Grandma's Fudgy Almond Flour Brownies
The brownie that nobody believes is gluten-free until they read the recipe. Dense,
fudgy, and deeply chocolatey with melty chocolate chips in every bite. Made with
almond flour so they are naturally gluten-free and grain-free - no swaps needed,
no compromises made.
Calories 2304kcal
Ingredients
- 2 cups almond flour blanched, finely ground
- 0.5 cup Dutch-process cocoa powder GF certified
- 0.5 teaspoon baking soda GF certified
- 0.25 teaspoon fine sea salt
- 3 eggs room temperature
- 0.75 cup coconut sugar or brown sugar
- 0.5 cup coconut oil or light olive oil melted and cooled
- 2 teaspoons pure vanilla extract
- 0.75 cup dark chocolate chips GF certified, plus extra to press on top
Instructions
- Preheat oven to 180°C (160°C fan).
- Line a 20 cm square baking tin with baking paper, leaving an overhang on two sides for easy lifting.
- Whisk together the almond flour, cocoa powder, baking soda, and salt in a large bowl until no lumps remain. Almond flour clumps easily - take a moment to break it up properly here.
- In a separate bowl, whisk the eggs, coconut sugar, melted oil, and vanilla together until smooth and slightly thickened, about 1 minute.
- Pour the wet ingredients into the dry and fold together until just combined.
- The batter will be thick. Fold in the chocolate chips, reserving a small handful for the top.
- Spread the batter evenly into the prepared tin - it will be thick, use the back of a spoon or wet fingertips to push it into the corners. Scatter the reserved chocolate chips over the surface and press in lightly.
- Bake for 22-25 minutes until the top is set and a skewer inserted in the centre comes out with a few moist crumbs - not wet batter, but not clean either.
- Almond flour brownies firm up significantly as they cool, so do not overbake.
- Allow to cool completely in the tin before lifting out and slicing. For the cleanest cuts, refrigerate for 30 minutes before slicing with a sharp knife.
Notes
THE MOST IMPORTANT NOTE: Do not cut these brownies while warm. Almond flour
brownies are fragile when hot and will fall apart. They need to be fully cool -
or better yet, refrigerated - before slicing. The texture transforms completely
once cooled. GRANDMA'S PROVISIONS TIP: Add 0.5 teaspoon of our Ceylon Cinnamon & Citrus
Blend or a pinch of our Portuguese Spice Blend to the dry ingredients. The warm
spice lifts the chocolate in a way that is hard to put your finger on but
impossible to ignore. EGG-FREE: Replace the 3 eggs with 3 flax eggs (1 tablespoon ground flaxseed
plus 3 tablespoons water per egg, rested for 5 minutes). The texture will be
slightly dens
brownies are fragile when hot and will fall apart. They need to be fully cool -
or better yet, refrigerated - before slicing. The texture transforms completely
once cooled. GRANDMA'S PROVISIONS TIP: Add 0.5 teaspoon of our Ceylon Cinnamon & Citrus
Blend or a pinch of our Portuguese Spice Blend to the dry ingredients. The warm
spice lifts the chocolate in a way that is hard to put your finger on but
impossible to ignore. EGG-FREE: Replace the 3 eggs with 3 flax eggs (1 tablespoon ground flaxseed
plus 3 tablespoons water per egg, rested for 5 minutes). The texture will be
slightly dens
Nutrition
Calories: 2304kcal | Carbohydrates: 150g | Protein: 84g | Fat: 172g | Saturated Fat: 55g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 492mg | Sodium: 1470mg | Potassium: 1702mg | Fiber: 45g | Sugar: 56g | Vitamin A: 726IU | Vitamin C: 1mg | Calcium: 1010mg | Iron: 19mg