Super Easy Gluten-Free Almond Flour Brownies
These super easy gluten-free almond flour brownies are rich, fudgy, and naturally sweetened with dates and coconut sugar. Made with almond flour, yogurt, and dark chocolate chips, they’re gluten-free, refined sugar-free, and full of wholesome ingredients, the perfect guilt-free chocolate indulgence.
Equipment
Ingredients
- 100 g Yoghurt Greek-style or homemade yoghurt
- 30 g Raw cocoa powder unsweeted
- 3 Egg yolks or two eggs
- 60 g Coconut sugar
- 80 g Almond flour
- 80 g Ghee butter or any butter - melted
- 50 g Dark chocolate chips
- 7 - 8 Medjool dates chopped
- ¼ Baking powder gluten-free
- ¼ tsp Vanilla bean paste or vanilla extract
Instructions
- Preheat your oven at 175°C (350°F)
- In a large bowl, combine the yoghurt, egg yolks, vanilla, and coconut sugar. Add the melted butter and chocolate chips—make sure they are not hot—you don’t want to cook the eggs. Stir well until the batter is smooth and glossy.
- Mix the dry ingredients in another bowl – almond flour, cocoa powder, baking powder and some salt.
- Combine them, adding the dry mix gradually to the wet. Fold the chopped dates.
- Pour the batter into a prepared brownie pan lined with parchment paper. Smooth out the top and sprinkle chocolate chips or nuts if desired.
- Bake: Place the pan and bake for 22 to 30 minutes. I found that 25 minutes yields the best fudgy texture.
- Cool: Let the brownies cool completely at room temperature before slicing.
- Enjoy!
Notes
Bake for 25 minutes for the fudgiest brownies.
Cool fully before slicing.
Add walnuts or extra chocolate chips if desired.
Store up to 5 days in the fridge or freeze for later.
YourDani x x
Nutrition
Serving: 1brownieCalories: 130kcal
Tried this recipe?Let us know how it was!
