Absolutely Amazing Almond Brownies (GF and so super easy!)
These Absolutely Amazing Almond Brownies are indeed absolutely amazing and more! And they are absolutely albeit accidently gluten free. Anyone who reads this blog or even stumbles by it by now should know nothing here happens in a pre-meditated way. Well, nothing of substance anyway.
My Almond Brownie Story
A couple of weekends ago. Ok Thanksgiving weekend to be precise, the girl was here and I had loads of almond meal. The girl needed to have a snack to be sent off with something. Specifically something she could not say no to. And no one in my house (except me) says now to chocolate.
So, I took my classic brownie recipe, subbed almond meal instead of AP flour. ditched the ricotta and a star was born. My son hid his disappointment. However, now that I have made two additional batches mostly to perfect the recipe, we are all even. In our chocolate loving household, brownies are popular as evidenced by my one-bowl brownies and instant pot brownie cake recipes.
Almond Meal versus Almond Flour
As a general rule, I use almond meal instead of almond flour whenever I can in my baking and cooking. The difference is that in the case of almond meal, the skin is left on. This results in a slightly coarser texture but has a lot more fiber. And is less wasteful. I can very easily make almond meal at home. And in these Amazing Almond Brownies, it serves to add a nice chewy texture.
I tend to get my almond meal from Trader Joes. In fact, it is the only store I find almond meal along with Almond Flour. It is also much cheaper than almond flour. There is a difference in texture, so do not just substitute them in any recipe.
These brownies are a little softer that regular brownies, right out of the oven. They firm up as they cool, but keep a nice and soft texture. The addition of powdered expresso, adds a nice flavor boost to the brownies. In short, this is a chocolate lovers delight.
My recipe is for a quarter sheet pan. It can be easily doubled. But honestly, they are so easy to put together and taste best when just a little warm, so keep making the small batches. And enjoy them with warm milk.
In fact, leave some out for Santa. I think he might enjoy them as a change from all the other cookies.
A moist rich and gluten free brownies that is easy and truly amazing.
Ingredients
- 1/2 cup (1 stick butter softened)
- 1 cup sugar
- 2 eggs
- 1 cup cocoa powder
- 1 tablespoon powdered expresso
- 2 and 1/4 cups almond meal
- 1 and 1/2 teaspoons baking powder
- 1/4 cup dark chocolate chips
- 1/4 cup sliced almonds
Instructions
- Pre-heat the oven to 350 degrees.
- Prepare a baking sheet, either line with parchment or grease and flour the baking sheet. A quarter sheet pan is perfect for this.
- Place the butter in a mixing bowl and mix well with the sugar. You can use an electric mixer for this. Beat until pale and creamy. Crack in the eggs and beat until well mixed.
- Add in the cocoa and powdered expresso.
- Add in the almond meal and baking powder and mix well.
- Pour this into the baking sheet. Please not this batter is thicker that usual all purpose flour batter.
- Smooth the surface and bake for abotu 20 to 25 minutes, until just set,
- Sprinkle with the chocolate chips and chopped almonds. Allow the brownies to cool slightly before cutting and serving.