Almond Flour Brownies
Indulge in these delicious and healthy Almond Flour Brownies, perfect for satisfying your chocolate cravings without guilt. Made with wholesome ingredients, including almond flour and monk fruit sweetener, these brownies are a delightful treat for any occasion.
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ACHIEVING A FUDGY AND MOIST TEXTURE WITH ALMOND FLOUR BROWNIES
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Creating the perfect fudgy brownie often relies on the ratio and choice of ingredients used. When baking with almond flour, achieving that ideal fudgy and moist texture requires some thoughtful ingredient selection and adjustments.
KEY INGREDIENTS FOR FUDGY ALMOND BROWNIES:
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Almond Flour: As a base, almond flour provides a dense and moist crumb that naturally leans towards a fudgy texture. Ensure you use finely ground almond flour for the best results.
Cocoa Powder: Use a high-quality unsweetened cocoa powder to intensify the chocolate flavor. Cocoa powder contributes to the rich, dense texture essential for fudginess.
Butter: Butter adds richness and moisture. Using melted butter instead of solid butter can improve the fudgy texture. Opt for unsalted butter to control the salt levels in your recipe.
Eggs: Eggs are crucial for binding and creating structure. More eggs can result in a cakier texture, so stick to fewer eggs or consider using egg yolks for extra richness without added fluffiness.
Monk Fruit Sweetener or Sugar: While monk fruit sweetener is a healthier option, using a combination of it with a small amount of regular sugar or sugar substitute with similar properties can help retain moisture and improve texture.
Chocolate: Incorporate melted dark chocolate or semi-sweet chocolate into the batter. This not only enhances the chocolate flavor but also contributes to a moist and fudgy consistency.
Almond Butter or Nut Butter: Adding almond butter or another creamy nut butter can enhance moisture and create a denser texture. It also complements the almond flour’s nutty flavor.
Greek Yogurt or Sour Cream: Adding a small amount of Greek yogurt or sour cream can introduce additional moisture and a slight tang that enhances the richness of the brownies.
TIPS FOR A FUDGY TEXTURE
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Avoid Overmixing: Stir the batter just until combined. Overmixing can incorporate too much air, leading to a cakier texture.
Monitor Baking Time: Almond flour brownies can bake quickly. Start checking for doneness a few minutes before the recommended time. The brownies should still be slightly underbaked when removed from the oven to maintain fudginess as they cool.
Cool Completely: Allow brownies to cool completely in the pan before cutting. This helps them set to the right fudgy consistency.
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RECOMMENDED RECIPES
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Almond Flour Brownies
Equipment
- Mixin bowl
- Whisk
- Measuring cups and spoons
- Baking pan (8×8 inch)
- Parchment paper
- Spatula
Ingredients
DRY INGREDIENTS
- 1 cup almond flour, super fine almond flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup monk fruit sweetener, or any sweetener
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
WET INGREDIENTS
- 2 large eggs
- 1/4 cup melted butter
- 1/3 cup almond butter
- 1 teaspoon pure vanilla extract
TOPPINGS
- 1/2 cup dark or semi-sweet chocolate chips
- 1/2 cup pecans, roughly chopped
Instructions
- PREHEAT THE OVEN: Preheat the oven to 350ºF (175ºC). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- MIX THE DRY INGREDIENTS:In a mixing bowl, whisk together almond flour, cocoa powder, monk fruit sweetener, baking powder, and salt until well combined.
- COMBINE THE WE INGREDIENTS:In a separate mixing bowl, beat the eggs. Add the melted butter, almond butter, and vanilla extract. Whisk until smooth and fully combined.
- MAKE THE BATTER:Gradually add the wet ingredients to the dry ingredients, stirring gently until a smooth batter forms. Be careful not to overmix.
- ADD TOPPINGS:Fold in the dark chocolate chips or chunks and half of the chopped pecans into the batter.
- BAKE THE BROWNIES:Pour the batter into the prepared baking pan. Spread evenly with a spatula. Sprinkle the remaining pecans on top.
- BAKE:Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- COOL AND SERVE:Allow the brownies to cool in the pan for about 10 minutes before lifting them out using the parchment paper overhang. Let them cool completely on a wire rack before cutting into squares.
