Super Gooey Almond Flour Brownies
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!
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.