Cocoa Almond Flour Brownies

Rich, fudgy, and made with intention ✨ These cocoa almond flour brownies are completely gluten-free, all-natural, and crafted with ingredients that support an autoimmune-friendly, anti-inflammatory lifestyle. A nourishing take on a classic indulgence—because you deserve brownies that love you back too.

Ingredients

1 ½ cup Cocoa Almond flour

½ cup Monk fruit or your sugar of choice

½ cup Greek yogurt or dairy free butter

½ cup Dark Chocolate Chips plus another ½ cup for extra chocolate version (I like Lily’s)

2 eggs

1 tsp Pure Vanilla Extract

1 tsp Baking Powder

¼ tsp Salt 

Instructions

1. Preheat oven to 350 degrees and line an 8-inch baking sheet pan with parchment paper, spring form cake pan, or anything fun you want to try.

2. Melt your ½ cup chocolate chips in a microwave with 1 tsp coconut oil at 15-minute intervals until smooth. Add yogurt or butter. Mix well.

3. Whisk eggs until well combined and frothy. Add sugar and mix well.

4. Add yogurt or butter, chocolate mix and vanilla to the egg mixture. Combine.

5. Add Coco Almond Flour, baking powder and salt in a small bowl and mix well. Now add your chocolate mixture.

6. If you want extra chocolate, add in your additional ½ cup of dark chocolate chips.

7. Pour the batter into your prepared pan or spring form pan and spread evenly.

8. Bake 25-30 minutes or until a toothpick comes out clean.

9. Let set and cool in pan. Then lift your parchment paper out of the pan, use cookie cutters to form shapes. Decorate for fun if you want.

Enjoy!