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Fudgy Almond Flour Brownies Recipe

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 Brownie

Almond Flour Brownies Recipe

Ingredients

  • 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
  • 1 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

Directions

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.

Healthier Brownies?

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!

Easy Short URL for Sharing: http://v.gd/almondbrownies

Christina Gleason (832 Posts)

That’s me: Christina Gleason. I’m a professional copywriter, editor, and blogger. My company is called Phenomenal Content. (Hire me!) I’m a relatively high-functioning Aspie who also lives with Chronic Fatigue Syndrome (CFS), depression, anxiety, and chronic pain. I am not ashamed to admit that I am in the care of a psychiatrist, who assures me that people in therapy are often better adjusted than “normal” people who are not, because at least we know what our issues are and are working on them. I’m a geek for grammar, fantasy, and select types of gaming, including World of Warcraft and Plants vs Zombies 2. I hate vegetables. I have an intense phone phobia, so I’ll happily conduct business over email or IM instead. I have started writing no fewer than five novels, and I hope to finish one of them...eventually.

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{ 7 comments… add one }

  • Coleen January 17, 2013, 2:41 am

    Awesome recipe! I really appreciated your comment regarding the runny texture of the batter as I have a bunch of cacao nibs that needed an excuse to be used so I added slightly less than 1/4 cup of finely ground nibs to the dry ingredients and left out the other 1/4 c of chocolate chips and did half sugar/half Stevia.
    Please understand – I am not a huge fan of sugar substitutes and am just learning to appreciate the art of baking gluten free but your recipe – well, it is the bomb!

    Thank you!

  • Bonnie April 2, 2013, 1:10 pm

    Thank you for the great recipe. I am a newly turned type 2 diabetic and a baker. Not a good combo.
    Now trying to find good alternatives to my favorite carb laden sugary baked goods. this brownie recipe is my new favorite now. tried others but this hits the spot.
    Thanks again for your great recipe.

    • Christina April 2, 2013, 8:18 pm

      I just made these again the other night. Soooo good.

  • Colleen April 19, 2013, 8:47 pm

    I made these for the first time tonight, and they were delicious! I added 2 Tbsp. of espresso powder to the batter, and it didn’t make it taste like coffee, just a more complex chocolate flavor. Delicious! Thanks!

  • betty woods March 2, 2014, 12:45 pm

    I made these the other night for my step daughter and her cousin who are both on weight watchers…..they loved them!!! Changed recipe a little by using only two eggs and adding 1/4 cup brewed black coffee instead. Also substituted 1/3 cup coconut sugar and only added 1/4 cup regular sugar instead of 3/4 cup regular sugar. Baked at 350 for 26 minutes. They were fishy and super delicious,!!!!

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