Almond Flour Brownies
Rich and fudgy almond flour brownies that mix up quickly in one bowl and are completely gluten-free!
Servings 9 brownies
Calories 365kcal
Ingredients
- 1/2 cup coconut oil, melted
- 1-1/4 cups packed light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1-1/2 cups almond flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Semisweet chocolate chips for topping, optional
Instructions
- Preheat oven to 350F and line a square 9-inch pan with parchment paper.
- In a large bowl, whisk melted coconut oil, sugar, eggs, and vanilla extract. Fold in flour, cocoa, baking powder, and salt until batter is just combined.
- Scrape batter into prepared pan and smooth top. Sprinkle with chocolate chips if desired.
- Bake brownies at 350F 25-30 minutes until a toothpick comes out with a few moist crumbs sticking to it.
- Cool brownies completely on a wire cooling rack before slicing into squares and serving. Enjoy!
Notes
Storing Instructions
Store brownies in an airtight container at room temperature up to 4 days.
Nutrition
Serving: 1 brownie | Calories: 365kcal | Carbohydrates: 38g | Protein: 7g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 122mg | Potassium: 174mg | Fiber: 5g | Sugar: 31g | Vitamin A: 90IU | Calcium: 96mg | Iron: 2mg