Almond Flour Brownies

Gluten Free, Grain Free, No Added Sugar, Parve, Moist, Delicious

Ingredients

  • 1 cup blanched almond flour (not almond meal)
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 4 ounces 100% dark chocolate, chopped
  • 7 dates (remove pits) (these are so good) (or 5 oz)
  • 3 large eggs
  • ½ cup combined melted coconut oil and olive oil, about half of each, cooled to room temperature
  • ½ teaspoon vanilla stevia (can substitute ¼ teaspoon monk fruit extract and ¼ teaspoon vanilla extract)
  • ½ cup chopped walnuts

Instructions

  1. These instructions are for a food processor. If you want to make this with a Vitamix instead, go read the note at the end (the last instruction).
  2. In a food processor, pulse together almond flour, salt, and baking soda.
  3. Pulse in dark chocolate until texture of coarse sand or small pebbles.
  4. Pulse in dates until texture of coarse sand or small pebbles.
  5. Make sure the oil mixture has cooled off to room temperature before you proceed.
  6. Pulse in eggs,  oil, and stevia.
  7. Stir in chopped walnuts.
  8. Transfer mixture to a greased 8 x 8 inch baking dish
  9. Mixture will be very thick, so you need to smooth with a rubber spatula. It will not spread out during baking.
  10. Bake at 350°F for 18-19 minutes. *
  11. Cool for 2 hours before cutting.
  12. Note: If you want to use a Vitamix instead of a food processor, dump in all ingredients except the walnuts and blend on medium until there are no big chunks, then stir in chopped walnuts and proceed from there.

Modified from the recipe on Elana’s Pantry, with many thanks.

*You can’t test it, you just have to go on faith and take it out of the oven when the timer rings. The best timing might depend on your oven and your location. The original recipe said 18-22 minutes. I found 18 was perfect in G and 19 was better in P.

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