The “What’s in the Pantry? Cooking Challenge” really pushed my cooking skills, especially baking. Although I don’t have a mixer, I find baking as a fun activity. This gives me a diversion instead of wasting time from browsing my phone or laptop.
Uhmmm…. not actually ‘coz I still used those gadgets for recipe hunting. In fact, this almond flour brownies recipe is from Pinterest. I’ve been pinning recipes that calls for almond flour and brownies caught my eyes. Who doesn’t like chocolate by the way? It’s heavenly satisfying food. Plus the description made me drool,
“sweet, decadent and ultra-fudgy, these almond flour brownies are sinfully delicious. Made with only a few simple ingredients, you’ll never believe these brownies are free of both gluten and grains!“
Also, one thing that I consider to try a recipe is the availability of ingredients. And this recipe is perfect because I have all the ingredients needed.
The Chickas Verdict of the Recipe
This recipe is originally copied at King Arthur Flour Website. I followed the procedures and the quantity of ingredients. EXCEPT for egg and sugar!
I added one more egg, because as I find the batter too thick.
And for sugar, as I was scooping it into the mixing bowl, I know the 1 3/4 cups of sugar is too much. (I used brown sugar by the way). So I lessened it to a 1 1/2 cups of sugar instead. The result it still sweet although the bitterness of the cocoa powder balances the taste a little bit.
The crust is somehow crunchy which is good. And the layer underneath is ultra-fudgy! And yes, it taste sinfully delicious! Indeed pinning this recipe is not a mistake.
Jean suggested that next time I should add some nuts to give a nutty crispiness on the top of the brownies.
Almond Flour Brownies Recipe
So if I will make this recipe again. This will be my version of the Almond Flour Brownies. (It’s almost the same anyway with the original)
- 5 tablespoons butter, melted
- 1 cup brown sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup cocoa powder, Dutch-process or natural
- 4 large eggs
- 1½ cups almond flour
- 1 teaspoon baking powder
- ½ cups of nuts for toppings (optional)
- Preheat the oven to 350°F. Grease an 8" square pan or 9" round pan; either should be at least 2" deep.
- In a medium-sized bowl, stir together the melted butter, sugar, salt, vanilla, cocoa, and eggs.
- Stir in the almond flour and baking powder.
- Pour the batter into the prepared pan, spreading it to the edges.
- sprinkle nuts of the top of the butter.
- Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.
- Remove the brownies from the oven (you can also drizzle a caramel or chocolate syrup to add some goodiness) and cool them for about 15 minutes before cutting. Once the brownies are cool, cover them tightly with plastic. Store at room temperature for several days; freeze for longer storage.