Fudgy almond flour brownies

Moist, fudgy almond flour brownies with dark chocolate, walnuts, butter and coconut sugar – intensely chocolatey, nutty and wonderfully soft in the middle.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 300 kcal per serving
• Protein: 8 g
• Fat: 25 g
• Carbs: 20 g

Ingredients

• 200 g almond flour
• 150 g dark chocolate (sweetened with dates)
• 3 organic eggs
• 100 g soft butter
• 80 g coconut sugar
• 50 g chopped walnuts
• 1 tsp baking powder
• 1 pinch of sea salt

Method

You’ll need: oven · chopping board · knife · mixing bowl

1. Melt the chocolate and butter over a low heat until smooth and glossy. Leave to cool briefly until just lukewarm.
2. Whisk the eggs and coconut sugar in a bowl until frothy. Slowly pour in the lukewarm chocolate and butter mixture while stirring.
3. Gently fold in the almond flour, baking powder and sea salt until you have a thick, even batter. Don't overmix.
4. Stir the walnuts into the batter and pour everything into a tin lined with baking paper. Smooth the surface.
5. Bake in an oven preheated to 180 °C (160 °C fan) for 18–22 min, until the middle still looks slightly fudgy. Then leave the brownies to cool completely in the tin.
6. Cut into pieces and serve. A spoonful of yoghurt or a little whipped cream goes well with them.

Good to know

These brownies are dense, moist and properly chocolatey. Just right when you want something sweet that doesn't end up dry and crumbly.

Swaps

Butter → ghee (contains only traces of lactose, suits high heat); walnuts → pecans (milder flavour, similarly nutty); coconut sugar → date sugar (less processed, caramel note); dark chocolate → chocolate with a higher cocoa content and no refined sugar (more cocoa, usually less sweet)

Allergens

Contains egg, milk and tree nuts. For small children, only offer suitable portions because of the sugar, nuts and dense texture; in pregnancy they're unproblematic as long as the eggs and brownies are baked through completely.