Ultra-Fudgy Chocolate Almond Flour Brownies Recipe
These Ultra-Fudgy Chocolate Almond Flour Brownies combine rich semisweet chocolate and buttery almond flour for a moist, dense, and decadent treat. Perfectly fudgy with a deep chocolate flavor, they are grain-free and baked to perfection, making an indulgent dessert or snack option.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Mixture
- ½ cup (113 g) unsalted butter, softened
- 1 cup (170 g) semisweet chocolate chips
- 1 cup (200 g) sugar
- 4 tablespoons unsweetened cocoa powder
Wet Ingredients
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla bean paste
Dry Ingredients
- 1 cup (100 g) blanched almond flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Additional
- ¼ cup (42 g) semisweet chocolate chips (for stirring in)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking pan to ensure the brownies don’t stick, then set it aside.
- Melt Butter and Chocolate: In a large saucepan, melt the unsalted butter together with 1 cup of semisweet chocolate chips over low heat, stirring constantly until the mixture becomes smooth and fully combined. Remove from heat.
- Add Sugar and Cocoa Powder: Stir the sugar and unsweetened cocoa powder into the melted chocolate and butter mixture. Mix well to fully incorporate all ingredients. Allow the mixture to cool slightly for about 10 minutes, stirring occasionally to prevent it from hardening.
- Mix in Eggs and Vanilla: Add the lightly beaten eggs and vanilla bean paste to the cooled chocolate mixture. Stir vigorously to combine and create a smooth batter.
- Add Dry Ingredients: Gently fold in the blanched almond flour, baking powder, and salt. Mix well until there are no lumps and the batter is even.
- Fold in Chocolate Chips: Stir in the remaining ¼ cup of semisweet chocolate chips to add delightful chocolate pockets throughout the brownies.
- Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Remove the pan from the oven and allow the brownies to cool completely on a wire rack. Once cooled, slice into squares and serve.
Notes
- Be sure not to overbake to maintain the fudgy texture.
- Using blanched almond flour ensures a smooth texture without almond skins.
- Vanilla bean paste adds a richer flavor than vanilla extract, but you can substitute with pure vanilla extract if needed.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For extra texture, consider adding chopped nuts or a sprinkle of sea salt on top before baking.
