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Fudgy Almond Brownies (Gluten Free)

Fudgy flourless brownies with ground almonds and chocolate chips
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 9 large or 16 small brownies
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Ingredients
  

  • 115 gms butter
  • 1/4 cup cocoa powder, sifted (20 gms)
  • 3/4 cup caster sugar (140 gms)
  • 1/2 tsp salt if using unsalted butter
  • 2 eggs, at room temperature (see notes)
  • 1 and 1/2 tsps vanilla extract
  • 3/4 cup ground almonds (75 gms)
  • 3/4 cup dark chocolate chips (130 gms)

Instructions

  • Preheat the oven to 175 C. Line an 8-inch square baking pan with non-stick baking paper, covering all four sides. I usually line two parallel sides, but this batter is thin and can seep underneath the paper and end up sticking to the pan, so it's best to line it entirely.
  • In a microwave-safe mixing bowl, melt the butter. Stir in the cocoa and then the sugar and salt. Use a balloon whisk (it breaks up lumps easily) to whisk it together.
  • Whisk in the eggs, one at a time, then add the vanilla. Add the ground almonds and gently stir the batter together. Some air bubbles will appear, don't worry about it.
  • Stir in the chocolate chips, then pour the batter into the prepared pan. Bake for 25 to 30 minutes, until a toothpick poked in the center comes out clean and the brownies are no longer too soft in the center.
  • Lift the brownies out using the paper and let them cool and firm up further on a wire rack. Then slice and dig in! Because these are quite gooey, I prefer to store them in the fridge in warm weather, for about ten days. Otherwise, they can be stored at room temperature in cooler weather for 3 to 4 days. Happy baking!

Notes

*I used about 1/2 cup blanched sliced almonds to make the ground almonds. You can use almonds with the skin on as well. Homemade almond flour always has a coarser texture compared to store-bought almond flour, but either will work.
*If you prefer thicker brownies, bake them in a rectangular pan, about 8x4 inches. Alternately, double the recipe for a square pan and increase the baking time as needed.
*Adapted from The Kitchn
*Eggs are needed in this recipe for structure in the absence of any gluten from all-purpose flour. However, here is my popular, classic eggless brownie recipe.