Brownies (Cocoa - Almond Flour)

almondflourbrownies3 Sweet, decadent and ultra-fudgy, these almond flour brownies are sinfully delicious. Made with only a few simple ingredients, you'll never believe these brownies are naturally grain-free.

5 Tbsp. butter, melted (71 g)
1¾ cups sugar (347 g)
½ tsp. sea salt
1 tsp. pure vanilla extract
¾ cup unsweetened cocoa, Dutch-process or natural (64 g)
3 large eggs
1½ cups almond flour (144 g)
1 tsp. baking powder

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease an 8" square pan or 9" round pan; either should be at least 2" deep.

In a medium-sized bowl, stir together the melted butter, sugar, salt, vanilla, cocoa, and eggs.

Stir in the almond flour and baking powder.

Scoop the batter into the prepared pan, spreading it to the edges.

Bake the brownies for 33-38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.

Remove the brownies from the oven and cool them for about 15 minutes before cutting. Once the brownies are cool, cover them tightly with plastic. Store at room temperature for several days; freeze for longer storage.

Makes 12-16 brownies.

Cook's Notes:

To Store: Leftover brownies should be stored in the refrigerator in a sealed container. Brownies will keep well for at least 7 days.
To Freeze: Place brownies in a ziplock bag and store in the freezer for up to 6 months.