Almond Flour Brownies
Healthy Almond Flour Brownies are the perfect way to satisfy your chocolate cravings. Made with wholesome ingredients, including almond flour and monk fruit sweetener.
Equipment
- Mixin bowl
- Whisk
- Measuring cups and spoons
- Baking pan (8x8 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 8x8 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.