These brownies will knock your socks off. Almond flour brownies are dense and fudgy and will satisfy your intense chocolate cravings.
I am not a big chocolate person but I can never resist a warm brownie (100% topped with ice cream)...sometimes there is just nothing better. Now Justin, on the other hand, is a massive chocoholic! This dessert was inspired by my sweet tooth of a husband.
The best part about these Almond Flour Brownies (well besides them tasting incredible)? Another 1 bowl recipe! My favorite kind of dish. The less to clean up the better. Start by melting good quality dark chocolate over a double boiler. Once smooth and melted let the chocolate cool for a couple minutes. To the same bowl add in maple syrup, vanilla, eggs, greek yogurt and melted coconut oil. Whisk until well combined. Then add the rest of the dry ingredients as well as a small grated zucchini. Yes, a zucchini! Added veggie bonus. You can't taste it but it adds a nice bit of moisture to these tender brownies.
Mix very well until everything is combined and then bake. I found it best to let the brownies completely cool and stick in the refrigerator for an hour (or up to overnight) and then slice. They are a very moist and tender brownie and tend to not hold up as well hot out of the oven (unless you're like me and don't mind scooping a hot brownie into a bowl to enjoy with a spoon...then by all means dig in!). I cut into 24 square bites and stored in a Tupperware container in the fridge. These will keep for 7-10 days and I honestly best enjoyed them on my way out the door to practice for a small sweet snack that I know isn't going to ruin my good eating for the day.
Recipe
Almond Flour Brownies
- Total Time: 50 minutes
- Yield: 24
- Diet: Gluten Free
Description
These brownies will knock your socks off. Almond flour brownies are dense and fudgy and will satisfy your intense chocolate cravings.
Ingredients
- 1 ½ Cups Almond Flour
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 1 Small-Medium Zucchini, grated (about 1 Cup)
- 2 Eggs
- ¼ Cup Greek Yogurt
- ½ Cup Coconut Oil, melted
- 4 Ounces Dark Chocolate
- ½ Cup Maple Syrup
- 1 Teaspoon Vanilla
- 1 Teaspoon Espresso Powder (optional)
- 1 Tablespoon Chia Seeds (optional)
- 2 Tablespoon Flax Seed (optional)
Instructions
- Preheat oven to 350 degrees.
- Over a double broiler melt the dark chocolate. Once melted and smooth remove from heat and let cool.
- In a microwave-safe bowl melt the coconut oil.
- In the same bowl add in melted chocolate, greek yogurt, maple syrup, and eggs. Whisk until everything is mixed and well combined.
- In a large bowl add in almond flour, baking soda, salt and grated zucchini (plus espresso powder, chia and flax seed if using). Stir until combined.
- Add wet mixture to the almond flour bowl and mix until well combined.
- Line a 9x13 cookie sheet with parchment paper. Pour brownies mixture onto line sheet and spread out evenly making sure to push to edges.
- Place in oven and cook for 40-45 minutes.
- Remove and let cool completely. Add to the refrigerator and cool for another 1-2 hours.
- Remove from refrigerator and slice into 24 1" bars. Enjoy!
Notes
- I have found these are best enjoyed cold. Once cooled and chilled the texture turns into a dense and fudgy brownie. If eaten warm it can be a little crumbly. Keep in fridge for up to 10 days or in the freezer for 3 months. If wanted to be enjoyed warm just pop in the microwave for 15 seconds.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brownies
Nutrition
- Serving Size: 1 brownie
- Calories: 95
- Sugar: 5.8 g
- Sodium: 58.3 mg
- Fat: 6.8 g
- Carbohydrates: 7.1 g
- Fiber: 0.4 g
- Protein: 1.1 g
- Cholesterol: 15.9 mg
