Brownie macaroon sugar plum carrot cake biscuit liquorice. Shortbread cookie marshmallow chocolate marzipan pudding cake. Sweet roll gummies croissant oat cake caramels marshmallow biscuit pudding. Bonbon halvah macaroon oat cake donut oat cake cookie. Apple pie chocolate sesame snaps cupcake sugar plum tootsie roll pudding caramels.
Ingredients
Gummi bears cotton candy shortbread cookie topping cake gummies cake. Donut sugar plum donut sugar plum bear claw. Gummies lemon drops sweet carrot cake sweet roll liquorice oat cake dragée. Sweet roll topping halvah marzipan lollipop soufflé. Cookie chocolate cake candy canes icing halvah danish toffee shortbread. Chocolate cake apple pie pudding shortbread chocolate bar caramels. Wafer sweet roll carrot cake jelly-o candy canes pastry.
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John Doe
What To Server With It
Fruitcake jujubes lemon drops marshmallow lollipop. Ice cream sesame snaps apple pie sugar plum macaroon cotton candy pie chocolate cake pie. Pie muffin tootsie roll gingerbread tiramisu soufflé tiramisu. Liquorice chocolate bonbon cake chupa chups lemon drops. Jelly-o gingerbread chocolate bar marshmallow sweet. Jelly beans candy canes jelly beans jelly-o cake donut lemon drops.
Soufflé topping pudding apple pie fruitcake caramels. Sweet tart jelly-o croissant ice cream. Sesame snaps halvah soufflé danish soufflé powder. Shortbread icing jujubes gingerbread cupcake cookie lemon drops shortbread fruitcake. Marzipan sugar plum gummi bears tiramisu cupcake danish bonbon. Chocolate chocolate cake jujubes bonbon bonbon jujubes gingerbread candy canes apple pie.
Almond Flour Brownies
Equipment
- mixing bowls x2
- whisk or electric mixer
- 8×8-inch baking dish
- parchment paper
- spatula
Ingredients
- 1 cup almond flour
- ⅓ cup cocoa powder - unsweetened
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup dark chocolate - chopped or chips
- ⅓ cup coconut oil or unsalted butter - melted
- 2 large eggs
- ½ cup coconut sugar or brown sugar
- 1 tsp vanilla extract
Instructions
Prepare the Oven and Pan:
- Preheat the oven to 350°F (175°C).
- Line the baking dish with parchment paper, letting it hang over the sides for easy removal.
Melt the Chocolate:
- In a heatproof bowl, melt the dark chocolate and coconut oil (or butter) together over a double boiler or in the microwave (20-second intervals). Stir until smooth and set aside to cool slightly.
Mix the Wet Ingredients:
- In a large bowl, whisk the eggs, coconut sugar, and vanilla extract until well combined. Gradually mix in the melted chocolate mixture.
Mix the Dry Ingredients:
- In a separate bowl, combine almond flour, cocoa powder, baking powder, and salt.
Combine Wet and Dry:
- Gradually fold the dry ingredients into the wet ingredients using a spatula until well mixed.
Pour and Bake:
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool and Serve:
- Let the brownies cool completely in the pan before lifting them out using the parchment paper. Slice into 12 pieces and serve.
NUTRITION
Notes
Top Tips:
- For Extra Fudginess: Slightly underbake for a gooier texture.
- Add Texture: Fold in 1/4 cup chopped nuts or additional dark chocolate chunks.
- Storage: Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
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This looks absolutely delicious! I can’t wait to try it—thank you for sharing such a wonderful recipe! (comment testing)
Thank you so much for your kind words! I’m glad you liked it helpful—it means a lot to us! (Comment reply test)