Our favorite California-Mexican restaurant, C Casa offers these insanely delicious Mexican Chocolate Brownies that are gluten-free and made with almond flour. I’m obsessed with the whole restaurant because every single item on the menu is gluten-free, the kitchen is gluten-free, and they use local and organic ingredients. Plus, how often can you go to a restaurant and find an almond flour dessert on the menu?! I know they use white sugar, and I’m not entirely sure if there is another grain-based flour in the batter, so I set out to create my own version at home. What I came up with were these crackly topped Almond Flour Cinnamon Chocolate Fudge Brownies. I hope you enjoy them!
Cinnamon & Chocolate
Cacao originated in Mexico and when you hear “Mexican chocolate” it traditionally means cacao that has been mixed with sugar, cinnamon, and cayenne. It is cinnamon that is the star ingredient in my version of these brownies. It gives a slight spice and punches up the sweetness and warmth of the brownies. I didn’t put any cayenne in this recipe, but you could certainly add a 1/4-1/2 tsp if you’d like a little heat. And because this recipe uses cocoa powder AND slow-melting chocolate pieces, these brownies are very decadent and fudgy. You would never guess they are gluten-free and paleo! And if you wanted to make dairy-free brownies, just sub dairy-free butter for the grass-fed in the recipe and they’ll be dairy-free as well!
Almond Flour Brownie Recipe
Almond flour is one of the best gluten-free flours for baking. It is high in healthy fat and fiber and has the potential to keep your blood sugar relatively stable compared to other flours. Another great thing about almond flour baked goods is that they retain more moisture and remain softer over time. That means your leftovers — if there are any — stay delicious for longer!
Brownie Recipe Tips
Make sure to use finely ground almond flour (not to be confused with an almond meal, which is quite coarse). A fine grind will create that smooth texture and mouthfeel when you bite into this treat.
Also, granulated sugar is really necessary to get these crackly tops. So if you aren’t able to locate maple sugar online (and don’t want to make it homemade), you can use all coconut sugar. But I do not recommend substituting a liquid sweetener as it will change the integrity of the final product too much.
Sweets & Treats
Want to take your brownie game to the next level? Let’s add homemade gluten-free marshmallows and make S’mores Brownies!
These Sprouted Brown Rice Crispy Treats are made with honey-sweetened marshmallows. And if you’ve already got some of those on-hand, this recipe is only three ingredients and comes together in no time!
Watch me make the brownies on Instagram!
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Almond Flour Cinnamon Chocolate Fudge Brownies
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: 9-12 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- 1 1/2 cups finely ground almond flour (153 grams)
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 200g paleo-friendly dark chocolate bar *see notes* (70-80% cocoa solids, broken into large pieces)
- 5 tablespoons butter (grass-fed dairy butter or Miyokos dairy-free butter)
- 1 ¼ cup / 210g maple sugar
- 1/3 cup / 52g coconut sugar
- 3/4 cup / 73g Dutch process cocoa powder
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1 teaspoon vanilla extract
- Mix ¼ cup of the maple sugar with ½ teaspoon cinnamon and set aside.
- Line an 8×8 square pan with parchment paper with flaps overhanging. Preheat the oven to 350 F.
- In a small saucepan over low heat, melt the butter, remaining 1 cup maple sugar, and ⅓ cup coconut sugar. Remove from heat, stir in the cocoa powder and vanilla extract and set aside to cool.
- In a food processor, process the almond flour, baking powder, salt, and remaining ½ teaspoon cinnamon until finely ground, about 30 seconds. Add the large chocolate pieces and pulse 8 to 10 times until the chocolate is in small slivers. Transfer to a bowl.
- Pour the cooled sugar and chocolate mixture into the food processor and add the eggs. Process until shiny and smooth, 30 to 40 seconds.
- Gently fold the dry mixture into the whipped egg mix. Don’t overmix.
- Pour the batter into the baking pan and sprinkle reserved maple sugar and cinnamon mixture overtop. Bake for 25 to 30 minutes, until the tops crackle and a toothpick inserted into the center comes out clean.
- Allow to cool completely in the pan and then use the sling to lift it out.
- Slice into 2 inch squares.
*Chocolate bars list how many grams they are on the front of the wrapper. For this specific recipe, I used Hu Chocolate Bars, which are 60g of chocolate per bar, so I used about 3.25 bars.
Keywords: Danielle Walker, dessert, chocolate, gluten free, grain free, kid friendly, against all grain