Almond Flour Brownies
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Equipment
- mixing bowls x2
- whisk or electric mixer
- 8x8-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.
