Description
Enjoy these seriously the best healthy brownies ever—gluten-free, fudgy, and packed with rich chocolate flavor using almond flour and extra virgin olive oil. These brownies are easy to make, moist, and perfect for a guilt-free treat that satisfies your chocolate cravings.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 2/3 cup cane sugar or granulated sugar
- 1/3 cup cocoa powder or cacao powder
- 1/4 tsp fine sea salt
Wet Ingredients
- 1/4 cup good quality extra virgin olive oil
- 2 large eggs, at room temperature
- 1 tsp vanilla bean paste
Chocolate
- 1/2 cup semi-sweet or dark chocolate chips/chunks (reserve 2 tbsp for topping)
Topping
- Flaky salt, for topping
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper to ensure easy removal of the brownies.
- Bring eggs to room temperature: Place the two large eggs in a small bowl filled with very warm water. This helps the eggs come to room temperature quickly, which is important for a smooth batter.
- Mix dry ingredients: In a medium or large mixing bowl, whisk together the almond flour, cane or granulated sugar, cocoa powder, and fine sea salt until well combined.
- Add wet ingredients and mix: To the dry ingredients, add the extra virgin olive oil, room temperature eggs, and vanilla bean paste. Whisk vigorously until the batter becomes glossy and smooth.
- Incorporate chocolate chips: Fold in the semi-sweet or dark chocolate chips into the batter, reserving about 2 tablespoons for topping.
- Bake the brownies: Pour the batter evenly into the prepared baking dish. Sprinkle the reserved chocolate chips on top. Bake for about 22 minutes. For fudgier brownies, you can under-bake slightly. The edges will be chewy, and the center moist.
- Add finishing touches and cool: Once baked, sprinkle plenty of flaky salt over the top. Allow the brownies to cool completely in the baking dish. For best flavor and clean slicing, refrigerate them for at least one hour before cutting. These brownies taste exceptional straight from the fridge, especially on the following day.
Notes
- Use room temperature eggs to ensure a smooth, well-incorporated batter.
- To make brownies fudgier, reduce baking time slightly and monitor carefully.
- Flaky salt topping enhances the chocolate flavor with a subtle salty crunch.
- Refrigerating the brownies before slicing helps achieve clean cuts and improves texture and flavor.
- You can substitute dark chocolate with semisweet based on your sweetness preference.
- Almond flour makes these brownies gluten-free and adds a nice nutty flavor.
