Meet my favorite new brownie. Trust me, it’s an important introduction. It’s kind of like when you meet your soulmate and want to make sure your friends all approve. This brownie situation is similar; I really, really hope you all approve. How could you not? They’re freaking fantastic fudgy almond flour brownies! Too many f words?
When was the last time you had a brownie anyway? I’m talking about a rich, fudgy brownie that talks to sweetly your soul and warms your heart with love. One that you need a big glass of milk for.
Those are exactly these kind of brownies.
I know all of this fudgy business may seem surprising considering the brownies technically paleo, gluten free, grain free & dairy free, but I promise that these are the real deal.
The real fudgy deal.
How to make brownies with almond flour
You’ll need a few basic ingredients below to make delicious almond flour brownies:
Almond flour: since almond flour has a nice healthy fat content, it helps to keep the brownies moist and fudgy without using tons of excess oil. The almond flour also adds a nice hint of sweetness.
Cocoa powder: You’ll want to use a high-quality unsweetened cocoa powder here. You can also use a raw cacao powder!
Driscoll’s fresh raspberries: I bet you didn’t know that raspberries were my favorite berry. They’re so beautiful & flavorful this time of year, I can literally eat a half pint full in two minutes flat. Trust me, after adding raspberries to your brownies there’s no going back to the basic version.
Coconut sugar: my favorite unrefined sweetener to bake with
Coconut oil: not only does coconut oil add a nice flavor to these brownies, but it also is a great source of healthy fats
I hope you all love these brownies as I do. Not only are they wonderful, but they’re also small batch, meaning you don’t have to worry about scarfing down the entire pan. I made them in two different pans/skillets so that you’d have options (see instructions below).
Eat a few, share a few! xo!
If you make this recipe, be sure to leave a comment below to let me know how you liked them. Also I love seeing your creations over on Instagram so feel free to upload a picture and tag #ambitiouskitchen!
Small Batch Paleo Almond Flour Brownies with Raspberries
- 1/4 cup coconut oil
- 1/3 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 egg at room temperature
- 2/3 cup almond flour
- 3 tablespoons unsweetened cocoa powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 12 Driscoll's raspberries
- For the drizzle:
- 2 tablespoons dairy free or vegan chocolate chips
- 1/4 teaspoon coconut oil
- Preheat oven to 350 degrees F. There are two ways to make these brownies, by using two small skillets or a loaf pan: Grease two 5-inch skillets generously with coconut oil OR line an 8x4 inch loaf pan with parchment paper.
- Place a small saucepan over low heat, add coconut oil and coconut sugar and stir until the coconut oil is completely melted and mixture is shiny. Set aside to cool for just a few minutes, then transfer to a medium bowl and whisk in eggs and vanilla extract until smooth.
- Next add in the dry ingredients: almond flour, cocoa powder, baking soda and salt; stirring until smooth. The batter will be fairly thick. Spread in prepared pan or evenly in the two skillets. Push the raspberries into the top of the brownie batter.
- If you are baking them in the skillets, bake for 12-15 minutes until the edges start to pull away from the pan. If you are baking the brownies in the loaf pan, bake for 18-23 minutes until edges are set. It's always better to underbake your brownies so they remain fudgy. After baking, transfer to a wire rack to cool before cutting and serving.
- To make the chocolate drizzle: Place a small saucepan over low heat and add chocolate chips and coconut oil, stirring until completely smooth. Drizzle over brownies. Serves 8.
To make vegan: I would suggest using only 1/2 of a flaxseed egg, so 1/2 tablespoon flaxseed meal + 1.5 tablespoons of water, whisked together. I think it would work wonderfully and provide the same lovely consistency.
This recipe is in partnership with Driscoll’s berries. All recipes, text and opinions are my own. Thanks for continuing to support AK and the brands that help make this site possible!