Gluten-free Almond Flour Brownies
User Reviews
4.9
66 reviews
Excellent
Gluten-free Almond Flour Brownies
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These gluten-free almond flour brownies are rich, fudgy, and chocolatey similar to traditional brownies. Made with simple ingredients, these easy paleo brownies are a crowd pleaser!
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Ingredients
- 2 eggs large, room temperature
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/2 cup avocado oil or any neutral oil
- 3/4 cup cocoa powder
- 1 cup almond flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/3 cup chocolate chips divided, I used semi-sweet mini chocolate chips
Instructions
- Preheat the oven at 350°F (177°C). Also, grease an 8x8 square pan or use a parchment paper and cover the pan insides.
- Take a large bowl, and add eggs, sugar, vanilla extract, and oil. Mix well until they are all combined.
- Add the cocoa powder, almond flour, sea salt and baking soda to the same bowl with the wet mixture. Stir well until they are well combined and there are no lumps.
- Stir in half of the chocolate chips. Pour into the greased pan. Spread the remaining chocolate chips evenly over the batter.
- Slide the pan into the oven and bake for 25 minutes. When you remove the pan from the oven and tilt it, the center will move a little, but should not be wet at the top. A toothpick inserted on the sides should come out clean. If that is not the case, pop them back in the oven for 5 more minutes.
- Let the brownies cool completely. The brownies set more as they cool down. You can also refrigerate the brownies after they cool down. This helps to cut them easily without breaking.
- Once cooled completely, cut into 16 squares, or 9 if you like larger pieces. Enjoy!
Notes
- Storing: Store them on the counter for up to 3 days in an air-tight container. Or store in the refrigerator for up to 5 days. You can also freeze in a Ziploc bag or freezer-safe container for up to 3 months. Defrost on the counter or in the refrigerator. You can also warm it in the microwave to get the warm, gooey texture.
- Eggless: I have not tried it, but I hear that Bob's Red Mill Egg Replacer works great for brownies.
- Cool down: It is important to let the brownies cool down completely, as otherwise they might not set and cut perfectly into squares.
Nutrition Information
Show Details
Calories
168kcal
(8%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
21mg
(7%)
Sodium
81mg
(3%)
Potassium
70mg
(2%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
36IU
(1%)
Vitamin C
1mg
(1%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 81mg | 3% |
| Potassium | 70mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 36IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
66 reviews
Excellent
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