Gluten-free Almond Flour Brownies
User Reviews
4.9
Gluten-free Almond Flour Brownies
Description
Gluten-free Almond Flour Brownies are made with almond flour as the base, enriched by cocoa powder and sweetened with coconut sugar. Avocado or neutral oil keeps the texture moist without using butter. The batter includes eggs and vanilla extract to bind ingredients and add flavor. Semi-sweet mini chocolate chips are stirred into the batter and sprinkled on top before baking in an 8x8 inch pan at 350°F for about 25 minutes. The brownies are done when the center jiggles slightly but is not wet and a toothpick inserted near the edges comes out clean.
The brownies have a fudgy, dense texture balancing nutty almond flavor with rich chocolate. They’re chocolatey but not overly sweet, thanks to the coconut sugar and deep cocoa powder. Once baked, cooling completely allows the brownies to set firm enough for clean slicing. For an even easier cut, refrigeration helps firm the brownies further.
This recipe is useful for gluten-intolerant people who want a classic chocolate brownie experience without wheat flour. It works well as a portable treat or dessert, and the avocado oil keeps them moist without dairy. The semi-sweet chocolate chips add texture contrast with melty spots of chocolate.
Storing the brownies in an airtight container at room temperature preserves freshness for 3 days, and refrigerating extends this to 5 days. They also freeze well for up to 3 months if stored properly, and can be warmed slightly to restore that soft gooey texture before serving.
Ingredients
- 2 egg 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 salt 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
- Store brownies in an airtight container on the counter up to 3 days or fridge up to 5 days to maintain freshness.
- Freezing brownies in a sealed container keeps them good for 3 months; thaw at room temperature or in the fridge.
- Allow the brownies to cool completely before slicing to ensure they set properly.
- For easier cutting, refrigerate brownies after cooling to firm up the texture.
- Egg replacer products like Bob's Red Mill Egg Replacer may be used to make an eggless version, though this has not been tested in this recipe.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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