These almond flour brownies are the best gluten-free brownie recipe I've tried (and I've tested quite a few!). You'd never know they're made with wholesome ingredients like almond flour and coconut oil.
Keyword: brownies, chocolate, dark chocolate, espresso
6oz. dark or semi-sweet chocolate bar or chips, divided (6 oz. is approx. 1 cup regular-size chocolate chips)
2Tbsp.coconut oil or butter
2Tbsp.unsweetened cocoa powder (I highly recommend Hershey’s Special DARK)
Melt 4 oz. chocolate (2/3 cup chocolate chips) either by microwaving in a medium bowl in 20-second increments, stirring after each increment, or over a double boiler on the stovetop. Stir in coconut oil or butter until melted and set aside to cool.
In a different small or medium bowl, stir together dry ingredients: almond flour, cocoa powder, espresso powder, baking soda, and salt.
Finally, in a small bowl, whisk together eggs, sugar, and vanilla extract until totally combined and able to drip evenly from a spoon
Slowly whisk the egg/sugar mixture into the bowl of melted chocolate/oil until smooth. Stir in vanilla. Add dry ingredients and stir until just combined, adding the additional 2 oz. chopped chocolate (or 1/3 cup chocolate chips), being careful not to over-mix.
Line an 8x8 inch baking pan with parchment paper or spray with cooking spray. Pour batter into pan and top with an extra sprinkle of chocolate chips, if desired.
Bake for 15-20 minutes, until the brownies are almost fully set (you can test by jiggling the pan). Err on the side of under-baking. Let cool for 15 minutes before serving warm or to serve at room temperature, cool for a couple of hours to cut cleanly.
Store leftover brownies in an air-tight container for up to 5 days at room temperature or in the freezer for up to a couple of months.