Description
These perfect gluten-free brownies are fudgy, rich, and made with almond flour and dairy-free chocolate, offering a delicious grain-free and dairy-free treat that everyone will enjoy. They feature a crackly top and are easily customizable with mix-ins and an optional sprinkle of flaky sea salt.
Ingredients
Scale
Main Ingredients
- 2/3 cup semi-sweet or dark chocolate chips (dairy-free, if needed)
- 5 Tablespoons coconut oil (can substitute butter, avocado oil, vegan butter)
- 2/3 cup coconut sugar (can substitute white or brown sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2/3 cup finely ground blanched almond flour
- 2 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Mix-Ins & Garnish
- 2/3 cup additional chocolate chips or chopped chocolate (can substitute nuts)
- Optional: flaky sea salt to sprinkle on top (like Maldon)
Instructions
- Preheat Oven & Prep The Pan: Preheat your oven to 350 degrees Fahrenheit. Line an 8x8 inch metal square pan with parchment paper or spray it with nonstick spray to ensure easy removal of the brownies.
- Melt Chocolate: In a small saucepan, gently melt the chocolate chips together with the coconut oil over low heat until the mixture is smooth and glossy. Remove from heat and let it cool slightly to avoid cooking the eggs in the next step.
- Beat Eggs & Sugar: In a large bowl, whisk the eggs and coconut sugar together for 2 to 3 minutes until the mixture lightens in color and reaches the ribbon stage—when lifted with a whisk, the batter falls back in ribbons. Check texture by rubbing a bit between your fingers; it should not feel gritty.
- Combine Dry Ingredients: In a separate medium bowl, whisk together almond flour, cocoa powder, baking powder, and kosher salt until evenly mixed.
- Combine Wet & Dry Mixtures: Pour the melted chocolate mixture into the egg and sugar mixture, stirring until smooth. Add the vanilla extract and stir to combine. Fold in the dry ingredients gently until just incorporated to avoid overmixing.
- Add Mix-Ins: Fold in the additional chocolate chips or chopped chocolate, reserving some to sprinkle on top of the batter in the pan for a decorative touch.
- Bake: Pour the batter into the prepared pan and smooth the surface. Sprinkle with the reserved chocolate chips. Bake for 20 minutes, or until the edges are set and the center is slightly underdone. A toothpick inserted in the center should come out with a few moist crumbs.
- Garnish & Cool: If desired, sprinkle coarse sea salt on top of the warm brownies. Let them cool completely on a wire rack. For neater slicing, chill the brownies before cutting.
- Storage Tips: Store leftovers in an airtight container at room temperature for 1 to 2 days, refrigerate for 3 to 4 days, or freeze for up to 2 months to maintain freshness.
Notes
- These fudgy almond flour brownies are so delicious that no one will guess they are gluten-free, dairy-free, and grain-free.
- To ensure the glossy and crackly top, do not rush the egg and sugar whisking step; it's crucial for the texture.
- You can substitute additional chocolate chips with chopped nuts for a different texture.
- Chilling the brownies before slicing makes for cleaner, neater pieces.
- Use parchment paper lining to prevent sticking and make removal easier.
Nutrition
- Serving Size: 1 square
- Calories: 176 kcal
- Sugar: 18.7 g
- Sodium: 90.7 mg
- Fat: 10.3 g
- Saturated Fat: 7.1 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 20.5 g
- Fiber: 1.6 g
- Protein: 2.3 g
- Cholesterol: 23.3 mg
