Almond Flour Brownies
These rich and gooey almond flour brownies are naturally gluten-free, lower in carbs, and perfect for any chocolate lover. Easy to make in one bowl!
Equipment
- - 8×8-inch baking pan
- Mixing bowls
- Whisk
- Parchment paper
Ingredients
- - 1½ cups blanched almond flour
- - 1 tsp baking powder
- - ½ tsp salt
- - 5 tbsp unsalted butter softened (or dairy-free)
- - 1¾ cups granulated sweetener of choice white, brown, or sugar-free
- - ¾ cup unsweetened cocoa powder sifted
- - 3 large eggs room temperature
- - 1 tsp vanilla extract
- - ½ cup chocolate chips optional
Instructions
- Preheat oven to 350°F (180°C). Line an 8x8-inch pan with parchment paper.
- In a bowl, whisk almond flour, baking powder, and salt.
- In another bowl, whisk butter, sweetener, cocoa powder, vanilla, and eggs until smooth.
- Fold dry ingredients into wet until just combined.
- Stir in chocolate chips if using.
- Pour batter into pan and smooth top.
- Bake for 35 minutes, or until a toothpick comes out with moist crumbs.
- Cool completely in pan before slicing.
Notes
- For dairy-free, use vegan butter or coconut oil.
- Let brownies cool fully for best texture.
- Store refrigerated for up to 7 days or freeze for 6 months.
- Let brownies cool fully for best texture.
- Store refrigerated for up to 7 days or freeze for 6 months.