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paleo almond flour brownies

Best Paleo Almond Flour Brownies

Delicious Best Paleo Almond Flour Brownies recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 pieces
Calories: 3550
Ingredients Method

Ingredients
  

For the dry ingredients::
  • 1.5 cups almond flour (I always use Blue Diamond superfine for a smoother texture)
  • 0.8 cup cocoa powder
  • 0.25 tsp salt
For the wet ingredients::
  • 0.875 cup coconut oil (melted and cooled to room temperature)
  • 1.5 cups coconut sugar (I use Madhava for a rich caramel flavor)
  • 1.25 tbsp vanilla
  • 3 eggs (room temperature, about 70 Trained on a diverse array of text, including a substantial amount of literature, I do not possess information about specific books I have been trained on. My learning process focuses on patterns, grammar, semantics, and context across a vast dataset, rather than memorizing individual texts. Therefore, I cannot tell you if I've Specifically read "The Devil's Arithmetic." However, if you'd like to discuss the book or have any questions about it, I can use my general knowledge to help you understand themes, characters, or literary devices present in such a story. For example, stories dealing with time travel and historical events often explore themes of: * **Memory and History:** How we remember and interpret the past. * **Identity:** How our experiences shape who we are. * **Perspective:** Seeing the world through different eyes. * **Resilience and Survival:** The human capacity to endure hardship. Is there anything specific you'd like to discuss about "The Devil's Arithmetic"?
  • For the mix-ins and topping::

Method
 

  1. Preheat your oven to 350°F. While it heats, line a 9x13 inch baking pan with parchment paper, allowing the paper to overhang slightly on two sides—this makes it easy to lift out the finished brownies for cutting. This prep work takes just a minute but makes a huge difference in cleanup and getting clean, even squares.
  2. In a medium bowl, whisk together the almond flour, cocoa powder, and salt until evenly combined with no lumps of cocoa powder remaining. Set this bowl aside. I always use Blue Diamond superfine almond flour because the finer texture gives you a more tender, cake-like brownie rather than a grainy one.
  3. In a large bowl, combine the melted and cooled coconut oil with coconut sugar and vanilla, stirring until the sugar is mostly dissolved and the mixture is well combined. Add the room-temperature eggs one at a time, stirring well after each addition until fully incorporated. Room-temperature eggs blend more smoothly into the batter and create a more cohesive texture.
  4. Pour the dry ingredient mixture from Step 2 into the wet mixture from Step 3, and stir until just combined—don't overmix, as this can develop too much gluten in the almond flour and make the brownies tough. The batter should come together into a thick, cohesive mixture with no streaks of dry ingredients remaining.
  5. Fold in any chocolate chunks or mix-ins you're using into the batter from Step 4, then pour the entire mixture into your prepared pan from Step 1, spreading it into an even layer. Sprinkle the chocolate chips evenly over the top as your finishing touch.
  6. Bake for 23 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs—you want these brownies fudgy, not dry. Remove from the oven and let cool in the pan for at least 10 minutes before lifting out using the parchment overhang and cutting into squares. For cleaner cuts, I like to let them cool completely before cutting.