Description
These almond flour brownies are rich, fudgy, and naturally gluten-free with no refined sugar. Made in a small batch, they come together quickly using simple, wholesome ingredients for a satisfying and healthier chocolate treat.
Ingredients
- 1 ½ cups almond flour
- 2 teaspoons flaxmeal
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ⅓ cup maple syrup
- 2 tablespoons melted refined coconut oil
- 2 tablespoons almond milk, lukewarm
- 4 tablespoons dark chocolate chips
- Optional: 1 to 2 tablespoons coconut sugar
Instructions
- Preheat the oven to 350°F (180°C). Line a 6-inch square baking pan with parchment paper, leaving an overhang. Lightly grease the parchment.
- In a mixing bowl, whisk together almond flour, flaxmeal, cocoa powder, baking powder, and coconut sugar if using.
- Add maple syrup, melted coconut oil, and lukewarm almond milk. Stir until a thick, sticky batter forms.
- Fold in the dark chocolate chips.
- Transfer batter to the prepared pan and press evenly using the back of a spoon or oiled parchment.
- Bake for 18 to 22 minutes, until the top looks set and slightly dry to the touch.
- Optional: Sprinkle extra chocolate chips on top while warm.
- Cool in the pan for 15 minutes, then lift out and cool for 30 minutes more before slicing into 6 squares.
Notes
- For a nutty twist, replace chocolate chips with chopped walnuts or pecans.
- Oat flour can be substituted for almond flour with extra almond milk added.
- Use ground chia seeds instead of flaxmeal if needed.
- Let brownies cool completely for best texture and clean slicing.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 8g
- Sodium: 55mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
