Best Quick Gluten Free Almond Flour Fudge Brownies
Have you ever tried the recipe right off of the package of our almond flour?! We save only the best ones for the supreme honor of the package. Our chef's Almond Flour Macadamia Fudge Brownies are absolutely divine.
Panhandle Milling Almond flour is a fantastic flour to use in these decadent chocolate brownies. Because it is gluten-free and higher in fat, making for a dense fudge-like texture. We use coconut oil to add nutrition and vanilla to round out the flavor of the cocoa. The addition of Macadamia nuts to these brownies gives a slight divine crunch. We like to drizzle our finished brownies with caramel sauce at service. Serve them warm for an added treat!
Additional macadamia nuts, chopped nuts, and caramel sauce for service if desired.
Cream together the coconut oil, sugar, vanilla, and eggs.
Combine the dry ingredients and fold them into the creamed mixture. Spread into a greased 8×8 baking pan and sprinkle with macadamia nuts.
Bake at 325°F for 25-30 minutes until the outside edges are almost dry. Remove from the oven and cool 1 hour before cutting and serving. At service top with caramel sauce, chopped nuts, and additional chopped chocolate if desired.