These Almond Flour Brownies are a rich, fudgy, and healthier alternative to traditional brownies. Made with nutrient-dense almond flour, they are naturally gluten-free and packed with protein and healthy fats. Sweetened with natural ingredients and full of deep chocolate flavor, these brownies are perfect for a guilt-free indulgence!
Ingredients:
- 1 cup almond flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ½ cup maple syrup or honey
- ¼ cup coconut oil or melted butter
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips (optional)
- ¼ cup chopped nuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs, then add maple syrup (or honey), melted coconut oil (or butter), and vanilla extract. Mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring until fully combined. Fold in the dark chocolate chips and nuts (if using).
- Pour the batter into the prepared pan and spread evenly. Bake for 20–25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool completely before slicing into squares. Enjoy!
Tips:
- For extra fudgy brownies, slightly underbake them and let them cool completely before slicing.
- For a dairy-free version, use coconut oil instead of butter.
- Add extra richness by drizzling melted dark chocolate on top after baking.
- Make them nut-free by skipping the nuts or replacing them with extra chocolate chips.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.