Description
These Best Fudgy Almond Flour Brownies are rich, chewy, and perfectly gooey — everything a true brownie lover dreams of! Made with nutrient-dense almond flour, dark chocolate, and a hint of espresso, they’re naturally gluten-free, grain-free, and easily adaptable for keto or dairy-free diets. This indulgent yet wholesome treat delivers deep chocolate flavor with a melt-in-your-mouth texture that’s simply irresistible.
Ingredients
Scale
- 1 cup almond flour
- ½ cup cocoa powder
- ½ cup dark chocolate chips (plus extra for topping)
- ½ cup melted butter or coconut oil
- ¾ cup coconut sugar or brown sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- ½ tsp espresso powder (optional, enhances chocolate flavor)
- ¼ tsp sea salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a heatproof bowl, melt butter and chocolate together until smooth and glossy.
- Whisk in sugar, eggs, and vanilla until the mixture thickens and turns shiny.
- Gently fold in almond flour, cocoa powder, espresso powder, and salt until combined — don’t overmix.
- Stir in chocolate chips for extra gooeyness.
- Pour the batter into the pan, smooth the top, and bake for 25–28 minutes until edges are set but the center is slightly soft.
- Cool completely before slicing for clean, fudgy squares. Sprinkle flaky sea salt on top for that perfect finish.
Notes
- For keto brownies, replace coconut sugar with erythritol or monk fruit sweetener.
- Substitute butter with coconut oil for a dairy-free option.
- Brownies taste even better the next day as the flavors deepen!
- Avoid overbaking to maintain that signature fudgy texture.
Nutrition
- Serving Size: 1 brownie
- Calories: 210kcal
- Sugar: 10g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g