The Ultimate Fudgy Almond Flour Brownies
These ultra-fudgy almond flour brownies deliver a crackly top, rich chocolate flavor, and gooey centerall made in one bowl. Naturally gluten-free, keto-friendly, and ready in under an hour, they’re the perfect healthier treat that never compromises on taste.
Ingredients
Almond Flour Brownies
- 1 1/2 cups blanched almond flour super-fine
- 1 tsp baking powder
- 1/2 tsp salt
- 5 tbsp butter, softened use dairy-free butter or coconut oil for DF option
- 1 3/4 cups granulated sweetener of choice white sugar, coconut sugar, or keto sweetener
- 3/4 cup unsweetened cocoa powder Dutch-process recommended
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup chocolate chips optional; use sugar-free for keto
Instructions
- Preheat oven to 350°F (180°C) and position the rack in the middle. Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting.
- In a small bowl, whisk together the almond flour, baking powder, and salt, breaking up any clumps.
- In a larger bowl, whisk the softened butter and sweetener vigorously until combined. Add eggs, cocoa powder, and vanilla, whisking until glossy and smooth.
- Fold the dry ingredients into the wet mixture using a spatula until just combined. The batter will be thick—this is normal.
- Fold in chocolate chips if using, then spread the batter evenly into the lined baking pan.
- Bake for 30–35 minutes. A skewer should come out with moist crumbs, not clean.
- Let brownies cool completely in the pan for at least 1 hour before slicing to allow them to set properly.
Notes
For an extra fudgy texture, chill brownies in the fridge for 2 hours before slicing. Blanched almond flour ensures a smooth, non-gritty brownie. To achieve a crackly top, make sure your sweetener fully dissolves into the butter mixture.
Nutrition Facts
Per Serving (1 Brownie)- Calories: 153 kcal
- Carbohydrates: 6g
- Net Carbs: 3g
- Protein: 6g
- Fat: 14g
- Fiber: 3g
- Sodium: 199mg
- Potassium: 99mg
- Calcium: 67mg
- Iron: 2mg
- Vitamin A: 215 IU