Description
These Best Fudgy Almond Flour Brownies are a rich, gooey, and moist low-carb dessert made with almond flour and cocoa powder. They offer a perfect fudgy texture without the use of traditional flour, making them a delicious gluten-free treat. Easy to prepare in just one bowl and baked to perfection, these brownies are perfect for satisfying your chocolate cravings while keeping carbs low.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup cocoa powder
Wet Ingredients
- 5 tablespoons butter (softened)
- 1 3/4 cups granulated sweetener of choice (white, brown, sugar free, etc.)
- 3 large eggs
- 1 teaspoon vanilla extract
Optional
- 1/2 cup chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Line an 8 x 8-inch baking pan with parchment paper, ensuring it covers the sides for easy removal later. Set this aside while you prepare the batter.
- Combine Dry Ingredients: In a small bowl, whisk together the almond flour, baking powder, salt, and cocoa powder until evenly mixed. This ensures your leavening and cocoa are well distributed.
- Mix Wet Ingredients: In a larger bowl, whisk together the softened butter, granulated sweetener, eggs, and vanilla extract until smooth and fully combined. This creates the base of your brownie batter.
- Incorporate Dry Ingredients: Gently add the dry mixture into the wet ingredients bowl. Fold and mix carefully until the batter is uniform with no dry pockets remaining, being careful not to overmix.
- Add Optional Chocolate Chips: If using, fold in the chocolate chips evenly throughout the batter for extra bursts of melted chocolate.
- Transfer and Bake: Pour the brownie batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for about 35 minutes or until a skewer inserted in the center comes out with just a few moist crumbs but not wet batter.
- Cool and Slice: Remove from the oven and allow the brownies to cool completely in the pan. Once cooled, use the parchment paper to lift the brownies out and slice into 12 equal pieces for serving.
Notes
- These brownies are fudgy and gooey, made with simple ingredients in one bowl for easy prep.
- Using almond flour makes this recipe gluten-free and lower in carbs compared to traditional brownies.
- The eggs help provide structure and moisture; do not omit or reduce for best results.
- You can customize the sweetener used depending on dietary preferences or sugar restrictions.
- For even fudgier brownies, slightly underbake by checking at 30 minutes.
- Storage tip: Keep brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 brownie
- Calories: 153 kcal
- Sugar: 1 g
- Sodium: 199 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 75 mg
