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These almond flour brownies are fudgy, gooey and made in one bowl! Using simple ingredients, they are a foolproof dessert. 3 grams net carbs per brownie.
I know I shouldn’t play favorites, but I love baking with almond flour.
Unlike other flours (like coconut or oat), the almond variety is an almost replica of a wheat based flour… but so much better.
It possesses tons of benefits, including more protein and fiber. I love the flavor it lends to a plethora of desserts, especially of the chocolate variety. I love to use it to make a chocolate cake and cupcakes, but my go-to are brownies.
Why you’ll love this almond flour brownie recipe
- Lower in carbs. When made with a sugar substitute, these brownies have just 3 grams of net carbs.
- Fudgy and crackly tops. Like any good brownie out there, these deliver in the fudginess factor.
- Made in one bowl. No clean up required…except to wash up one mixing bowl.
What I love about these almond flour brownies is that they taste like any good brownie out there. No almond flour or gritty texture- They are rich, fudgy, chocolate-y and so darn good, you’ll be reaching for a second… or third.
How to make brownies with almond flour?
The Ingredients
- Almond flour- Blanched almond flour must be used, not almond meal. We want to have fudgy and soft brownies, and using almond meal will lead to dense and gritty ones.
- Baking powder- Gives the brownies some rise/
- Salt- Just a pinch to balance out the richness of the brownies. If you’d like to use salted butter, omit it completely.
- Butter- softened and unsalted. Dairy free butter can also be used.
- Sugar OR substitute- White, brown, or coconut sugar, or keto substitutes, like a brown sugar substitute.
- Vanilla Extract- A must for any good chocolate dessert.
- Eggs- Room temperature eggs.
- Cocoa Powder- Unsweetened and good quality. Be sure to sift it well, to ensure no clumps remain.
- Chocolate Chips- Optional, but I love adding some chocolate chips to amp up the chocolate flavor.
The Instructions
Start by mixing your almond flour, baking powder, and salt, and set aside. In a separate bowl, gently whisk together your softened butter, sweetener, vanilla extract, eggs, and cocoa powder, until smooth.
Next, gently fold in your dry ingredients and mix until combined. If using chocolate chips, fold them through at the end.
Now, transfer the brownie batter into a lined pan. Bake for 35 minutes, or until the edges are crisp and a skewer comes out the center clean. Remove from the oven and allow to cool in the pan completely.
Can I substitute the eggs?
For an eggless option, replace the eggs with an egg replacer or flax eggs. However, the brownies lack structure, so you’d be better off making vegan brownies.
Expert tips for success
- Do not over-bake the brownies. They will continue to cook as they are cooling down. Remove them from the oven when a skewer comes out mostly clean.
- Oven temperature is just an estimation- Start checking around the 35-minute mark, then in 2-minute increments.
- Gently press down on the tops of the brownies as soon as you remove them from the oven. This ensures the gorgeous crackly tops.
Storing and freezing instructions
- To store: Leftovers should be stored in the refrigerator in a sealed container. Brownies will keep well for at least 7 days.
- To freeze: Place baked and cooled brownies in a ziplock bag and store in the freezer for up to 6 months.
More brownie recipes to try
Frequently Asked Questions
If you’d like brownies without flour, try flourless brownies.
Because almond meal involves blended almonds with their skins intact, they tend to yield gritty and dense baked goods.
If you’d like to make these brownies dairy free, use dairy free butter and dairy free chocolate.
Best Fudgy Almond Flour Brownies
Ingredients
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons butter softened
- 1 3/4 cups granulated sweetener of choice white, brown, sugar free, etc.
- 3/4 cup cocoa powder
- 3 large eggs * See notes
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips optional
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a small bowl, whisk together your dry ingredients. In a separate larger bowl, whisk together your softened butter, sweetener, eggs, cocoa powder, and vanilla extract, until combined.
- Gently add in your dry ingredients and mix until fully incorporated. If using chocolate chips, fold them through at the end.
- Transfer your brownie batter into the lined pan. Bake for 35 minutes, or until a skewer comes out just clean. Remove from the oven and allow to cool completely, before slicing.
Good. I must finally buy almond flour. I never bought it.
I just made today homemade almond butter. Can I use it instead of normal butter?
I loved these! The only thing I’ll have to change next time is to try a 11×7 pan instead of an 8×8. The center was extra gooey while the outside seemed to be done in 30 minutes.
What if I never buy butter? Can I still make it? Maybe to put oil?
i think coconut oil might work
It is so fudgy on photo like the name says. I really want/will make this!
I love to bake but have yet to find a good brownie recipe until now. They were so easy and absolutely delicious! I thought the almond flour might make them taste less like a classic brownie and that wasn’t the case.
Shut up. These were so easy and incredible. Took like 12 minutes to whip up outside of leaving butter and eggs out to come to room temp. They were fluffy, moist, perfect “crispy craggly” top that love, and finished with sea salt so the flavor was extremely balanced.
Substitutes:
I used 4 tbsp butter, 1 tbsp Greek Yogurt for fat.
Also grated in the zest of half an orange for “chocolate almond orange” concept – it was DIVINE! Tasted like an expensive dessert from a steakhouse.
These are fabulous!
Amazing brownies, I make them all the time for my family!
Does not give amounts on inhredients
Best almond flour brownies recipe ever!
I made this in a pinch when I was craving some homemade baked goods…it did not disappoint. Delicious! I made sure to 1/2 the recipe otherwise I’ll eat the whole thing.
Arman,
I’m going to try your recipie! Can I use olive oil or another oil instead of non dairy butter or butter?
You could try! I think coconut oil would be the best option to try.
Awesome brownies! As both a fudgy brownie and with a few added ingredients, a cakey brownie! My S.O. likes fudgy brownies, but I like a cakier brownie and this recipe lends itself easily to also make excellent cakey brownies. I added:
1/2 tsp more BP,
One egg white,
1 tsp coffee extract
Allulose sweetener
1.5 T Oat Fiber (for added structure)
2 T buttermilk
(I think it would still be cakey if the Oat Fiber and extra liquid were omitted)
I used a square glass baking dish and baked at 325.
I’m low carb (not keto) and your website is my go to for great recipes!
Thank you!!
Delicious chewy brownies.
Also great straight out of the freezer.
Oh yes!!!
I have been using this recipe for a few months now and it always turns out. I started taking these to parties and events and it’s always a hit!
I would definitely recommend this recipe!
Thanks, Safiya!
Ooooh definitely going to give these a go! 🤤
Just wondering if coconut oil could be used instead of the butter?
Many thanks,
Kim 😀
Hmmm you could try! I’d be wary it might be too greasy with the almond flour.
A definite win!! I reduced the sugar to 1 cup…..definitely sweet enough. Also used Myokos vegan butter….perfect. Added a little Colorado! Spectacular.
Oh love that! How good is that butter 🙂
THE. BEST.
Absolutely moist and delicious !!!! Dangerous to the waistline ….
Do you think maple syrup would work for a sweetner instead?
You could try!
The best brownies ever!
Ultra fudgy and gooey!!!! SO GOOD!
The flavor was delicious, but the consistency was dry and grainy, probably due to the almond flour and monk sweetener. Any suggestions on what I can do to make it smoother and not so chalky in the future? Thank you!
Hi Rosa- yes, use allulose 🙂 Makes all the difference 🙂
This recipe is excellent! I find it is very forgiving. (i.e. adding the cocoa to dry instead of wet ingredients or an oven that is inconsistent in temps – both things I’ve had happen…) I’ve usually needed to bake for a bit longer at a slightly lower temp (340) to avoid really dried out edges. Highly recommend this!
These turned out delicious but not very fudgy/gooey as hoped. They’re soft, but not gooey. But still, very delicious. I may have over-baked them? My fork-test showed some gooey batter at the 35 minute mark. Not sure why they weren’t gooey, but I would definitely try again, but maybe reduce bake-time. My batter was SOOOOO thick as well. Like REALLY thick and sticky. I subbed half the sugar for Lakanto Monkfruit Golden granulated sweetener. I aso used Miyoko’s vegan butter. I added a touch of espresso powder to enhance the chocolate flavor, and I sprinkled some salt crystals on top after baking. Yummy!
This is a fantastic, reliable recipe. Switched the butter for dairy/soy free spread and it was sooooo delicious. I’ll be sharing this recipe with friends. Thanks
So welcome!
This recipe turned out great! My family loved it. I added 1 cup of chopped walnuts and 1/2 cup of chocolate chips. I used a mix of raw cane sugar and brown sugar.
Killa
Hello Arman!
Thank you for all your keto delicious recipes!! May you please add the metric measurements for the ingredients please, I was confused why the brownie wasn’t successful with me..
Very very good, definitely lives up to the name of fuggy!
😀 Yes it does!!
These are the best gluten-free brownies ever. so darn fudgy and delicious!
It really is as good as it looks. I come back to this recipe time and time again. Thanks for sharing it!
These were so fudgy and had the gorgeous crackly tops!
I love your recipes !!!! But i struggle a lot to convert cups to grams…in my country we don’t use cups measurement…is there any change you could add grams version as well??
We typically use American cups and tablespoons but will look to include it in the future.
Fantastic gluten free brownies. Brought them to a family function and they loved them!
For those asking about gram conversion, here are the weights. Use original instructions. Note – I substituted walnuts for chocolate chips and did not include weight of eggs.
140 g almond flour
4.2 g baking powder
2.8 g salt
71 g butter, softened
364 g granulated sugar
80 g cocoa powder
3 large eggs
5 g vanilla
60 g walnuts (optional)
Hope this helps!
Super helpful Trish- thanks for sharing!
Best almond flour brownies recipe I’ve ever made.
Is the oven degrees for convection or fan force?
Convection 🙂
yummy and turned out well but they were too sweet and im pretty sure the butter is supposed to be melted
The absolute best gluten free brownie recipe I have tried!
Excellent chocolate density and fudgy. I added a tablespoon of coconut oil to the butter to make it that much more moist. For sugars: 3/4 cup granulated and 1/2 cup packed grown sugar. So good!
Thank you for these! They are delicious! I subbed maple syrup instead of granulated sugar and also froze some. Right out of the freezer also it’s still semi soft and decadent! Going to try without chocolate chips next time as the non chip parts and moist and rich!
Hello! This is a little bit of a strange question, but is the recipe 3 g of net carbs with the white sugar? Or with another type of sugar substitute? Thanks & am looking forward to making this!
Sugar sub 🙂
We made it at home . It is THE BEST brownie we ever made .
I’ve tried lots of almond flour recipes and this has to be the best one yet! The texture was thick and fudgy, and the sweetness was perfect! These were excellent, thanks for the fantastic recipe!
I subbed 1 cup of Swerve brown sugar for the sweetener (1-3/4 cup sounded bit much for me), and mashed banana for the butter. It worked out to 1 small banana for the butter replacement. The banana and chocolate chips added sweetness too. Topped with walnut pieces. The result was slightly more cake like than squidgy brownie but still enjoyable and rich!
How much sugar would be in 1 brownie if that’s what you were to use in this recipe? Would that make the carbohydrates increase?
This recipe is amazing either way, so happy with how they turned out!
I made this in a 1st time-need-to-take-it-to-an-event for a friend that is gluten-free. I subbed 3/4 c of the 1&3/4 c sugar for Splenda. I got rave reviews.
These are the best almond flour baked good I’ve ever made. I added the chocolate chips as well as a half cup of chopped pecans and cooked for an extra five minutes.
Delicious Recipie, perfect for all occasions (that allow nuts), rich, decadent. Just make sure to bake for extra 7-10 min if using a glass dish.
This is THE best gluten free brownie recipe ever!!!! Texture was perfect fudgy brownie!
The best gluten free brownies I have ever tried. Thanks for sharing the recipe!!
Tried , came out well
Stevia didn’t go well – lingering aftertaste
I cut down sugar by 30% , was fine.
Hi Arman! These brownies are perfect! I love the crispy top and gooey middle. I followed the recipe as written. The only issue I had was for some reason mine bubbled over the top of my 8×8 pan. I do live at a higher altitude (not sure if that may have been the problem) but a little clean up is worth these delicious brownies. Thank you!
My granddaughter is gluten free, so we tried this recipe (with chocolate chips). Omg! Seriously the best brownie I’ve had in years!
The flavor is nice, but mine turned out really dry, not fudgy at all. I used only 1 cup of sweetener and that was the perfect amount of sweetener for me
Amazing
Hi, I made this recipe first with an egg replacer and it came out perfect nice and fudgy delicious and was done in the time listed in the recipe. However, I just made them again with duck eggs and they took forever to bake. I had to bake them for nearly an hour, and I’m still not sure if they’re fully done, but the top is very hard. I’m afraid it burn a bit on the outside. I wonder why this happened?
No idea I’ve never used a duck egg before!
Definitely the yummiest brownies! I made two batches one as the recipe came in on the other I added strawberries inside the batch, since I had some in my fridge I didn’t want to go to waste (loved the combination).🫶
Very delicious!
Wonderfully chocolaty, not too sweet & 6grams of protein- what is not to love?!!
The best brownies ever!!
These are so good. The best recipe for brownies I’ve made (it’s hard to top boxed brownies imo). Highly recommend!
The brownies were fabulous!
Way too much sugar for my taste so I just used less. Tasty recipe.
Delicious easy to make. I did add chopped walnuts.
Definitely a tasty recipe 😋. Love the almond flavor that comes through. Far note: they do need time to set up, otherwise they are messy. Good but messy.
My husband and I just recently got diagnosed with diabetes. I thought my world was going to crash down on us when it came to my baking, well, food all the way around. I love baking, use it as therapy. I googled around for alternatives and found your website popping up quite a bit in my searches. I have tried a few of your “goodies” and as my husband states when he likes something “it’s a keeper”. Thank you for keeping me bakingly sane.
1 3/4 of sugar is more than the amount of almond flour! In all the recipes I’ve ever used with almond flour, the sugar amount is always less than the flour amount, not more. Made these following the recipe to a T and it is just WAY too sweet. I think 3/4 sugar would be better. I added walnuts too and that was a delicious addition to this.
These brownies are rich, and delicious! My husband, who is not much of a fan of almond flour, loved them.
I went according to the recipe except for two minor modifications. For the sweetener, I used 1 1/4 cup of brown sugar and about 1 teaspoon of stevia (instead of 1 3/4 cup of sweetener). I also put in the batter 1 full cup (instead of 1/2 cup) of chocolate chips.
I will make these again!
Absolutely superb. Used cacao and 70% dark chocolate and the balance with the sweetness was perfect.
Hi! Can I use coconut oil in place of butter?
You could try!
These are the best brownies I have eaten. i don’t know how they would turn out since the batter was thick. They are tender, the center is chewy and the edges were crispy.
This recipe is amazing. I used it to infuse my Mary Jane. They were amazing…Healthy and beneficial at the same time…💜💜💜💜
So fudgey! Yumm
These are absolutely perfect! I’m not a big fan of chocolate, but these are amazing! Thank you for sharing your recipe!❤️😋
I’ve made these several times, just as laid out in the original recipe. The brownies are the best brownies are the best I’ve ever had. Change nothing! Thanks for sharing this magical recipe! So easy!
Wow!!! Absolutely delicious! We preferred them to regular brownies. My husband loved them and my 7 year old son rated them a hundred thousand million out of ten! I love all your recipes but this is my favorite dessert!!!
You have mentioned to add cocoa powder with wet ingredients. Do I need to do that or combine it in a bowl with dry ingredients?
With the dry ingredients, sorry!
I’m not exaggerating when I say this is the best brownie I’ve ever made. I’m so glad this is the recipe I clicked on when I was looking for almond flour brownies! The only reason I was looking to use almond flour was only because I was out of regular flour and really had a taste for brownies. I didn’t have butter at home so I substituted with slightly under 1/4 cup of olive oil (it’s the only oil I personally like to use for anything and everything) but other than that I followed everything else as the recipe stated. I don’t know if it was the almond flour (I’ve never baked with it before), the combo/ratio of ingredients or what but like I said earlier these are the best brownies I’ve ever made 🙂
These brownies were delicious, but the monk fruit was gritty. What did I do wrong
Sounds like the brand you used. I rarely use it, instead, I use a brown sugar sub or allulose, which are never gritty.
Brilliant brownies recipe. And brilliant presentation. Thanks for sharing.
1 3/4 cups sugar seems like a lot to me. Are these intensely sweet? I prefer a mildly sweet brownie.
You can cut back
Beyond fantastic recipe. Baked them just as listed for a snack with a friend-she , my hubby and me all loved them. Thank you so much for posting this Arman.
Oooey gooey yumminess
Delicious! I used coconut oil instead of butter and coconut sugar. Also an extra small egg since mine were not large. Crispy top and chewy edges, soooo good!!
Hello!
Instead of coconut oil, would I use unsalted or salted butter in this recipe? In general, do you use unsalted butter for your baked desserts?
Thanks so much, I really appreciate and enjoy your site!
Hi there! Yes, butter is the best substitute for coconut oil in most situations 🙂
I’m confused about the question and response about eggs. The recipe calls for eggs. Also, is it possible to use sugar BUT use a smaller amount? I’m GF, DF and paleo-ish. Trying to reduce sugar intake. But my replacements are honey and maple syrup. Thank you!
I’m confused about the question and response about eggs. The recipe calls for eggs.
I liked them! But I had to add 1/3 cup milk because the dough was impossible to whisk together, and I felt it was a bit too sweet for my personal taste
OMG – these things are the first low carb brownie I’ve found that taste JUST as good as my grandma’s fudge brownies. The texture and flavor is truly amazing, and these are SO fudge delicious. Thank you, thank you, thank you for this wonderful recipe!!!
Aw thank you, Shelby!
I could not find eggless/vegan option in your posts. Do you have one?
Try flax eggs 🙂
I’ve used coconut oil 👍🏼👍🏼
Hi! Can’t wait to try this. I can’t have dairy and was wondering if I could substitute some kind of oil for the butter?
Not that I’ve tried!
Very good.
I am new to this. I bought Pyure along with a bunch of other items yesterday including the almond flout. Can I use that sweetener and if so do I need to adjust the amount? I am dying for some decadence since starting this journey and these a tempting me.
I haven’t tried that, but let me know how it goes if you try it out 🙂
I’m having trouble finding a lower sugar chocolate chip but I do have sugar free chocolate syrup. Wonder if I could add that in place of the chips to keep it lower sugar.
Not that I’ve tried, but I wouldn’t recommend it.
Has anyone tried coconut oil in lieu of butter?
Can i use xylitol as the sweetner?
It will be grainy 🙂
I’ve been reading the comments and in keeping with the trend of the questions asked, I’d like to know if I can substitute a pound of roast beef for the cocoa powder?
hahahahaha thanks, Mike- You definitely can, serve it at Thanksgiving too!
This was my first time baking with monk fruit. The flavor was delicious, but the texture was a little gritty, I’m asuming from the monk fruit. It’s like it didn’t melt during baking. What did I do wrong?
Hi Janet- definitely try allulose 🙂
Wow these turned out very very good! I used vegan butter instead of regular butter. I cut back on the sugar and used 3/4 cup monkfruit as that was all I had left and then 1/4 cup regular granulated sugar. I added mini dark chocolate chips. Next time I will only use 3/4 cup sugar and leave out the chocolate chips. They are so good but boarder line too sweet actually! I agree with other users that the cooking time is deceiving. They do come out pretty wobbly so I added an extra 5 min on to the cook time. I trusted the other user comments and took them out even though I felt they still seemed pretty wet, but once you let cool completely, they firm up. Will make again for sure!
Definitely super rich and cake like. I didn’t get the same lovely crackly top, but they tasted great. I used the same sugar that you linked to. They were super fudge-y when i put them in the pan.
Hi, Arman! Thank you so much for the recipes!
I was thing about using coconut oil instead of butter – would it be the same amount?
Thanks again from Rio de Janeiro! 🙂
I don’t see why not 🙂
Could I use brown sugar in these brownies instead of the other sweetness?
Yes of course 🙂
What would be the consistency of this recipe? Since it has has no oil or any liquid other than the eggs. Thanks
It’s thick and bakes beautifully.
***** 5 Stars
I followed the recipe, except I forgot to smooth the contents equally in the pan. By the time the toothpick came out clean in the center, the ends were the consistency of a chewy fudge cookie. Not that I minded. I’ll be making this again & again.
CAN i use oatmeal instead of almond flour ?
I haven’t tried 🙂
Could you use coconut sugar instead of monk fruit?
Of course 🙂
These came out perfect. They were delicious.
Can you substitute the butter for unsweetened applesauce?
I haven’t tried 🙂
Do you think coconut oil would work instead of butter for a dairy free option?
You could try!
Hello Arman!
Can I sub your homemade nutella for the sunflower nut butter? I really want to transform these into nutella brownies since I can’t have eggs, gluten, or dairy. 🙁
I haven’t tried, feel free to experiment and see!
Hi! I don’t quite understand how a loaf pan gets you the regular square brownies that are pictured? Has anyone tried this in an 8×8 pan?
You can use an 8 x 8 pan
Can u use coconut oil instead of butter
That should be fine!
Looks good, but why does your brownie recipe have to amounts of the ingredients?
I’m sorry I’m not sure what you mean!
I made this and first I want to say they were delicious! However I think I messed it all up. I was not sure how to make the FlaxEggs, so I mixed the ground flax with the 3/4 cups of water that is stated in the recipe. I let that set and gel while I mixed the dry and wet ingredients together. Which did not mix very well at all. It was nothing but a sticky glob of goo. So, I added 3/4 cups of water to the mix and it actually looked like brownie mix at this point. I spread the mix in a square lined pan, i believe it was an 8 x 8 pan and set the timer for 40 minutes. At 40 minutes the toothpick was still drenched in goo. I left in oven for another 35 minutes and kept checking the doneness, I did not want them to burn so I took them out of the oven and allowed to cool. When cool I cut into squares. WOW the outside was nice and crunchy and the inside was so nice and moist and the taste was yummyiciliousness. Wow thank you, but please let me know what I did wrong with the flax egg and the water.
How do you make the “Flax Egg”, it says Flax and water to sit for 15 minutes, how much water? 3/4 cups?
Can I use oat flour in place of almond flour?
I’ve only tried it as written, feel free to experiment and see 🙂
use sunflower seed flour, it works awesome
Hola Arman,
These brownies look amazing. My question to you is…. I am allergic to almonds and am wondering if I could substitute some of your recipes with coconut flour?
Thanks
Hi there,
No that won’t work unfortunately. Coconut flour cannot be a sub for other flours. I’ve only tried the recipes as written.
Hi, is there anyway to substitute honey or maple syrup for the stevia? I reaaaallllly love everything else about them but the stevia is such a different taste to get used to…I even cut back to 1 cup instead of 1.5. 💜
Hi Anna! I’ve only tried it as written, I can’t vouch for how it would result using one of those. Please let me know if you try it out!
Omg I can’t stop eating these! So moist and chocolatey and a bit chewy. I did have to use yogurt and yellow born sugar.
Obsessed
I made this today and it turned out great. I baked it for 5 minutes more and the only thing I will adjust is the sugar to maybe 1 cup to 1.5. The recipe is 1 3/4 cup which was too sweet for me. I used the monk fruit in the raw.
I used maple syrup rather instead and 1 cup.
My favorite healthy brownie, HANDS DOWN. My hubs noticed I had been eyeing it, so he buckled down to made me this goody. He replaced 1 cup of the sweetener with 1 cup date sugar, used tahini instead of sunflower seed butter, omitted the baking powder (for my bone health), nixed the optional chocolate chips, and baked it in the loaf pan.
Fudgy.
DECADENT.
WONDERFUL.
It had that beautiful, deep cocoa flavor I love in a brownie. Thank you so much for the great recipes you delight everyone with!
That crackly crust in a sugar free brownie is outrageous. What is the texture of your monkfruit sweetener like? I have a bag of stevia in the raw that substitutes cup-for-cup with sugar, and it’s powdered sugar texture. Is that what the one you linked to is like?
HI Arman! thanks for this recipe!! Was just wondering, what causes the crackly top for these? 🙂
Following the recipe as stated, the sugar substitute I used produced it, along with the mix of chocolate chips. I can’t vouch for other sweeteners.
Amazing! Its been 10 days since I started my finicky eating boyfriend on a strict keto diet. He deserved a reward so I made your brownies. I cooked them 35 minutes. The sides were crunchy and done, but the rest was still very wet. My toothpick(s) came out batter drenched. Internally I was freaking out, but it just couldn’t go wrong! Sure enough, as it cooled it firmed up perfectly. They are absolutely delicious! You’d never guess the ingredients. Arman, I’m excited to try many more of your recipes. Very impressive.
Karen! That mean sso much and I’m so glad to have you here!
I like walnuts in brownies…would 2 tablespoons of chopped walnuts be too much?
I don’t see why not- I love walnuts in brownies too, YUM! 😀
It says 1 1/2 cups of any granulated sweeetner, what did you use?
I used monk fruit in the raw 🙂 I’ve linked to it!
How can I actually use eggs in this? The rest of the ingredients would be perfect for me.
Hi there, I haven’t tried with eggs- If you do, I’d see how the equivalent would be compared to flax eggs- So 4 eggs!
These are the best I could have asked for. I had to give some away to keep from eating them all! I weighed the almond flour (150 g) and used 1 c white sugar and 3/4 c brown sugar (no sugar issues here). I added Ghirardelli’s dark chocolate chips. So delicious! I will make again exactly the same!