Fudgy 1-Bowl Almond Flour Brownies

Fudgy 1-Bowl Almond Flour Brownies

These babies are low-sugar, decadent, rich, indulgent, SO EASY to make (like 1-bowl easy), paleo, vegan, grain, gluten, refined sugar, egg & dairy free, crumbly on the outside & moist & chewy on the inside (aka cakey on the outside & fudgy on the inside), SO GOOD & the perfect afternoon snack or dessert (insert: with some homemade nice cream, or vanilla or coconut ice cream!).

My fave way to eat brownies is REFRIGERATE THEM… they become chilled & dense & legit taste like FUDGE!


  • 1 cup almond flour
  • 1/4 cup natural peanut butter or almond butter
  • 1/4 cup + 2 tbsp. coconut sugar
  • 1/3 cup almond milk
  • 1/4 cup melted coconut oil
  • 3/4 cup unsweetened raw cacao powder
  • 1 tsp. pure organic vanilla extract
  • 1/4 tsp. sea salt
  • 2 flax eggs (add 2 tbsp. flax + 6 tbsp. water, let sit for 5 min. to gel up)
  • 1/4 cup raw almonds, chopped (or 1/4-1/2 cup vegan dark chocolate chips or chunks)


  • Preheat oven to 325F & line a baking pan with parchment paper.
  • Add the almond butter, coconut sugar, almond milk & coconut oil to a bowl & mix until combined.
  • Add the cacao powder slowly, mixing until it’s thick & looks like chocolate frosting. Add the vanilla, sea salt, flax eggs & mix then gently fold in the almond flour until no flour is leftover.


  • Fold in the almonds, press into the baking pan, smoothing the top with a spatula.
  • Bake for 30-33 minutes or until a knife comes out clean. Mine took about 30 minutes.
  • Let cool before slicing.


  • Enjoy!

BTW: I purposely used ingredients that could last a bit longer at room temperature because I tested them out as a snack my dad could take with him on a biz trip! They should last ~1 wk. at room temperature & can be frozen too.





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