Almond Flour Cinnamon Chocolate Fudge Brownies - Danielle Walker Print

Almond Flour Cinnamon Chocolate Fudge Brownies

5 from 7 reviews




  1. Mix ¼ cup of the maple sugar with ½ teaspoon cinnamon and set aside. 
  2. Line an 8×8 square pan with parchment paper with flaps overhanging. Preheat the oven to 350 F.
  3. 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.
  4. 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.
  5. Pour the cooled sugar and chocolate mixture into the food processor and add the eggs. Process until shiny and smooth, 30 to 40 seconds.
  6. Gently fold the dry mixture into the whipped egg mix. Don’t overmix. 
  7. 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. 
  8. Allow to cool completely in the pan and then use the sling to lift it out.
  9. 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