BROWNIES!!! Only the best dessert. People love this dessert so much that they mix it with other desserts. Cheesecake, oreos, brookies (a brownie made like a cookie), etc. So of course we needed an amazing almond flour brownie recipe like this one. Fudgy, easy to make, made with almond flour of course, and in this recipe honey as it’s sweetener! Get ready to make a double (triple?) batch of these babies.
How do I substitute regular flour for almond flour in a recipe?
Substituting regular flour for almond flour when you’re baking is not simply a cup for cup ratio. Almond flour is heavier and holds more moisture. It can actually be a really good substitution in those easy baked goods like brownies, cookies, tart crusts, etc. But if you are making something with yeast that requires more finesse and technique, almond flour needs a little more than just a direct substitution because of it’s complete lack of gluten.
That being said, I LOVE making desserts and recipes with almond flour. I think it can, in the right recipe, add to the flavor and texture beautifully. Normally, if you are substituting almond flour, add just a little bit more of your rising agent. This helps to make up for the extra weight of your batter or dough due to the almond flour.
In this recipe, I also added a little bit of coconut flour to help them keep from getting too raw and runny tasting. With the moisture that almond flour naturally holds, just a little bit of coconut flour helps to balance that out.
Do I need to refrigerate Almond Flour?
The shelf life of almond flour will definitely be extended if you store it in the fridge, as will coconut flour. Almond flour is a very moist flour and so keeping it in the cold will help to keep it fresh longer. That being said, you won’t ruin your almond flour by keeping it in the pantry.
Is blanched or unblanched almond flour better?
Blanched almond flour and unblanched almond flour have the same nutritional benefits and properties. Unblanched is just using the entire almond so can have a courser texture than blanched. Blanched is more commonly used in baking for that reason. Blanched almond flour is also more commonly used in things like pastries because it had a lighter color. Use either for this recipe!
What is the best cocoa powder to use in brownies?
Our FAVORITE cocoa powder to use is actually cacao powder and we get it from Costco. It gives a much more rich chocolaty taste to baked goods and that sort of red-ish tint from being a more raw unprocessed version of cocoa. Highly recommend!
The Best Almond Flour Brownie Recipe
So let’s make these! Pre-heat your oven to 350. In a large mixing bowl, cream together your room temperature butter and honey. Cream for at least 2-3 minutes until it’s really smooth and lighter in color than when you started. I would recommend doing that whenever your directions say “cream together.” It gives a really rich texture and flavor.
Add your eggs and again, mix really well until smooth. In a separate bowl, mix together your almond flour, coconut flour, baking powder, cocoa powder, and little bit of salt. Add that dry mixture into your butter mixture and combine well. Make sure to use a spatula to scrape down the sides so that everything gets incorporated evenly.
Grease a 9 inch by 9 inch baking pan and pour the batter in (it is a thicker batter). Bake for 25-30 minutes until a toothpick or a butter knife inserted in the middle comes out clean.
* Optional: Toppings!! We love to top our brownies with chopped pecans and dark chocolate chips. Another good one is chopped up pretzels and dark chocolate chips. Simply top the batter and then bake the same way! *
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If you love this recipe, be sure to check out these drool worthy recipes too:
- 3 Ingredient Fudge Brownies
- Chickpea Cardamom Blondies
- Orange Glazed Bars
- Healthy Chocolate Chip Banana Bread
- 1/2 cup Butter (softened)
- 1/2 cup Honey
- 2 Eggs
- 3/4 cup Almond Flour
- 2 Tbsp Coconut Flour
- 1/2 cup Cocoa Powder
- 1 tsp Baking Powder
- Pinch of Salt
- Pre-heat the oven to 350.
- In a large mixing bowl, cream together the butter and honey for at least 2-3 minutes until silky smooth and lighter in color than when you started.
- Add in the eggs and again, mix until nice and smooth.
- In a separate bowl, mix together the almond flour, coconut flour, cocoa powder, baking powder, and salt.
- Add the dry almond flour mixture to the butter mixture and mix together well. Be sure to scrape the sides and get everything together evenly.
- Grease a 9 X 9 inch baking pan and pour the batter in, spread evenly.
- Optional: add your toppings like chopped pecans, dark chocolate chips, crushed pretzels, etc. or leave plain.
- Bake for 25-30 minutes until a toothpick or butter knife inserted in the middle comes out clean.
- Let them cool before serving and enjoy!
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving:Calories: 245Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 68mgSodium: 168mgCarbohydrates: 21gFiber: 2gSugar: 16gProtein: 5g