Almond Flour Chocolate Brownies

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving extra paper hanging over the edges for easy removal later. Lightly grease the parchment paper to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the almond flour, cocoa powder, baking powder, and salt. Mixing the dry ingredients first ensures the cocoa powder distributes evenly and prevents lumps in the batter.

Step 3: Combine the Wet Ingredients

In a separate large bowl, whisk the melted butter and sugar until smooth. Add the eggs and vanilla extract, whisking until fully combined and slightly glossy.

Pour in the melted dark chocolate and stir well. The mixture should look thick, shiny, and rich.

Step 4: Make the Brownie Batter

Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Stir until just combined. Avoid overmixing, as this can affect the texture of the brownies.

Fold in the chocolate chips and optional nuts if using.

Step 5: Bake the Brownies

Spread the batter evenly into the prepared baking pan. Smooth the top with a spatula and sprinkle additional chocolate chips or flaky sea salt over the surface if desired.

Bake for 22–25 minutes, or until the center is just set. A toothpick inserted into the middle should come out with a few moist crumbs but not wet batter.

Step 6: Cool Before Slicing

Remove the brownies from the oven and allow them to cool in the pan for at least 15 minutes. This step is important because almond flour brownies continue to firm up as they cool.

Lift the brownies out using the parchment paper and transfer to a cutting board. Slice into squares and serve.

Tips for Perfect Brownies

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