Description
Wildly chocolatey, foolproof healthier brownies with major fudge factor and chewy edges! They taste like a boxed mix in the best way. Shockingly fast to make in 1 bowl with almond flour and a secret ingredient: olive oil for decadent chocolate flavor. The search for the most amazing brownie recipe with better-for-you ingredients ends here! She's grain, gluten and dairy free.
Ingredients
- 1 cup almond flour
- 2/3 cup cane sugar or granulated sugar*
- 1/3 cup cocoa powder or cacao powder
- 1/4 tsp fine sea salt
- 1/2 cup semi-sweet or dark chocolate chips/chunks (reserve 2 tbsp for topping)
- 1/4 cup good quality extra virgin olive oil
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- flaky salt, for topping
Instructions
- Preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper. Place eggs in a small bowl of very warm water to let them come to room temperature.
- In a medium or large mixing bowl, whisk almond flour, sugar, cocoa powder, and salt.
- Add olive oil, room temp eggs, and vanilla and whisk until glossy and smooth. Mix in chocolate chips.
- Pour into baking dish and top with chocolate chips. Bake for about 22 minutes. This will yield a perfectly fudgy brownie with chewy edges. (You can under-bake them for even fudgier brownies.)
- Top with plenty of flaky salt and let them cool completely before slicing. I like to refrigerate them once they've cooled for an hour and slice after they're cold. They're insanely good right out of the fridge and think their flavor is best this way, especially the next day!
Notes
*Use 2/3 cup sugar for dark chocolate brownies and 3/4 cup for "classic-tasting" brownies. Do not use coconut sugar, they won't taste the same! For lower sugar brownies, I've made them with 1/2 cup cane sugar and they're still amazing.
Egg free/vegan: I tested these with two flax eggs and they were delish, just way flatter, more chewy, and more fudgy. The batter is also much thicker. Not a bad thing, just don't expect them to be as tall!
**Regular unsweetened cocoa powder, raw cacao, and Dutch-process cocoa powder (more intense chocolate flavor) all work well. My favorite batch was with Guittard Dutch-process!
I made a batch with a Trader Joe's 72% pound plus bar cut into chunks and it was delish.