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Recipe from Simpler Savory

The recipe

Almond Flour Brownies

Prep
15 min
Cook
22 min
Total
37 min
Servings
16 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 16 servings.

calories
180

2× the original author values. Recipe yield: 16 servings.

calories
360

3× the original author values. Recipe yield: 16 servings.

calories
540
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 1/2 cups blanched almond flour — finely ground, not almond meal
  • 1/3 cup unsweetened cocoa powder — natural or Dutch-process
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon instant espresso powder — optional, boosts chocolate flavor
  • 1/2 cup unsalted butter — melted and slightly cooled; use coconut oil for dairy free
  • 2 ounces dark chocolate (60–70%) — melted with butter
  • 2/3 cup granulated sugar — or 2/3 cup allulose/erythritol blend for low carb
  • 2 large eggs — room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup chocolate chips or chopped chocolate — plus extra for topping, optional
  • 1/3 cup chopped nuts — optional; almonds or walnuts
  • 1 parchment paper — to line an 8-inch square pan

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting.
  2. Combine the butter and dark chocolate in a heatproof bowl and melt in short bursts in the microwave or over a gentle simmering bain-marie until smooth and glossy. Let cool until just warm to the touch.
  3. In a mixing bowl, whisk the eggs with the sugar (or sweetener) until slightly thickened and lightened, about 30 seconds by hand.
  4. Whisk in the melted chocolate-butter mixture and vanilla until the batter turns a deep, satiny brown and is fully combined.
  5. Sprinkle almond flour, cocoa powder, salt, and espresso powder over the wet mixture. Switch to a spatula and fold gently just until no dry streaks remain.
  6. Fold in chocolate chips and nuts, if using, distributing evenly through the thick, glossy batter.
  7. Scrape the batter into the lined pan and smooth the top. Tap the pan twice on the counter to release large air bubbles.
  8. Bake for 20 to 24 minutes (about 22 minutes for fudgy in an 8-inch pan), until the edges look set, the top is matte with a slight crackle, and a toothpick comes out with moist crumbs.
  9. Place the pan on a rack and let the brownies cool completely to set for clean slices (15 to 30 minutes; chill for ultra tidy squares).
  10. Use the parchment overhang to lift the slab out. Cut into 16 squares with a sharp knife, wiping the blade between cuts.
  11. Sprinkle a few extra chips on top while warm or finish with a light dusting of cocoa. Serve plain or with ice cream, berries, or a drizzle of warm almond butter.
  12. For a 9-inch square pan, start checking 3 to 4 minutes earlier for slightly thinner, chewier-edged brownies.

Notes

Cool completely before storing. Keep in an airtight container at room temperature up to 3 days, or refrigerate up to 1 week for firmer, tidy squares. To freeze, wrap individual brownies or the whole slab in parchment, place in a freezer bag, and freeze up to 2 months. Thaw at room temperature; warm 10–15 seconds in the microwave for a just-baked feel.

Source: https://simplersavory.com/almond-flour-brownies/