Almond Flour Brownies with a Fudgy Chocolate Center
These almond flour brownies are rich, fudgy, and perfect for those seeking a gluten-free dessert option. With a deep chocolate flavor, they're sure to satisfy any sweet tooth.
Equipment
- 1 9x9-inch baking pan lined with parchment paper
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup brewed espresso or strong coffee optional
Optional Add-ins
- 1/2 cup dark chocolate chips or chunks
- 1/4 cup chopped nuts
Instructions
Preparation
- In a large mixing bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until well combined.
- In a separate bowl, whisk the melted butter, sugar, eggs, and vanilla extract until smooth. Add the brewed espresso if using.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in chocolate chips and nuts if desired.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes.
- Insert a toothpick into the center. It should come out with a few moist crumbs. Avoid overbaking for a fudgy center.
- Allow the brownies to cool in the pan for at least 20 minutes before lifting them out using the parchment paper and slicing.
Serving
- Cut the brownies into slices and serve warm or at room temperature. Pair with a glass of milk or a cup of coffee for a delightful treat.
Storage
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
Notes
Pro Tips: Ensure all your ingredients are at room temperature for the best texture. Avoid overmixing to keep the brownies tender.
Ingredient Substitutions: You can substitute coconut oil for butter for a dairy-free version. Use maple syrup instead of sugar for a refined sugar-free option.
How to Serve: Serve with a scoop of vanilla ice cream or fresh berries for a delightful dessert.
Storage & Freshness: Store in an airtight container to keep them fresh for up to a week.
Make-Ahead Tips: Brownies can be made a day ahead. Let them cool completely before storing.
Ingredient Substitutions: You can substitute coconut oil for butter for a dairy-free version. Use maple syrup instead of sugar for a refined sugar-free option.
How to Serve: Serve with a scoop of vanilla ice cream or fresh berries for a delightful dessert.
Storage & Freshness: Store in an airtight container to keep them fresh for up to a week.
Make-Ahead Tips: Brownies can be made a day ahead. Let them cool completely before storing.