Almond Flour Fudge Brownies (Gluten-Free, Dairy-Free)
Fudgy brownies made with almond flour, dark chocolate and coconut oil, with an optional almond butter chocolate frosting.
Yield16 bars
Prep10 min
Cook30 min
Total40 min
Ingredients
Brownies
- 78 g (2¾ oz) blanched almond flour
- 2.5 ml (1/2 tsp) salt
- 15 ml (1 Tbsp) cacao powder
- 170 g (6 oz) dairy-free certified gluten-free dark chocolate, coarsely chopped (about 72%)
- 120 ml (1/2 cup) coconut oil
- 150 g (3/4 cup) coconut sugar
- 2 large eggs, room temperature
- 5 ml (1 tsp) vanilla extract
- 120 ml (1/2 cup) dairy-free certified gluten-free mini chocolate chips, optional
Frosting (optional)
- 57 g (2 oz) dairy-free certified gluten-free dark chocolate
- 45 ml (3 Tbsp) almond butter
- 15 ml (1 Tbsp) coconut oil
- 30 ml (2 Tbsp) almond milk or other non-dairy milk
- 5 ml (1 tsp) vanilla extract
Method
- Heat oven to 175°C/350°F. Line and lightly grease a 20×20-cm (8-by-8-inch) baking pan.
- In a medium bowl, whisk almond flour, salt, and cacao powder.
- In a large microwave-safe bowl, combine chopped chocolate and coconut oil. Microwave 30 sec; stir. Repeat until melted and smooth. Whisk in coconut sugar until combined; mixture should be at room temperature.
- Whisk in eggs, then vanilla; do not overbeat.
- Fold dry ingredients into the chocolate mixture until fully combined; fold in chocolate chips, if using.
- Spread in the prepared pan and bake 28–32 min, until a toothpick comes out with moist crumbs attached. Cool completely before frosting.
- For the frosting: In a small saucepan over low heat, melt dark chocolate, almond butter, and coconut oil, stirring frequently. Off heat, whisk in almond milk and vanilla until smooth. Spread over cooled brownies and refrigerate to set.
- Once chilled, cut into 16 squares with a sharp knife.
Notes
- Use certified gluten-free chocolate and chocolate chips.
- The darker the chocolate, the richer the brownies; chocolate over 72% will yield a very dark brownie, while 60% will be sweeter.
Storage
- Store in an airtight container at room temperature or refrigerated for up to 1 week, or freeze for up to 3 months.
Read labels and use packaged or processed ingredients that are certified gluten-free.
