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Ultra-Fudgy Chocolate Brownies With Almond Flour Recipe

Ultra-Fudgy Chocolate Brownies With Almond Flour Recipe
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★★★★★

4.9 from 30 reviews

Indulge in these ultra-fudgy chocolate brownies made with almond flour for a rich, moist, and gluten-free treat. Melting semisweet chocolate and butter creates an irresistibly smooth base, while almond flour adds a subtle nutty flavor. Perfectly balanced with cocoa powder and just the right sweetness, these brownies are a decadent dessert suitable for gluten-free and low-carb diets.

Ingredients

Scale

Chocolate Mixture

  • ½ cup unsalted butter, softened
  • 1 cup semisweet chocolate chips
  • 1 cup sugar
  • 4 tablespoons unsweetened cocoa powder

Batter

  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup semisweet chocolate chips, for stirring in

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan thoroughly to prevent sticking and set aside.
  2. Melt Butter and Chocolate: In a large saucepan over low heat, melt the ½ cup of unsalted butter together with 1 cup of semisweet chocolate chips. Stir continuously until the mixture is smooth and fully combined. Remove from heat.
  3. Add Sugar and Cocoa Powder: Stir in the 1 cup sugar and 4 tablespoons unsweetened cocoa powder into the melted chocolate and butter mixture. Mix well to combine and set aside to cool slightly for about 10 minutes, stirring occasionally to prevent skin formation.
  4. Incorporate Eggs and Vanilla: Add the lightly beaten 2 large eggs and 1 teaspoon vanilla extract to the cooled chocolate mixture. Stir vigorously to ensure these ingredients are fully incorporated and the batter is smooth.
  5. Add Dry Ingredients: Gently fold in 1 cup blanched almond flour, ½ teaspoon baking powder, and ½ teaspoon salt into the wet mixture. Mix well until the batter is evenly combined.
  6. Stir in Remaining Chocolate Chips: Fold in the remaining ¼ cup of semisweet chocolate chips evenly to add bursts of melted chocolate within the brownies.
  7. Bake the Brownies: Pour the prepared batter into the greased baking pan, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
  8. Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack before slicing into squares and serving.

Notes

  • Storing: Store brownies in an airtight container at room temperature for up to 5 days to maintain freshness.
  • Freezing Individual Portions: Once completely cooled, wrap individual brownies tightly in plastic wrap. Store wrapped pieces inside a ziplock freezer bag or airtight container for up to 3 months.
  • Freezing Entire Pan: For freezing a whole batch, cool brownies thoroughly. Wrap the baking pan completely in plastic wrap like a present to create an airtight seal, then cover with foil. Freeze for up to 3 months. Thaw on the counter a few hours before serving.

Nutrition

Keywords: fudgy brownies, almond flour brownies, gluten free dessert, chocolate brownies, low carb brownies, homemade brownies

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