Almond Flour Brownies
Craving a deliciously rich and fudgy treat? Almond flour brownies are the perfect solution! These gluten-free brownies are made with almond flour for a moist, nutty texture and deep chocolate flavor. With a crispy, crackly top and a soft, gooey center, each bite is pure bliss. Perfect for any occasion, these brownies will quickly become a favorite in your baking repertoire.
Ingredients
- 1 cup (8 oz/225 g) butter, melted
- 2 tablespoons vegetable oil
- 1 cup plus 2 tablespoons (6 ¼ oz/177 g) dark brown sugar
- 1 cup plus 2 tablespoons (8 ¼ oz/227 g) granulated sugar
- 4 large eggs (room temperature)
- 4 teaspoons vanilla extract
- 1 cup (4 oz/115 g) Almond Flour Baking Mix
- 1 cup (4 oz/115 g) unsweetened cocoa powder
- 1 teaspoon salt
- 1 ½ cups (9 oz/255 g) bittersweet chocolate, chopped
Instructions
- Preheat the oven to 350°F (180°C). Line a 9x13 inch (23x33 cm) baking tray with parchment paper and set it aside.
- In a large bowl, combine melted butter, vegetable oil, and both dark brown sugar and granulated sugar. Stir until fully combined.
- Add the eggs and vanilla extract. Whisk for about one minute until the mixture is evenly combined and light in color.
- Add in the Almond Flour Baking Mix, cocoa powder, and salt. Gently mix until evenly combined.
- Fold in 1 cup (6 oz/170 g) chopped bittersweet chocolate into the batter.
- Pour the batter into the prepared pan and spread it out evenly. Sprinkle the remaining ½ cup (3 oz/85 g) chopped chocolate on top.
- Bake for 35-40 minutes, or until the center is no longer jiggly and is just set to the touch.
- Remove from the oven and allow to cool to room temperature before removing from the pan.
- Once cooled, slice the brownies into 16 equal squares and enjoy!