Simple dairy-free and gluten-free almond flour brownies, with a deep cocoa flavour and plenty of chocolate. Almonds and chocolate are great together, and these are sweetened with caramel-like coconut sugar.
Course Chocolate, Cookies and Bars, Dessert, Desserts
Preheat the oven to 180°C (350°F) and line a 20 cm (8 inches) square tin with parchment paper.
In a large bowl, whisk the eggs until well mixed. Add in the olive oil and vanilla and mix until well combined.
3 large eggs, 180 ml olive oil*, 2 teaspoons pure vanilla extract
Add the sugar and whisk until the sugar is mostly incorporated into the liquids and slightly lighter in colour, about 30 seconds.
150 grams coconut sugar**
Pour the melted chocolate into the bowl in a slow drizzle while mixing. Whisk until fully incorporated.
50 grams dark chocolate
Add the almond flour, cocoa powder, baking powder, and salt to the bowl. Use a wooden spoon to mix very well - don't worry about over mixing, it's not a problem with gluten free baking. The batter should be relatively stiff and very glossy looking.
Fold the chopped chocolate into the batter, then turn the batter out into the prepared baking tin. Use your hands to press it into an even layer.
50 grams dark chocolate
Bake for 30-35 minutes, or until a toothpick comes out mostly clean when inserted into the middle of the brownies. The centre should still be slightly soft when the brownies come out of the oven.
Cool the brownies fully on a rack before slicing and serving. They aren't particularly delicate but will crumble slightly when still warm.
Notes
* Another light tasting liquid oil can be used for the olive oil - avocado, grape seed, sunflower, etc.** Cane sugar can be used in place of coconut sugar in this recipe.