Almond Flour Brownies
These almond flour brownies are soft, gooey, and extra chocolatey. You'll never go back to boxed brownie mix again!
Servings: 12 brownies
Ingredients
- 1 cup almond flour (120g)
- 1/4 cup cocoa powder (20g)
- 2 tbsp Dutch cocoa powder (20g)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup coconut oil or unsalted butter (60g)
- 3 tbsp coffee or water (45g)
- 2 medium eggs or 2 flax eggs
- 2/3 cup sugar or granulated sugar free alternative (140g)
- 1 tsp pure vanilla extract (5g)
Instructions
- 1. Preheat the oven to 350° Fahrenheit (176° Celsius).
- 2. Line the bottom of an 8 inch square pan with parchment paper, or grease the pan well. Set aside.
- 3. Stir almond flour, cocoa powders, sweetener, baking powder, salt, and optional chocolate chips in a large mixing bowl until well mixed.
- 4. If not already liquid, melt the coconut oil or butter. Whisk the oil, eggs or flax eggs, coffee or water, and vanilla into the mixing bowl to form a brownie batter.
- 5. Spread the batter into the prepared baking pan. Smooth down the top with a spoon or spatula.
- 6. Bake on the center rack of the oven for 20 minutes, then remove and let cool on the counter. The almond flour brownies continue to firm up as they cool.
- 7. I like super fudgy brownies straight from the oven. If you prefer a firmer texture, you can refrigerate the cooled pan (loosely covered) overnight and they will firm up even more.
- 8. Frost if desired, and enjoy!
- 9. Leftovers should keep on the counter for a day, covered in the refrigerator for up to five days, or in the freezer in an airtight container for up to three months.
Video
Notes
For frosting, I love Chocolate Cream Cheese Frosting or Homemade Nutella.
Nutrition
Calories: 51kcal