Brownies (Chocolate Chips - Almond Flour)

almondflourbrownies4 Rich, ultra-fudgy Almond Flour Brownies are a healthy brownie recipe alternative to the sugary, refined flour variety. Gluten free and grain free, yet decadent and easy to make with only 9 ingredients and 10 minutes prep.

2 Tbsp. butter, softened
½ cup coconut sugar
1 large egg
¼ cup milk
⅛ tsp. pure vanilla extract
¼ cup cacao or cocoa powder
1 tsp. baking powder
⅛ tsp. sea salt
1 cup almond flour
¼ cup dark chocolate chips

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4) and line 8x8" baking dish with unbleached parchment paper.

In a large bowl, add butter and sugar. Beat with an electric mixer until creamed.

Beat in egg. Then beat in milk and vanilla.

Add cacao powder, baking powder, salt, and almond flour. Stir a bit with a spatula to avoid cacao "exploding" all over you and beat until creamy with the hand mixer.

Add chocolate chips and stir until incorporated. Transfer batter into the prepared baking dish and level with a spatula. Bake for 30 minutes.

Remove from the oven and let cool for about 30 minutes. Lift by the parchment paper flaps, transfer to a cutting board and cut into 16 squares.

Storage:

Store: In a cool dry place for a few days.
Freeze: I like to freeze the brownies on a baking tray (not touching) until solid and then transfer them to a freezer safe bag for up to 3 months.

Cook's Notes:

Butter: Or ghee may also work. Try a dairy-free butter alternative if preferred. You could also use coconut oil instead, but it will provide a cakier brownie. Higher fat ratio yields the fudgiest results.
Other sweeteners? Sugar free options like erythritol will affect the texture (making it less fudgy) and flavour, so I can’t guarantee the results.
Almond meal? I’ve found that almond meal results in cakier results.
Double the recipe? You can easily double this recipe, but I highly recommend to bake in a larger pan (like 9 x 13 maybe). You may need to adjust the cooking times depending on what pan you use.
Can I reduce the sugar? I’ve specifically prepared this almond flour brownie recipe to remain somewhat gooey without being absolutely packed full of sugar. For that reason, I DON’T recommend reducing the sugar further.

Optional Add-Ins:

Just a few of my top ways to easily adapt these almond brownies to your liking.
Espresso Powder: Adding just a little espresso powder (½-2 tsp.) to the brownies will enhance the cacao flavour without tasting like coffee.
Flaky Salt: Optional for sprinkling over the brownies post-baking to enhance and add depth to the cacao flavour.
Flavour Extracts: I prefer to use only natural flavourings like mint, coffee, ginger, rose, orange, etc.
Spices: Cinnamon, candied ginger, cayenne pepper, etc.
Alcohol: You can add a generous splash of liquor such as Amaretto, spiced rum, etc. You may need to add an extra spoonful of almond flour if the batter becomes too loose- however, the alcohol will also help with fudginess.
Citrus: Orange/lemon zest is a quick and easy way to add flavour to this almond flour brownie recipe.
Nuts: Add in crushed nuts like walnuts, pecans, almonds, hazelnuts, etc. Or seeds like chia, flaxseed, sunflower, pumpkin, etc. By the way, chocolate chia pudding does taste like decadent dessert.
Icing: A thin layer of healthy buttercream or chocolate frosting is delicious.

Tips For Best Results:

If you make ANY substitutions to this recipe: Then the texture will vary. For example, using a chia egg, swapping out the butter, sugar (especially the sugar), etc. I have provided several alternatives for ingredients, but I recommend the recipe as written for best results.
The type of sugar used will affect the texture: Brown sugar contains molasses and will provide moisture, whereas white sugar creates a chewier texture, etc.
Be careful not to overbake the brownies: If you want them to be fudgy and gooey. Allow the middle to become 'just set' and remove it from the oven. They’ll continue to cook from the residual heat as they cool - to gooey perfection.
Allow the brownies to cool before cutting: I know it’s super tempting to dive right in. However, these brownies will be gooey right out of the oven.
Parchment paper: This makes lifting brownies out of pan easier and clean up a breeze. No brownie crumb left behind.
Measure ingredients properly: With any type of baking recipe, it is essential to measure ingredients properly. Additional almond flour could lead to not gooey brownies. Scoop flour out of bag and level with knife in measuring cup.