Almond Flour Brownies (Eggless)
These Almond Flour Brownies are decadent, chewy, super fudgy, eggless, and gluten-free! They are made with blanched almond flour and have a deep chocolate flavor.
Ingredients
- 1¾ cups (175g) almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (64g) unsweetened cocoa powder
- 7 tablespoon (98g) unsalted butter melted
- ¾ cup + 2 tablespoon (175g) brown sugar
- 1 teaspoon vanilla
- ½ cup (85g) chocolate chips (optional)
- 2 tablespoon mini chocolate chips for topping (optional)
For The Cornstarch Mixture
- 2 tablespoon cornstarch
- 6 tbsp water
Instructions
- Preheat the oven to 325°F (160°C).
- Grease an 8x8 inch square pan with a nonstick oil spray or butter. Then line it with parchment paper, and keep the parchment paper hanging over both sides. Set it aside.
- Stir cornstarch and water in a small bowl until well-mixed. Set it aside.
- Whisk almond flour, baking powder, and salt in a medium bowl until well combined.
- Sift the cocoa powder and add it to the flour mixture. Whisk well to combine.
- In a separate large mixing bowl, whisk melted butter, brown sugar, and vanilla until well combined.
- Add cornstarch mixture and stir until everything is well mixed.
- Add dry ingredients to the wet mixture and gently mix until fully incorporated. Fold in chocolate chips if using.
- Transfer the batter to the prepared baking pan, and spread it evenly. The batter will be thick, so use a spatula to spread the batter. Top it with mini chocolate chips if desired.
- Bake the brownies for 40-45 minutes or until a toothpick inserted in the center comes out almost clean.
- Let it cool completely in the pan and remove gently by lifting the edges of the parchment paper. Then slice the brownies into desired sized squares.
Storing Suggestions
- Store the almond flour brownies in an airtight container at room temperature for three days.
- Refrigerate the leftover brownies tightly covered for up to a week.
Notes
- Measuring: Use a kitchen scale if you have one to measure the ingredients for the best results.
- Almond Flour: Use only blanched and fine almond flour for these brownies. Do not replace it with an almond meal.
- Cocoa Powder: I have used Dutch-processed cocoa powder, providing a deeper chocolatey flavor to the brownies. However, you can use natural cocoa powder if you have only that one.
- Chocolate Chips: I added semi-sweet chocolate chips to the batter and topped it with miniature dark chocolate chips. Chocolate chips will make the brownies triple chocolatey, but you can skip using the chocolate chips if you want. Or only use them to top the batter.
- Baking The Brownies: Bake the brownies at 325°F (160°C) for even cooking of the brownies. I have tried baking them at 350°F, but the sides rose too quickly, and the center did not. Also, keep an eye on the brownies after 35 minutes of baking. Ensure to check the center using a toothpick for the doneness; the toothpick should come out almost clean.
- Cooling The Brownies: These brownies are eggless and made with only almond flour; therefore, they will be very tender after removal from the oven. Therefore, letting them completely cool down in the pan is essential. Then remove carefully by lifting the edges of the parchment paper. Then use a sharp knife to cut the brownies.
Nutrition (Approximate Values)
Calories : 215kcalCarbohydrates : 22gProtein : 4gFat : 15gSaturated Fat : 5gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 2gTrans Fat : 0.3gCholesterol : 18mgSodium : 139mgPotassium : 103mgFiber : 4gSugar : 15gVitamin A : 204IUCalcium : 71mgIron : 1mg
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