Almond Flour Brownies
Inspired by techniques from King Arthur Baking.
Rich cocoa brownies made with ground almonds and topped with flaked almonds.
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Method
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Equipment
- 20 cm square metal baking tin, lined with baking paper
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 200 kcal |
| Protein | 4.3 g |
| Carbohydrate | 25.8 g |
| of which sugars | 21.8 g |
| of which free sugars | 21.2 g |
| Fat | 10.5 g |
| of which saturates | 3.3 g |
| Fibre | 2.6 g |
| Salt | 0.29 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Brownie
- 70 g unsalted butter, melted
- 340 g caster sugar
- 3 g fine sea salt or table salt about ½ tsp
- 1 tsp vanilla
- 65 g cocoa powder (natural or Dutch-process)
- 3 large eggs, at room temperature
- 145 g ground almonds (almond flour)
- 1 tsp gluten-free baking powder
Topping
- 25 g flaked almonds
- 1
Prepare. Heat the oven to 180 °C (160 °C fan) and line a deep 20 cm tin.
- 2
Mix. Stir the melted butter, sugar, salt, vanilla and cocoa together, then beat in the eggs until glossy.
- 3
Almonds. Stir in the ground almonds and baking powder until evenly mixed; the batter will be thick.
- 4
Bake. Spread it in the tin, scatter the flaked almonds over and bake 33-38 min, until the top is set and a cocktail stick comes out nearly clean.
- 5
Cool. Cool completely before cutting into 16; they firm up as they cool.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
