Description
A recipe for dense, fudgy brownies that follow paleo guidelines and feature a desirable crackly top. These brownies are naturally gluten-free.
Ingredients
Scale
- 1/2 cup coconut oil, melted
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (optional, dairy-free)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the melted coconut oil and maple syrup until combined.
- Add the eggs and vanilla extract to the wet ingredients and whisk until smooth.
- In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If using, gently fold in the chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
- Let the brownies cool completely in the pan on a wire rack before cutting. Cooling fully helps achieve the fudgy texture and crackly top.
Notes
- For an extra crackly top, you can gently whisk the eggs and maple syrup vigorously for about one minute before adding other wet ingredients.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 10
- Sodium: 75
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 4
- Cholesterol: 30
Keywords: fudgy brownies, paleo, gluten free, almond flour, crackly top, dairy free, chocolate