Fudgy Almond Flour Brownies For Two

Single almond flour brownie square with shiny top.

4.50 from 2 reviews

Fudgy Almond Flour Brownies For Two

Gluten free brownie lovers unite! Finally thick and fudgy almond flour brownies for two that explode with flavor underneath shiny, crackly tops! Cocoa powder and chocolate chips combine with butter and oil to make fudgy, chewy, brownies that you would never know are gluten free.

Prep Time20

Cook Time26

Total Time46

Course: Dessert

Cuisine: American

Diet: GF

Servings: Servings

Calories: 149kcal

Author: Erin Cernich

Equipment

6-Inch Square Cake Pan

Ingredients

1 large egg room temperature
½ cup coconut sugar or granulated sugar
½ teaspoon vanilla extract
2 tablespoons unsalted butter
2 tablespoons cold pressed refined coconut oil
⅓ cup semi-sweet chocolate chips plus 2 tablespoons to add-in
3 tablespoons blanched almond flour
3 tablespoons tapioca flour
2 tablespoons unsweetened cocoa powder, Dutch process
¼ teaspoon salt

Instructions

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a 6-inch square cake pan with aluminum foil - 2 strips to cover all the sides of the pan. Leave enough overhang to lift the brownies out of the pan. Lightly grease the aluminum foil. Note - The brownies can also be made in a 9x5 inch loaf pan.
In a medium mixing bowl, add the egg, sugar, and vanilla extract. Whisk the mixture very well for 2 to 3 minutes until it is creamy and foamy. This helps create the crinkly and shiny brownie tops. Note - I like to mix the egg and sugar as the first step to 'dissolve' the coconut sugar. I will even go back and whisk the mix a couple of times while I'm waiting for the chocolate to melt.
1 large egg, 1/2 cup coconut sugar, 1/2 teaspoon vanilla extract
Melt the chocolate - In another small mixing bowl, add the chocolate chips, butter, and coconut oil. You can either melt the chocolate over a double boiler (see Notes for details), or in the microwave in 30 second increments - stirring after each - until the chocolate chips are mostly melted. A few small chocolate lumps are ok because they will melt with the residual heat. Set aside and let cool for a couple of minutes - adding too hot of chocolate to the egg mixture and the egg will scramble.
2 tablespoons unsalted butter, 2 tablespoons cold pressed refined coconut oil, 1/3 cup semi-sweet chocolate chips
While the chocolate is melting - In a small bowl, whisk together the almond flour, tapioca flour, cocoa powder and salt.
3 tablespoons blanched almond flour, 3 tablespoons tapioca flour, 2 tablespoons unsweetened cocoa powder, Dutch process, 1/4 teaspoon salt
Pour the chocolate mixture into the egg mixture and stir until incorporated. Then sprinkle the dry ingredients over the top of the wet and stir until no dry streaks remain. Optional - Add 2 tablespoons of chocolate chips to the batter for texture.
Pour the batter into the prepared baking pan and bake the brownies for 23 to 26 minutes, or until a toothpick inserted in the middle comes out mostly clean - we want a few moist crumbs for fudgy brownies.
Cool in the pan set on a wire rack for 15 minutes, then lift the brownies out of the pan and transfer to the wire rack to cool completely. Note - I recommend allowing the brownies to cool completely before slicing and serving. They need time to set and cool to get chewy and fudgy.

Notes

Serving Size - This is a small batch recipe that can be doubled. Make in an 8x8-inch pan and the brownies may need 2 to 3 more minutes to bake.
Double Boiler - Use a mixing bowl that is large enough to sit on top of a small saucepan without touching the bottom. Bring about 2 inches of water to a simmer and set the bowl on top of the saucepan. Heat until the chocolate is mostly melted, stirring occasionally to incorporate the ingredients. A few lumps are ok because they will melt in the residual heat. Heat too long and the chocolate may seize up.
Fudgier Brownies - If you prefer a super fudgy brownie, check and take the brownies out of the oven a 23 minutes. Leave in longer if you prefer your brownies not as moist.
Less Bowls - Yes, this simple brownie recipe needs 3 mixing bowls. You could omit one by sprinkling the dry ingredients directly over the wet ingredients. However, I prefer to whisk the dry ingredients together first in a bowl to make sure they are well mixed and to avoid unnecessary lumps.
Storage - Cover the brownies and store at room temperature for up to 5 days. The brownies can also be placed in a freezer bag and frozen for up to 3 months. Thaw at room temperature.

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