Description
These rich chocolate brownies are made with almond flour and coconut sugar for a delicious treat.
Ingredients
Scale
- 1/4 cup Almond flour
- 1/4 cup + 2 tbsp Cacao powder
- 2 Eggs, room temp
- 1 cup Coconut sugar
- 1/2 cup Coconut oil, grass fed butter, or dairy-free butter
- 1 tsp Vanilla extract
- 1–2 tsp instant espresso (optional)
- 1/2 tsp Sea salt
- Flakey sea salt, vanilla ice cream, or coconut whipped topping/whipped cream for serving
Instructions
- Preheat oven to 325F. Lightly grease/butter a 1-quart baking dish.
- Melt the coconut oil or butter and set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and coconut sugar on medium-high speed for 5 to 10 minutes, until very thick and lighter in color.
- Meanwhile, sift the cocoa powder, instant espresso (if using), sea salt, and almond flour together and set aside.
- When the egg and coconut sugar mixture is ready, reduce the speed to low and add the vanilla extract and the flour mixture. Mix just until combined.
- With mixer still on low, slowly pour in the cooled oil or butter and mix again just until combined.
- Pour the brownie mixture into the prepared dish and place it in a larger baking pan.
- Add super hot tap water to the pan to come halfway up the side of the dish. (Do not skip this!)
- Bake for 45 minutes for a molten pudding-like inside; the edges should be firm. If you want a gooey brownie consistency, bake for 55 minutes.
- Allow to cool and serve with flakey sea salt, vanilla ice cream, or whipped cream.
Notes
- Ensure all ingredients are at room temperature for the best results.
- Adjust baking time based on your desired brownie consistency.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 15g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 70mg