These brownies are sweet and light with keeping the gooeyness of traditional brownies. With almond flour and less sugar used for this recipe, they are a great wheat-free (and gluten-free) version of a popular dessert while helping you feel not quite as guilty if you go back for seconds, or thirds (I won’t tell). They make a fabulous dessert for family and friends- people at my church have been known to even fight over brownies from me, and they have additionally helped this introvert make friends. Also, I have not found a season or function where these brownies were not an immense hit.
Ingredients:
2/3 Cup Butter (150 g)
5 Oz. Baking Chocolate (I used semi-sweet 56% cacao, can use your favorite baking chocolate) (142 g)
2 tsp Vanilla (10mL)
2 Eggs
3/4 Cup Sugar (150 g)
1 Cup Almond Flour (170 g)
1 Cup Walnuts (Optional)
2 tsp Cinnamon (Optional)
Marshmallows (Optional)- see bottom for instructions
Directions:
- Pre-heat oven to 350F (180C). Grease a 9 x 9 inch (23 x 23 cm) pan.
- Cut the baking chocolate up into the small squares. Melt the butter and chocolate separately in the microwave.
- Mix the flour, sugar, vanilla, and eggs together in a medium to large bowl. Stir in the melted chocolate and butter. Add in the walnuts and/or cinnamon if desired.
- Bake in the oven for 40-50 minutes (until toothpick is inserted and comes out clean).
- Let cool, (frost if desired) and serve. Enjoy!
Marshmallows: If you want to add marshmallows on top, this is a great, kid friendly alternative to frosting. Prepare brownies as normal, cook for 30-35 minutes. Take brownies out and put marshmallows on top of brownies; put pan back into oven, baking them for the last 10 minutes. (Be quick, but please do not burn yourself).