Quick Almond Flour Brownies
These almond flour brownies are a quick, delicious dose of chocolatey goodness that's just 8 ingredients. Say goodbye to boxed mixes because this brownie will make your mouth water!
Servings: 12 pieces
Calories: 230kcal
Ingredients
- 5 Tablespoons vegan butter melted
- 300 grams granulated sugar about 1 ½ cups
- 64 grams unsweetened cocoa powder about ¾ cup
- 1 ½ teaspoons vanilla extract
- 3 large eggs
- 145 grams almond flour about 1 ½ cups
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350 F. Spray an 8" baking pan with cooking spray. Set aside.
- In a large bowl, add the vegan butter, sugar, cocoa powder, vanilla extract and eggs. Mix with a sturdy spoon until fully combined, about 30 seconds.
- Add the almond flour, baking powder and salt to the large bowl.
- Mix until fully combined, about 30 seconds. Batter will be thick.
- Spread batter into the prepared baking pan.
- Bake for 32-35 minutes or until a toothpick inserted into the center of the brownies has no wet batter on it.
- Let the brownies cool for 1 hour before slicing.
Notes
- The Nuts.com brand of almond flour was used in this recipe. The almond flour should not be substituted. Find other brownie recipes here.
- The Country Crock brand of vegan butter was used in this recipe. Other brands of vegan butter or butter will work also.
- Half of the granulated sugar can be swapped out with Swerve granular sweetener. I would not recommend substituting all of the sugar.
- Chia or flax eggs can be used in place of the eggs.
- These brownies store well at room temperature for up to 2 days.
- Freeze them for longer storage by wrapping each piece in plastic wrap and freezing in a freezer safe container.
