These healthy almond flour brownies are soo fudgy, wow, you gonna love them! Made with a little bit of almond flour, brown or coconut sugar, plenty of chocolate, and cocoa powder, will result in super moist, fudgy, gooey, and decadent brownies.
Looking for more simple desserts that are also gluten-free? Hop on our Dessert collection and start with our readers' favorite Apple Crumble, Almond Cake or Mango Mousse recipes.
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Tips
- When removing the brownie from the oven it will be moist and you’ll need to let them cool COMPLETELY until cutting.
- The secret to making these brownies fudgy is not only using good quality sugar but also high quality and LARGE chocolate chips. If you don’t have large ones, it may be better to use large chunks of cooking chocolate instead.
- Let the brownies cool before cutting - Try your best to resist eating these gluten free brownies straight out of the oven. Letting them cool makes them gooier and fudgier, and they’ll be less likely to crumble when you slice them. Plus, they’ll have an even richer chocolate flavor. Trust me, it’s worth the wait!
- Vanilla extract vs paste - Can use vanilla extract but vanilla paste has more in-depth flavor, hence why I love to use it more often.
- Sugar - Use dark brown sugar with small crystals, we don’t want these brownies to feel crunchy. Also, another great alternative is to use coconut sugar. The taste of these sugars will be different but equally as good, you just need to find the one that you love the most.
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How To Make Almond Flour Brownies
Preheat oven to 350 F.
Heat up a small saucepan over medium heat with chocolate chips and coconut oil until all the chocolate is melted and the texture smooth. Remove from heat and set aside.
In a medium mixing bowl beat eggs for 3 minutes at high speed. (This is an important step as it will result in a crumbly top).
Follow with vanilla, sugar, cocoa powder, cornstarch, salt and almond flour. Stir well until all ingredients combined.
Then add the melted chocolate to the eggs mixture and stir well to combine.
Transfer the brownie batter into an 8 x 8-inch or 8 x 9 inch pan covered with parchment paper. Bake the brownies for 25 minutes.
Remove from the oven and allow the brownies to cool in the pan for 20 minutes, before carefully transferring to a wire rack to cool completely.
When cooled completely, top these brownies with chocolate glaze and fresh pomegranate seeds.
Slice, then serve with a nice cold glass of milk or scoop of vanilla ice cream!
FAQ
Should brownies be wobbly?
After 25 minutes remove the brownies from the oven and let them cool in the pan for 15-20 minutes, then gently pull the ready brownies out and transfer to a cooling rack until cooled completely.
I know how difficult it is to resist eating fresh from the oven brownies.
But you should wait at least 30 minutes until cutting them because the brownies should be still wobbly in the middle as they will continue to cook for a little while after removing them from the oven.
Should I refrigerate brownies?
If properly sealed in an airtight container these brownies will last for a week or more.
They will remain moist and fudgy just as they were on the first day of baking. In case you’ll need to refrigerate them, do it as soon as they will cool down completely.
More Desserts
- Cranberry Orange Mini Loaves Breads (Gluten-Free)
- Almond Cranberry Tart
- Banana Cake
- Thumbprint Cookies
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Recipe Card
Fudgy Pomegranate Brownies (Gluten free, Dairy free)
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INGREDIENTS
- 7 tablespoon coconut oil
- ⅔ cup dark brown sugar, not Demerara*
- 7 oz large chocolate chips or shredded chocolate, dairy free if desired
- 2 eggs, large
- 2 teaspoon Vanilla extract paste**
- ¼ cup of cocoa powder
- 3 tablespoon cornstarch
- 2 ½ tablespoon almond flour
- ½ teaspoon salt
Frosting (Optional)
- ¼ cup of chocolate chips
- ½ of a medium pomegranate seeds
INSTRUCTIONS
- Preheat oven to 350 F.
- Heat up a small saucepan over medium heat with chocolate chips and coconut oil until all the chocolate is melted and the texture smooth. Remove from heat and set aside.
- In a medium mixing bowl beat eggs for 3 minutes at high speed. (This is an important step as it will result in a crumbly top).
- Follow with vanilla, cocoa powder, sugar, cornstarch, salt, and almond flour. Stir well until all ingredients combined. Then add the melted chocolate to the egg mixture and stir well to combine.
- Transfer the brownie batter into an 8 x 8-inch or 8 x 9-inch pan covered with parchment paper. Bake the brownies for 25 minutes.
- Remove from the oven and allow the brownies to cool in the pan for 20 minutes, before carefully transferring to a wire rack to cool completely.
- When cooled completely, Top the brownies with chocolate glaze and fresh pomegranate seeds.
- Slice, then serve with a nice cold glass of milk or scoop of vanilla ice cream!
NOTES
** Use dark brown sugar with small crystals, we don’t want these brownies to feel crunchy. Also, another great alternative is to use coconut sugar. The taste of these sugars will be different but equally as good, you just need to find the one that you love the most.
- When removing the brownie from the oven it will be moist and you’ll need to let it cool COMPLETELY until cutting.
- The secret to making these brownies fudgy is not only using good quality sugar but also high quality and LARGE chocolate chips. If you don’t have large ones, it may be better to use large chunks of cooking chocolate instead.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Jamie
I've never had pomegranate with brownies before but now I'm dying to try it! The colors look so beautiful together!
Julia
Thank you, Jamie, you won't be disappointed!
Heidy M
This Fudgy Pomegranate Brownie recipe sounds like a keeper! My husband and kids are all excited to try this new fabulous dish ASAP. I hope you have a great week, and we are all looking forward to your new recipes!
Julia
Thank you Heidy so much, please enjoy!
Alex
LOVE a fudgy brownie, and the fact that these are gluten-free is awesome! Those pomegranate arils on top are so pretty too!
Julia
thank you so much! Glad you liked it
Armando
Beautiful recipe for all those chocoholic out there plus the pomegranates look like little gens on top of this beauties.
Julia | The Yummy Bowl
Thank you so much, Alex!
rika
Brownie is one of my favorite desserts. I think the pomegranate will add a nice texture to it.
Julia
thank you, something different!
Diana
These came out incredibly fudgy and I’ve tried many brownie recipes before! Thank you for this gem!