Cocoa Powder Brownies (Almond Flour)

From: https://homefoodkitchen.com/mouthwatering-almond-flour-cocoa-powder-brownies-29819/

Ingredients

  • 1 1/4 cups almond flour (I always use King Arthur for a finer crumb)
  • 1 cup + 2 tablespoons coconut sugar
  • 1/2 cup cacao powder (sifted to remove lumps for a smoother batter)
  • 2 eggs (room temperature, about 70°F, to help the batter emulsify)
  • 3 tablespoons coconut oil (melted and cooled to room temperature)
  • 1 teaspoon vanilla essence
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon espresso powder
  • 1/3 cup chocolate chips (I prefer Ghirardelli 60% cacao for better melting)

Instructions

  1. Preheat your oven to 350°F and line an 8x8 inch baking pan with parchment paper, allowing the paper to extend slightly over the sides for easy removal after baking. This preparation should be done first so the oven reaches temperature while you prepare the batter.
  2. Sift the cacao powder into a small bowl to remove any lumps, which ensures a smooth, lump-free batter with better texture. In a separate bowl, measure out the almond flour, coconut sugar, baking soda, salt, and espresso powder. I find sifting the cacao powder separately prevents it from clumping when combined with other ingredients.
  3. In a large mixing bowl, whisk together the room-temperature eggs, melted and cooled coconut oil, and vanilla essence until well combined. This creates an emulsified base that helps bind the almond flour. Gradually add the dry ingredient mixture from Step 2 to the wet ingredients, stirring gently until just combined. I like to use room-temperature eggs because they emulsify more evenly with the oil, creating a more cohesive batter.
  4. Gently fold 2 tablespoons of the chocolate chips into the batter from Step 3, being careful not to overmix. Pour the batter into your prepared pan from Step 1 and spread it evenly using a spatula or the back of a spoon. Top with the remaining chocolate chips, pressing them gently into the surface so they stay in place during baking.
  5. Place the pan in your preheated 350°F oven and bake for 25 minutes, until the edges are set and a toothpick inserted in the center comes out with just a few moist crumbs (avoid overbaking, as almond flour brownies can dry out quickly). The brownies should be fudgy in the center with slightly firmer edges.
  6. Remove the brownies from the oven and let them cool completely in the pan for 1 to 2 hours at room temperature. This resting time allows the structure to set properly, making them easier to cut into clean pieces. Once cooled, use the overhanging parchment paper to lift the brownie slab from the pan, then cut into squares with a sharp knife (wiping the blade between cuts helps prevent sticking).

Watch Out for These Mistakes While Baking

The biggest mistake with almond flour brownies is overbaking them, which turns fudgy brownies into dry, crumbly squares – pull them out when the edges are set but the center still looks slightly underdone, as they’ll continue cooking while cooling.

Skipping the cooling time is tempting but will ruin your brownies, since almond flour needs at least an hour to firm up properly or they’ll fall apart when you try to cut them.

Make sure your coconut oil is melted but not hot when mixing, as oil that’s too warm can start cooking the eggs and create an uneven texture.

Finally, don’t skip sifting the cacao powder if it has lumps, and mix the batter just until combined – overmixing can make your brownies tough instead of tender.

Options for Substitutions

These brownies are pretty forgiving when it comes to swaps, so here are some options if you need them:
  • Almond flour: You can use other nut flours like cashew or hazelnut flour in the same amount. However, don’t substitute with regular all-purpose flour as almond flour behaves differently – it’s denser and has more fat, which gives these brownies their fudgy texture.
  • Coconut sugar: Regular brown sugar works great as a one-to-one swap. You can also use maple syrup or honey, but reduce the amount to 3/4 cup and add an extra tablespoon of almond flour to balance the moisture.
  • Cacao powder: Regular unsweetened cocoa powder is a perfect substitute and works exactly the same way. Just make sure it’s unsweetened.
  • Coconut oil: Melted butter or any neutral oil like avocado or vegetable oil will work just fine. Use the same amount and make sure it’s melted and slightly cooled before mixing.
  • Chocolate chips: Feel free to use any type of chocolate chips you like – dark, semi-sweet, or milk chocolate. You can also chop up a chocolate bar or skip them altogether for a simpler brownie.