Dessert
Almond Flour Brownies
Buttery richness melts into deep cocoa intensity, creating a dense, fudgy bite that lingers with warm vanilla and a touch of salt. Almond flour keeps the texture tender while every square delivers pure chocolate satisfaction.
- Total
- 53 min
- Prep
- 15 min
- Cook
- 38 min
- Serves
- 12
Nutrition per Serving
- Calories
- 230
- Protein
- 5g
- Carbs
- 27g
- Fat
- 13g
- Fiber
- 3g
- Sugar
- 23g
- Sodium
- 115mg
Ingredients
- 5 tbsp butter, 71g; melted
- 1 3/4 cup granulated sugar, 347g
- 1/2 tsp table salt
- 1 tsp King Arthur Pure Vanilla Extract
- 3/4 cup unsweetened cocoa, 64g; Dutch-process or natural
- 3 large eggs
- 1 1/2 cup King Arthur Almond Flour, 144g
- 1 tsp baking powder
Instructions
- Preheat the oven to 350°F. Grease an 8" square pan or 9" round pan; either should be at least 2" deep.
- In a medium-sized bowl, stir together the melted butter, sugar, salt, vanilla, cocoa, and eggs.
- Stir in the almond flour and baking powder.
- Scoop the batter into the prepared pan, spreading it to the edges.
- Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.
- Remove the brownies from the oven and cool them for about 15 minutes before cutting. Once the brownies are cool, cover them tightly with plastic. Store at room temperature for several days; freeze for longer storage.