Easy, one bowl Fudgy Almond Flour Ganache Brownies made with gluten-free almond flour and free of refined sugars. Topped with a creamy, rich vegan ganache.
Fudgy Almond Flour Ganache Brownies.
FUDGY BROWNIES!
Is there really anything better? Oh wait, there is!
Fudgy Brownies topped with VEGAN CHOCOLATE GANACHE
I created this recipe out of my deep love for both fudgy brownies and ganache and it is insanely good!
So, let’s get baking
Ingredients & What you need to make Fudgy Almond Flour Ganache Brownies
The ingredient list for these almond flour brownies is pretty straightforward and these brownies can be made in one bowl.
- Avocado Oil: Brownies made without butter tend to be more fudgy so I picked this avocado oil as my base. I like that avocado oil is neutral in flavor but you could substitute another neutral flavored, liquid oil if you don’t have any on hand.
- Coconut Sugar: Is what gives these brownies some sweetness. I chose to make these brownies with an alternative sugar instead of cane sugar. Partly because I like making desserts without a bunch of refined sugars but also because coconut sugar lends a different flavor that I really like paired with dark chocolate.
- Eggs: These almond brownies use 2 eggs plus an egg yolk. I found that 3 eggs made them too cakey but just the egg yolk still kept the brownies fudgy.
- Vanilla: Just a hint of flavor that pairs perfectly with all the dark chocolate.
- Almond Flour: Is the only flour used in this fudgy brownie. Almond flour really goes well in gluten-free brownie recipes because of the flavor and texture it provides. It is also a lower carb alternative.
- Cocoa Powder: Is what gives these brownies their chocolate flavor. I prefer using a natural processed cocoa powder like THIS one instead of a dutch processed.
- Pecans/Chocolate Chips: Are add-ins to these fudgy brownies that give more flavor and texture. However, they are not necessary if you don’t want to use them. You could also substitute another nut such as walnuts.
How to Make Fudgy Almond Flour Brownies
- Start by preheating your oven to 350 and grease an 8×8 pan. I prefer to use parchment in my pan but this optional.
- In a bowl whisk together the avocado oil and coconut sugar. Then whisk in the two eggs, egg yolk and vanilla.
- Add the sifted cocoa powder, almond flour and salt to the bowl and whisk to combine. Batter will be thick.
- Mix in your chocolate chips and pecans and then pour the batter in to your pan. Bake for 30-35 minutes or until edges are set and middle is still a little soft.
- Let the brownies cool to room temperature before topping with ganache.
- After you top with the ganache let sit for 1-2 hours or until ganache has hardened some. If you want to speed up the process just stick the brownies in the refrigerator until ganache has hardened.
Vegan Ganache for Fudgy Brownies
- Heat the full-fat coconut milk on the stove or in the microwave. Once hot, add the chocolate to the bowl and let sit and melt for 2-3 mins in the hot milk.
- Then you a whisk to combine the melted chocolate and coconut milk. Pour the ganache over the brownies and top with pecans and cacao nibs if desired.
Can You Freeze Gluten-free Brownies?
Yes, you can absolutely freeze these almond flour brownies. Cut them first and then store them in an airtight container. When you are ready to eat the brownies just let them sit out on the counter for about 30 minutes or until thawed.
FAQS and Tips for Making Fudgy Almond Flour Brownies
Are Brownies Gluten-free?
- Not all brownies are gluten-free but these fudgy almond flour brownies are 100% gluten-free and also grain-free.
Is there a substitute for the coconut sugar?
- Yes. You can substitute another form of granulated sugar like maple or regular cane sugar.
Do I need to weight the ingredients?
- It is not a requirement, but I do like to provide gram measurements since they are often more accurate. A kitchen scale is a great tool to have in your kitchen. I have THIS one and absolutely love it.
Looking for MORE Gluten-free Desserts? Check These Out!
Oat Flour Chocolate Zucchini Cake
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Fudgy Almond Flour Ganache Brownies
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
Easy, one bowl Fudgy Almond Flour Ganache Brownies made with gluten-free almond flour and free of refined sugars. Topped with a creamy, rich vegan ganache.
Ingredients
Scale
Fudgy Almond Flour Brownies
- 1 cup coconut sugar (120g)
- ¾ cup avocado oil (150g)
- 2 eggs + 1 egg yolk
- 1 tsp vanilla extract
- ½ cup cocoa powder, sifted (50g)
- 1 cup almond flour (120g)
- ½ tsp salt
- ½ cup pecans
- ½ cup chocolate chips
Vegan Ganache
- ½ cup full-fat canned coconut milk (120g)
- 3.5 oz dark chocolate (60-70%)
Instructions
- Preheat oven to 350 and grease an 8×8 pan. Line with parchment paper if preferred.
- In a bowl whisk together the avocado oil and coconut sugar. Then whisk in the two eggs, egg yolk and vanilla.
- Add the sifted cocoa powder, almond flour and salt to the bowl and whisk to combine. Batter will be thick.
- Mix in your chocolate chips and pecans and then pour the batter in to the pan. Bake for 30-35 minutes or until edges are set and middle is still just a little soft.
- Let the brownies cool to room temperature before topping with vegan ganache.
- Heat the coconut milk on the stove or in the microwave. Once hot, add the chocolate to the bowl and let sit and melt for 2-3 mins in the hot milk. Whisk to combine the melted chocolate and coconut milk. Pour the ganache over the brownies and top with pecans and cacao nibs if desired.
- Leave the brownies out for 1-2 hours and let the ganache set or stick in the refrigerator to speed up the process
Nutrition
- Serving Size: 16
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