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Almond Flour Chocolate Brownies

Indulge in rich and fudgy almond flour chocolate brownies, perfect for satisfying sweet cravings while being gluten-free.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Provides a nutty flavor and gluten-free texture.
  • 1/2 cup cocoa powder Gives the brownies their chocolate richness.
  • 1/2 cup sweetener (like honey or erythritol) Adjust according to taste and dietary preferences.
  • 1/2 tsp baking soda Helps the brownies rise.
  • 1/4 tsp salt Enhances flavor.
Wet Ingredients
  • 1/4 cup coconut oil or butter, melted Gives richness; coconut oil for a subtle coconut flavor.
  • 3 large eggs Bind the ingredients together.
  • 1 tsp vanilla extract Adds warmth and depth of flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line an 8x8 inch baking pan with parchment paper, leaving some overhang.
Mix Dry Ingredients
  1. In a large bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
Mix Wet Ingredients
  1. In a separate bowl, beat the eggs and mix in melted coconut oil or butter, sweetener, and vanilla extract.
Combine Mixtures
  1. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
Bake
  1. Transfer the batter to the prepared baking pan and spread evenly.
  2. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve
  1. Let the brownies cool in the pan before lifting them out using the parchment overhang and cutting into squares.

Notes

Store in an airtight container at room temperature for up to 4 days or refrigerate for up to a week. They can also be frozen for three months. For the best texture, let them cool completely before slicing.