📝 About This Recipe
These brownies redefine dairy-free indulgence with a fudgy, melt-in-your-mouth texture that rivals any traditional recipe. By using finely ground almond flour, we achieve a rich, nutty depth that perfectly complements the intense profile of high-quality dark cocoa. Each bite is a sophisticated balance of bittersweet chocolate and silky smooth texture, finished with a signature crackly top that every brownie lover craves.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Super-fine blanched almond flour (not almond meal)
- 1/2 cup Dutch-processed cocoa powder (sifted to remove lumps)
- 1 teaspoon Espresso powder (enhances chocolate flavor)
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Fine sea salt
Wet Ingredients
- 3 pieces Large eggs (at room temperature)
- 1/2 cup Coconut oil (melted and slightly cooled)
- 1/2 cup Pure maple syrup (Grade A for best flavor)
- 1/2 cup Coconut sugar (provides the chewy texture)
- 1 tablespoon Pure vanilla extract (high quality)
Mix-ins and Toppings
- 3/4 cup Dairy-free dark chocolate chips (70% cocoa recommended)
- 1 pinch Flaky sea salt (for finishing)
- 1/2 cup Walnuts or pecans (optional, toasted and chopped)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides to act as a 'sling' for easy removal later.
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2
In a medium-sized mixing bowl, whisk together the almond flour, sifted cocoa powder, espresso powder, baking soda, and sea salt. Ensure there are no large clumps of flour or cocoa.
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3
In a separate large bowl, beat the 3 room-temperature eggs with the coconut sugar using a whisk or electric hand mixer for about 2 minutes. This aeration helps create the crackly top.
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4
Slowly stream in the melted coconut oil, maple syrup, and vanilla extract into the egg mixture while whisking constantly until the batter is smooth and emulsified.
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5
Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until no streaks of flour remain; do not overmix, as we want to keep the texture fudgy.
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6
Fold in 1/2 cup of the dairy-free chocolate chips (and nuts if using), distributing them evenly throughout the thick batter.
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7
Pour the batter into the prepared baking pan, smoothing the top with your spatula to ensure it reaches the corners.
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8
Sprinkle the remaining 1/4 cup of chocolate chips over the surface of the batter for a beautiful, studded appearance.
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9
Bake in the center rack of the oven for 25 to 30 minutes. The edges should be set and slightly pulling away from the sides, while the center should still have a very slight jiggle.
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10
Remove from the oven and immediately sprinkle a pinch of flaky sea salt over the top while the chocolate chips are still melty.
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11
Allow the brownies to cool completely in the pan for at least 1 hour. Almond flour treats are delicate when warm and need this time to set their structure.
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12
Once fully cooled, lift the brownies out using the parchment paper sling and slice into 16 squares using a sharp, clean knife.
💡 Chef's Tips
Use 'super-fine' blanched almond flour rather than almond meal to avoid a gritty texture. Ensure your eggs are truly at room temperature; cold eggs will cause the melted coconut oil to seize and clump. Don't overbake! A toothpick inserted into the center should come out with a few moist crumbs attached, not completely clean. For the cleanest cuts, wipe your knife with a warm, damp cloth between every single slice. Store these in the refrigerator for an even fudgier, truffle-like consistency.
🍽️ Serving Suggestions
Serve slightly chilled with a glass of cold unsweetened almond or oat milk. Top with a scoop of dairy-free vanilla bean coconut milk ice cream for an elegant sundae. Drizzle with a warm salted caramel sauce made from coconut milk and maple syrup. Pair with a fresh espresso or a dark roast coffee to highlight the cocoa's depth. Serve alongside fresh raspberries or strawberries to add a bright, acidic contrast to the rich chocolate.