Ingredients
2/3 cup almond flour
2 tbsp cocoa powder
1/2 tsp baking powder
1/4 tsp salt
2/3 cup chocolate chips
4 tbsp unsalted butter
1/4 cup sugar
2 eggs
1 tsp vanilla
1/3 cup chopped walnuts
2 tbsp cocoa powder
1/2 tsp baking powder
1/4 tsp salt
2/3 cup chocolate chips
4 tbsp unsalted butter
1/4 cup sugar
2 eggs
1 tsp vanilla
1/3 cup chopped walnuts
Instructions
- Preheat the oven to 350º. Butter an 8×8 pan and dust with cocoa powder or use a cupcake pan with paper liners.
- Mix the almond flour, cocoa powder, baking powder, and salt in a bowl using a whisk or fork.
- Melt the chocolate chips in a microwave-safe bowl in 20 second increments, stirring after each one. Be careful not to overheat or burn the chocolate.
- In a separate bowl whisk the egg, sugar, and vanilla for 1-2 minutes.
- Pour the chocolate mixture into the egg and sugar, whisk quickly until incorporated.
- Fold in the dry ingredients and any additional nuts or chocolate chips.
- If using a cupcake pan, fill paper liners approximately ¾ of the way and bake for 10-12 minutes. If using an 8×8 pan, bake for 15-20 mins. Bake less for more fudgy goodness or longer if you prefer them cakey.
* Use dark chocolate if you enjoy richer brownies. Nestle Toll House and Enjoy Life are two gluten-free chip brands that work well.
*Any type of sugar can be used as long as it’s dry. I like using either coconut, raw, or brown sugar.
*If you want to make a dairy free version, you may substitute the butter for any type of oil.
*You can use any type of almond flour or ground nut flour.
Thanks for your blog, nice to read. Do not stop.
Thanks for stopping by MarK-I appreciate your kindness!