Description
Delicious and fudgy gluten free brownies with a crackly top, perfect for any occasion.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup (or honey)
- 1/4 cup coconut oil (or butter)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips or chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, melt the coconut oil (or butter) and then stir in the maple syrup (or honey) and vanilla extract.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the almond flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until combined. Fold in optional chocolate chips or nuts now if using.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake for 20–25 minutes until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are ideal for fudgy brownies).
- Let cool completely in the pan before lifting out the parchment and cutting into squares.
Notes
For a vegan version, replace eggs with a flax egg mixture. Store in an airtight container at room temperature for up to 2 days or refrigerate for 5–7 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 201
- Sugar: 12g
- Sodium: 75mg
- Fat: 14.1g
- Saturated Fat: 7.5g
- Unsaturated Fat: 6.6g
- Trans Fat: 0g
- Carbohydrates: 17.6g
- Fiber: 3.3g
- Protein: 5.5g
- Cholesterol: 0mg