Almond Flour Brownies

Brownies cut into squares shown with dark chocolate chunks on the top.

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5 from 3 votes

Fudgy Almond Flour Brownies

Prep Time10

Cook Time22

Total Time32

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 123kcal

Author: Michelle Miller

Ingredients

1 1/4 cup almond flour blanched, not almond meal
1/3 cup cacao powder or natural cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup coconut sugar
2 eggs
6 tablesoons coconut oil
2 teaspoons vanilla extract
1/3 cup dark chocolate chips

Instructions

Line a 9×9 square pan with parchment paper and set aside. Preheat oven to 350º F.
Add the almond flour, cacao powder, baking soda, and sea salt to a bowl, and stir to combine.
Into a large mixing bowl, whisk eggs, and then whisk in melted coconut oil (or melted butter), coconut sugar, and vanilla.
Add the dry ingredients into the bowl with the wet ingredients, and stir into a smooth batter. Fold in chocolate chips or walnuts, if desired.
Pour the brownie batter into the prepared baking dish. Top with additional chocolate chips, if desired.
Bake the brownies for 18-20 minutes. Allow to fully cool prior to slicing.

Notes

HOW TO STORE LEFTOVERS

Once the brownies have fully cooled, cut them into 16 squares.

Wrap the brownies in an airtight container, and freeze for up to 3 months. The brownies are great enjoyed straight out of the freezer.

VARIATIONS

Vegan Almond Flour Brownies: Yes, you can make these vegan! Use your favorite egg replacer. Better yet, try these incredible Fudgy Vegan Brownies made with almond butter!

Peppermint Brownies: Take these fudgy almond flour brownies up a notch by adding a layer of peppermint ganche! Perfect for Christmas, but delicious anytime of the year.

Peanut Butter Brownies: For those of you who adore the PB and chocolate combo, melt 1/2 cup of chocolate chips with 1/2 cup of peanut butter, and spread over the top of baked, room temperature brownies. Allow to chill for at least 30 minutes in the refrigerator prior to slicing.

Keto Brownies: As written, these brownies are low carb. However, they are a little high in sugar to be considered keto. To adapt this recipe, use a monk fruit sweetener in place of the coconut sugar, and add 1/4 cup collagen powder to add a chewy texture. Note: Swapping in monk fruit sweetener and not adding the collagen will result in a crumbly brownie.

Nutrition