Small Batch Almond Flour Brownies Recipe

Step 1

Prep the oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray a 9 x 5-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the pan's two long sides. Spray the parchment, too.

Step 2

Make the dry mix. In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.

Step 3

Make the wet mix. In a large bowl, mix together the melted butter, sugars, egg, egg yolk, and vanilla until just combined.

Step 4

Make the batter. Sprinkle the dry mix over the wet mix and stir until just combined.

Step 5

Assemble the brownies. Pour the batter into the prepared pan and use an offset spatula to smooth the top. Sprinkle the batter with chocolate chips.

Step 6

Bake the brownies. Bake for 33 to 35 minutes, or until a skewer inserted into the center of the brownies comes out with a few crumbs attached. Cool completely on a wire rack before slicing.

Step 7

Serve and store. Run a butter knife or offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the brownies out of the pan and onto a cutting board. Follow the instructions in the baker's notes to slice into 8 petite brownie squares, or 2 large bakery-style brownies. Garnish with flaky salt and serve. The brownies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.