Almond Flour Brownies Recipe
User Reviews
5
Almond Flour Brownies Recipe
Description
Almond Flour Brownies Recipe features a blend of almond flour and cocoa powder mixed with coconut oil, maple syrup, eggs, and vanilla extract to produce a moist and slightly dense brownie. Half of the chopped walnuts are mixed into the batter and the rest sprinkled on top before baking to add a nutty crunch. The optional chocolate drizzle with dried strawberries adds an extra layer of flavor and visual appeal once the brownies have cooled and are sliced. Baking at 350 degrees Fahrenheit for 35-40 minutes results in a fudgy center that’s tested by a toothpick check.
The brownies are best cooled before slicing to maintain their structure. Almond flour contributes a slightly nutty flavor and tender crumb, distinct from traditional wheat flour brownies. The combination of maple syrup and coconut oil offers natural sweetness and moisture.
These brownies can be stored in an airtight container in the refrigerator for up to four days or on the counter for a day in a cool environment. For longer storage, they freeze well when wrapped individually with parchment paper and kept frozen for up to one month. To serve after freezing, thaw on the counter briefly or warm gently in a low oven to restore softness.
Ingredients
- 1 ½ cups almond flour 6.3 oz.
- ½ cup cocoa powder 2.3 oz, 2 tablespoons
- ½ cup coconut oil melted and cooled
- 1 ⅓ cups maple syrup at room temperature
- 4 egg at room temperature, large
- 2 teaspoons vanilla extract
- 1 cup walnuts chopped & divided, or pecans
Chocolate Drizzle (Optional)
- 2 oz. chocolate chips i.e. Naturally sweetened Enjoy Life brand
- 1 tablespoon strawberries dried
Instructions
- Preheat the oven to 350 degrees. Line an 8X8 square baking pan with parchment paper.
- Mix together almond flour and cocoa powder in a large mixing bowl until no lumps remain.
- Add in coconut oil, maple syrup, eggs, and vanilla extract and whisk until fully incorporated.
- Fold in half a cup of the nuts.
- Transfer batter to the parchment lined pan and spread it throughout the pan using a spatula.
- Sprinkle it with the rest of the walnuts.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean (or with a few tiny crumbs).
- Let it cool for 5 minutes and remove from the pan on to a wire rack. Let it cool before slicing.
- If you are using chocolate drizzle, place the chocolate chips in a glass bowl and melt in the microwave in 30-second intervals, mixing after each time until fully melted.
- Drizzle the melted chocolate over the brownie and sprinkle with dried strawberries.
- Slice & serve.
Notes
- Store leftover brownies in an airtight container at room temperature for up to one day if the kitchen is cool, or refrigerate up to four days.
- Freeze individually wrapped brownies in an airtight container for up to one month; thaw at room temperature or warm in a 300°F oven for 10–15 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 32mg | 1% |
| Potassium | 136mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 106IU | 2% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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