Almond flour Chocolate Brownies


Yummy, wheat free desert that will keep long in the fridge.

Prep time: 20mins

Oven time: 40mins

Shopping List:

  • Almond flour. 0.75 cup / 85g
  • Sugar. 0.75 cup or 170g.  Anything works, icing or granulated, white or brown.
  • Dark chocolate. Bitter chocolate is my favourite, you can use 70% Lindt, or other dark cooking chocolate.
  • Eggs. 3 Medium sized
  • Butter. 200g. That’s a lot of butter, but it’s essential for a creamy, moist texture.
  • Cocoa powder. 2 table sp
  • Vanilla essence. 1 tea sp
  • [Optional: Cinnamon powder. 2-4 tea sp.]
  • [Optional: Nuts. Almonds, Walnuts or Hazelnuts. 1 Big handful, chopped into roughly 1/2 almond size pieces to add in a chunky bite ]

N.b. There is no baking powder in the recipe, to make the brownies dense. You can a pinch to the mix if you want lighter brownies.


  • Oven
  • Hob for melting chocolate
  • 2 bowls – for mixing ingredients and melting chocolate
  • Cake tin.

Making the brownie gloop:

  1. Melt the chocolate and butter.
  2. Beat together: eggs, sugar, vanilla
  3. Slowly pour in the melted mix, stirring it in. If you pour too quickly, then the eggs will cook.
  4. Add in the sifted flour and cocoa powder, cinnamon and a pinch of salt. Mix well
  5. If using nuts, stir them in now
  6. Pour into your greased/paper-lined baking tray

Raph will lick the spoon


160 Centigrade, for 30-40mins is normally enough. The brownies are done when a toothpick poked into the centre comes out clean.

If underdone, the gooey brownies can be kept in the fridge and served cold.

Cool thoroughly before cutting.

I love keeping one in the fridge for a chocolatey snack or dessert. The cinnamon give this a Christmas-inspired edge. Adding a bit more flavour that makes these more interesting than just chocolate’n’butter chunks.

Adapted from


One response to “Almond flour Chocolate Brownies

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