Fudgy Almond Flour Brownies are an easy, one bowl recipe for thick, gooey homemade brownies. Once you sink your teeth into through the crackly chocolate crust into a moist, chewy interior, you won't believe they are also grain free and gluten free brownies!
Preheat oven to 350°F. Grease a 8X8" baking pan. Set aside.
In a large saucepan melt butter with 1 cup chocolate chips. Stir until smooth. Add sugar and cocoa powder. Mix well. Set aside to cool slightly, about 10 minutes, stirring occasionally.
To the chocolate mixture add lightly beaten eggs and vanilla. Stir vigorously, then add almond flour, salt, and baking powder. Mix well.
Stir in remaining ¼ cup chocolate chips. Pour into prepared baking pan and spread evenly. Bake for 35-40 minutes, or until toothpick inserted in middle comes out clean. Cool in pan on wire rack before slicing and serving.
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Storing / Freezing Brownies
Once the brownies are completely cooled, wrap each individual servings in plastic wrap. Store in a ziplock freezer bag or airtight container.If you aren't freezing individual brownies, but have an entire pan to freeze - you can go that route, too. First, make sure the cooked brownies have cooled completely and then wrap the pan in plastic wrap. Wrap it all the way around, like a present, to get a good airtight seal.Then cover the top with a layer of foil. Pull out the pan to thaw on the counter a few hours before serving.