Sweet, decadent and ultra-fudgey, these almond flour brownies are sinfully delicious. And did I mention gluten-free with little refines sugar?
As an adult, I’ve had an obsession with the perfect brownie, which may have stemmed from growing up in an Asian household where I was surrounded by red bean desserts, and other no chocolate items! The definition of a brownie is something that is sinful and requires a cold glass of milk to wash it down with(coconut for me!)
This brownie is a new HACK. Made with Almond flour, I have now made a healthier brownie that I am happy to share with my child and family. If you are looking to make it completely without refined sugar, you can omit the semi-sweet chocolate chips and add cocoa nib but I can’t promise the same result.
Just a reminder, the butter is to be browned and the batter needs to sit in the fridge doing its magic for at least 24hours before going into the oven. Happy Baking!
- 71g butter, melted
- 1 Cup of xylitol
- 1/4 -1/2 cup of Coconut sugar(I recommend ¼ cup because of the chocolate chips but if you want it a little bit sweeter, you can experiment up to ½)
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- ½ cup cocoa powder, Dutch-process
- 3 large eggs
- 1 cup and 2 Tablespoons almond flour
- 1 teaspoon baking powder
- 1 Tablespoon of Greek yogurt
- 4 squares of melted 90% dark chocolate
- (optional if giving to children) shot of espresso
- (optional) 2 Tablespoons of Hemp powder
- Additional items if desired: ¼ cup of sour cherries and ¼ cup of semi sweet chocolate chip
- Melt the butter in a pan until the nutty aroma releases under medium heat.
- In a medium-sized bowl, stir together the melted butter, (optional: hemp powder), xylitol, salt, vanilla, cocoa, Greek yogurt, and eggs.
- Add the espresso.
- Melt the dark chocolate. Pour into the melted butter mix.
- Stir in the almond flour and baking powder.
- At this point, you can add other ingredients to pimp out your brownies (i.e. semi sweet chocolate chips & sour cherries, white chocolate & cranberries, walnuts) But if you are a brownie purist, keep it classy.
- Put batter in the fridge for 24 hrs, if you are desperate to try them sooner, put in the freezer for 2 hrs.
- The next day: Preheat the oven to 180°C. Grease an 8″ square pan or to make your life easier, line the pan with wax paper and enough so you can extract the brownies once its cooled.
- Pour the batter into the prepared pan, spreading it to the edges.
- Bake the brownies for 33 to 38 minutes, until the top is set. Use a toothpick inserted in the center-if it comes out nearly clean, with perhaps a few wet crumbs, its ready.
- 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.