Description
These Paleo Almond Flour Brownies are a delicious, grain-free treat made with wholesome ingredients like almond butter and coconut sugar. Perfect for those following a paleo lifestyle, they are rich, fudgy, and naturally sweetened with maple syrup and coconut sugar. Enjoy a decadent dessert without any gluten or refined sugars.
Ingredients
Scale
Wet Ingredients
- 1 cup runny almond butter
- 1/2 cup coconut sugar
- 1/3 cup maple syrup
- 2 tablespoons non-dairy milk
- 2 tablespoons refined coconut oil (melted)
- 2 eggs or flax eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup cocoa powder
- 3/4 cup blanched almond flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the brownies.
- Mix Wet Ingredients: In a large mixing bowl, combine the almond butter, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, eggs (or flax eggs if vegan), and vanilla extract. Whisk thoroughly until the mixture is smooth and well blended.
- Add Dry Ingredients: Gradually add the cocoa powder, blanched almond flour, baking powder, and salt to the wet mixture, stirring gently until just combined to create the brownie batter.
- Prepare Baking Pan: Line an 8×8 inch baking pan with parchment paper, then spread the brownie batter evenly across the pan to ensure even baking.
- Bake the Brownies: Bake in the preheated oven for 22 to 28 minutes. Check doneness by inserting a toothpick into the center— it should come out with a few moist crumbs but not wet batter.
- Cool and Slice: Allow the brownies to cool completely in the pan before lifting them out and slicing into 12 pieces for serving.
Notes
- Use flax eggs as a vegan substitute by mixing 1 tablespoon ground flaxseed with 3 tablespoons water per egg, letting it sit for 5 minutes.
- Refined coconut oil is used here to avoid coconut flavor; unrefined can be used but may impart a coconut taste.
- Make sure not to overbake to keep the brownies fudgy.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for a week.
