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Slice of easy chocolate almond yogurt cake on a plate, gluten-free dessert

Almond Flour Brownies

Deliciously rich gluten-free brownies made with almond flour that are fudgy and satisfying without the guilt.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup Almond Flour Use finely ground for the best texture.
  • 1/3 cup Cocoa Powder Adds rich chocolate flavor; swap for carob powder if preferred.
  • 1/2 cup Sugar Substitute coconut sugar for a lower glycemic option.
  • 1 tsp Baking Powder Helps brownies rise; ensure it’s fresh for best results.
  • 1/4 tsp Salt Enhances flavors; a pinch does wonders.
Wet Ingredients
  • 2 Eggs Binds the ingredients; use flax eggs for a vegan variation.
  • 1/2 cup Butter Richens the batter; can be substituted with coconut oil for a dairy-free treat.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare an 8x8 inch baking pan by greasing it with butter or coconut oil.
  2. In a bowl, mix together almond flour, cocoa powder, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the eggs and melted butter until combined. Add this to the dry mixture, stirring until a smooth batter forms.
Baking
  1. Pour the batter into the prepared pan, spreading it evenly.
  2. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cooling and Serving
  1. Allow the brownies to cool completely in the pan before slicing them into squares.

Notes

Avoid overbaking to prevent dry brownies. Let brownies cool completely before cutting to avoid crumbling. For an extra layer of flavor, fold in chocolate chips or nuts and consider topping with a sprinkle of sea salt.