Fudgy almond flour brownies.
Crinkly tops, gooey middles and a pinch of flaky salt.
- Prep
- 15 min
- Bake
- 25 min
- Makes
- 16 brownies
No grains, no dairy, no refined sugar and still the fudgiest brownie on the tray. Coconut sugar adds a caramel depth.
Laura
Ingredients
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Method
- Heat the oven to 350°F (175°C) and line an 8-inch square pan.
- Melt the chocolate with the coconut oil.
- Whisk the coconut sugar, eggs and vanilla for 1 minute until slightly thick. This gives the crinkly top.
- Whisk in the chocolate, then fold in the almond flour, cocoa and salt.
- Spread in the pan, sprinkle with flaky salt and bake for 22 to 25 minutes.
- Cool completely before cutting. They set up as they cool.
