Almond Flour Brownies
These almond flour brownies are fudgy, rich, and naturally gluten-free. With just one bowl and simple ingredients, they make the perfect quick and satisfying dessert.
Equipment
- Mixing bowls
- Whisk or spoon
- - 8x8-inch baking pan
- Parchment paper
Ingredients
- - 1 ½ cups blanched almond flour
- - 1 teaspoon baking powder
- - ½ teaspoon salt
- - 5 tablespoons unsalted butter softened
- - 1 ¾ cups granulated sweetener of choice white, brown, coconut sugar, or keto substitute
- - ¾ cup unsweetened cocoa powder sifted
- - 3 large eggs room temperature
- - 1 teaspoon vanilla extract
- - ½ cup chocolate chips optional
Instructions
- Preheat oven to 350°F (180°C). Line an 8x8-inch baking pan with parchment paper.
- In a bowl, whisk together almond flour, baking powder, and salt.
- In a separate large bowl, mix softened butter, sweetener, eggs, cocoa powder, and vanilla until smooth.
- Fold dry ingredients into wet mixture until fully combined.
- Stir in chocolate chips if using.
- Pour batter into prepared pan and spread evenly.
- Bake for 35 minutes or until a toothpick comes out just clean.
- Press gently on tops after baking for crackly texture. Let cool completely before slicing.
Notes
- Don’t overbake—brownies continue to cook as they cool.
- For vegan version, substitute eggs with flax eggs (note: texture will be softer).
- Optional: Add nuts, espresso powder, or swirl in nut butter for variations.
- For vegan version, substitute eggs with flax eggs (note: texture will be softer).
- Optional: Add nuts, espresso powder, or swirl in nut butter for variations.