Craving a decadent chocolate treat that's both delicious and gluten-free? Look no further! These almond flour brownies are about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor. Imagine sinking your teeth into a rich, fudgy brownie that's so moist and chocolatey, you won't believe it's made with wholesome ingredients. Whether you're gluten-sensitive, health-conscious, or simply a chocolate lover, this recipe is your ticket to brownie paradise!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/4 cup melted butter
- 2 eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, whisk together the almond flour, cocoa powder, and salt until well combined and free of any lumps.
- In a separate medium bowl, cream together the melted butter and sugar until smooth and well incorporated.
- Add the eggs one at a time to the butter-sugar mixture, mixing thoroughly after each addition. Stir in the vanilla extract until fully combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until a smooth batter forms. Be careful not to overmix.
- If using, fold in the chocolate chips, distributing them evenly throughout the batter.
- Transfer the batter to the prepared baking pan, using a spatula to spread it evenly and smooth the top.
- Bake in the preheated oven for 22-25 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 15-20 minutes. Use the parchment paper to lift the brownies out of the pan and transfer to a wire rack.
- Allow to cool completely before cutting into 12 squares. For cleaner cuts, use a sharp knife and wipe the blade between slices.
- Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
Tips
- Use room temperature eggs for better incorporation and a smoother batter.
- Don't overmix the batter - this can lead to tough brownies. Mix just until ingredients are combined.
- For extra richness, use high-quality cocoa powder and chocolate chips.
- Check your brownies early - almond flour can burn more quickly than traditional flour.
- Let the brownies cool completely before cutting to ensure they hold their shape.
- For a fudgier texture, slightly underbake the brownies by removing them from the oven when a few moist crumbs still cling to the toothpick.
- Store in an airtight container to maintain moisture and freshness.
- For added nutrition, consider sprinkling some chopped nuts on top before baking.
- Use parchment paper overhang for easy removal and clean cutting.
- If you prefer a less sweet version, reduce the sugar or use a sugar substitute like stevia.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 6g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 45mg
