Description
Deliciously rich and fudgy gluten-free chocolate brownies made with almond flour, perfect for satisfying your sweet tooth without the gluten.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a large bowl, mix together the almond flour, cocoa powder, coconut sugar, baking soda, and salt.
- In another bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix until well combined.
- If using, fold in the dark chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before cutting into squares and serving.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For a richer flavor, add a pinch of espresso powder to the batter.
- These brownies can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg