Almond Flour Brownies

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These brownies are the bomb-dot-com.  Seriously, they are so good, I could eat the whole pan!  I tried to make them with just honey as a sweetener and they aren’t nearly as good.  So I cheat when I make these and use Organic Cane Sugar.  They are grain/gluten free, but not primal.

Almond Flour Brownies

3/4 cup of almond flour

1/4 teaspoon of salt

2 tablespoons of cocoa powder

1/2 teaspoons of baking powder

1/2 cup of organic cane sugar

1 tablespoon of honey

3 large eggs

1 teaspoon of vanilla

1/2 cup of butter melted

3/4 cup of 60% dark chocolate chips + 2 tablespoons of 60% dark chocolate chips

Preheat the oven to 350 degrees.  Mix together almond flour, salt, cocoa powder, sugar, and baking soda powder in a large bowl and set aside.

In a glass bowl, melt butter and 3/4 cup of chocolate chips.  While the chocolate is melting, in another bowl, beat together eggs, vanilla, & honey.  Slowly pour the melted chocolate/butter mixture into the egg mixture.

Then add the wet ingredients to the dry ingredients.  Mix thoroughly.  Pour the batter into a 8×8 inch square pan.  Sprinkle the remaining chocolate chips on the top and gently press into the batter.

Bake for 20 – 25 minutes, depending on how you like your brownies (cake like or fudge-y).  Let cool and enjoy!

***EDIT:  I now substitute the cane sugar & honey for 3/4 cup of coconut palm sugar.  I also like to mix in mini chocolate chips throughout the batter instead of sprinkling chips on top***

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15 thoughts on “Almond Flour Brownies

    • No, the honey isn’t necessary at all! I use it because I like fudge-y brownies and I think the honey helps that. But I’ve omitted the honey with great results.

      I have tried these brownies with Stevia in the Raw, but I hate the aftertaste of Stevia, so I don’t go that route typically.

    • Oh, that’s too bad Jennifer!

      I’ve not tried this, but how about SUNFLOWER SEEDS? If you’re safe with those [make sure your source doesn’t have traces of nuts], I have heard this works wonderfully as a 1:1 substitute for almond flour. It’s also loaded with vitamins+minerals, and is a fraction of the price of almonds/almond flour.

      To make the sunflower seed meal/flour, simply grind them up into a fine powder in a blender/food processor/coffee grinder/mortar and pestle.

      If you try sunflower seed meal, let me know how it turns out!

    • I’ve never tried going all honey before. My guess is that it wouldn’t need as much honey, since honey is sweeter. If it were me, I’d start by trying 1/3-1/2 cup of honey. Taste the batter before baking and adjust as you think it needs it.

      For what it’s worth, I started using Organic Coconut Sugar in these brownies (1/2 – 3/4 cup) and I skip the honey altogether. They turn out great and the coconut sugar is better than cane sugar.

      • Oh, I never thought of coconut sugar, that’s a great idea. Thank you for letting me know that you have tried this and the brownies turned out ok. I liked the idea of the “fudgy” consistency that you mentioned when you used the honey though. I am always afraid to mess around with baking recipes because baking is such a science — not like cooking where you can wing it.

      • Usually I bake my brownies about 25 minutes (so a little under what you “should”) to get them a little more fudgy. I like things less-cooked anyway though. And I’ve had great results with coconut sugar in all my baking. It’s a 1 for 1 substitute for cane sugar and it cooks wonderfully.

        Because I like things sweet, I use 3/4 cup of coconut sugar in this recipe 🙂

  1. Best brownies ever!!! This is the only brownie recipe I ever need again. I used coconut sugar, omitted the honey, and sprinkled flaked sea salt on top. Yum!!! Hubby and I almost ate the whole pan in one sitting.

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