PERFECT ALMOND FLOUR BROWNIES

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These are the best Almond Flour Brownies you will ever make. They are so rich and decadent, that it’s hard to believe they are naturally gluten-free and made without white flour! My family agrees that they are better than a box mix.

All you need is 8 ingredients to make these almond flour brownies, and you probably already have on hand. Since we’re working with almond flour, there’s no need to separate “dry” and “wet” ingredients– just stir them all together in one bowl, and make sure you press out any lumps.

I do recommend using room temperature eggs, when possible, so that the melted coconut oil won’t harden when it touches cold eggs from the fridge. I never remember to leave eggs out on my counter ahead of time, so I’ll usually let them sit in a bowl of hot tap water for 10 minutes while I measure out everything else, to help remove the chill.

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These are the best almond flour brownies you’ll ever make, and they are naturally gluten-free. I love how you only need a few minutes to stir the batter together.

PREP TIME 10 minutes
COOK TIME 30 minutes
TOTAL TIME 40 minutes

INGREDIENTS

  • 1 cup blanched almond flour
  • 1 cup coconut sugar (or other granulated sugar)
  • 1/2 cup raw cacao powder
  • 2 large eggs , at room temperature (see note)
  • 2 tablespoons melted coconut oil (or butter)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/3 cup mini chocolate chips (optional).

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.
  • If adding the mini chocolate chips, reserve 2 tablespoons 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 and expand as it cooks. Sprinkle the reserved chocolate chips over the top.
  • Bake at 350ºF until the center of the pan doesn’t jiggle, about 25 to 30 minutes. If using a larger 9-inch pan, the brownies might cook a little faster, so be sure to keep an eye on them around the 20 to 25 minute mark. It’s normal for the brownies to puff up in the oven, and then deflate slightly as they cool.
  • Let the brownies cool for at least an hour 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.
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