Fudgy Almond Flour Olive Oil Brownies
This recipe uses oil instead of butter to create a fudgier result. The olive oil also provides monounsaturated fats, antioxidants, and polyphenols! You can of course substitute with butter, which is also tasty.
A brownie MUST be fudgy for me, I feel like cakey is just not the right consistency. So if you believe fudgy brownies are superior, then this is the recipe for you!
Ingredients and Benefits:
Eggs: I use pasture-raised eggs for 2-3 times the omega-3s, more vitamins, and sustainability. Make sure the eggs are room temperature so they mix smoothly.
Coconut sugar: An unrefined sugar with a lower glycemic index.
Olive oil: Rich in polyphenols and monounsaturated fats. You can substitute with avocado oil too.
Cacao powder: Rich in flavonoids and minerals for anti-inflammatory benefits. You can substitute with cocoa powder if needed. I buy mine from Thrive Market for the best price and size!
Almond flour: Use super-fine and I find it better to weigh out, however that is not necessary. It is higher in protein, fiber, and healthy fats.
Salt: Brings out the chocolate flavor.
Baking soda: A small amount is used for leavening, but this can be omitted for a denser brownie.
Try these gluten and refined sugar free fudgy brownie that you will love!
- 2 eggs (room temp)
- 1/2 cup olive oil
- 1 cup coconut sugar
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/4 cup cacao powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup chocolate chips (I use hu chocolate chips)
- Preheat oven to 350 degrees Fahrenheit
- In a medium bowl, whisk together the egg, coconut sugar, olive oil, and vanilla extract
- Fold in the almond flour, cacao powder, baking soda, and salt
- If adding chocolate chips, then stir those in
Pour into prepared 8x8 baking dish and bake for 20-22 minutes
- Cool for 30 minutes to let the fudginess set
