Almond Flour Brownies
User Reviews
4.9
Almond Flour Brownies
Description
This almond flour brownie recipe combines sugar and eggs whisked vigorously to lighten the batter before adding melted butter, almond flour, cocoa powder, salt, and vanilla extract. The almond flour gives these brownies a moist, somewhat grainier crumb compared to wheat flour versions. Chocolate chips are folded in to provide pockets of melted chocolate.
Baking at 350°F in a parchment-lined pan for 27 to 32 minutes yields different textures: shorter bake times produce fudgier brownies with moist crumbs, while longer times create chewier bars. The batter is noted to be thicker than traditional brownie batter, reflecting the almond flour’s unique properties.
These brownies are best cooled completely before slicing to set properly. They can be stored at room temperature covered for up to three days and freeze well. Substitutions like coconut oil instead of butter or coconut sugar for granulated sugar allow for dairy-free or paleo adaptations. Using blanched almond flour is recommended for optimal texture.
Ingredients
- 1 ¼ cups granulated sugar
- 3 egg
- ¾ cup unsalted butter melted
- 1 ¼ cups almond flour
- ⅔ cup cocoa powder
- pinch salt optional, sea salt
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- In a mixing bowl, add sugar and eggs. Whisk vigorously for 2 minutes, until light and frothy.
- Then, add in all remaining ingredients except chocolate chips. Stir to combine.
- Fold in chocolate chips. Batter may be slightly thicker than traditional brownie batter.
- Pour batter into lined pan. Add extra chocolate chips on top if desired.
- Bake for 27 to 32 minutes. For fudge brownies, bake only 27 minutes. For more chewy brownies, bake 32 minutes.
- Finally, remove from oven. Allow brownies to cool completely before slicing and serving.
Notes
- Use melted coconut oil instead of butter for a dairy-free option.
- Replace granulated sugar with coconut sugar for a paleo-friendly version.
- Use blanched almond flour; avoid homemade almond meal for best texture.
- Bake 27 minutes for fudgier brownies and up to 32 minutes for chewier consistency.
- Check doneness with a toothpick that should come out with moist crumbs for fudge brownies.
- Store brownies covered at room temperature for up to three days; they freeze well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 81mg | 3% |
| Potassium | 69mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 310IU | 6% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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