Double Chocolate Almond Brownies with Almond Flour
Gluten free fudge brownies made with almond flour. Recipe adapted from the back of the Diamond brand almond flour bag.
Servings 16 brownies
Cost 5
Ingredients
- ½ cup butter, unsalted or salted okay (114 grams)
- 4 oz semisweet or bittersweet chocolate (114 grams)
- ½ cup sugar, half brown and half white (100 grams total)
- 1 ½ tsp vanilla extract
- 2 large eggs
- ⅛ teaspoon salt if you used unsalted butter
- 1 ½ cups almond flour (preferably Diamond) (160 grams)
- ½ cup bittersweet chocolate chips (optional but recommended)
- ½ cup walnuts, pecans or chopped almonds
Instructions
- Preheat oven to 350 degrees F. Grease an 8-inch metal pan or line with foil and grease the foil.
- Melt the butter and chocolate together over low heat in a medium size or large saucepan. When melted, add the sugar and vanilla and stir until smooth. Let cool slightly.
- Add the eggs and beat or whisk until well blended, then beat in the almond flour, salt (if using) and nuts. Check to make sure the batter is cool, then add the chocolate chips.
- Spread batter in pan and bake for about 30 minutes or until top appears set. Diamond recommends 30 to 35 minutes, but it's probably best to err on the side of underbaking these.
- Let cool at room temperature (or chill if you are in hurry).
- Lift from pan and cut into squares.