Moist and deeply fudgy in the center these easy to make, off-the-charts delicious Almond Flour Brownies are a chocolate lover's dream.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Servings: 16Squares
Ingredients
4ounces(113g) dark chocolate (between 60% to 70% cocoa)chopped into 1-inch pieces (or use good-quality bitter-sweet chocolate chips)
1/3cup(76g) unsalted butter, or coconut oil
2TablespoonsDutch-processed cocoa powder
2large eggs
½cup (106g) tightly packed light brown sugar
2teaspoonspure vanilla extract
3/4cup(72g) almond flour
1/2teaspoonbaking powder
¼teaspoonkosher salt
⅓cup(57g) chocolate chips(I use semi-sweet)
flaky saltoptional, for garnish
Instructions
Preheat oven to 350°F. Lightly grease an 8-inch square pan with butter or cooking spray and line with parchment paper, leaving a 2-inch overhang (I only do this for one side of the pan - see photo in post for guidance).
Combine the chopped chocolate and butter in a heavy-bottomed saucepan. Melt over medium-low heat until smooth. Remove from heat and whisk in the cocoa powder. Set aside to cool.
In a medium bowl, whisk together the eggs and sugar until slightly thickened and lighter in colour, about 2 minutes. Pour into the chocolate mixture, add the vanilla, and whisk to combine.
Using a spatula, stir in the almond flour, baking powder, and salt and mix until fully incorporated.
Pour the batter into an 8-inch square pan lined with parchment paper and smooth the top, if necessary. Sprinkle with chocolate chips, if using.
Bake at 350 degrees until the centre is just about set, 22-24 minutes. Note that because these brownies are very fudgy, a toothpick inserted in the middle will not come out completely clean. As long as the toothpick doesn't come out with wet batter, the brownies are done and they will continue to set as they cool.
While the brownies are still warm, sprinkle with flaky salt, if using. Allow to cool completely before slicing or removing from the pan.
Notes
Tips & Tricks For The Best Almond Flour BrowniesDo not overbake them: This is likely the most important tip I can give you for achieving super moist, fudgy brownies. Remove them from the oven when they still appear slightly underbaked. They will continue to set as they cool.Cool the brownies before cutting: If you don't allow the brownies to cool completely, they will not finish setting and will be almost too gooey to eat. Typically, they will take about an hour to cool. Chilling them in the fridge speeds up the process and makes them even easier to cut. That said, I prefer the flavour of brownies that aren't fridge-cold so allow them to come to room temperature before serving. Extra tip: If chilling in the fridge, place the hot pan on a tea bowl to protect the shelf.Line the pan with parchment paper: Again, these brownies are very fudgy and will stick to the pan even if you use one with non-stick coating. Parchment paper will prevent any sticking and also helps with removing the brownies once cooled.