I have been on a mission to make an almond flour brownie that isn’t tasteless and dry. Mission accomplished!
I topped my healthy matcha “freak” shake with these bad boys, and it was soooo good!!
- 1 cup almond flour (110 grams)
- 1 cup organic coconut sugar (190 grams)
- 1/2 cup Dutch cocoa powder (56 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine kosher salt
- 2 large eggs , room temperature
- 2 tablespoons coconut oil (or butter), melted and cooled slightly
- 1 teaspoon pure vanilla extract
- chopped nuts (optional)
- gold leaf (optional)
Preheat the oven to 350ºF and spray an 8″x8″ pan with cooking spray.
In a large bowl, whisk the flour, sugar, cocoa powder, baking soda and salt until to combine. Add the eggs, oil (or butter) and extract together in a bowl. Add wet ingredients to the dry ingredients and stir well to form a thick batter. It will be much thicker and stickier than a traditional brownie batter, so be sure to mix well and break up any lumps.
Transfer the batter to the prepared pan, then use a spatula to spread the batter evenly into the bottom of the pan. It’s okay if it’s not perfectly smooth, the batter will spread and expand as it cooks.
Bake for 25 to 30 minutes. If using a 9″x9″ pan, the brownies might cook a little faster. Be sure to keep an eye on them around the 20 to 25 minute mark. It’s normal for the brownies to puff up in the oven, and then deflate slightly as they cool.
- Let the brownies cool for at least an hour before slicing them into 16 squares. Store brownies in an airtight container in the refrigerator for 3-4 days (if they last that long).