Brownies are my favorite baked good. When my mom asked me what kind of birthday cake I wanted the Sunday after my birthday in November, I told her, “BROWNIES.” I have a favorite brownie mix that I like better than the from-scratch recipe my mom passed down to me. And now…I’m trying a new recipe.
Oh Nuts contacted me with an offer to send me baking supplies to feature in a recipe on my blog. How could I pass that up with the holiday season here? I’ve worked with them before, and there was a recipe for almond flour brownies I wanted to try to adapt, so here we are!
Almond Flour Brownies Recipe
- 3/4 cup almond flour
- 1/4 tsp salt
- 2 Tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 3/4 cup sugar
- 3 large eggs
- 2 tsp vanilla (I’m a bit heavy handed with this.)
- 1/2 cup butter
- 3/4 cup cocoa drops or semisweet chocolate chips, divided into 1/2 cup and 1/4 cup portions
Gather your ingredients. (You don’t want to find out you’re missing something crucial in the middle of everything!)
Preheat the oven to 350 and prepare an 8×8 pan with nonstick cooking spray. Mix together the first four ingredients in a small bowl. In a separate bowl – I used a 2-cup Pyrex liquid measuring cup – melt the first 1/2 cup of cocoa drops with the butter. (Remember that chocolate doesn’t always look like it’s melting in the microwave, so don’t let it burn!) In a third bowl, beat the eggs, sugar, and vanilla together. Once the chocolate is melted, slowly pour the chocolate mixture into the egg mixture, whisking together as you go. Now combine this chocolate mixture with the dry ingredients and mix completely. Pour the batter into the prepared 8×8 pan and sprinkle the remaining cocoa drops on top.
Bake for 30 minutes and allow to cool completely before cutting. Makes 16 kid-sized brownies or 9 grown-up-sized brownies.
This was my first time baking with almond flour, and I did notice that the batter was far more fluid than other brownie recipes I’ve tried. The original recipe called for coffee granules, but I dislike coffee, so I left that out. These almond flour brownies are, by far, the fudgiest brownies I have ever made. This makes them the best brownies I have ever made, and I will definitely be making them again.
One of the problems with my brownie obsession is the high calorie, low nutrient nature of their fudgy goodness. But by using almond flour instead of wheat flour, I’m replacing a high carbohydrate ingredient with one that is low carbohydrate, gluten-free, and high in both fiber and protein. Almond flour is also a good source of iron, riboflavin, magnesium, potassium, calcium, and vitamin E. Does this mean these almond flour brownies are good for you? They aren’t exactly a health food because of the sugar, but they are more nutritious than other goodies, so I say, rock on!