Easy Almond Flour Brownies | One Bowl Mix
An easy and oh so gooey almond flour brownie recipe you will love.
Servings 12
Ingredients
- 1 cup blanched almond flour
- 1/2 cup coconut sugar/jaggery powder/ raw sugar
- 1/3 cup unsweetened cocoa powder
- 2 eggs
- 3 tbsp coconut oil
- 1/2 tsp baking soda
- few drops of vanilla extract
Instructions
- Preheat oven at 180 degree C or 350 degree F for about 10-15 mins.
- In a mixing bowl mix in almond flour, raw sugar, 2 whole eggs, coco powder and some coconut oil until well combined.
- Add in a few drops of vanilla extract and baking powder and mix in.
- Bake in the oven at 180 degree C for about 20-25 mins. Check by inserting a toothpick at 20 minute mark. The tooth pick should come out clean. If not give it another 2-3 minutes in the oven.
- Once baked, let the brownie cool completely since this it is very delicate at this stage and firms up as it cools down. The brownie may sink at the center and that’s fine, it sets as it cools.Once completely cooled cut into pieces and enjoy.
Notes
Storage :
You can store in an airtight container in the fridge or outside if the weather is cool. Should last in an airtight container for about 2 days outside and longer in the fridge about 5-6 days.
For a no added sugar version :
Soak 10 dates in warm water for 20 minutes . Blend in a mixer-grinder with a little water to make a thick paste and use this date paste in the brownie mix.
For an eggless brownie :
Use a flax egg. To make flax egg, add 1 tablespoon of flaxseed powder to about 3 tablespoons of water, mix and keep aside for 20 minutes. When the water is absorbed in the flax meal and you get a gel like consistency with the flax, this flax egg is ready to use in baking.