Almond flour Brownies

  • Post by Sizzling Bite
  • Nov 16, 2018
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Easy and delicious almond flour brownies that every one will love just with first bite.

Almond flour is incredibly nutritious. Its particularly rich in vitamin E and magnesium, two important nutrients for health.

This Brownie recipe is my go to recipe for simple dessert. If you try this almond flour brownie I am pretty sure you will never go back to all purpose flour brownies.

I have tried baking brownies from scratch and its almost as easy as buying a brownie mix from the store.  Honestly, nothing can stand to the delicious taste and texture of these homemade almond flour brownies.

I love the sweet  smell of chocolate and cocoa fills the air while it bakes. These irresistible squares are ultimate and has magic of melting in your mouth. Its not exaggeration, you’ll agree that these  are the best brownies.  Other almond flour  recipe I enjoy are almond flour shortbread cookies.

Ingredients

  • 5 tablespoons butter, melted
  • 1 3⁄4 cups sugar
  • 1⁄2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3⁄4 cup cocoa powder, Dutch-process or natural
  • 3 large eggs
  • 1 1⁄2 cups almond flour
  • 1 teaspoon baking powder
  • 1⁄2 cup chocolate chips (optional)
  • sprinkles/sliced almonds (optional)

Instructions

  1. Grease an 8″ square pan or 9″ round pan with butter or cooking spray.
  2. Bring a saucepan of water to a boil and turn off heat, melt butter in a heatproof bowl and set over pan of water. Stir occasionally until butter is melted. Remove the bowl, let  melted butter cool to room temperature . Add sugar, salt, vanilla, cocoa, and eggs.
  3. Add almond flour and baking powder and mix completely. Add chocolate tips or nuts if you are adding.

  4. Spread the mix into the baking pan.

  5. Bake the brownies in preheated oven to 350°F. for 33 to 38 minutes(depending upon the oven ), until the top is set. Check with a tooth pick. Some tiny wet crumbs are okay.

  6. Once the brownies are cool slice and store at room temperature for several days.

Variation 

Frosting, in a large bowl, cream butter and confectioners sugar until light and fluffy. Beat in cocoa and vanilla. Add enough milk until the frosting achieves spreading consistency. Spread over brownies. Cut into bars.Once the brownies are cool, store at room temperature for several days.

The original recipe is found kingarthurflour.com.

Add eggs when butter is not very hot to prevent eggs from cooking.

Adding white chocolate chips or chopped walnuts instead of chocolate chips.

Frosting can be skipped

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