Almond Flour Brownies
Almond Flour Brownies are rich, fudgy, and naturally gluten-free.
Ingredients
- 1 cup almond flour
- ⅓ cup unsweetened cocoa powder
- ½ cup cane sugar or granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened almond milk
- 1½ tablespoons vegetable oil
- 2 large eggs
- 9 g mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease an 8x8-inch baking dish with cooking spray or line it with parchment paper.
- In a medium mixing bowl, whisk together the almond flour, cocoa powder, sugar, baking powder, and salt.
- Add the vanilla extract, almond milk, vegetable oil, and eggs.
- Whisk until a smooth batter forms and no dry ingredients remain.
- Pour the batter into the prepared baking dish and spread evenly.
- Sprinkle the mini chocolate chips over the top.
- Bake for 25 minutes or until the center is set and a toothpick comes out with a few moist crumbs.
- Remove from the oven and allow the brownies to cool completely.
- Let them rest for at least 30 minutes before slicing.
- Cut into 16 squares and serve.
Notes
- Almond flour produces a softer texture than traditional flour.
- Fine almond flour works best for smooth brownies.
- Brownies continue setting as they cool.
- For larger servings, cut into 9 or 12 squares instead.