Almond Flour Brownies
Ingredients
- 1 cup blanched almond flour
- 1 cup coconut sugar)
(or other granulated sugar
- 1/3 cup raw cacao powder
- 2 large eggs
- 3 tablespoons melted coconut oil)
(or butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/3 cup mini chocolate chips
Directions
- 1
Preheat the oven to 350ºF and line an 8-inch square pan with parchment paper. (I like to spray the pan lightly with oil first, so that the parchment paper will stick in place.) In a large bowl, combine the almond flour, coconut sugar, cacao, eggs, oil, baking soda, vanilla, and salt, and stir well to form a thick batter. It will be much thicker and stickier than a traditional brownie batter, so be sure to mix well and break up any lumps.
- 2
Reserve 2 tablespoons of chocolate chips to sprinkle over the top, then fold the rest of them into the batter. Transfer the batter to the prepared 8-inch pan, then use a spatula (or use wet hands) to press the batter evenly into the bottom of the pan. It's okay if it's not perfectly smooth, because the batter will spread as it cooks. Sprinkle the reserved chocolate chips over the top.
- 3
Bake at 350ºF until the edges of the brownies look dry and the center of the pan doesn't jiggle too much, about 25 minutes. It's normal for the brownies to puff up slightly in the oven, and then deflate slightly as they cool. (For brownies with a more gooey middle, pull them out of the oven when the center jiggles slightly, after 22 to 23 minutes.)
- 4
Let the brownies cool for 1 to 2 hours before slicing them into 16 squares. They probably won't last long before they are all eaten, but I recommend storing these in an airtight container in the fridge for the best shelf life. They should last in the fridge for up to 5 days, if you don't eat them all by then.
Almond Flour Brownies
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About this Recipe
Craving the ultimate fudgy brownie experience, but also looking for a naturally gluten-free option? These Almond Flour Brownies are about to become your new obsession, delivering an unbelievably rich and decadent dessert that far surpasses any store-bought mix.
The genius of this recipe lies in its smart use of ingredients. By leveraging blanched almond flour, we achieve an exceptionally moist and dense crumb that's the hallmark of a truly fudgy brownie, without any gluten. The inclusion of raw cacao powder ensures a deep, intense chocolate flavor that is both sophisticated and incredibly satisfying, setting these apart from their more ordinary counterparts.
You can expect a brownie that's rich in flavor, incredibly moist, and wonderfully dense—the epitome of fudgy. Each bite offers a harmonious balance of deep chocolate from the cacao, complemented by the delicate sweetness of coconut sugar. The mini chocolate chips melt into luscious pockets, enhancing the overall experience. This makes for a truly satisfying dessert, and because it's naturally gluten-free, it's a fantastic option for a wider range of dietary needs without sacrificing an ounce of flavor or texture.
This recipe offers simple, practical substitutions to suit your pantry or preferences. Instead of coconut sugar, you can confidently use other granulated sugar you have on hand for a similar result. For the fat, melted butter is an excellent alternative to coconut oil, imparting its own delicious richness. These easy swaps ensure you can enjoy these fantastic brownies with ingredients you already love.
These unbelievably fudgy Almond Flour Brownies are perfect for virtually any occasion, from a casual weeknight dessert to a special gathering. Serve them alongside a scoop of vanilla ice cream, or simply enjoy them on their own with a warm cup of coffee or a refreshing glass of milk for a truly comforting treat.