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Brownies & Bars

Fudgy Almond Meal Chocolate Brownies

A stack of fudgy chocolate brownies on a white plate
Stacked chocolate brownies with crackly tops.

These fudgy chocolate brownies get their nutty flavor from almond meal and are made in one bowl. Cut them into 16 pieces and enjoy their crackly tops and moist centers.

By Cookin' Kitchen

  • Total: 40 minutes
  • Makes: 16 pieces

Recipe

Fudgy Almond Meal Chocolate Brownies

These fudgy chocolate brownies get their nutty flavor from almond meal and are made in one bowl. Cut them into 16 pieces and enjoy their crackly tops and moist centers.

Cookin' · https://cookin.club/recipes/fudgy-almond-meal-chocolate-brownies

Prep
15 minutes
Cook
25 minutes
Total
40 minutes
Makes
16 pieces

Ingredients

16 pieces

For 16 pieces

Brownies

Equipment

  • Oven
  • Oven rack
  • 20 cm / 8-inch square pan
  • Baking paper
  • Heatproof bowl
  • Microwave
  • Wire rack

Instructions

Method

  1. Step 1: Preheat the oven to 180°C / 325°F (160°C fan-forced) with a rack in the lower third of the oven.

  2. Step 2: Grease and line a 20 cm / 8-inch square pan with baking paper, leaving an overhang so you can lift out the brownie after baking.

  3. Step 3: Place the chocolate, butter and salt in a heatproof bowl. Microwave on high in 3 bursts of 30 seconds, mixing between bursts, until melted and smooth. Alternatively, melt them in the bowl over simmering water on the stove.

  4. Step 4: Mix the chocolate and butter well, then leave the mixture to cool for 5 minutes.

  5. Step 5: Stir in the vanilla and sugar. Crack the eggs into the bowl and stir until combined.

  6. Step 6: Add the almond meal and rice flour. Mix very well until fully combined.

  7. Step 7: Pour the batter into the prepared pan and smooth the surface. Bake for 25 minutes, or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. The center should remain moist.

    Brownie batter being poured into a lined square pan
  8. Step 8: Cool the brownies in the pan for at least 30 minutes. Lift them out using the baking paper overhang, then cool completely on a rack. Cut into squares: a 3-by-3 grid makes larger pieces, while a 4-by-4 grid makes smaller pieces.

Notes

Cutting, scaling and storage

For neater squares, refrigerate the brownies until firm, slice them while cold, then let them come to room temperature before serving.

To make a larger batch, use multiple 20 cm / 8-inch square pans rather than one larger pan. Store the brownies in an airtight container for up to 5 days. If the weather is warm, keep them in the refrigerator and bring them to room temperature before eating.

Nutrition per piece

Calories
190 kcal
Fat
11 g
Saturated fat
6 g
Carbohydrates
20 g
Sugar
14 g
Fiber
1 g
Protein
3 g
Sodium
85 mg
Cholesterol
33 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

Fudgy almond meal brownies

Almond meal gives these chocolate brownies a nutty flavor and a moist, fudgy texture. Mix the batter in one bowl, then bake it until the center is still moist.

Ingredients for almond meal brownies arranged on a counter
Ingredients for the brownie batter, including almond meal, rice flour, eggs, butter and chocolate.

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