Best Healthy Frosted Almond Flour Brownies
I don’t say this lightly – these are the BEST Healthy Frosted Almond Flour Brownies I’ve ever made! Rich, fudgy and seriously chocolatey, they’re made with better-for-you ingredients and finished with an optional silky chocolate ganache frosting – though I highly, highly recommend it! They’re naturally gluten-free, super easy to make in one bowl and proof that a few healthier ingredient swaps can still give you a deeply indulgent brownie!
Looking for more delicious healthy desserts? Try my Healthy Chocolate Mousse Bars, these Puffed Quinoa Chocolate Bars or these easy Healthy Banana Blackberry Oatmeal Muffins!
What Makes These The Best Frosted Brownies?
These aren’t just your standard brownies with the flour swapped out. Here’s what makes them different:
- The brownies come together entirely in one bowl – mix the wet ingredients, stir in the dry, and that’s literally it!
- Using almond flour keeps them naturally gluten-free while giving the brownies a soft, rich texture.
- They can be made completely dairy-free (depending on the chocolate chips you use), with coconut oil replacing butter and coconut cream used to make the silky chocolate ganache.
- The optional chocolate ganache frosting is just as simple, a few ingredients heated together in one pot until smooth and glossy.
- A little tahini adds a hint of plant based protein, plus richness and depth without overpowering the chocolate flavour.
- They’re refined sugar free (depending on the chocolate chips), using maple syrup and coconut sugar for sweetness and a deeper, slightly caramel-like flavour.
- Dark chocolate chips are folded through the batter, with even more chocolate in the ganache on top.
The result? An ultra-fudgy almond flour brownie that’s made with healthier ingredients, gluten-free and every bit as decadent as a classic brownie!
What you’ll need to make the Best Healthy Frosted Almond Flour Brownies
For the Brownies:
For the Chocolate Ganache Frosting:
Ingredient Notes
For the Brownies:
- Eggs: Use large, room-temperature eggs.
- Coconut oil: Use melted coconut oil in place of butter to keep the brownies rich, tender and moist. I use organic coconut oil and love the subtle coconut flavour it adds, but refined coconut oil works well if you prefer a more neutral flavour.
- Tahini: Use a smooth, runny tahini made from hulled sesame seeds. It adds richness and helps create that fudgy texture without giving the brownies a noticeable sesame flavour.
- Maple syrup: Use pure maple syrup, not imitation maple-flavoured syrup. It adds sweetness and moisture to the brownie batter while acting as a naturally sweet alternative to refined sugar.
- Almond flour or almond meal: Either works well in this recipe and helps keep the brownies naturally gluten-free and ultra-moist.
- Cocoa powder: Use unsweetened cocoa powder. A good-quality cocoa makes a noticeable difference since chocolate is the dominant flavour. I use Valrhona, Rodelle or Cacao Barry.
- Coconut milk: Adds extra moisture and helps keep the brownies soft and fudgy. For desserts, I only use Kara Coconut Milk and highly recommend it.
- Vanilla bean paste or vanilla extract: Either works. Vanilla helps enhance and round out the chocolate flavour, avoid imitation.
- Apple cider vinegar: You won’t taste it. The acidity reacts with the baking soda and helps with the brownies’ texture and rise.
- Baking soda and baking powder: Only a small amount is needed to give the brownies enough lift and structure without making them cakey.
- Dark Chocolate Chips: Use good-quality chocolate, such as Callebaut 811. Choose a dairy-free or sugar-free option if needed.
For the Chocolate Ganache Frosting
The ganache uses dark chocolate, vanilla and salt, which I’ve already noted above. The only additional ingredient is coconut cream.
- Coconut cream: I highly recommend using Kara coconut cream for the ganache. It gives the frosting a rich, silky texture and works beautifully in place of traditional heavy cream.
WATCH HOW TO MAKE IT!
How To Make the Best Healthy Frosted Almond Flour Brownies Step-By-Step:
Here are some quick visual instructions. The full instructions with the exact ingredients and process are printable in the recipe card below!
For the Brownies:
Step 1: Preheat oven to 180°C / 350°F. In a bowl, whisk together all the wet ingredients until smooth.
Step 2: Add the dry ingredients, except the chocolate chips, and whisk until well combined. Fold in the chocolate chips until evenly distributed throughout the batter.
Step 3: Line an 8 x 8-inch square baking pan with parchment paper, then transfer the batter and spread evenly. Bake for 30 minutes using conventional (top and bottom) heat.
For the Chocolate Ganache Frosting:
Step 4: Add coconut cream, vanilla, dark chocolate chips and a pinch of salt to a small saucepan before turning on the heat. Set over low heat and stir gently until melted and smooth. Avoid stirring excessively to prevent air bubbles, this will keep the ganache silky and glossy.
Step 5: Allow the brownies to cool completely and let the ganache cool slightly. It can be warm, but shouldn’t be hot. Pour over the brownies, spread evenly and serve fresh.
PRO TIP:
Let the brownies cool completely before frosting.
Warm brownies can melt the ganache and make it runny.
Frequently Asked Questions
Yes! Either works well in this recipe, so feel free to use whichever you have on hand.
The edges should be set and the centre still slightly soft. Remove immediately once baked and avoid overbaking, as the brownies will continue to firm up as they cool.
Yes. Simply use dairy-free dark chocolate to keep the brownies completely dairy-free.
Absolutely. They’re delicious on their own, but the silky chocolate ganache makes them extra rich and indulgent.
Yes. You can bake the brownies ahead, allow them to cool completely, then make and add the ganache closer to serving for the freshest finish.
How to Store & Reheat the
BEST Healthy Frosted Almond Flour Brownies
Room Temperature: Store in an airtight container for 1 – 2 days.
Refrigerator: Store airtight for up to 5 days.
Freezer: Freeze in an airtight container for up to 3 months. Thaw before serving.
Reheating: Microwave for 5 – 10 seconds for that soft, fudgy texture. Don’t overheat, as the frosting will melt.
More Dessert Recipes You’ll Love!
I hope you enjoyed my Best Healthy Frosted Almond Flour Brownies! If you gave it a try, please be sure to leave a comment and rating! I’d love to hear your thoughts!
Best Healthy Frosted Almond Flour Brownies
Ingredients
For the Brownies
Wet Ingredients
- 2 large eggs room temperature
- 120 ml melted coconut oil (½ cup)
- 40 g tahini (about 2 tbsp)
- 120 ml pure maple syrup (⅓ cup)
- 60 ml coconut milk (¼ cup) use the brand Kara
- 1 tsp apple cider vinegar
Dry Ingredients
- 112 g almond flour/meal (1 cup)
- 40 g cocoa powder (½ cup)
- 130 g coconut sugar (about ⅔ cup)
- ½ tsp baking powder
- ½ tsp baking soda
- pinch salt
- 50 g dark chocolate chips
For the Chocolate Ganache Frosting (optional)
- 200 ml coconut cream (about ¾ cup) use the brand Kara
- 100 g dark chocolate chips
- 1 tsp vanilla bean paste or vanilla extract
- pinch salt
Instructions
For the Brownies
- Preheat the oven to 180°C / 350°F conventional (top and bottom heating). Line an 8-inch (20 cm) square baking pan with baking paper.
- In a large bowl, whisk all the wet ingredients until smooth.
- Add the dry ingredients, except the chocolate chips, and stir until well combined. Fold in the dark chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared pan and spread into an even layer.
- Bake for 30 minutes, or until the edges are set and a skewer inserted into the centre comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan before adding the optional ganache.
For the Chocolate Ganache Frosting (optional)
- Add all the frosting ingredients (coconut cream, dark chocolate chips, vanilla and salt) to a small saucepan and place over low heat.
- Whisk gently for a few minutes, just until the chocolate has completely melted and the ganache is smooth and silky. Avoid over-stirring as the less air you incorporate, the smoother and glossier the ganache will be.
- Remove from the heat and allow to cool for 10–15 minutes, or until slightly thickened. A thin film may form on the surface as it cools, this is completely fine. Simply whisk it gently back into the ganache until smooth.
- Spread the ganache evenly over the completely cooled brownies. Allow to set for 10-15 minutes before slicing. Serve fresh!
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