Paleo Almond Flour Brownies
Dense, fudgy brownies made with almond flour, cocoa, coconut sugar, and coconut oil — completely grain-free and dairy-free with a rich chocolate flavor.
Ingredients
- 1 1/2 cups blanched almond flour
- 1/3 cup unsweetened cocoa powder
- 2/3 cup coconut sugar
- 1/3 cup virgin coconut oil, melted, cooled
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup dairy-free dark chocolate chips (70%+ cacao)
Instructions
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1
Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan with a little virgin coconut oil and line with parchment paper.
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2
In a large bowl, whisk together 1 1/2 cups blanched almond flour, 1/3 cup unsweetened cocoa powder, 1/2 tsp baking soda, and 1/2 tsp fine sea salt.
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3
In a separate bowl, whisk together 1/3 cup melted, cooled virgin coconut oil, 2/3 cup coconut sugar, 2 large eggs, and 1 tsp pure vanilla extract until smooth.
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4
Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. Fold in most of the 1/2 cup dairy-free dark chocolate chips (70%+ cacao), reserving a few for the top.
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5
Spread the batter evenly in the prepared pan and scatter the reserved dairy-free dark chocolate chips (70%+ cacao) over the top.
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6
Bake for 20-22 minutes until the edges are set and the center still looks slightly underdone — it will firm up as it cools.
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7
Cool in the pan for at least 20 minutes before cutting into 9 squares. Store leftovers in an airtight container at room temperature for up to 3 days.