Description
Deliciously rich and fudgy gluten-free brownies that can be made in just 25 minutes.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a mixing bowl, combine almond flour, cocoa powder, sugar, and salt.
- Add melted coconut oil, eggs, and vanilla extract to the dry ingredients and mix until well combined.
- If using, fold in the chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool in the pan before cutting into squares.
Notes
- For a richer flavor, use dark cocoa powder.
- Store leftovers in an airtight container for up to 3 days.
- These brownies can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg