I’ve been having some unusually good brownie karma lately. After making an especially delicious batch of candied bacon brownies, I was emboldened to bake a batch of gluten-free brownies using almond flour. In a word, these brownies are perfect. They have a crispy, shiny top crust and an uber fudgey center. The almond flour adds a “je ne sais quoi” overall richness to the chocolately flavor while keeping everything moist and tender. If you don’t have almond flour in your pantry, it’s worth buying just to make this recipe.
Almond Flour Brownies
Makes 16 brownies
(from King Arthur Flour)
5 tablespoons (2 1/2 ounces) butter, melted
1 3/4 cups (12 1/4 ounces) sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
3 cups (2 1/4 ounces) cocoa powder, Dutch-process or natural
3 large eggs
1 1/2 cups (5 1/8 ounces) almond flour
1 teaspoon baking powder
- Preheat the oven to 350°F.
- Grease or line with parchment an 8″ square pan that’s at least 2″ deep.
- In a large bowl, stir together the melted butter, sugar, salt, vanilla, and eggs.
- In a medium size bowl, stir together the almond flour, cocoa, and baking powder.
- Stir the dry ingredients into the wet ingredients until well mixed.
- Pour the batter into the prepared pan, spreading it to the edges.
- Bake the brownies for 30 to 35 minutes, until the top is set and a toothpick inserted in the center comes out clean or with a few damp crumbs. Do not overbake, or the brownies will be dry.
- Remove the brownies from the oven, and cool for about 15 minutes before cutting.
Note: Store the brownies in an airtight container at room temperature for several days or freeze for longer storage.