unsweetened almond milk
- 1.5 tbsp vegetable oil
- 2 eggs
- 9 grams mini chocolate chips, if you don't have a food scale, it's equivalent to about 1/2 tablespoon
Instructions
- Preheat the oven to 350F.
- Combine the flour, cocoa, sugar, baking powder and salt together in a bowl.
- Add the vanilla extract, milk, oil, and eggs, and combine everything together with a whisk.
- Spray an 8x8 square baking dish with cooking spray and pour the batter in.
- Sprinkle the chocolate chips on top.
- Bake for 25 minutes.
- Remove from the oven and set aside to cool (at least 30 minutes) before slicing into 16 squares.
- You can also slice into 9 or 12 squares for larger portions, updated stats are noted below.
Notes
- If cut into 16ths:
- 3 points per brownie (all plans)
- If cut into 12ths:
- 5 points per brownie (green plan)
- 4 points per brownie (blue and purple plans)
- If cut into 9ths:
- 6 points per brownie (all plans)
- 91 calories per brownie (if cut into 16ths)
- 121 calories per brownie (if cut into 12ths)
- 162 calories per brownie (if cut into 9ths)
Nutrition
Here are other popular guiltless chocolate treats:
Chocolate Peanut Butter Swirl Pancake Bake
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Would love to test this with applesauce instead of the oil! Do you think that would work?
I haven’t tested it with applesauce, what about melted butter instead?
Hey! These brownies are so delicious! My only problem was that they fell apart. Any ideas what I could have done to cause this?
I just baked these and they are amazing! Just an FYI, the ingredient list on the recipe card doesn’t list how many eggs to use. I used 2 based on the photos and it turned out well!
thank you!! my mistake, I updated this. I was in a rush to get this recipe out! lol
Nevermind, I see it 🙄🤦🏼♀️
Thanks for the points info but how do they break down by color?
Amazing! I would make these again!
These are great! Really curb the brownie craving. I used a dark pan so probably should have cooked them either lower temp or less time because they were a tiny bit dry, but that was basically my fault. They were still delicious! I also used some mint Lily’s chips because that’s what I had on hand. I will 100% make these again. What a great dessert for low points!
Is there any substitute for egg
These are so delicious and my 8 year old daughter loves them too. I only have regular flour but they are yummy!
I made these and they are so Good!!!! Thanks for another great recipe!!
In the oven now for my Mother’s Day treat!
Happy Mother’s Day to you❤️
I love how you don’t use artificial sweeteners which I’ve stopped this year. Thanks!
So good! Love that it’s dairy and gluten free too.
Easy and soooo yummy!
These brownies were amazing! Very easy to make. Just the right amount of sweetness. The whole family loved these!
These brownies are delicious! My 6 year old and husband also loved them! For a special treat I served them warm with some vanilla frozen yogurt on top! Sooooo good!!!
Amazing !!!! Loved them , easy to make, moist and delicious. Second batch in the oven..
I used monk-fruit sweetener and non fat milk because I was out of almond milk. It was YUMMY.
Is it using just 1.5 Tablespoons of oil ONLY.
These brownies are incredible! Super moist and full of flavour! Definitely will be making these again. Easy to make too!
Delicious! Love these couldn’t wait for them to cool down as previously mentioned moist and chocolatey enough. Followed previous comment and reduced cook time by 5 minutes as my pan is dark tin. Yum!
I am throughly impressed by your recipes! These brownies were moist and have great texture with the perfect amount of sweetness. Def making them AGAIN! (I used can’t believe it’s not butter instead of oil)
These are SO GOOD! I’ve made them 3x since discovering this recipe. I use coconut oil and i actually prefer it!
Just made these today. Soooooooo good! Thank you for a wonderful sweet treat recipe.
I’ve made these several times now and they are delicious
Can you blend the chocolate chips into the batter?
What purpose does the almond milk serve? Brownie recipes don’t utilize milk categorically, the fat (classically butter) and eggs supply all needed moisture. Wouldn’t this be similar to adding water to the batter?
Delicious! Can’t tell they are made with almond flour!
These were absolutely delicious! Trying to save some for my husband 😉
I loved the flavor! I’m new to baking with almond flour. My only complaint is the brownies just break apart so easily, very crumbly. Not sure what I did. Any suggestions or useful tips for me?
Hi! This recipe was super easy to follow and it was not hard to find the ingredients I needed. I loved this recipe and it came out beautifully, even using my toaster oven. Also, I modified the recipe just a little bit because I had other things on hand. For the sugar portion, I used half granulated sugar and brown sugar. Since I did not have almond milk, I used oat milk instead. They still tasted amazing and the batter consistency was still great. Thanks for sharing this recipe with us! <3
Very good but crumbly not sure what I did wrong 🙁
These brownies are wonderful! My kids love them too. I was looking for a grain free and dairy free recipe and so glad I can across these. Thank you!
I tried these using real milk and avocado oil. They came out good, but crumbly. However, imagine in this day and age that people are still using vegetable oil. It’s poison!
Metric measurements please?
I will still give 2 stars, because the texture is decent. These brownies are way too tart, though. The cocoa-to-sugar ratio is too high. Needs more sugar (or whatever sweetener of your choice)