Fudgy Almond Flour Brownies
These fudgy almond flour brownies are rich, gooey, and naturally gluten-free! Made with simple ingredients like almond flour, cocoa powder, and chocolate chips, they come together in one bowl for an easy yet indulgent treat. Perfect for a quick dessert or special occasion!
Ingredients
- 1 cup blanched almond flour finely ground
- ½ cup Unsweetened cocoa powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 2 Eggs large
- ½ cup Honey or maple syrup or coconut sugar
- 1 teaspoon Vanilla extract
- ½ cup Melted unsalted butter or olive oil
- ¾ cup Chocolate chips or date chocolate chips
Instructions
- Preheat oven to 350 °F. Line an 8x8 inch pan with parchment paper (or a loaf pan for thicker brownies)
- In a large bowl add the almond flour, cocoa powder, baking soda, and salt; mix until well combined.
- To the same bowl, begin to add the wet ingredients. Add the eggs, honey, vanilla extract, and melted butter. Mix until well combined and smooth.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and smooth out the top. Add a sprinkle of chocolate chips or date chocolate chips to the top if preferred.
- Bake for 15-18 minutes or until the center is soft but set.
- Let cool completely before slicing for the best texture.
Notes
Use finely ground almond flour: Coarse almond meal won’t give the same smooth texture.
Use Room Temperature Eggs: Cold eggs can make the batter seize up. Let them sit out for about 30 minutes before using.
Toast Almond Flour for Extra Flavor: Lightly toasting the almond flour in a dry pan before mixing can enhance its nutty aroma.
Don’t overbake! The brownies continue to cook as they cool, so take them out when they still look slightly underdone.
Chill before slicing: For the cleanest cuts, refrigerate the brownies for 30 minutes before slicing.