Gluten-Free Almond Flour Brownies
Fudgy, gluten-free brownies made with almond flour and cocoa, naturally sweetened, perfect for a rich chocolate treat.
Ingredients
- 0.5 cup melted coconut oil (or butter)
- 1 cup coconut sugar (or granulated sugar)
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup fine-blanched almond flour
- 0.5 cup unsweetened cocoa powder
- 0.25 teaspoon sea salt
- 0.5 cup chocolate chips plus more for sprinkling on top
Instructions
- Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving overhangs for easy removal.
- In a large bowl, whisk melted coconut oil and coconut sugar until combined. Add eggs one at a time, mixing thoroughly, then stir in vanilla extract.
- Add almond flour, cocoa powder, and sea salt to the wet ingredients. Stir until just combined, being careful not to overmix.
- Gently fold in 1/2 cup of chocolate chips.
- Pour batter into prepared pan and spread evenly. Sprinkle extra chocolate chips on top if desired. Bake for 20-25 minutes until a toothpick comes out with moist crumbs.
- Cool completely on a wire rack to allow brownies to set.
- Lift brownies out using parchment overhangs, slice into 16 squares, and serve.
Notes
Use high-quality cocoa powder and chocolate chips for richer flavor. Ensure eggs are at room temperature. Do not overbake; the center will firm up as it cools. Store leftovers in an airtight container at room temperature for up to 3 days.
