Almond Flour Brownies
These decadent almond flour brownies are thick, fudgy, and completely gluten-free. Made all in one bowl with just a handful of simple ingredients, the hardest part about these brownies is waiting for them to cool.
- Butter - 5 Tbsp , melted
- Sugar - 1 1/4 cups
- Eggs - 3
- Vanilla extract - 1 tsp
- Almond flour - 1 1/2 cups
- Cocoa powder, unsweetened - 3/4 cup
- Baking powder - 1/2 tsp
- Salt - 1/2 tsp
- Chocolate chips - 1/2 cup (sub chopped walnuts)
Butter - Melt butter.
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Preheat oven to 350F. Line an 8x8 pan with parchment paper or lightly grease with some oil.
In a medium mixing bowl, whisk together melted butter and sugar until combined. Add the eggs and vanilla extract and whisk again until just incorporated.
Add almond flour, baking powder, salt, cocoa powder and chocolate chips to egg-sugar mixture. Stir well until dry ingredients have been fully incorporated. (The brownie batter will be very thick.)
Transfer brownie batter into the prepared pan, using a spatula to spread the batter evenly. Transfer the pan to the oven and bake for 35-40 minutes (35 minutes for fudgier brownies), or until a toothpick comes out mostly clean.
Remove from the oven and allow brownies to cool completely (at least 30 minutes) before slicing. Enjoy!