Description
These perfectly fudgy gluten-free brownies are rich, chocolatey, and satisfyingly moist with a crackly top. Made with almond flour and coconut sugar, they are dairy-free, grain-free, and easy to prepare, ideal for a delicious gluten-free treat.
Ingredients
Scale
Chocolate Mixture
- 2/3 cup semi-sweet or dark chocolate chips (dairy-free, if needed)
- 5 tablespoons coconut oil (can substitute butter, avocado oil, or vegan butter)
Wet Ingredients
- 2/3 cup coconut sugar (can substitute white or brown sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2/3 cup finely ground blanched almond flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Mix-Ins and Garnish
- 2/3 cup additional chocolate chips or chopped chocolate (can substitute nuts)
- Optional: flaky sea salt to sprinkle on top (like Maldon)
Instructions
- Preheat Oven & Prep The Pan: Preheat the oven to 350 degrees F. Line an 8x8-inch metal square pan with parchment paper or spray it with nonstick spray to prepare for the batter.
- Melt Chocolate: In a small saucepan, gently melt the chocolate chips and coconut oil over low heat until the mixture is smooth and glossy. Remove from heat and allow to cool slightly.
- Beat Eggs & Sugar: In a large bowl, whisk together the coconut sugar and eggs for 2-3 minutes until the mixture lightens in color and passes the ribbon test, meaning it streams down evenly when lifted with a whisk. This step is crucial for a glossy, crackly brownie top.
- Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, and kosher salt until well combined.
- Combine Wet and Dry Mixtures: Pour the melted chocolate and coconut oil mixture into the egg and sugar mixture and stir until smooth. Add vanilla extract and mix. Then fold in the dry ingredients gently until just combined.
- Add Mix-Ins: Fold in the additional chocolate chips or chopped chocolate, reserving a few to sprinkle on top of the batter in the pan.
- Pour and Bake: Pour the batter into the prepared pan and smooth the surface with a spatula. Sprinkle the reserved chocolate chips on top. Bake at 350 degrees F for 20 minutes, or until the edges are set and the center is slightly underdone. A toothpick inserted should come out with a few moist crumbs.
- Garnish & Cool: If desired, sprinkle flaky sea salt on top immediately after baking. Allow the brownies to cool on a wire rack before slicing. For neater slices, chill the brownies before cutting.
- Storage Tips: Store leftover brownies in an airtight container at room temperature for 1-2 days, in the refrigerator for 3-4 days, or freeze for up to 2 months.
Notes
- These almond flour brownies are fudgy and delicious, perfect for those needing gluten-free, dairy-free, and grain-free options.
- Don't rush beating the eggs and sugar to achieve the glossy, crackly top.
- You can substitute coconut oil with vegan butter or avocado oil.
- Additional mix-ins like nuts can replace extra chocolate chips.
- Chilling brownies before slicing ensures cleaner cuts.
- Flaky sea salt on top enhances the flavor by balancing sweetness.
Nutrition
- Serving Size: 1 square
- Calories: 176 kcal
- Sugar: 18.7 g
- Sodium: 90.7 mg
- Fat: 10.3 g
- Saturated Fat: 7.1 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 20.5 g
- Fiber: 1.6 g
- Protein: 2.3 g
- Cholesterol: 23.3 mg
