Description
These almond flour brownies are fudgy and gooey as traditional brownies but are made with almond flour and naturally gluten free. It is a foolproof recipe.
Ingredients
Scale
- 1/3 cup (85 grams) unsalted butter, melted
- 1/3 cup (67 grams) granulated white sugar
- 1/3 cup (67 grams) light brown sugar or coconut sugar
- 1/2 teaspoon salt
- 3/4 cup (60 grams) unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 1/2 cups (145 grams) blanched almond flour
- 1/4 cup semi-sweet chocolate chips
- Flaky sea salt, for topping
Equipment
- An 8 x 8 -inch brownie pan
- Mixing bowls
Instructions
- Preheat your oven to 350 F| 180 C. Grease an 8x8-inch brownie pan with cooking oil spray or butter. Alternatively, you can line it with non-stick aluminium foil. Set aside.
- Whisk together the butter, sugars, salt and cocoa powder until combined.
- Add the vanilla and eggs (one at a time), beating after each addition.
- Add the almond flour and mix until combined.
- Finally, fold in the chocolate chips. The batter will be thick.
- Transfer the batter into the prepared pan and bake for 37-40 minutes. The top will look set when they are done. Remove from the oven and allow to cool before cutting them.
- Enjoy!
Notes
Store these brownies in an airtight container at room temperature for 3-4 days.
Almond flour can be substituted for regular or all-purpose flour at a 1:1 ratio. All-purpose flour may require less eggs to bind the flour.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Dessert recipes
- Cuisine: American
Nutrition
- Calories: 212kcal
- Sugar: 13g
- Sodium: 174mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 61mg