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almond flour brownie recipe
- Total Time: 170 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Fudgy almond flour brownies with a decadent spiced orange ganache swirl, offering a rich chocolate flavor with aromatic citrus notes.
Ingredients
Scale
- 255g high-quality dark chocolate (70% cacao), chopped, divided
- 115g (0.5 cup) unsalted butter
- 200g (1 cup) granulated sugar
- 100g (0.5 cup, packed) light brown sugar
- 3 large eggs, room temperature
- 10ml (2 tsp) alcohol-free vanilla extract
- 120g (1 cup) blanched superfine almond flour
- 45g (0.5 cup) unsweetened cocoa powder
- 5g (0.75 tsp) fine sea salt
- 120ml (0.5 cup) heavy cream
- 10g (1 tbsp) finely grated orange zest, divided
- 1.5g (0.5 tsp) ground cardamom
- 0.5g (0.125 tsp) ground cinnamon
Instructions
- Prep Pan and Oven: Preheat oven to 175°C (350°F). Line an 8×8 inch square baking pan with parchment paper, allowing an overhang on two sides to create handles. Lightly grease exposed pan sides.
- Melt Chocolate and Butter: Melt 170g (6 oz) of the dark chocolate with the butter over a simmering water bath or in 30-second bursts in the microwave. Stir until smooth and fully combined. Let cool slightly.
- Whisk Eggs and Sugars: In a large bowl, whisk together the granulated sugar, light brown sugar, and large eggs until pale and slightly thickened (about 2 minutes of vigorous whisking). Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the almond flour, unsweetened cocoa powder, and fine sea salt. Sift the cocoa powder to prevent lumps.
- Combine Wet and Dry Batter: Gradually fold the slightly cooled melted chocolate-butter mixture into the egg mixture until just combined. Then, fold in the dry almond flour mixture until no streaks of flour remain. Do not overmix.
- Prepare Spiced Orange Ganache Swirl: Place the remaining 85g (3 oz) chopped dark chocolate in a small heatproof bowl. Gently heat the heavy cream in a small saucepan until simmering. Pour hot cream over chocolate, let sit 5 minutes, then add 5g (0.5 tbsp) orange zest, cardamom, and cinnamon. Whisk until smooth and glossy. Reserve 1-2 tablespoons for garnish.
- Swirl the Batter: Pour about two-thirds of the brownie batter into the prepared pan and spread evenly. Dollop spoonfuls of the spiced orange ganache over the batter, avoiding edges. Pour remaining brownie batter over ganache, add more ganache dollops on top. Create a gentle marble effect with a knife or skewer.
- Bake and Test Doneness: Bake for 28-32 minutes, or until the edges are set but the center still jiggles slightly. A toothpick inserted into the center should come out with moist crumbs, not wet batter. Do not overbake.
- Cool Completely: Let brownies cool completely in the pan on a wire rack for at least 2 hours before lifting out using the parchment paper handles. This prevents them from falling apart when slicing.
- Slice and Serve with Garnish: Slice cooled brownies into 16 squares. Reheat reserved ganache until pourable and drizzle over squares. Finish with a delicate sprinkle of the remaining 5g (0.5 tbsp) fresh orange zest.
Notes
To achieve a truly fudgy texture, avoid overmixing the batter when combining wet and dry ingredients. Cooling completely for at least 2 hours before slicing is critical for clean cuts. Store brownies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie square
- Calories: 280 calories
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg