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.
Ingredients
- 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)
Prep
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Butter - Melt butter.
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Make
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Preheat oven to 350F. Line an 8x8 pan with parchment paper or lightly grease with some oil.
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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.
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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.)
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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.
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Remove from the oven and allow brownies to cool completely (at least 30 minutes) before slicing. Enjoy!
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