These brownies are — bisous! — so good! Rich, fudgy, not exactly healthy but a truly lovely gluten-free treat that is perfect for making on a Friday afternoon to set you up properly for the weekend. For o, Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns – I heartily agree with George Eliot on this one. The apples are ripe, the light shifted last week, my little girl turned eight (!) and our Northern California mornings are wonderfully cool and crisp (before mellowing into some pretty warm evenings — tomorrow it’s supposed to hit 90?!), perfect for a hot cup of coffee and a little something.
I’ve made this recipe at least four times now, mostly as written though in subsequent efforts have trimmed down the sugar a bit. I alternate between these and my other almond flour brownies recipe, the latter being the one I turn to when I really want to pretend that dessert it healthy (it’s a good one too — applesauce instead of butter and a lot less sugar). But when I don’t care about pretending, King Arthur Flour comes through. Speaking of, they have a great selection of gluten-free baking recipes on their site that are worth checking out (I’ve been experimenting here and there as I pursue more gluten-free eating. A reason I’m planning to update this site is so I can make recipes a lot more accessible, especially ones that are g-f, v and vg).
Til next time – N x
I’ve kept pretty close to the recipe as it is written on the KA site, but did make a few minor changes in the recipe below. You can experiment with reducing the sugar a bit more as well though you don’t want to go too low or it may be too dry. On that note, the coconut sugar definitely gives a slightly different taste and texture, which I happen to like, but if you’re not familiar with it you may want to stick to regular sugar. I have baked these in a 9-inch cake pan round and in an 8-inch square pan and I’ve also started stirring a handful of semisweet chocolate chips into the batter right before pouring into the pan.
Makes about 16 small brownies.
5 tablespoons unsalted butter, melted
1 1/2 cups white or brown sugar OR 1 1/14 cups coconut sugar
1/2 teaspoon fine grain sea salt
1 teaspoon pure vanilla extract
3/4 cup (64g) unsweetened cocoa powder
3 large eggs
1 1/2 cups almond flour
1 teaspoon baking powder
Preheat the oven to 350°F. Grease an 8″ square pan or 9″ round pan; either should be at least 2″ deep. Line with parchment paper if you prefer.
In a medium-sized bowl, stir together the melted butter, sugar, salt, vanilla, cocoa, and eggs. Stir in the almond flour and baking powder.
Scoop the batter into the prepared pan, spreading it to the edges.
Place the pan in the oven and bake the brownies for 33 to 38 minutes, until the top is set and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.
Remove the brownies from the oven and cool them for about 15 minutes before cutting. Once the brownies are cool, cover them tightly with plastic. Store at room temperature for several days; freeze for longer storage. I keep them in the fridge in a tightly sealed container and I think I prefer them cold straight from the fridge!