Can I use almond meal?

Almond meal includes the skin of the almond, whereas almond flour has that skin removed. Therefore, the two flours behave slightly differently when used in baked goods. Almond flour will make fluffier baked goods and is the recommended choice for brownies.

Can a brownie be healthy?

A brownie can definitely be healthier when it's made with ingredients that have a low glycemic index like almond flour and coconut sugar. Because of the high sugar content, they would not be considered a healthy meal, but they definitely can qualify as a healthy dessert or reasonable healthy snack option in moderation.

Healthy Almond Flour Brownies - paleo

Three fudgy almond flour brownies in a stack.

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Healthy Almond Flour Brownies with cocoa powder, maple syrup, coconut sugar, coconut oil, and chocolate for a rich paleo treat!

Author: Jamie
Prep Time: 15
Cook Time: 40
Total Time: 55 minutes
Yield: 16 brownies 1x
Category: dessert
Method: Baking
Cuisine: American, Paleo diet
Diet: Gluten Free

Ingredients

Units Scale

Wet Ingredients

1/2 cup coconut oil, melted (120 ml)
1 3/4 cups coconut sugar (255 grams)
1/4 cup maple syrup (60 ml)
1/3 cup hot water (75 ml)
1/2 cup semi-sweet chocolate chips (90 grams)
1 teaspoon vanilla

Dry Ingredients

1 3/4 cup almond flour (175 grams)
1/2 cup cocoa powder (50 grams)
1/4 cup tapioca flour (30 grams)
1 teaspoon salt
1/8 teaspoon baking soda
1/2 cup semi-sweet chocolate chips (90 grams)

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Instructions

Prep: Preheat the oven to 325 degrees F (160 C) and line a 9x9 inch baking pan with parchment paper.
Dissolve the sugar: In a large microwave-safe mixing bowl, add coconut oil, coconut sugar, maple syrup, and hot water. Whisk the mixture by hand or with an electric mixer with whisk attachment for 3 full minutes, or until you get a smooth sugar syrup. Dissolving the sugar is what creates the shiny crackle top on brownies, so you do not want to shorten the mixing time! If the sugar is not dissolving easily, pop the bowl in the microwave for 30 seconds, then whisk together. Microwave for additional 15 second increments (with whisking in between) as needed.
Make a chocolate syrup: Add 1/3 cup chocolate chips and vanilla to the sugar mixture. Whisk until the chocolate chips have melted and the mixture is smooth. Follow the microwave instructions in the previous step if needed to melt the chocolate.
Mix the dry ingredients: In a large mixing bowl, add almond flour, cocoa powder, tapioca flour, salt, and baking soda. Whisk together.
Make the batter: Add the dry ingredients to the wet ingredients and mix until just combined. Then add the remaining chocolate chips and mix until just combined.
Bake: Spread the brownie batter evenly into the prepared pan. Bake for 35-45 minutes, or until a toothpick inserted in the center comes out with just a few fudgy crumbs. In my oven, the ideal baking time is right at 40 minutes. The brownies may still be a little jiggly if the pan is shaken slightly and this us ok - they will solidify as they cool
Cool: Allow to cool completely in the pan before removing the brownies in parchment paper and cutting into squares. Enjoy!

Notes

Storage: Almond flour brownies are more moist than traditional brownies. Therefore I recommend letting them sit out uncovered on the counter for up to 24 hours after baking. Afterward, store them in an airtight container on the counter for up to 3 days or in the refrigerator for up to 5 days.

Metal vs. Glass baking pan for brownies: Metal baking pans encourage more even baking when making brownies and will give you the best result.

We think these brownies are best on the second day and beyond! Because almond flour continues to absorb moisture and flavors after cooking, we find that these brownies are best on days two and three after baking.

Find it online: https://vibrantlygfree.com/gluten-free-brownies/