Almond Flour Brownies
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
16
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Calories
123 kcal
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Course
Dessert
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Cuisine
gluten-free
Almond Flour Brownies
Description
This brownie recipe substitutes almond flour and coconut sugar for conventional ingredients, yielding a gluten-free alternative with a moist, dense crumb. Incorporating raw cacao powder and chocolate chips gives a deep chocolate taste, while coconut oil adds moisture and richness. The preparation involves mixing a thicker batter than usual brownie batter and baking until the edges appear dry and the center is just set, avoiding a plug-like texture. The final texture is chewy with a slightly crumbly edge, and sprinkled chocolate chips on top add extra bursts of chocolate.
The brownies are cut into 16 pieces, making a sweet treat that suits sharing or portion control. Variations include adjusting the oil and cacao powder quantities for a darker or richer brownie experience, or using egg replacer for a vegan option. Storing leftovers properly ensures freshness.
Note that the batter's texture and baking cues differ from typical brownies, so paying attention to edge dryness and center firmness is important to prevent under or over-baking.
Ingredients
- 1 cup almond flour blanched
- 1 cup coconut sugar (or other granulated sugar)
- 1/3 cup raw cacao powder
- 2 large egg
- 3 tablespoons coconut oil or butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt fine sea salt
- 1/3 cup mini chocolate chips
Instructions
- 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.
- 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.
- 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.)
- 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.
Notes
- Nutrition info is an estimate per 16 brownies and not guaranteed.
- Recent tweaks increased coconut oil by 1 tablespoon and reduced cacao powder from 1/2 cup to 1/3 cup for a lighter chocolate flavor.
- For the original darker version, use 2 tablespoons oil and 1/2 cup cacao powder.
- A vegan version can be made using a commercial egg replacer equivalent to 3 eggs instead of 2 eggs in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 101mg | 4% |
| Potassium | 49mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 41IU | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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