Almond Flour Brownies recipe made with only 7 ingredients in one bowl. They are just the trick to satisfy your sweet tooth without going totally overboard. Fudgy, moist, and Paleo-friendly, meaning they’re gluten-free, wheat-free, and dairy-free! Plus, they get their sweetness from maple syrup, making them refined sugar-free, as well.
2oz.chocolate chipsi.e. Naturally sweetened Enjoy Life brand
Preheat the oven to 350 degrees. Line an 8X8 square baking pan with parchment paper.
Mix together almond flour and cocoa powder in a large mixing bowl until no lumps remain.
Add in coconut oil, maple syrup, eggs, and vanilla extract and whisk until fully incorporated.
Fold in half a cup of the nuts.
Transfer batter to the parchment lined pan and spread it throughout the pan using a spatula.
Sprinkle it with the rest of the walnuts.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean (or with a few tiny crumbs).
Let it cool for 5 minutes and remove from the pan on to a wire rack. Let it cool before slicing.
If you are using chocolate drizzle, place the chocolate chips in a glass bowl and melt in the microwave in 30-second intervals, mixing after each time until fully melted.
Drizzle the melted chocolate over the brownie and sprinkle with dried strawberries.
Slice & serve.
How To Store? These gluten-free chocolate brownies will keep for 3-4 days in the fridge in an airtight container or plastic bag. You can also store them on your counter in the same fashion for a day as long as your kitchen stays fairly cool.