Best Quick Gluten Free Almond Flour Fudge Brownies

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! 

Gluten-Free Almond Flour Double Fudge Macadamia Brownies

Ingredients:

1/4 cup Coconut oil

¾ cup sugar

2 Eggs

1 Tbsp. Vanilla

1 cup Panhandle Milling almond flour 

1/2 cup organic baker’s cocoa

1/2 tsp fine Sea Salt

1/2 cup chopped macadamia nuts 

Additional macadamia nuts, chopped nuts, and caramel sauce for service if desired.

Directions:

• 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.