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Almond Flour Chocolate Brownies

Deliciously fudgy and rich, these gluten-free Almond Flour Chocolate Brownies are a healthier choice that satisfy your sweet tooth and elevate your dessert experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Ensure it's finely ground for the best texture.
  • 1 cup chocolate chips Use semi-sweet or dark chocolate for a richer flavor.
  • 1/4 cup cocoa powder Unsweetened cocoa powder works best.
  • 1/2 cup honey or maple syrup Choose according to your sweetness preference.
  • 1/4 cup melted coconut oil Helps to keep the brownies moist.
  • 3 large eggs At room temperature for best results.
  • 1 tsp vanilla extract Adds a depth of flavor.
  • 1/2 tsp baking powder To help with rising.
  • 1/4 tsp salt Enhances the chocolate flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. Line an 8x8-inch baking dish with parchment paper, leaving overhang for easy removal.
  3. In a large mixing bowl, whisk together the eggs, honey or maple syrup, melted coconut oil, and vanilla extract until smooth.
  4. In another bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
  5. Gradually fold the dry mixture into the wet mixture until just combined; do not overmix.
  6. Gently fold in the chocolate chips.
  7. Pour the batter into the prepared baking dish and spread it evenly.
  8. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs.
  9. Allow to cool in the pan for 10 minutes, then lift out using the parchment and cool completely on a wire rack before cutting into squares.

Notes

For optimal results, ensure all ingredients are fresh. You can substitute coconut flour in a pinch, but use only about 1/3 cup as it absorbs more moisture. Store brownies in an airtight container for up to 3 days or freeze for up to 3 months.