Get the Recipe: Almond Flour Brownies
These almond flour brownies are fudge like, gooey and so chocolaty! This quick and easy recipe is great for birthdays, holidays and family dinners. No one can ever tell they are made with almond flour!
Ingredients
- 1 ¼ cups granulated sugar
- 3 eggs
- ¾ cup melted unsalted butter
- 1 ¼ cups almond flour
- ⅔ cup cocoa powder
- pinch sea salt, optional
- 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
- For dairy free, use melted coconut oil instead of butter.
- For Paleo, use coconut sugar instead of granulated sugar.
- Use blanched almond flour. Do not use homemade almond flour or almond meal.
- Any type of chocolate chips can be used.
- Bake brownies for 27 to 32 minutes. The longer they bake, the more chewy and less fudge like they become.
- For the perfect fudge brownies, bake about 27 minutes. Insert toothpick. If it comes out with only moist crumbs, remove from oven.
- Store brownies covered at room temperature for up to 3 days.
- These brownies freeze well.
Calories: 259kcal, Carbohydrates: 26g, Protein: 4g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 54mg, Sodium: 81mg, Potassium: 69mg, Fiber: 3g, Sugar: 16g, Vitamin A: 310IU, Calcium: 30mg, Iron: 2mg