Almond Flour Brownies
These sweet, fudgy and decadent almond flour brownies got a healthy makeover with an almond flour base, refined sugar substitute but still the usual gooey brownies with a crinkly top. So easy to make!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 brownies 1x
- Category: Dessert
- Method: Bake
- Diet: Gluten Free
Ingredients
Scale
- 2/3 cup dark chocolate chips or chunks
- 1/4 cup butter + more for greasing
- 2/3 cup blanched almond flour (not almond meal)
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup coconut sugar (or brown sugar)
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F.
- Grease an 8 x 8 baking pan with butter
- In a small pot add chocolate and butter and over low heat stir until mixed and melted. Watch carefully and make sure it doesn’t burn! Alternatively melt in 20-30 second increments in the microwave until fully melted and combined.
- Remove from heat and set aside to cool.
- In a large bowl combine almond flour, cocoa powder, baking powder and salt and stir until well-mixed.
- Add in eggs, coconut sugar and vanilla and mix well.
- Stir in melted chocolate and butter until well combined.
- Add batter to pan and bake for 20-25 minutes or until top of brownies have set and edges slightly crispy. Test with a toothpick to ensure it comes out clean.
- Allow to cool for 20 minutes before cutting and removing from pan. I like to cut into 9 brownies (3 x 3) or 12 brownies (3 x 4).
Find it online: https://www.thehealthymaven.com/almond-flour-brownies/