This week I made brownies for the first time in months. MONTHS. Who am I? The thing is these aren’t even for me; I’m still trying to get in better shape for marathon training. The last thing I need on my plate(literally) is brownies.
I’m not saying I didn’t steal a taste, but as soon as these were cooled, cut, and photographed I sealed them up to bring to the Healthy Living Summit to share with friends and this girl for hosting me for a night. If you’re going, too, please find me and say hi. I’ll be the one trying to buy friends with brownies.
I made these by modifying my outrageous triple chocolate brownies recipe and—dare I say?—I like these better. Cooked they taste the same but the raw batter is much more delicious since it doesn’t have that funky gluten-free flavor to it. And it requires no special flour/starch blend, just plain old almond flour. Since I always keep these ingredients on hand, I can tell this will be my new go-to brownie recipe.
Almond Flour Brownies
Ingredients(Makes 1 8 x 8 pan):
- 3/4 cup almond flour
- 1/4 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 teaspoon instant coffee granules(optional)
- 1/2 cup butter
- 7oz semisweet or bittersweet baking chocolate, divided OR 3/4 cup chocolate chips
Method:
- Preheat your oven to 350 degrees.
- Mix together the almond flour, salt, cocoa powder, and baking powder and set aside.
- In a separate bowl, melt together 4 ounces of chocolate or a scant 1/2 cup chocolate chips with the butter.
- White the chocolate is melting, beat together the eggs, sugar, vanilla and coffee granules if using.
- Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.
- Pour the chocolate mixture in with the dry ingredients and mix completely.
- Pour the batter in an 8 x 8 pan.
- Sprinkle the top with the remaining chocolate and gently press it into the batter.
- Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting in.
I took these out of the oven after 25 minutes. 2 hours later I cut in to a gooey, basically raw center. Oops. I stuck them back into the oven and—of course—got distracted, baking them a little too long and burning the tops of the ones towards the back. The lesson is bake as I say, not as I do.
Yum! I haven’t had a brownie in forever. Have fun at HLS!
I will be your friend for brownies. Or I will just be your friend anyway. I will be the one at HLS trying to buy friends with high-end Italian chocolate made with Venezuelan cacao.
P.S. Make brunsli. Chocolate-almond deliciousness. No gluten or dairy.
And I will be your friend anyway. See you soon!
I always get distracted when I’m baking! Setting a timer is a must for me or I’d burn everything.
Enjoy the HLS! I expect stories
Obviously
These look great! Hmm, with 3 eggs though, I’m wondering if a veganization would work…only one way to find out!
I don’t think these would work with a flax egg. I’ve tried the Outrageous Triple Chocolate Brownies recipe using silken tofu as a replacement. The flavor was right on, and they cut into squares, but the texture was a little rubbery. I’m not sure of other egg replacements because those are the only ones I’ve worked with. If you try something and it works wonderfully, I’d love to know.
that’s one reason I LOVE to bake vegan brownies… I like them underdone a bit… Mmm.
these look fantastic, I haven’t used almond flour in a while.
have a great time at HLS!
Wish you were coming! We’re bound to meet up at a conference one of these days.
I know, I will miss out, for sure. I am doing the vida vegan blog conference this next weekend, so all is not lost!
I’m sure we’ll meet sometime – there are more and more events all the time it seems (and I want to attend all!)
Hello! I love adding coffee grinds to anything chocolate that I bake! It makes it so much better. Hope you have fun at HSL!
gah bless your heart! if i see you i will nosh a brownie. i can even have it since you made it gluten free! honestly, i don’t even feel like being celiac is bad at all esp with treats like this! see you soon!
Yes, do find me and say hi! I’ll have plenty of gluten-free desserts waiting.
Coffee grinds are a nice addition. Did the chocolate chips harden back up to create a different texture? I’ve never met a brownie that I didn’t like!
Yes, the chocolate chips hold together through baking and regain most of that chunky chocolate texture. I like to refrigerate mine and let the whole brownie harden up to be almost like fudge but they’re also good at room temperature.
How incredibly decadent! I love it!
I have a 5-pound bag of almond flour in my kitchen… moreover though, those pictures and that description have won me over.
They look awesome, Evan!
“Cooked they taste the same but the raw batter is much more delicious since it doesn’t have that funky gluten-free flavor to it. And it requires no special flour/starch blend, just plain old almond flour.”–
Yes to the no funky taste and the keeping nothing special on hand. Amen for both!
Wow! Those look awe-some!
These look amazing. We started using almond flour a lot at school and I want to try it at home but it’s so expensive! Using only 3/4 cup though, I think I could get plenty of brownies out of one bag.
These look amazing and would totally take care of my current chocolate craving!
I love almond flour brownies, they’re so gooey! Thanks for the brownie reminder. It’s been MONTHS since I’ve made any.
I think our hotel room will just be filled of all of us eating desserts. No big deal.
Consider me bought
*drool*
Brownies are my weakness. These look so fudgy and perfect.
Mmmm…those look amazing! Must. Find. Almond. Flour!
These look phenomenal! I was just diagnosed with a wheat allergy so this are right up my alley.
THANK YOU! You are no “wannabe” chef in my eyes
I am eternally grateful that A) You blog about delicious things. B) You share them at conferences! I one of the peanut butter brownies! It was delicious! Thank you!
Those brownies were amazing. I can’t stop thinking about them! Thanks for sharing them!
Ahh I didn’t get to grab one at HLS…so I guess I’ll be making this recipe
Are these the brownies you brought to the Summit then – I see them on so many blogs now! Popular
Although I don’t really believe in baking stuff for others I wouldn’t eat myself. It always leave me with the impression that “these are bad for me” – but you can eat them. Although I understand people are different and have different tastes, needs as well. So it could go either way!
These photos just reduced my productivity at work by 35%. The drool on the keyboard, another 5%.
I think these “special” brownies are definitely your calling card now. I also want to be involved the next time you tweet about having brownies on your person in public, because that was amazing to watch at HLS.
Can’t wait to hang out again!!
Would peanut flour be a useable substitution for almond flour?
Defatted peanut flour like PB2 or the kind sold by Trader Joe’s wouldn’t work because it’s too dry. However, if you made your own full fat peanut flour by grinding it for a few seconds and stopping before it turns into peanut butter, that would work.
These brownies are making me swoon! I’ve been looking for a solid GF brownie recipe for quite some time, and I have a feeling this may be it.
How did I not bump into you at HLS? We’ll have to chat next year! (And will you pretty please make these again so that I can enjoy one?).
I havent loved my work with almond flour yet, but I have yet to meet a brownie I haven’t liked. These look great!
[...] Almond Flour Brownies slightly adapted from Wannabe Chef Evan [...]
[...] These were dying to be made. [...]
A-MA-ZING. Couldn’t have just one!
YUM! just pinned this recipe…need to make it soon
[...] This recipe is from The Wannabe Chef. [...]
I have been going gluten free and am nearly there. Brownies have been a tough thing. I’ve made this recipe twice now and these are the absolute best thing I’ve had. My flour eating friends were amazed and have asked me to make these again, and again. Thank you!
[...] the original recipe – Almond Flour Brownies. The only substitution I made was to use about a tablespoon of strong coffee in place of the [...]
Made these for Thanksgiving and they are incredible!!!! Best brownie recipe I’ve ever tried and even better that they don’t have flour! Posted a review and link back to your recipe…thanks for sharing it
I saw your post when I got the linkback. So glad you tried it and enjoyed it! Sounds like your husband is a big fan.
[...] if you wanted something chocolate and delicious you should put in the time and effort to bake some almond flour brownies and the extra hour would be well worth it. It also didn’t help that most mug cake recipes [...]
Is that last ingredient unsweetened chocolate, bittersweet?
and what about the cocoa, too?
Thanks for catching that. I’ve fixed the recipe. The chocolate can be bittersweet or semisweet depending on whether you want the brownies a little darker or not. The cocoa powder should be unsweetened.
[...] was planning to make this recipe exactly, but when I went to the store and found the almond flour to be $10-11 for a small bag, I [...]
Any reccomendatins on substituting sugar with Truvia (stevia)?
According to their website, you should substitute the sugar in this recipe for 5-6 Tablespoons of the Truvia sweetener. If you use unsweetened chocolate instead of bittersweet, I would add a little more.
I’m curious about the fact that there’s no xanthan gum in these. I’ve done a lot of gluten free baking and never seen a recipe without it or another binder. Eggs don’t always do the trick so I’m curious if these are really crumbly or is there something special about almond flour that makes them stay together?
In my experience xanthan gum is overrated and overused. The eggs are enough of a binder for these brownies for them to stay together without being tough.
I just made these using Trader Joe’s almond meal, 1/4 cup canola oil in place of the butter, and approx. 1/4 c. chopped pecans and they are very good.
Hmm…I clearly need to come here more often…