Baked double chocolate almond flour brownies with a moist, chewy, ultra-fudgy interior! Once you sink your teeth through the crackly chocolate crumb and into the brownies fudgy interior, you won't believe this gooey dessert is gluten free. Best of all, these grain-free brownies are easy to make at home in less than one hour following a few simple steps.
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.
½ cup unsalted butter, 1 ¼ cup semisweet chocolate chips, 1 cup sugar, 4 tablespoons unsweetened cocoa powder
To the chocolate mixture add lightly beaten eggs and vanilla. Stir vigorously, then add almond flour, baking powder, and salt. Mix well.
2 large eggs, 1 teaspoon vanilla extract, 1 cup blanched almond flour, ½ teaspoon baking powder, ½ teaspoon salt
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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Notes
Storing and Freezing
These will keep up to 5 days, stored in an airtight. To freeze, make sure they have cooled completely then wrap individual servings in plastic wrap. Store in a ziplock freezer bag or airtight container up to 3 months.If you would to freeze an entire pan, first make sure the cooked brownies have cooled completely. Cover the pan in plastic wrap, wrapping all the way around, like a present, to get a good airtight seal.Cover the top with a layer of foil and freeze up to 3 months. Pull out the pan to thaw on the counter a few hours before serving.