Almond Flour Brownies

Yield 14 cookies

4 ounces semi-sweet chocolate

2 tablespoons butter

1/4 cup brown sugar, light or dark

1/4 cup sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons vanilla extract

1 large egg

1 1/2 cups almond flour

1/2 cup chocolate chips

  1. Preheat the oven to 350°F. Lightly grease a baking sheet or line it with parchment.

  2. Melt chocolate and butter over low heat or in microwave.

  3. Combine sugars, baking soda and salt. Mix until smooth.

  4. Mix together sugars together and then add vanilla, egg and almond flour.  Mix together.

  5. Add chocolate mixture. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed with a mixer or vigorously by hand.

  6. Stir in the chocolate chips.

  7. Spray 9” x 9” oven proof cookie sheet with oil spray.  Put dough in cookie sheet, patting to make it even.

  8. Bake for 30 minutes, until a tooth pick is slightly moist when removing it..

  9. Remove from the oven. Cool for a few minutes and then cut into pieces. Ice if desired.

  10. Easily doubles and freezes.

1. Cut the sugar:  Substitute 2 tablespoon Splenda brown sugar for brown sugar and 2          tablespoons Stevia for white sugar.  

2. Make it vegetarian or pareve:  Use non-dairy margarine in place of butter.

3. Make it for Passover:  Buy products that are kosher for Passover.  If you cannot find 

    Almond Flour, grind your own almonds to a flour consistency in a food processor.

4. Sugar free icing: I finally found sugar free confectioner's sugar!  Icing is back! Swerve

    Confectioners made a fabulous icing. Follow directions on package when measuring.

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