Description
Deliciously fudgy and perfectly gluten-free brownies made with almond flour, dairy-free chocolate, and coconut sugar. These brownies have a glossy crackly top and a rich, melt-in-your-mouth texture that is sure to satisfy any chocolate craving while being suitable for gluten-free and dairy-free diets.
Ingredients
Scale
Main Ingredients
- 2/3 cup semi-sweet or dark chocolate chips (dairy-free if needed)
- 5 tablespoons coconut oil (can substitute butter, avocado oil, or vegan butter)
- 2/3 cup coconut sugar (can substitute white or brown sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2/3 cup finely ground blanched almond flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Mix-Ins and Toppings
- 2/3 cup additional chocolate chips or chopped chocolate (can substitute nuts)
- Optional: flaky sea salt to sprinkle on top (like Maldon)
Instructions
- Preheat Oven & Prep The Pan: Preheat your oven to 350 degrees Fahrenheit. Line an 8x8 inch metal square pan with parchment paper or spray it with nonstick spray to prevent the brownies from sticking.
- Melt Chocolate: In a small saucepan, gently melt the chocolate chips with the coconut oil over low heat, stirring occasionally until the mixture is smooth and glossy. Remove from heat and let it cool slightly.
- Beat Eggs & Sugar: In a large bowl, whisk together the coconut sugar and eggs for 2 to 3 minutes until the mixture lightens in color and passes the ribbon test—meaning when you lift the whisk, the batter flows down in ribbons evenly. This step is key to achieving a glossy, crackly top on the brownies.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, and kosher salt until evenly combined.
- Mix Wet and Dry Ingredients: Pour the melted chocolate mixture into the egg and sugar mixture, stirring until smooth. Stir in the vanilla extract. Fold in the dry ingredients gently until just combined to avoid overmixing.
- Add Mix-Ins: Fold in the additional chocolate chips or chopped chocolate, reserving a few to sprinkle on top of the batter before baking.
- Pour Batter & Bake: Pour the batter into the prepared pan and smooth the surface with a spatula. Sprinkle the reserved chocolate chips on top. Bake at 350 degrees Fahrenheit for 20 minutes or until the edges are set and the center is slightly underdone. A toothpick inserted should come out with a few moist crumbs.
- Garnish & Cool: If desired, sprinkle flaky sea salt over the warm brownies. Allow the brownies to cool completely on a wire rack before slicing. For the cleanest cuts, chill the brownies before slicing.
- Storage Tips: Store leftover brownies in an airtight container at room temperature for 1 to 2 days, in the refrigerator for 3 to 4 days, or freeze them for up to 2 months.
Notes
- Use finely ground blanched almond flour for the best texture and to avoid any graininess.
- If you want a dairy-free option, ensure your chocolate chips and butter substitutes are dairy-free as well.
- Experiment with mix-ins like chopped nuts or vegan chocolate to customize your brownies.
- Do not overbake the brownies to maintain a fudgy center; residual heat will continue cooking them after removal.
- Chilling the brownies before slicing helps achieve neat, clean slices.
- Use parchment paper with overhang for easy removal of the brownies from the pan.
Nutrition
- Serving Size: 1 square
- Calories: 176 kcal
- Sugar: 18.7 g
- Sodium: 90.7 mg
- Fat: 10.3 g
- Saturated Fat: 7.1 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 20.5 g
- Fiber: 1.6 g
- Protein: 2.3 g
- Cholesterol: 23.3 mg
