These have got to be the BEST brownies ever!! Made with almond flour instead of cake flour, they stay really fudgy in the middle while the outside ones have a great chewy texture which I love!
This is a slightly longer recipe than the ones I’ve posted before and although there are more steps, these are totally worth the effort. Everyone I’ve made these for before has requested them again.
As with all my recipes, there are always options! Don’t include the walnuts if you don’t want to or just swop them out for another nut, peacans are a favourite of mine. If you would rather not use almond flour you can swop the exact quantity for cake flour without it changing the outcome too drastically. If you would like to use coconut flour, do your research first, it behaves very differently due to the way it is produced. You would probably need to add an extra egg and be ware that it will be a MUCH thicker mixture.
Almond Flour Brownies
185g good dark chocolate
85g almond flour
40g cocoa powder
50g white chocolate chips
50g walnuts (chopped)
3 large eggs
275g golden caster sugar
Cut up the butter and break dark chocolate into a heat proof bowl. Make a double boiler by placing simmering water below but without touching your bowl. Stir occasionally. Once all melted remove from the heat and allow to cool to room temp.
Heat the oven to 160°C on the fan setting.
Line a 20cm square tin with baking paper. I made a little slideshow below to show you how I do it. Measure the width of your tin and cut it off the roll. It will be a bit longer than you need to go down one side, across the pan and back up the other side. Cut the excess off, then cut it length ways in half. Use a tiny bit of soft butter to help hold the paper in place. Fit the larger piece in the pan and then add the two small side pieces so that there are no gaps at the bottom. I lay my paper like this as it makes in easier to remove the cooked brownie from the pan once cool. No turning upside down or releasing with a knife. Just hold either end of the large piece of paper and slowly pull up.
Sieve flour and cocoa powder into a medium sized bowl.
Beat eggs and caster sugar until fluffy, pale and about double in volume, aprox 5-8mins
Pour cooled chocolate mix over egg mix and gently fold.
Resift almond flour and cocoa powder into egg mix and gently fold. Stop just before you think you should to avoid over mixing.
Stir in white chocolate chips and chopped walnuts.
Pour mixture into your prepared tin and level.
Bake for 25 mins. The brownie should not wobble if you give the pan a gentle shake. If it does, bake for another 5 mins and test again.
Cool completely in the tin before lifting out and slicing into triangles.
Enjoy your amazing brownies! And please tag us with #sprinklesinthewild if you give this recipe a try.