Description
These perfect gluten-free brownies are fudgy, rich, and packed with chocolate flavor. Made with almond flour and coconut sugar, they boast a crackly glossy top and a moist, tender center. Dairy-free and grain-free options make them suitable for various dietary needs, yet utterly indulgent and delicious.
Ingredients
Scale
Main Ingredients
- 2/3 cup semi-sweet or dark chocolate chips (dairy-free, if needed)
- 5 Tablespoons coconut oil (can substitute butter, avocado oil, vegan butter)
- 2/3 cup coconut sugar (can substitute white or brown sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2/3 cup finely ground blanched almond flour
- 2 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Mix-Ins and Optional
- 2/3 cup additional chocolate chips or chopped chocolate (can substitute nuts)
- Optional: flaky sea salt to sprinkle on top (like Maldon)
Instructions
- Preheat Oven & Prep The Pan: Preheat your oven to 350 degrees Fahrenheit. Line an 8x8 inch metal square baking pan with parchment paper or spray it with nonstick spray to prevent sticking.
- Melt Chocolate: In a small saucepan, gently melt the chocolate chips and coconut oil over low heat, stirring frequently until smooth and glossy. Remove from heat and set aside to cool slightly.
- Beat Eggs & Sugar: In a large bowl, whisk together the coconut sugar and eggs for 2-3 minutes until the mixture is lighter in color and passes the ribbon test — when you lift the whisk, the mixture should stream down evenly like ribbons. The mixture should not feel gritty between your fingers.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, and kosher salt until evenly combined.
- Combine: Pour the melted chocolate and oil mixture into the egg and sugar mixture, stirring until smooth. Add the vanilla extract and stir again to combine. Gradually fold in the dry ingredients until just mixed, ensuring not to overmix.
- Add Mix-Ins: Fold in the additional chocolate chips or chopped chocolate, reserving a few to sprinkle on top of the batter.
- Pour & Bake: Pour the batter into the prepared baking pan, smoothing the surface with a spatula. Sprinkle the reserved chocolate chips evenly over the top. Bake at 350 degrees Fahrenheit for 20 minutes or until the edges are set but the center remains slightly underdone. A toothpick inserted should come out with a few moist crumbs.
- Garnish & Cool: If desired, sprinkle flaky sea salt on top. Allow the brownies to cool completely on a wire rack before slicing. For the cleanest slices, chill the brownies before cutting.
- Storage Tips: Store leftover brownies in an airtight container at room temperature for 1-2 days, refrigerate for 3-4 days, or freeze for up to 2 months.
Notes
- These fudgy almond flour brownies are deliciously rich and moist, perfect for anyone needing gluten-free, dairy-free, and grain-free options.
- Beating the eggs and sugar well is crucial to get a shiny, crackly top on the brownies.
- Using flaky sea salt as a finishing touch enhances the chocolate flavor with a slight crunch and saltiness.
- For a vegan version, substitute eggs with flax eggs and use dairy-free chocolate chips and vegan butter or oil.
- Chilling the brownies before slicing helps achieve neat, clean cuts.
- You can substitute the almond flour with another nut flour, but texture and flavor might vary slightly.
Nutrition
- Serving Size: 1 square
- Calories: 176 kcal
- Sugar: 18.7 g
- Sodium: 90.7 mg
- Fat: 10.3 g
- Saturated Fat: 7.1 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 20.5 g
- Fiber: 1.6 g
- Protein: 2.3 g
- Cholesterol: 23.3 mg
