Recipes

Almond Flour Chocolate Brownies - Gluten Free

Ingredients:

• 1 1/2 cups (175g) Almond Flour (Ground Almonds), packed
• 1/2 cup (56g) Cocoa Powder, sifted
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 3 Large Eggs, room temperature
• 1/3 cup (75g) Unsalted Butter, melted
• 1 tsp Vanilla Extract
• 3/4 cup (195g) White Fine Sugar
• 1/2 cup (112g) Chopped Milk Chocolate or Chocolate Chips

Directions:

1. Preheat oven to 350°F. Line a 9×9 baking pan with parchment paper and set aside.
2. In a large bowl add almond flour, cocoa powder, baking powder and salt. Mix to combine and set aside.
3. In another bowl whisk eggs until pale in colour. Add melted butter, vanilla and mix to combine. Add sugar and whisk until smooth and well incorporated.
4. Pour wet ingredients into dry ingredients and mix to combine. Add chopped chocolate (or chocolate chips) and gently mix into the batter.
5. Pour batter into prepared pan and smooth batter out evenly.
6. Bake for 20-25 minutes or until batter is slightly set in the middle and the sides are starting to crisp. You want these slightly underdone for a fudgy texture.
7. Let pan cool completely before slicing squares.

Optional: Add whipping cream and fresh berries if desired.

These almond flour chocolate brownies have a bit of a crumb to them and when sliced warm the almond flour will stick to the knife. Make sure to let the brownies cool completely to avoid sticking. Store in an airtight container for up to 4 days or in the freezer for up to 2 months.

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
Yield: 16 Squares

Thanks to @bakingforfriends_