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Best Healthy Frosted Almond Flour Brownies

I don’t say this lightly - these are the BEST Healthy Frosted Almond Flour Brownies I’ve ever made! Rich, fudgy and seriously chocolatey, they’re made with better-for-you ingredients and finished with an optional silky chocolate ganache frosting - though I highly, highly recommend it! They’re naturally gluten-free, super easy to make in one bowl and proof that a few healthier ingredient swaps can still give you a deeply indulgent brownie!
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Prep Time 10 minutes
Bake Time 30 minutes
Total Time 40 minutes
Course Dessert
Servings 16
Calories 270 kcal

Ingredients
  

For the Brownies

Wet Ingredients

  • 2 large eggs room temperature
  • 120 ml melted coconut oil (½ cup)
  • 40 g tahini (about 2 tbsp)
  • 120 ml pure maple syrup (⅓ cup)
  • 60 ml coconut milk (¼ cup) use the brand Kara
  • 1 tsp apple cider vinegar

Dry Ingredients

  • 112 g almond flour/meal (1 cup)
  • 40 g cocoa powder (½ cup)
  • 130 g coconut sugar (about ⅔ cup)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • pinch salt
  • 50 g dark chocolate chips

For the Chocolate Ganache Frosting (optional)

  • 200 ml coconut cream (about ¾ cup) use the brand Kara
  • 100 g dark chocolate chips
  • 1 tsp vanilla bean paste or vanilla extract
  • pinch salt

Instructions
 

For the Brownies

  • Preheat the oven to 180°C / 350°F conventional (top and bottom heating). Line an 8-inch (20 cm) square baking pan with baking paper.
  • In a large bowl, whisk all the wet ingredients until smooth.
  • Add the dry ingredients, except the chocolate chips, and stir until well combined. Fold in the dark chocolate chips until evenly distributed throughout the batter.
  • Pour the batter into the prepared pan and spread into an even layer.
  • Bake for 30 minutes, or until the edges are set and a skewer inserted into the centre comes out with a few moist crumbs.
  • Allow the brownies to cool completely in the pan before adding the optional ganache.

For the Chocolate Ganache Frosting (optional)

  • Add all the frosting ingredients (coconut cream, dark chocolate chips, vanilla and salt) to a small saucepan and place over low heat.
  • Whisk gently for a few minutes, just until the chocolate has completely melted and the ganache is smooth and silky. Avoid over-stirring as the less air you incorporate, the smoother and glossier the ganache will be.
  • Remove from the heat and allow to cool for 10–15 minutes, or until slightly thickened. A thin film may form on the surface as it cools, this is completely fine. Simply whisk it gently back into the ganache until smooth.
  • Spread the ganache evenly over the completely cooled brownies. Allow to set for 10-15 minutes before slicing. Serve fresh!