Almond Flour Brownies

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These Almond Flour Brownies are a small-batch, gluten-free, refined-sugar-free chocolate dessert ready in under 30 minutes for 7g of protein and 4.5g of fiber per square!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-flour-brownies/ or scan the QR code here ➡️

Prep Time10

Cook Time18

Total Time28

Servings: servings

Calories: 212.7kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Almond Flour (note 1)
2 teaspoons Flaxmeal
¼ cup Unsweetened Cocoa Powder
½ teaspoon Baking Powder
⅓ tablespoons Maple Syrup (note 2)
2 tablespoons Melted Coconut Oil I use refined coconut oil to avoid coconut flavors (note 3)
2 tablespoons Almond Milk lukewarm (note 4)
4 tablespoons Dark Chocolate Chips

Optional - for sweeter brownies

¼ cup Coconut Sugar

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 6-inch square brownie pan with parchment paper, keeping some pieces of paper hanging on both sides to easily unmold the brownie later. Lightly oil with oil spray. Set aside.
In a mixing bowl, whisk almond flour, flaxmeal, cocoa powder, baking powder, and coconut sugar if you like very sweet brownies.
Add the remaining ingredients: maple syrup, melted coconut oil, and lukewarm almond milk.
Stir with a rubber spatula until it forms a consistent, thick, and sticky brownie batter.
Fold in chocolate chips, and stir to incorporate if you like.
Press the batter into the prepared pan and press into a single layer. Since the batter is sticky, I like to use a lightly oiled piece of parchment paper, press it onto the dough with the oiled side to the batter, and use the back of a spoon to evenly press it into a smooth layer. Peel off the piece of parchment paper you used to press the batter and discard.
Bake the brownies for 18-22 minutes at 350°F (180°C) until dry on top.
Remove the brownies from the oven, sprinkle a few chocolate chips on top if you like, they will melt in and add more chocolate flavors.
Let them cool down for 15 minutes in the pan without touching them at all, then lift the pieces of hanging parchment paper to transfer to a cooling rack for 30 minutes.
Slice into 6 small squares.

Notes

Note 1: You can use oat flour, but because oat flour contains more fiber, you will need more almond milk to create a smooth brownie batter.

Note 2: Any liquid sweeteners like agave syrup, date syrup, or coconut nectar work.

Note 3: Unrefined coconut oil will add a coconut flavor to the batter. If you don't like this idea, use refined coconut oil or another oil with low flavor. You can also use melted plant-based butter.

Note 4: Any milk works in this recipe. Simply make sure your milk is not fridge cold, or it will solidify the coconut oil, forming lumps of oil in the batter.

Storage: Store in the fridge in an airtight container for up to 4 days or freeze them for up to 3 months.

Nutrition