Best Almond Flour Brownies
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.
Servings: 12
Ingredients
- 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.
Nutrition
Calories: 212kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 174mg | Fiber: 3g | Sugar: 13g