These almond flour brownies are just as delicious as traditional gooey brownies but are made entirely with almond flour that are naturally low carb and gluten free!
They’re also super easy to make! Simple ingredients and made in just one bowl, they are a foolproof dessert!
INGREDIENTS FOR MAKING ALMOND FLOUR BROWNIE:
- Almond flour– Blanched almond flour must be used, not almond meal. We want to have fudgy and soft brownies, and using almond meal will lead to dense and gritty ones.
- Salt– A must to balance out the richness of the brownies. If you’d like to use salted butter, omit it completely.
- Butter– Softened and unsalted.
- Granulated Sugar– You can use coconut sugar as well.
- Vanilla Extract– What is a brownie without a touch of vanilla extract?!
- Eggs– Room temperature eggs.
- Cocoa Powder– Dutch unsweetened cocoa powder. Be sure to sift it well, to ensure no clumps remain.
- Chocolate Chips– Optional, but fabulous if you want a boost of added chocolate.
- Walnut- Optional, but its adds a perfect crunch your brownies.
HOW TO MAKE THIS SUPER GOOEY ALMOND FLOUR BROWNIES?
Prep the oven and pan- Position a rack in the center of the oven and preheat the oven to 350 °F (175 °C). Lightly spray a 9″×9″ cake pan and line with parchment paper.
Make the dry mix- In a mixing bowl, whisk together the dry ingredients( flour, cocoa powder, and salt) and set aside.
Make the wet mix- In a large mixing bowl, mix the melted butter, sugar, and vanilla extract. Add eggs and stir just until combined.
Make the batter- Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in chopped chocolate chunks and walnuts.
Assemble the brownies- Pour the batter into the prepared pan and use an offset spatula to smooth the top and sprinkle the some chocolate chunks and walnuts on top.
Bake the brownies- Bake for 25-28 minutes. The brownies will puff up a little bit and may crack a little bit around the edges and the top will appear dry and crisp. Cool completely on a wire rack before slicing.
WHAT CAN I SUBSTITUTE FOR EGGS?
To make these healthy brownies vegan, you can substitute the eggs for aquafaba. It works beautifully, with the brownies coming out of the oven just as gooey and delicious as the egg-containing ones.
WHAT CAN I SUBSTITUTE FOR ALMOND FLOUR?
Almond flour is only really interchangeable with other nut flours so cashew or hazelnut meal might work, but the texture likely wouldn’t be exactly the same as the fat content of those flours are different.
CAN I USE HOMEMADE ALMOND FLOUR?
I don’t recommend it. It’s impossible to make it as fine as store-bought almond flour. If it’s not finely ground, the brownies are likely to be greasy.
HOW TO STORE THESE BROWNIES?
To store: Leftover brownies should be stored in the refrigerator in a sealed container. Brownies will keep well for at least 7 days.
To freeze: Place brownies in a ziplock bag and store in the freezer for up to 6 months.
Other Brownie recipes to try,
Easy One Bowl Fudgy Cocoa Brownies
Chocolate Walnut Fudge Brownies
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara
Super Gooey Almond Flour Brownies
Ingredients
- 1 1/3 cups 133 g finely ground blanched almond flour
- 3/4 cup 90 g Dutch-process cocoa powder
- 1/4 tsp salt
- 14 tbsp 196 g butter room temperature
- 1 1/4 cup 250 g granulated sugar
- 1 tbsp vanilla extract
- 3 large eggs room temperature
- 3/4 cup 128 grams semi-sweet chocolate chunks, chopped
- 1/2 – 3/4 cup walnuts chopped
Instructions
- Position a rack in the center of the oven and preheat the oven to 350 °F (175 °C). Lightly spray a 9″×9″ cake pan and line with parchment paper.
- In a mixing bowl, whisk together the dry ingredients( flour, cocoa powder, and salt) and set aside.
- In a large mixing bowl, mix the melted butter , sugar, and vanilla extract until well combined. Add eggs and stir just until combined.
- Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in chopped chocolate chunks and walnuts.
- Pour the batter into the prepared pan and use an offset spatula to smooth the top and sprinkle the some chocolate chunks and walnuts on top.
- Bake for 25-28 minutes. The brownies will puff up a little bit and may crack a little bit around the edges and the top will appear dry and crisp.
- Let cool completely and cut into squares. Cover and store at room temperature for 3 days or refrigerate for 5 days. They get firmer and have a great texture from the fridge!
Notes
- Whisk your hot melted butter, sugar and vanilla really well.
- Beat in your eggs for a good minute. This step is crucial for that crackly top.
- Do NOT over beat your batter once the flour and cocoa powder are added. As it creates air pockets in the batter which will give you cake-like textured brownies.
- Try NOT over bake them and keep your eye on them.
- Bake the brownies in the middle of your oven to prevent the top or bottom from getting too hot.
- Make sure your eggs are room temperature. Using cold eggs will harden the butter and make the batter too thick.
- You will need to pour the batter into prepared pan as soon as it is done mixing.
- You do not want to set this aside for later as the brownie batter will become too thick and hard.
- Because these brownies are so fudgy, when a toothpick is inserted, it should not come out clean. The brownies are done when the surface has developed the crackly thin layer and the middle is no longer jiggly.
- Make sure you let the brownies cool and set for 30 minutes before slicing.
Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOK, INSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!
Generally I don’t read article on blogs, but I would like to say that this write-up very forced me to try and do so! Your writing style has been surprised me. Thanks, very nice article.
Thank you so much:)