The Best Almond Flour Brownies (grain free, vegan)

The Best Almond Flour Brownies (grain free, vegan)

  • 2 flax eggs (2 Tbsp ground flax mixed with 6 Tbsp of warm water and left to gel on the counter before adding to the recipe), if you would rather not make them vegan you can use 2 eggs
  • 3/4 cup (158g) brown sugar or coconut sugar
  • 1/2 cup (100g) melted coconut oil or any neutral oil such as sunflower oil
  • 1/4 cup strong coffee (or warm water with instant coffee added, I used 1 tbsp of instant espresso in 1/4 cup water) or water or almond/coconut milk
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 3/4 cup cocoa powder or raw cacao powder, 60g
  • 1 cup Almond flour (get out lumps by stirring through a mesh strainer)
  • 1/2 teaspoon sea salt
  • 1/2 tsp baking powder
  • ¼ to 1/2 cup vegan chocolate chips, (optional)
  • 1/2 cup finely chopped pecans or walnuts (optional)
  • Preheat oven to 325°F/160°C.
  • In a large bowl, add the vegan eggs, sugar and oil and mix until combined for about 3 minutes until fully incorporated and light and fluffy. Add the coffee/water/plant milk and the vanilla extract and blend for another 2 minutes.
  • Add the cocoa powder, almond flour, baking soda and sea salt to the wet mixture and stir for about 3 minutes until fully combined. There should be no lumps and the almond flour should be fully incorporated.
  • Stir in the chocolate chips and chopped nuts. Pour into a greased, parchment-lined, or a greased foil-lined 8×8 square pan. Bake for 35 -45 minutes depending on how gooey you want your brownies.
  • When finished, remove from oven and allow to cool completely in pan on a wire rack (at least 30 minutes). Once cooled, slice and enjoy!