Gooey Fudgy Brownies {with Almond Flour}

These Almond Flour Brownies are hands down the best batch of almond flour brownies I have made. They have that rich, intense, dark chocolate flavor and luscious moist texture. Even better? These brownies are made without conventional butter! Make these the next time your sweet tooth is calling for some delicious chocolate flavor. 

Gooey Fudgy Brownies hit all the buzzwords for me. I am a chocolate addict, so naturally, these brownies are a favorite of mine.

But who can blame me? A classic, fudge-like brownie is always a hit in my house

Especially when I have these gooey almond flour brownies in hand.

Why I Love These Fudgy Gluten-Free Brownies

The Most Fudgy Brownies

First of all, the texture of these brownies are so gooey, fudgy and moist.

Each bite is like an explosion of rich intense chocolate flavor.

Healthy Guilt Free Brownies

Although these healthy brownies taste like a chocolate volcano explosion, they are made with healthy ingredients. You won’t believe it.

They are Gluten Free and Dairy Free, you wont even believe it.

Instead of butter in traditional brownie recipe, I used ghee which is lactose free. You could also sub for coconut oil.

Additionally, I replaced regular flour with almond flour, which is gluten free and grain free.

Last but not least, I used both maple syrup and coconut sugar rather than regular white sugar. To be honest, I personally love the taste of maple and that caramel-y  flavor from coconut sugar. So it’s a win win situation.

SO Easy to Make

This Gooey and Fudgy Brownie recipe is so easy make.

Don’t get intimated by the chocolate melting part. Trust me, I used to think it was the most fancy process ever. But melting chocolate in double pots is actually super fun. Especially when you get to scrape (read – lick) the leftover melty chocolate.

How to Make the Most Fudgy Brownies

First, you will a few accessible ingredients:

• Lots of chocolate ( I like this 100% dark chocolate or this chocolate sweetened by coconut sugar)
• Almond flour
• Cacao powder
• Maple syrup
• Eggs
• Ghee or coconut oil
• Coconut Sugar

Second, melt 1 cup of chocolate chips or chopped chocolate bar in a pot.

I used double pot method here. So you will need two pots here.

In a small pot, place the chocolate in it. Then fill the second pot (bigger) with water, half full.

Then, place the small pot in the big pot. Bring water to boil then turn the heat to simmer. Stir the chocolate until it is completely melted.

Phew, it sounds fancy. But it is really so easy.

Even better? You get to lick the leftover chocolate. I mean “Clean”. Did I typed what I was thinking out loud?

Third, mix the rest of the ingredient in one bowl, and slowly pour the chocolate in the bowl.

Last but not least, sprinkle some extra chocolate chip and sea salt on top.

Bake and Enjoy!

Don’t like your Brownies Gooey?

Now, personally, I love a rich, dense and fudgy brownie. To be honest, I also like my banana bread moist and gooey.

But these healthy brownies’ texture can vary depending on how long you bake them and how much baking soda you put in the batter.

Team Cake-Y

In order to make cake-like brownies, add ½ teaspoon baking soda and bake for the brownie for just a couple extra minutes.

Team Gooey Ooey

On the other hand, if you prefer the gooey ooey brownies, bake them for a couple minutes under the instructed time I have here.

How to Serve These Gooey Brownies

First of all, I am going to have to go with the old fashion way

• A dollop of ice cream on top a piece of warm brownie.

Then, here is a healthy version – brownies for breakfast?

• Top your fudgy brownies with some vanilla yogurt and make the best dessert for breakfast.

Mind Blown.

Now scroll down to check out the full recipe, you guys. These gooey fudgy, gluten free brownies will blow your mind. They are so easy to whip up as a healthy dessert for the whole family or a crowd please at your summer parties!

OOO ALSO I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Get the recipe:Gooey Fudgy Brownies (with Almond Flour)

Yield: 12

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

These Gooey Fudgy Brownies are hands down the best batch of healthy brownies I have made. They’ve got that rich intense dark chocolate flavor and luscious moist texture. Even better? These brownies are gluten-free and dairy free.

4.82 stars (11 reviews)

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Ingredients

• ▢ 1 Cup Chocolate chips or chopped chocolate bars *
• ▢ 1 Cup [Almond flour]
• ▢ 1/3 Cup Maple Syrup *
• ▢ 2 Eggs
• ▢ 1/3 Cup Ghee, or Coconut oil
• ▢ 1/4 Cup [Cacao Powder]
• ▢ 1/2 – 1 tsp sea salt, divided for the batter and sprinkle on top
• ▢ 1/4 tsp baking soda, optional. See notes

Instructions 

• Preheat the oven to 350 F
• In a small pot, place 3/4 cup chocolate chips or chocolate bars of your choice in it. Then fill the second pot (bigger) with water, half full. Then, place the small pot in the big pot. Bring water to boil then turn the heat to simmer. Stir the chocolate until melted.
• In a mixing bowl, combine the eggs, maple syrup and ghee (or coconut oil). Slowly pour the melted chocolate into the batter. Stir well.
• Then mix in all almond flour, cacao powder, 1/4 tsp sea salt and baking soda (if using any).
• Pour the brownie batter in a greased 8×8 baking dish. Sprinkle the rest 1/4 cup chocolate chip on top along with a little extra sea salt (about 1/4 tsp).
• Bake 20 – 25 minutes, or until preferred gooey/cakey-ness.
• Enjoy!

Notes

1. For tips on brownie texture, please see the post above to adjust baking time and baking soda.
2. You can add in 2 -3 tbsp of coconut sugar depending on the sweet level of the chocolate you are using and your sweet taste.
3. * For the Keto option, use a Keto-friendly liquid sweetener to replace maple syrup.

Serving: 1g, Calories: 163kcal, Carbohydrates: 14g, Protein: 2g, Fat: 11g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Cholesterol: 34mg, Sodium: 438mg, Sugar: 13g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang

Course: Desserts

Cuisine: American