These triple chocolate Almond Flour Brownies will delight the most ardent lover of chocolate. Containing 70% dark chocolate, as well as white and milk chocolate chips, these Almond Brownies are a luxurious sweet treat. They are easy to make and still have the characteristics that we love in a traditional brownie. They have a crispy top and a texture that is moist, fudgy and slightly gooey. Additionally, as they are made from almond flour, they are naturally gluten-free.
125g(4.4 oz) dark cooking chocolate - I use a 70% cocoaSee Note 1
200g(1 cup) light brown sugar
3largeeggs - beaten
1teaspoonvanilla extract
125g(1 ¼ cups) blanched almond flourSee Note 2
90g(½ cup) white chocolate chips
90g(½ cup) milk chocolate chips
Instructions
Preheat the oven to 170 degrees C (340 F).Grease and line 8 inch (20 cm) square pan with baking paper.
Put the dark chocolate and butter into a large bowl and place over a pan of barely simmering water. Melt chocolate and butter, then remove from heat and set aside for 5 minutes to cool slightly.(Alternatively – melt them together in a microwave, being careful not to burn.)
Stir through the brown sugar.
Add the eggs, one at a time, to the chocolate mixture – ensuring they’re well mixed after each addition.Add the vanilla.
Fold through the almond flour, being careful not to mix too vigorously.
Stir through the chocolate chips.
Pour the mixture into your prepared baking tin.Bake for approximately 30 minutes to achieve a nice, fudgy centre.
To check when they are ready, use a very thin skewer or toothpick. You don't want it to come out completely clean, but the mixture should not appear raw. To achieve the desired fudgy centre the skewer needs to come out with a little stickiness.The brownie will continue cooking a little further after removing it from the oven. Don’t look for the skewer to come out clean; the brownie will be overcooked at that stage.
Allow the brownies to cool completely in the tin before removing them. Cut into 9 pieces. Serve on their own, or with a scoop of vanilla ice cream and fresh berries.
Notes
Chocolate: use a good quality dark cooking chocolate. My preference is for a 70% cocoa cooking chocolate.
Almond flour: is made from ground blanched almonds. If you would prefer a nut-free brownie recipe, try my Gluten-Free Brownies.
Accuracy: when baking, we recommend weighing your ingredients with a kitchen scale for accuracy.