Almond Flour Brownies

Ingredients

Dry

• 1 1/2 cups almond flour
• 3/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Wet

• 4.5 tablespoons butter softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup granulated sugar

• 1/2 cup brown sugar

• Optional: 1/3 cup chocolate chips

Instructions

1. Preheat the oven to 350F. Grease your baking pan with butter/flour, or use parchment paper and set aside.
2. Mix dry ingredients, set aside
3. In a separate bowl:
   • Whisk eggs and sugar for 1-2 minutes until sugar is mostly dissolved
   • Add melted butter, gradually whisk into egg-sugar mixture until fully emulsified
   • Add vanilla to the wet mixture
4. Fold in homogenized dry ingredients just until combined, preserving the aerated egg-sugar structure
5. Fold in chocolate chips last, minimally
6. Transfer brownie batter into pan. Bake for 35 minutes, or until a skewer comes out clean.
7. Remove from the oven and allow to cool. Loosen the edges but do not cut brownie yet
8. Place brownie pan in fridge and wait until completely cold before dividing into squares

Notes

This recipe is even better the next day.

Tips

• Brown sugar makes brownie more chewy. Granulated sugar is slightly better for whisking and shiny top
• Shiny brownie top science: The glossy layer forms from sugar dissolving into the egg’s liquid/protein phase and rising to the surface
• Consider melting butter and melting the sugar into the butter before combining with eggs. Minimize the amount of air that gets incorporated into the brownies.

Substitutions

Adaptation

Reduce sugar, reduce chocolate chips, add optional brown sugar, change directions for shiny brownie top

Revision History

• 2025-08-14 - Initial recipe
• 2026-08-24 - Reduce sugar, optional brown sugar, shiny muffin top