These brownies are rich, fudgy, and indulgent, without the flour! They’re naturally gluten-free thanks to almond meal or almond flour, and you can make them keto-friendly by swapping in erythritol or another sugar substitute. The Dutch cocoa powder gives these brownies the perfect chocolatey taste, and the texture is dense and fudgy – just like brownies should be.
Quick Description:
This flourless brownie recipe gives you a rich, chocolatey dessert that’s perfect for anyone on a gluten-free or low-carb diet. Made with almond flour, cocoa powder, and a choice of sweeteners, it’s the ultimate treat without the gluten or the guilt!
Servings & Timing:
- Servings: 12 brownies
- Prep Time: 10 minutes
- Bake Time: 25-30 minutes
- Total Time: 40 minutes
Ingredients List:
For the Brownie Batter:
- 1 cup almond meal (fine almond flour for a smoother texture; gluten-free option)
- 1/4 cup unsweetened cocoa powder (regular cocoa powder for balance in flavor)
- 1/4 cup Dutch-process cocoa powder (for deep chocolate flavor)
- 1 cup granulated erythritol (or sweetener of your choice – granulated, not powdered)
- 1/2 teaspoon salt (balances sweetness and enhances flavor)
- 1/2 teaspoon vanilla extract (for added flavor depth)
- 2 large eggs (helps bind and create a fudgy texture)
- 1/2 cup unsweetened almond milk (or milk of your choice)
- 1/4 cup unsweetened peanut butter (optional, for extra richness)
- 1/2 teaspoon baking powder (for light rise in texture)
- 1/4 cup melted coconut oil (for richness, can substitute with butter for a traditional taste)
Optional Toppings:
- 1/4 cup mini chocolate chips (for topping)
- A pinch of sea salt (to enhance flavor when topping is added)
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease with cooking spray to prevent the brownies from sticking.
2. Prepare the Dry Ingredients:
In a medium-sized mixing bowl, whisk together the almond flour, regular cocoa powder, Dutch-process cocoa powder, erythritol, salt, and baking powder. Set aside.
3. Combine Wet Ingredients:
In a separate bowl, whisk together the eggs, unsweetened almond milk, vanilla extract, and melted coconut oil (or butter). If you’re adding peanut butter, mix it in at this stage.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients and stir until everything is well combined. The batter should be thick and glossy. If the mixture seems too thick, you can add a splash more almond milk to achieve your desired consistency.
5. Pour into the Pan:
Transfer the brownie batter into the prepared baking pan and spread it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
6. Add Optional Toppings:
If using mini chocolate chips, sprinkle them on top of the batter. You can also add a pinch of sea salt for that sweet and salty combination.
7. Bake:
Bake the brownies in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The baking time may vary based on your oven, so start checking at around 25 minutes.
8. Cool:
Allow the brownies to cool completely in the pan. Once cooled, cut them into 12 squares.
Additional Notes:
- Sweeteners: If you want to make this recipe keto-friendly, make sure to use granulated erythritol or a similar sweetener. You can also use stevia or monk fruit sweetener, but be sure to adjust based on their sweetness levels.
- Storage Tips: Store these brownies in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate them for a longer shelf life (up to a week). These brownies can also be frozen for up to 2 months. Just wrap them tightly and store in a freezer-safe container.
- Allergy Options: For a nut-free version, you can swap out almond flour for sunflower seed flour, though the texture may vary slightly.
Recipe Variations:
1. Peanut Butter Fudge Brownies:
Add 1/4 cup peanut butter to the batter for a rich, nutty flavor. Swirl the peanut butter into the top of the brownies before baking for a marbled effect.
2. Mocha Brownies:
Add 1 tablespoon instant coffee granules to the batter for a mocha twist that pairs perfectly with the rich chocolate flavor.
3. Mint Chocolate Brownies:
Add 1 teaspoon peppermint extract to the batter, or top the baked brownies with a layer of mint chocolate chips for a refreshing minty flavor.
4. Pumpkin Spice Brownies:
For a fall twist, add 1/2 cup canned pumpkin and 1/2 teaspoon pumpkin pie spice to the batter. This variation pairs beautifully with a dollop of whipped cream.
Storage & Make-Ahead:
- Storage: Store these brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze them for up to 2 months.
- Make-Ahead: The brownie batter can be prepared ahead of time and stored in the fridge for up to 24 hours. Just bake when ready to enjoy!
FAQs:
1. Can I use a different type of flour?
Yes! You can use coconut flour in place of almond flour, but keep in mind that coconut flour absorbs more liquid, so you may need to adjust the amount of wet ingredients accordingly.
2. Can I substitute the erythritol with sugar?
Yes, if you’re not making the recipe keto-friendly, you can substitute erythritol with granulated sugar in a 1:1 ratio.
3. Can I use a different sweetener?
Yes, other sweeteners such as monk fruit or stevia can be used. Just adjust the quantity based on their sweetness levels.
4. How do I store the brownies for later?
Store the brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. You can also freeze them for up to 2 months.
Personal Story (Optional):
When I first started my healthy eating journey, I thought that dessert had to be off the table. But with this easy flourless brownie recipe, I can enjoy a rich, decadent chocolate treat without feeling guilty. Whether you’re on a keto diet or just looking for a lower-carb alternative to traditional brownies, these are the perfect solution for those sweet cravings!
Call-to-Action:
Enjoy these rich, fudgy brownies on your next treat night! Perfect for anyone on a low-carb or gluten-free diet, these brownies are a guilt-free indulgence. Share this recipe with a friend who’s looking for a healthier way to enjoy brownies, and don’t forget to join my High-Protein Recipe Group for more fun, easy recipes like this one!
