Fudgy Almond Flour Brownies

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Rich, chewy, and utterly decadent, these Fudgy Almond Flour Brownies are an upgraded twist on a classic dessert.

Brownies have to be one of our all-time favorite desserts. Crispy edges, chewy centers, and, well, CHOCOLATE! With baking flour shortages still happening in our area, we had to get creative when those brownie cravings hit (which honestly, is quite often). While we're always down for a black bean brownie, we were itching for something a little different. Something...ultra decadent. Enter in, these Fudgy Almond Flour Brownies.

Recipe Notes

Almond 'Flour' - While "flour" is in the name, almond flour consists of blanched almonds that have been finely ground into a powdery finish. While we're all for DIY projects, we strongly recommend purchasing your flour versus making it at home. While it IS possible to create an at-home version, there is a fine line between "flour" and almond butter, which takes some practice to find. That said, you can absolutely sub in any favorite nut flour in its place. Hazelnut flour is another incredibly delicious option!

Eggs - We are big fans of fudgy versus cakey brownies and therefore like to incorporate one flax egg in for 1 regular egg. The flax egg adds moisture and fat, without too much lift, giving it that dense, chewy texture. If you like more cake brownies (we won't judge) or don't have flax on hand, you can absolutely sub in a second egg in its place.

Sugar, Sugar - We use granulated sugar in this recipe but brown and coconut sugars are fantastic options as well. Liquid sweeteners such as honey and maple syrup can be used, but it does alter the texture of the batter and finished product. We also recommend reducing the amount of liquid sweeteners used, as they tend to have more sweetness than their dry counterparts.