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Recipe of Almond flour brownie.

The brownie made with almond flour is a version of the classic American dessert that replaces wheat flour with almond flour, achieving a moister, denser result with a subtle nutty flavor. This recipe is ideal for those looking for gluten-free options or wanting to reduce carbohydrates, without sacrificing the pleasure of a good brownie. Its origins date back to the United States, but this almond adaptation gives it a sophisticated and healthy twist.

The preparation is simple, perfect for beginners. Beat the egg whites until stiff peaks form, incorporate the sugar and yolks, then fold in the dry ingredients with gentle movements. The result is a brownie with a shiny crust and a tender interior. You can customize it with nuts, chocolate chips, or even sweeteners like stevia or allulose. It's perfect to enjoy with coffee or as a dessert at gatherings. If desired, decorate with strawberries for a fresh contrast.

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Recipe of Almond flour brownie.
Image generated with AI

Cook

12 min

Servings

40

Ingredients

Directions

  1. 1

    In a bowl, if you don't have a mixer, you should pour only the egg whites and beat them until stiff, that is, double their size. If you have a manual mixer to do it there and if you have a pedestal it would be paradise, whisk until you get volume.

  2. 2

    Add the sugar to the whites, if you want to make them healthier and use sweetener, allulose, sucralose, honey, stevia, I advise you to put it later. Now, if the sugar is blonde or brown, add here and keep whisking until it is like a meringue.

  3. 3

    Continue whisking and add the yolks one by one.

  4. 4

    Remove from the mixer and add the oil with enveloping movements. This may be the one you like: marigold, olive, coconut, avocado, among others.

  5. 5

    If you didn't add sugar and you want to add sweetener, do it here.

  6. 6

    Now add the almond flour. If you don't have it and you want to put normal, oatmeal, whole wheat, no problem.

  7. 7

    Add the cocoa here, ideally bitter, continue to mix with enveloping movements so as not to lower the whites.

  8. 8

    If you can combine all the dry ones in another bowl, it's also an option, or if not now add the powders plus the baking soda.

  9. 9

    To your liking you can put nuts or chocolate chips, I occupied cupcake capsules and poured them with the ice cream spoon of approx. 5 ml.

  10. 10

    If you want to put it in a dish, ideally it would be a 20x20 buttered dish at 180 degrees for 15 to 20 minutes depending on your oven.

  11. 11

    The mixture should be thick like a cake, if it is dry, heavy and hard to be like “liquid” add: normal milk, room temperature, or vegetable drink, or boiling water. This measure is only two tablespoons if the mixture is like this. Otherwise it is not necessary to use it.

  12. 12

    For everything to work out, try to have the ingredients measured at the time of occupancy. Preheat your oven 10 minutes before use. Let it dry on a rack for 10 minutes. Wait for it to cool before leaving and eating.

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