Almond Flour Brownies are the ultimate gluten-free treat! Made in a single bowl, they are chewy, fudgy, and rich. Incorporating miso paste enhances the richness of the chocolate flavor and adds moisture.
(Serves 16)
2 eggs
3/4 cup brown sugar
1/2 cup vegetable oil
1/4 cup water
1 tsp. pure vanilla extract
3/4 cup cocoa powder
1 1/8 cups almond flour
1/2 tsp. Miso Paste
1/4 tsp. baking soda
1/4 cup dark chocolate chips
Preheat oven to 325°F. Combine the eggs, brown sugar, and oil in a large bowl until the mixture is light and fluffy. Add the water and the vanilla extract and blend for another 2 minutes.
Add the cocoa powder, almond flour, baking soda, and miso to the wet mixture and stir for about 3 minutes until thoroughly combined. There should be no lumps, and the almond flour should be fully incorporated.
Stir in the chocolate chips. Pour the batter into a greased, parchment-lined 8x8-square pan. Bake for 35 -40 minutes, about 5 minutes longer if you prefer cake like brownies.
When finished, remove the brownies from the oven and let them cool completely on a wire rack (at least 30 minutes). Then, slice them into 16 pieces.
